Process for preparing baked food from food raw materials recovered from fruit and vegetable agricultural industrial by-products

Abstract

The invention provides a technology for preparing baked food by recovering food raw materials from fruit and vegetable agricultural industrial by-products. Agricultural waste resources such as figs, blueberries, tomatoes, mulberries are utilized by restoring functional food ingredients that can be used in food design, in particular in this case, to bake food. The chemical composition of biomass residues has been studied to determine substances that may be extracted and included in the formulation. Fat and flour are replaced by residues of blueberries and mulberries with high oxidation resistance. In addition, the product is functionalized by adding cellulose prepared by encapsulating the extract. The result of the work develops a new research possibility for biomass stability by expanding the application of the method in food engineering, which can be considered to be a step forward for sustainable grain production.

Description

Technical Field

[0001] The invention belongs to the field of food technology, and in particular relates to a process for preparing baked food by recycling food raw materials from fruit and vegetable agricultural industrial by-products. Background Art

[0002] The information disclosed in this background technology section is only intended to enhance the understanding of the overall background of the invention, and should not necessarily be regarded as an admission or any form of suggestion that the information constitutes the prior art already known to a person skilled in the art.

[0003] The peels and seeds of fruits and vegetables contain a large number of bioactive compounds such as polyphenols, fatty acids and amino acids and structural carbohydrates such as cellulose, hemicellulose and pectin, which are non-essential compounds that have shown positive effects on human health. Several value-added compounds can be extracted from traditional or alternative sources and incorporated into food products; however, these compounds still need to be formulated in a technologically feasible and cost-effective manner to stabilize them into new food ingredients.

[0004] The inclusion of fruit and vegetable fibers in food and feed can promote health benefits, and there are few technological approaches to add components recovered from the residues of figs, mulberries, blueberries, pomegranates, tomatoes, oranges, limes and peaches to food products. However, the use of phytochemicals and fibers as ingredients in baked goods has been shown to change the final properties of the product. Therefore, there is a great potential to extract and produce new functional food ingredients from alternative resources (such as tomato peel, fig peel, blueberry peel, mulberry peel), which can help to achieve a final product that is both functional and tasty, and meets the needs and expectations of consumers.

[0005] However, when fig powder and mulberry powder are used to make cakes, adding water cannot make the cakes fluffy and a large amount of flour still needs to be added, and the utilization rate of the pomace powder is low. Summary of the invention

[0006] In order to solve the above problems, the present invention provides a baking food process designed to recover food raw materials from fruit and vegetable agricultural industrial by-products.

[0007] In order to achieve the above object, the present invention adopts the following technical solution:

[0008] The first aspect of the present invention provides a process for designing baked food from food raw materials recovered from fruit and vegetable agricultural industry by-products, comprising:

[0009] Fig, mulberry, blueberry and tomato pomace powders are prepared respectively using the skins of fig, mulberry, blueberry and tomato as raw materials;

[0010] Fig pomace powder and mulberry pomace powder are mixed evenly in a ratio of 3:0.9-1, enzymatically hydrolyzed, and the coarse precipitate is mixed with flour in a ratio of 4:0.9-1 to obtain a flour substitute;

[0011] Taking tomato pomace powder, performing enzymatic hydrolysis, alcohol precipitation, and vacuum freeze drying to obtain tomato pomace cellulose, encapsulating the tomato pomace cellulose with maltodextrin, and atomizing and drying to obtain a tomato skin encapsulated cellulose extract;

[0012] After the blueberry residue powder is extracted in a hydrochloric acid extract, the mixture is centrifuged, the supernatant is taken, a brightening coupling agent is added, alcohol precipitation is performed, and the mixture is dried to obtain blueberry pectin;

[0013] The invention discloses a baked food product by taking blueberry pectin, isomalt, flour substitute, cocoa powder, eggs, vanilla extract, baking powder, salt and tomato peel encapsulated cellulose extract as raw materials.

[0014] The invention proposes a method to utilize agricultural waste resources such as figs, blueberries, tomatoes, mulberries, etc. by recovering functional food ingredients that can be used in food design, especially in this case, baked goods. The chemical composition of the biomass residues was studied to identify substances that could be extracted and included in the formulation. Fat and flour were replaced in large quantities with the residues of blueberries and mulberries, which have high antioxidant properties. In addition, the product was functionalized by adding cellulose prepared by encapsulating the extracts. The invention opens up new research possibilities for biomass stabilization by expanding its application in food engineering, which can be considered a step forward in the efforts for sustainable food production.

[0015] In some embodiments, the dosage of each raw material is as follows: 10-50 parts of blueberry pectin, 11-31 parts of isomalt, 10-80 parts of flour substitute, 1-7 parts of cocoa powder, 10-19 parts of eggs, 1-1.5 parts of vanilla extract, 1-1.5 parts of baking powder, 0.1-0.5 parts of salt, and 10-12 parts of tomato skin encapsulated cellulose extract.

[0016] In some embodiments, α-amylase, saccharifying enzyme and neutral protease are used to enzymatically hydrolyze tomato pomace powder, wherein the usage ratio of the amylase, saccharifying enzyme and neutral protease is 6-8, 10-12: 20-24.

[0017] In some embodiments, the enzymatic hydrolysis of tomato pomace powder is carried out at 55-60° C. for 3-4 hours.

[0018] In some embodiments, the volume ratio of tomato pomace cellulose to maltodextrin is 1:2-2.5.

[0019] In some embodiments, the atomization drying is performed by spray drying at a temperature of 150-160°C.

[0020] In some embodiments, the brightening coupling agent is prepared by mixing pectin lyase and disodium ethylenediaminetetraacetic acid in a ratio of 2:1.

[0021] In some embodiments, the baking condition is 180° C.-200° C. for 10-15 min.

[0022] The second aspect of the present invention provides baked food prepared by the above method.

[0023] The third aspect of the present invention provides the use of fruit agricultural industry by-products in the preparation of baked goods.

[0024] Beneficial effects of the present invention

[0025] (1) The present invention provides a process formula for preparing brownies by replacing fat and flour with fruit components and adding encapsulated extracts prepared from fruit and vegetable peels. Under this formula, the color, texture, moisture and flavor profile are minimally different from those of traditional brownies. This study reveals the great potential of using fruit residues in the food industry to enhance their functionality and sustainably design healthier foods.

[0026] (2) Figs have a high polysaccharide content, with a sugar content of 16% to 20%, which is higher than that of mango, grape, melon and other very sweet fruits. Figs also have a high cellulose content, reaching 3 g / 100 g. Mulberries have a polysaccharide content of 9.24%, which is rich in anthocyanins and is known as the "king of antioxidants", so mulberry residue powder can be used to replace wheat flour. Tomato peel powder has a high cellulose content and can regulate gastrointestinal health. Blueberries are rich in pectin, which is about 1-3 times the pectin content of apples or bananas, and can be used as a fat substitute to replace butter. The skins and seeds of figs, mulberries, tomatoes and blueberries contain a large amount of bioactive compounds such as polyphenols, fatty acids and amino acids and structural carbohydrates such as cellulose, hemicellulose and pectin. These substances are non-essential compounds that have shown positive effects on human health.

[0027] (3) The present invention uses isomalt sweetener, which is a new functional sugar alcohol that has emerged internationally in recent years and is an excellent substitute for sucrose, starch sugar and other sugar alcohols. Its sweetness is 50-60% of sucrose, and it has the characteristics of low hygroscopicity, high stability, high tolerance, low calories, and pure sweetness. It is an excellent bifidobacterium proliferation factor that can be decomposed and utilized by bifidobacteria in the human intestine, promotes the growth and reproduction of bifidobacteria, maintains the microecological balance of the intestine, and is beneficial to human health.

[0028] (4) The present invention adds a brightening coupling agent and a bulking activating enzyme to increase the fluffiness of the product and protect the color of the product, providing a reference for the preparation of baked foods. The fruit residue is used to process and produce new products, which can not only enrich the nutrients of various fruits, but also utilize agricultural resources.

[0029] (5) The preparation method of the present invention is simple, practical and easy to promote. DETAILED DESCRIPTION

[0030] It should be noted that the following detailed descriptions are exemplary and are intended to provide further explanation of the present invention. Unless otherwise specified, all technical and scientific terms used in the present invention have the same meanings as those commonly understood by those skilled in the art to which the present invention belongs.

[0031] Preparation of fruit and vegetable residue powder → Preparation of leavening activated enzyme → Preparation of flour substitute → Preparation of encapsulated cellulose extract → Preparation of pectin → Preparation of cake

[0032] (1) Preparation of fruit and vegetable residue powder

[0033] The peels of figs, mulberries, blueberries, and tomatoes were collected, cleaned with 1000ppm sodium hypochlorite solution, cut into 2mm pieces with a cutter, and stored at -20°C until use. The fruit residues were placed in a container and dried in a convection oven at 45°C for 24-48 hours. The dried samples were ground in a grinder and passed through a 100-mesh sieve to ensure that the particle size was less than 1mm to obtain fig, mulberry, blueberry, and tomato residue powders.

[0034] (2) Preparation of bulking activating enzyme

[0035] The pomegranate seeds are washed, dried, ground and sieved to obtain fine pomegranate seed powder. The pomegranate seed powder is prepared with a specific protein buffer solution at a ratio of 1:20, extracted in an ultrasonic extractor for 30 minutes, centrifuged to obtain the supernatant, and the supernatant is freeze-dried for a period of time to obtain the pomegranate seed powder enzyme extract.

[0036] A certain amount of pomegranate seed powder enzyme extract was added to the culture medium of Bacillus Velez D6, and saccharifying enzyme and lipase (bulking activated enzyme, in liquid form) were obtained by fermentation screening.

[0037] (3) Preparation of flour substitutes

[0038] Accurately weigh fig pomace powder and mulberry pomace powder and mix them in the ratio of 3:1, add ethanol of the required concentration according to the set liquid-to-solid ratio, adjust the pH to 7.0 (the suitable pH for saccharifying enzyme and lipase) with 1 mol / L NaOH and 10% acetic acid, set ultrasonic parameters (ultrasonic temperature is 30°C) for ultrasonic extraction, and after the ultrasonic extraction, add the set mass fraction of saccharifying enzyme and lipase according to the substrate concentration, perform enzymolysis in a water bath at 50°C, and after the enzymolysis, inactivate the enzyme in a water bath at 90-95°C for 5 minutes, centrifuge at 5500r / min in a centrifuge for 10 minutes, take the crude precipitate and dry it with flour in the ratio of 4:1 to obtain a flour substitute.

[0039] (2) Preparation of encapsulated cellulose extract

[0040] 0.1 mol / L sodium citrate solution was added to tomato pomace at a certain material-liquid ratio, and the mixture was extracted at a constant temperature of 60°C for 2 h. The pH value was adjusted to neutral with sodium citrate buffer. α-amylase, saccharifying enzyme and neutral protease were added at 60, 100 and 200 U / mL, respectively. The mixture was enzymolyzed at 55°C for 3 h, and the enzyme was inactivated by microwave until boiling. The mixture was cooled to 55°C, and 4 times the volume of 95% ethanol was added for precipitation. The mixture was centrifuged at 10,000 r / min and 4°C for 5 min. The mixture was dialyzed at 4°C for 36 h using a 8,000-14,000 Da dialysis bag to remove monosaccharides. The sample was precooled at -80°C for 30 min and vacuum freeze-dried at -40°C and 50 Pa to obtain a dry powder, which was the residual pomace cellulose.

[0041] 10 g of residual pomace cellulose is dissolved in 40 ml of 96% by volume ethanol, and ultrasonically treated in an ultrasonic cleaning machine for 10 minutes, and then the solution is filtered and the filtrate is collected.

[0042] Tomato pomace cellulose was encapsulated using maltodextrin, and each ethanol extract was mixed with maltodextrin (25% w / v) pre-heated at 40°C in a volume ratio of 1:2, that is, the ratio between the extract and the encapsulant. The sample was stirred at 1400 rpm for 30 minutes with a magnetic stirrer. Then, the solution was fed into a spray dryer, and the inlet temperature during operation was 150°C, the air flow rate, feed rate and atomization pressure were 600 liters / hour, 10 ml / minute and 20 pounds per square inch, respectively, to obtain a dry solid powder.

[0043] (3) Preparation of pectin

[0044] Take blueberry residue powder in a beaker, add a certain amount of hydrochloric acid extract, heat and stir at a certain temperature for a period of time. After the extraction is completed, centrifuge to obtain the supernatant, add a brightening coupling agent (prepared by mixing pectin lyase and disodium ethylenediaminetetraacetic acid in a ratio of 2:1), and slowly add twice the volume of anhydrous ethanol, and precipitate overnight at 4°C. After the precipitation is completed, centrifuge to obtain the precipitate, and vacuum dry the precipitate to obtain the pectin extract.

[0045] (4) Baked food brownie production process

[0046] Recipe: 10-50 parts of blueberry pectin, 11-31 parts of isomalt, 10-80 parts of fig and mulberry residue flour, 1-7 parts of cocoa powder, 10-19 parts of eggs, 1-1.5 parts of vanilla extract, 1-1.5 parts of baking powder, and 0.1-0.5 parts of salt.

[0047] Melt the pectin in a small saucepan over low heat. When the pectin is melted, add the isomalt and mix with a hand mixer. Once the sugar is added, add the eggs and vanilla extract. Add the remaining ingredients to the batter together and mix by hand until homogenous. When the batter is ready, grease the silicone mold and bake at 180℃, in a gas conveyor oven for 10min. Finally, cool the cake at room temperature and store it in a sealed bag in a desiccator. The cake is ready.

[0048] The present invention will be further described in detail below in conjunction with specific embodiments. It should be noted that the specific embodiments are intended to explain the present invention rather than to limit it.

[0049] In the following examples and comparative examples, the protein buffer solution is Tris-HCl buffer purchased from Nanjing Jiancheng Co., Ltd.

[0050] Bacillus Velez subtilis and Bacillus Velez subtilis D6 culture medium are both commercially available products.

[0051] The hydrochloric acid extract was 0.9% hydrochloric acid saline.

[0052] The yeast powder was Angel highly active dry yeast powder purchased from Angel Yeast Co., Ltd.

[0053] Example 1

[0054] (1) Preparation of fruit and vegetable residue powder

[0055] The peels of figs, mulberries, blueberries, and tomatoes were collected, cleaned with 1000 ppm sodium hypochlorite solution, cut into 2 mm pieces with a cutter, and stored at -20°C until use. The fruit residues were placed in a container and dried in a convection oven at 45°C for 24 hours. The dried samples were ground in a grinder and passed through a 100 mesh sieve to ensure that the particle size was less than 1 mm to obtain fig, mulberry, blueberry, and tomato residue powders.

[0056] (2) Preparation of bulking activating enzyme

[0057] The remaining pomegranate seeds are washed and dried, and then ground and sieved to obtain fine pomegranate seed powder. The pomegranate seed powder is prepared with a specific protein buffer solution at a ratio of 1:20, extracted in an ultrasonic extractor for 30 minutes, centrifuged to obtain the supernatant, and the supernatant is freeze-dried for a period of time to obtain the pomegranate seed powder enzyme extract.

[0058] In the Bacillus Velez D6 culture medium, pomegranate seed powder enzyme extract (50 g is added to 1 L solid culture medium), inoculated with 8% Bacillus Velez, fermented (37°C, pH=7.0, cultured for 48 hours), screened (centrifuged at 4500r for 10 minutes, and the supernatant was taken), and a saccharifying enzyme and lipase mixture (bulking activated enzyme, in liquid form) was obtained.

[0059] (3) Preparation of flour substitutes

[0060] Fig pomace powder, mulberry pomace powder and 70% anhydrous ethanol were accurately weighed and mixed in the ratio of 3:1:2. The pH was adjusted to 7.0 (the suitable pH for saccharifying enzyme and lipase) with 1 mol / L NaOH and 10% acetic acid. Ultrasonic parameters (ultrasonic temperature was 30°C) were set for ultrasonic extraction. After the ultrasonic extraction, a mixture of saccharifying enzyme and lipase with a mass fraction of 10% was added according to the substrate concentration. The mixture was enzymolyzed in a water bath at 50°C. After the enzymolysis was completed, the enzyme was inactivated in a water bath at 90-95°C for 5 minutes. The mixture was centrifuged at 5500 r / min in a centrifuge for 10 minutes. The crude precipitate was dried with flour in the ratio of 4:1 to obtain a flour substitute.

[0061] (4) Preparation of encapsulated cellulose extract

[0062] 0.1 mol / L sodium citrate solution was added to tomato pomace (the ratio of pomace to sodium citrate solution was 2:1), and the mixture was extracted at a constant temperature of 60°C for 2 h. The pH value was adjusted to neutral with sodium citrate buffer. α-amylase, saccharifying enzyme and neutral protease were added at 60, 100 and 200 U / mL, respectively. The mixture was enzymolyzed at 55°C for 3 h, and the enzyme was inactivated by microwave until boiling. The mixture was cooled to 55°C, and 4 times the volume of 95% ethanol was added for precipitation. The mixture was centrifuged at 10,000 r / min and 4°C for 5 min. The mixture was dialyzed at 4°C for 36 h using a 8,000-14,000 Da dialysis bag to remove monosaccharides. The sample was precooled at -80°C for 30 min and vacuum freeze-dried at -40°C and 50 Pa to obtain a dry powder, which was the residual pomace cellulose.

[0063] 10 g of residual pomace cellulose was dissolved in 40 ml of 96% by volume ethanol and ultrasonically treated in an ultrasonic cleaning machine for 10 min to promote the dissolution of the pomace cellulose. The solution was then filtered and the filtrate was collected.

[0064] The tomato pomace cellulose was encapsulated with maltodextrin, and the above filtrate was mixed with maltodextrin (25% w / v) preheated at 40°C in a volume ratio of 1:2, i.e. the ratio between the extract and the encapsulant. The sample was stirred at 1400 rpm for 30 minutes with a magnetic stirrer. Then, the solution was fed into a spray dryer, and the air inlet temperature during operation was 150°C, the air flow rate, feed rate and atomization pressure were 600 liters / hour, 10 ml / minute and 20 pounds per square inch, respectively, to obtain a dry solid powder.

[0065] (5) Preparation of pectin

[0066] Put the blueberry pomace powder in a beaker, add hydrochloric acid extract according to the solid-liquid ratio of 1:5, heat and stir at a certain temperature until the pomace powder and physiological saline are completely mixed into a paste, that is, the extraction is completed. After the extraction is completed, centrifuge to take the supernatant, add a brightening coupling agent (prepared by mixing pectin lyase (enzyme activity is 600U / mg): disodium ethylenediaminetetraacetic acid in a ratio of 2:1), and slowly add twice the volume of anhydrous ethanol, and precipitate overnight at 4°C. After the precipitation is completed, centrifuge to obtain the precipitate, and vacuum dry the precipitate to prepare the pectin extract.

[0067] (6) Baked food brownie production process

[0068] Recipe: 30 parts blueberry pectin, 31 parts isomalt, 53 parts flour substitute, 7 parts cocoa powder, 19 parts eggs, 1.5 parts vanilla extract, 1 part baking powder, 0.5 parts salt, 10 parts tomato peel encapsulated cellulose extract.

[0069] Melt the pectin in a small saucepan over low heat. When the pectin is melted, add the isomalt and mix with a hand mixer. Once the sugar is added, add the eggs and vanilla extract. Add the remaining ingredients to the batter together and mix by hand until homogenous. When the batter is ready, grease the silicone mold and bake at 180℃, in a gas conveyor oven for 10min. Finally, cool the cake at room temperature and store it in a sealed bag in a desiccator. The cake is ready.

[0070] Comparative Example 1 (no bulking activating enzyme added)

[0071] (1) Preparation of fruit and vegetable residue powder

[0072] The peels of figs, mulberries, blueberries, and tomatoes were collected, cleaned with 1000ppm sodium hypochlorite solution, cut into 2mm pieces with a cutter, and stored at -20°C until use. The fruit residues were placed in a container and dried in a convection oven at 45°C for 24-48 hours. The dried samples were ground in a grinder and passed through a 100-mesh sieve to ensure that the particle size was less than 1mm to obtain fig, mulberry, blueberry, and tomato residue powders.

[0073] (2) Preparation of flour substitutes

[0074] Fig pomace powder, mulberry pomace powder and 70% anhydrous ethanol were accurately weighed and mixed in the ratio of 3:1:2. Ultrasonic parameters were set (ultrasonic temperature was 30°C) for ultrasonic extraction. After the ultrasonic extraction, the mixture was centrifuged at 5500 r / min in a centrifuge for 10 min. The crude precipitate was mixed with flour in the ratio of 4:1 to obtain a dry flour substitute.

[0075] (4) Preparation of encapsulated cellulose extract

[0076] 0.1 mol / L sodium citrate solution was added to tomato pomace at a certain material-liquid ratio (the material-liquid ratio of tomato pomace: sodium citrate solution was 2:1), and the mixture was extracted at a constant temperature of 60°C for 2 h. The pH value was adjusted to neutral with sodium citrate buffer. α-amylase, saccharifying enzyme and neutral protease were added at 60, 100 and 200 U / mL, respectively. The mixture was enzymolyzed at 55°C for 3 h, and the enzyme was inactivated by microwave until boiling. The mixture was cooled to 55°C, and 4 times the volume of 95% ethanol was added for precipitation. The mixture was centrifuged at 10,000 r / min and 4°C for 5 min. The mixture was dialyzed at 4°C for 36 h using a 8,000-14,000 Da dialysis bag to remove monosaccharides. The sample was precooled at -80°C for 30 min and vacuum freeze-dried at -40°C and 50 Pa to obtain a dry powder, which was the residual pomace cellulose.

[0077] 10 g of residual pomace cellulose was dissolved in 40 ml of 96% by volume ethanol and ultrasonically treated in an ultrasonic cleaning machine for 10 min to promote the dissolution of the pomace cellulose. The solution was then filtered and the filtrate was collected.

[0078] The tomato pomace cellulose was encapsulated with maltodextrin, and the above filtrate was mixed with maltodextrin (25% w / v) preheated at 40°C in a volume ratio of 1:2, i.e. the ratio between the extract and the encapsulant. The sample was stirred at 1400 rpm for 30 minutes with a magnetic stirrer. Then, the solution was fed into a spray dryer, and the air inlet temperature during operation was 150°C, the air flow rate, feed rate and atomization pressure were 600 liters / hour, 10 ml / minute and 20 pounds per square inch, respectively, to obtain a dry solid powder.

[0079] (5) Preparation of pectin

[0080] Put the blueberry pomace powder in a beaker, add hydrochloric acid extract according to the solid-liquid ratio of 1:5, heat and stir at a certain temperature until the pomace powder and physiological saline are completely mixed into a paste, that is, the extraction is completed. After the extraction is completed, centrifuge to take the supernatant, add a brightening coupling agent (prepared by mixing pectin lyase (enzyme activity of 600U / mg): disodium ethylenediaminetetraacetic acid in a ratio of 2:1), and slowly add twice the volume of anhydrous ethanol, and precipitate overnight at 4°C. After the precipitation is completed, centrifuge to obtain the precipitate, and vacuum dry the precipitate to prepare the pectin extract.

[0081] (6) Baked food brownie production process

[0082] Recipe: 30 parts of blueberry pectin, 31 parts of isomalt, 53 parts of fig and mulberry residue flour, 7 parts of cocoa powder, 19 parts of eggs, 1.5 parts of vanilla extract, 1 part of baking powder, and 0.5 parts of salt.

[0083] Melt the pectin in a small saucepan over low heat. When the pectin is melted, add the isomalt and mix with a hand mixer. Once the sugar is added, add the eggs and vanilla extract. Add the remaining ingredients to the batter together and mix by hand until homogenous. When the batter is ready, grease the silicone mold and bake at 180℃, in a gas conveyor oven for 10min. Finally, cool the cake at room temperature and store it in a sealed bag in a desiccator. The cake is ready.

[0084] Comparative Example 2 (without adding brightening coupling agent)

[0085] (1) Preparation of fruit and vegetable residue powder

[0086] The peels of figs, mulberries, blueberries, and tomatoes were collected, cleaned with 1000ppm sodium hypochlorite solution, cut into 2mm pieces with a cutter, and stored at -20°C until use. The fruit residues were placed in a container and dried in a convection oven at 45°C for 24-48 hours. The dried samples were ground in a grinder and passed through a 100-mesh sieve to ensure that the particle size was less than 1mm to obtain fig, mulberry, blueberry, and tomato residue powders.

[0087] (2) Preparation of bulking activating enzyme

[0088] The pomegranate seeds are washed, dried, ground and sieved to obtain fine pomegranate seed powder. The pomegranate seed powder is prepared with a specific protein buffer solution at a ratio of 1:20, extracted in an ultrasonic extractor for 30 minutes, centrifuged to obtain the supernatant, and the supernatant is freeze-dried for a period of time to obtain the pomegranate seed powder enzyme extract.

[0089] In the Bacillus Velez D6 culture medium, pomegranate seed powder enzyme extract (50 g is added to 1 L solid culture medium), inoculated with 8% Bacillus Velez, fermented (37°C, pH=7.0, cultured for 48 hours), screened (centrifuged at 4500r for 10 minutes, and the supernatant was taken), and saccharifying enzyme and lipase (bulking activated enzyme, in liquid form) were obtained.

[0090] (3) Preparation of flour substitutes

[0091] Fig pomace powder, mulberry pomace powder and 70% anhydrous ethanol were accurately weighed and mixed in the ratio of 3:1:2. The pH was adjusted to 7.0 (the suitable pH for saccharifying enzyme and lipase) with 1 mol / L NaOH and 10% acetic acid. Ultrasonic parameters (ultrasonic temperature was 30°C) were set for ultrasonic extraction. After the ultrasonic extraction, a mixture of saccharifying enzyme and lipase with a mass fraction of 10% was added according to the substrate concentration. The mixture was enzymolyzed in a water bath at 50°C. After the enzymolysis was completed, the enzyme was inactivated in a water bath at 90-95°C for 5 minutes. The mixture was centrifuged at 5500 r / min in a centrifuge for 10 minutes. The crude precipitate was dried with flour in the ratio of 4:1 to obtain a flour substitute.

[0092] (4) Preparation of encapsulated cellulose extract

[0093] 0.1 mol / L sodium citrate solution was added to tomato pomace at a certain material-liquid ratio (the material-liquid ratio of tomato pomace: sodium citrate solution was 2:1), and the mixture was extracted at a constant temperature of 60°C for 2 h. The pH value was adjusted to neutral with sodium citrate buffer. α-amylase, saccharifying enzyme and neutral protease were added at 60, 100 and 200 U / mL, respectively. The mixture was enzymolyzed at 55°C for 3 h, and the enzyme was inactivated by microwave until boiling. The mixture was cooled to 55°C, and 4 times the volume of 95% ethanol was added for precipitation. The mixture was centrifuged at 10,000 r / min and 4°C for 5 min. The mixture was dialyzed at 4°C for 36 h using a 8,000-14,000 Da dialysis bag to remove monosaccharides. The sample was precooled at -80°C for 30 min and vacuum freeze-dried at -40°C and 50 Pa to obtain a dry powder, which was the residual pomace cellulose.

[0094] 10 g of residual pomace cellulose was dissolved in 40 ml of 96% by volume ethanol and ultrasonically treated in an ultrasonic cleaning machine for 10 min to promote the dissolution of the pomace cellulose. The solution was then filtered and the filtrate was collected.

[0095] The tomato pomace cellulose was encapsulated with maltodextrin, and the above filtrate was mixed with maltodextrin (25% w / v) preheated at 40°C in a volume ratio of 1:2, i.e. the ratio between the extract and the encapsulant. The sample was stirred at 1400 rpm for 30 minutes with a magnetic stirrer. Then, the solution was fed into a spray dryer, and the air inlet temperature during operation was 150°C, the air flow rate, feed rate and atomization pressure were 600 liters / hour, 10 ml / minute and 20 pounds per square inch, respectively, to obtain a dry solid powder.

[0096] (5) Preparation of pectin

[0097] Put the blueberry pomace powder in a beaker, add hydrochloric acid extract according to the solid-liquid ratio of 1:5, heat and stir at a certain temperature until the pomace powder and physiological saline are completely mixed into a paste, that is, the extraction is completed. After the extraction is completed, centrifuge to obtain the supernatant, and slowly add twice the volume of anhydrous ethanol, and precipitate overnight at 4°C. After the precipitation is completed, centrifuge to obtain the precipitate, and vacuum dry the precipitate to prepare the pectin extract.

[0098] (6) Baked food brownie production process

[0099] Recipe: 30 parts of blueberry pectin, 31 parts of isomalt, 53 parts of fig and mulberry residue flour, 7 parts of cocoa powder, 19 parts of eggs, 1.5 parts of vanilla extract, 1 part of baking powder, 0.5 parts of salt, 10 parts of tomato peel encapsulated cellulose extract.

[0100] Melt the pectin in a small saucepan over low heat. When the pectin is melted, add the isomalt and mix with a hand mixer. Once the sugar is added, add the eggs and vanilla extract. Add the remaining ingredients to the batter together and mix by hand until homogenous. When the batter is ready, grease the silicone mold and bake at 180℃, in a gas conveyor oven for 10min. Finally, cool the cake at room temperature and store it in a sealed bag in a desiccator. The cake is ready.

[0101] Comparative Example 3 (without addition of tomato skin encapsulated cellulose extract)

[0102] (1) Preparation of fruit and vegetable residue powder

[0103] The peels of figs, mulberries, blueberries, and tomatoes were collected, cleaned with 1000ppm sodium hypochlorite solution, cut into 2mm pieces with a cutter, and stored at -20°C until use. The fruit residues were placed in a container and dried in a convection oven at 45°C for 24-48 hours. The dried samples were ground in a grinder and passed through a 100-mesh sieve to ensure that the particle size was less than 1mm to obtain fig, mulberry, blueberry, and tomato residue powders.

[0104] (2) Preparation of bulking activating enzyme

[0105] The pomegranate seeds are washed, dried, ground and sieved to obtain fine pomegranate seed powder. The pomegranate seed powder is prepared with a specific protein buffer solution at a ratio of 1:20, extracted in an ultrasonic extractor for 30 minutes, centrifuged to obtain the supernatant, and the supernatant is freeze-dried for a period of time to obtain the pomegranate seed powder enzyme extract.

[0106] In the Bacillus Velez D6 culture medium, pomegranate seed powder enzyme extract (50 g is added to 1 L solid culture medium), inoculated with 8% Bacillus Velez, fermented (37°C, pH=7.0, cultured for 48 hours), screened (centrifuged at 4500r for 10 minutes, and the supernatant was taken), and saccharifying enzyme and lipase (bulking activated enzyme, in liquid form) were obtained.

[0107] (3) Preparation of flour substitutes

[0108] Fig pomace powder, mulberry pomace powder and 70% anhydrous ethanol were accurately weighed and mixed in the ratio of 3:1:2. The pH was adjusted to 7.0 (the suitable pH for saccharifying enzyme and lipase) with 1 mol / L NaOH and 10% acetic acid. Ultrasonic parameters (ultrasonic temperature was 30°C) were set for ultrasonic extraction. After the ultrasonic extraction, a mixture of saccharifying enzyme and lipase with a mass fraction of 10% was added according to the substrate concentration. The mixture was enzymolyzed in a water bath at 50°C. After the enzymolysis was completed, the enzyme was inactivated in a water bath at 90-95°C for 5 minutes. The mixture was centrifuged at 5500 r / min in a centrifuge for 10 minutes. The crude precipitate was dried with flour in the ratio of 4:1 to obtain a flour substitute.

[0109] (4) Preparation of pectin

[0110] Take the blueberry pomace powder in a beaker, add hydrochloric acid extract according to the solid-liquid ratio of 1:5, heat and stir at a certain temperature until the pomace powder and physiological saline are completely mixed into a paste, that is, the extraction is completed. After the extraction is completed, centrifuge to take the supernatant, add a brightening coupling agent (prepared by mixing pectin lyase (enzyme activity of 600U / mg): disodium ethylenediaminetetraacetic acid in a ratio of 2:1), and slowly add twice the volume of anhydrous ethanol, and precipitate overnight at 4°C. After the precipitation is completed, centrifuge to obtain the precipitate, and vacuum dry the precipitate to prepare the pectin extract.

[0111] (5) Preparation of baked brownie cake

[0112] Recipe: 30 parts of blueberry pectin, 31 parts of isomalt, 53 parts of fig and mulberry residue flour, 7 parts of cocoa powder, 19 parts of eggs, 1.5 parts of vanilla extract, 1 part of baking powder, and 0.5 parts of salt.

[0113] Melt the pectin in a small saucepan over low heat. When the pectin is melted, add the isomalt and mix with a hand mixer. Once the sugar is added, add the eggs and vanilla extract. Add the remaining ingredients to the batter together and mix by hand until homogenous. When the batter is ready, grease the silicone mold and bake at 180℃, in a gas conveyor oven for 10min. Finally, cool the cake at room temperature and store it in a sealed bag in a desiccator. The cake is ready.

[0114] Comparative Example 4 (fig mulberry residue flour content increased)

[0115] (1) Preparation of fruit and vegetable residue powder

[0116] The peels of figs, mulberries, blueberries, and tomatoes were collected, cleaned with 1000ppm sodium hypochlorite solution, cut into 2mm pieces with a cutter, and stored at -20°C until use. The fruit residues were placed in a container and dried in a convection oven at 45°C for 24-48 hours. The dried samples were ground in a grinder and passed through a 100-mesh sieve to ensure that the particle size was less than 1mm to obtain fig, mulberry, blueberry, and tomato residue powders.

[0117] (2) Preparation of bulking activating enzyme

[0118] The pomegranate seeds are washed, dried, ground and sieved to obtain fine pomegranate seed powder. The pomegranate seed powder is prepared with a specific protein buffer solution at a ratio of 1:20, extracted in an ultrasonic extractor for 30 minutes, centrifuged to obtain the supernatant, and the supernatant is freeze-dried for a period of time to obtain the pomegranate seed powder enzyme extract.

[0119] In the Bacillus Velez D6 culture medium, pomegranate seed powder enzyme extract (50 g is added to 1 L solid culture medium), inoculated with 8% Bacillus Velez, fermented (37°C, pH=7.0, cultured for 48 hours), screened (centrifuged at 4500r for 10 minutes, and the supernatant was taken), and a mixture of saccharifying enzyme and lipase (bulking activated enzyme, present in liquid form) was obtained.

[0120] (3) Preparation of flour substitutes

[0121] Fig pomace powder, mulberry pomace powder and 70% anhydrous ethanol were accurately weighed and mixed in the ratio of 3:1:2. The pH was adjusted to 7.0 (the suitable pH for saccharifying enzyme and lipase) with 1 mol / L NaOH and 10% acetic acid. Ultrasonic parameters (ultrasonic temperature was 30°C) were set for ultrasonic extraction. After the ultrasonic extraction, a mixture of saccharifying enzyme and lipase with a mass fraction of 10% was added according to the substrate concentration. The mixture was enzymolyzed in a water bath at 50°C. After the enzymolysis was completed, the enzyme was inactivated in a water bath at 90-95°C for 5 minutes. The mixture was centrifuged at 5500 r / min in a centrifuge for 10 minutes. The crude precipitate was dried with flour in the ratio of 4:1 to obtain a flour substitute.

[0122] (4) Preparation of encapsulated cellulose extract

[0123] 0.1 mol / L sodium citrate solution was added to tomato pomace at a certain material-liquid ratio (the material-liquid ratio of tomato pomace: sodium citrate solution was 2:1), and the mixture was extracted at a constant temperature of 60°C for 2 h. The pH value was adjusted to neutral with sodium citrate buffer. α-amylase, saccharifying enzyme and neutral protease were added at 60, 100 and 200 U / mL, respectively. The mixture was enzymolyzed at 55°C for 3 h, and the enzyme was inactivated by microwave until boiling. The mixture was cooled to 55°C, and 4 times the volume of 95% ethanol was added for precipitation. The mixture was centrifuged at 10,000 r / min and 4°C for 5 min. The mixture was dialyzed at 4°C for 36 h using a 8,000-14,000 Da dialysis bag to remove monosaccharides. The sample was precooled at -80°C for 30 min and vacuum freeze-dried at -40°C and 50 Pa to obtain a dry powder, which was the residual pomace cellulose.

[0124] 10 g of residual pomace cellulose was dissolved in 40 ml of 96% by volume ethanol and ultrasonically treated in an ultrasonic cleaning machine for 10 min to promote the dissolution of the pomace cellulose. The solution was then filtered and the filtrate was collected.

[0125] The tomato pomace cellulose was encapsulated with maltodextrin, and the above filtrate was mixed with maltodextrin (25% w / v) preheated at 40°C in a volume ratio of 1:2, i.e. the ratio between the extract and the encapsulant. The sample was stirred at 1400 rpm for 30 minutes with a magnetic stirrer. Then, the solution was fed into a spray dryer, and the air inlet temperature during operation was 150°C, the air flow rate, feed rate and atomization pressure were 600 liters / hour, 10 ml / minute and 20 pounds per square inch, respectively, to obtain a dry solid powder.

[0126] (5) Preparation of pectin

[0127] Put the blueberry pomace powder in a beaker, add hydrochloric acid extract according to the solid-liquid ratio of 1:5, heat and stir at a certain temperature until the pomace powder and physiological saline are completely mixed into a paste, that is, the extraction is completed. After the extraction is completed, centrifuge to take the supernatant, add a brightening coupling agent (prepared by mixing pectin lyase (enzyme activity of 600U / mg): disodium ethylenediaminetetraacetic acid in a ratio of 2:1), and slowly add twice the volume of anhydrous ethanol, and precipitate overnight at 4°C. After the precipitation is completed, centrifuge to obtain the precipitate, and vacuum dry the precipitate to prepare the pectin extract.

[0128] (6) Preparation of baked brownie cake

[0129] Recipe: 30 parts of blueberry pectin, 31 parts of isomalt, 80 parts of fig and mulberry residue flour, 7 parts of cocoa powder, 19 parts of eggs, 1.5 parts of vanilla extract, 1 part of baking powder, 0.5 parts of salt, 10 parts of tomato skin encapsulated extract.

[0130] Melt the pectin in a small saucepan over low heat. When the pectin is melted, add the isomalt and mix with a hand mixer. Once the sugar is added, add the eggs and vanilla extract. Add the remaining ingredients to the batter together and mix by hand until homogenous. When the batter is ready, grease the silicone mold and bake at 180℃, in a gas conveyor oven for 10min. Finally, cool the cake at room temperature and store it in a sealed bag in a desiccator. The cake is ready.

[0131] Comparative Example 5 (all mulberry residue flour)

[0132] (1) Preparation of fruit and vegetable residue powder

[0133] The peels of figs, mulberries, blueberries, and tomatoes were collected, cleaned with 1000ppm sodium hypochlorite solution, cut into 2mm pieces with a cutter, and stored at -20°C until use. The fruit residues were placed in a container and dried in a convection oven at 45°C for 24-48 hours. The dried samples were ground in a grinder and passed through a 100-mesh sieve to ensure that the particle size was less than 1mm to obtain fig, mulberry, blueberry, and tomato residue powders.

[0134] (2) Preparation of bulking activating enzyme

[0135] The pomegranate seeds are washed, dried, ground and sieved to obtain fine pomegranate seed powder. The pomegranate seed powder is prepared with a specific protein buffer solution at a ratio of 1:20, extracted in an ultrasonic extractor for 30 minutes, centrifuged to obtain the supernatant, and the supernatant is freeze-dried for a period of time to obtain the pomegranate seed powder enzyme extract.

[0136] In the Bacillus Velez D6 culture medium, pomegranate seed powder enzyme extract (50 g is added to 1 L solid culture medium), inoculated with 8% Bacillus Velez, fermented (37°C, pH=7.0, cultured for 48 hours), screened (centrifuged at 4500r for 10 minutes, and the supernatant was taken), and a mixture of saccharifying enzyme and lipase (bulking activated enzyme, present in liquid form) was obtained.

[0137] (3) Preparation of flour substitutes

[0138] Accurately weigh mulberry residue powder and 70% anhydrous ethanol in the ratio of 3:1:2, adjust the pH to 7.0 (suitable pH for saccharifying enzyme and lipase) with 1 mol / L NaOH and 10% acetic acid, set ultrasonic parameters (ultrasonic temperature is 30°C) for ultrasonic extraction, add a mixture of 10% saccharifying enzyme and lipase by mass according to the substrate concentration, perform enzymolysis in a water bath at 50°C, after the enzymolysis is completed, inactivate the enzyme in a water bath at 90-95°C for 5 minutes, centrifuge at 5500r / min in a centrifuge for 10 minutes, take the crude precipitate and dry it with flour in the ratio of 4:1 to obtain a flour substitute.

[0139] (4) Preparation of encapsulated cellulose extract

[0140] 0.1 mol / L sodium citrate solution was added to tomato pomace at a certain material-liquid ratio (the material-liquid ratio of tomato pomace: sodium citrate solution was 2:1), and the mixture was extracted at a constant temperature of 60°C for 2 h. The pH value was adjusted to neutral with sodium citrate buffer. α-amylase, saccharifying enzyme and neutral protease were added at 60, 100 and 200 U / mL, respectively. The mixture was enzymolyzed at 55°C for 3 h, and the enzyme was inactivated by microwave until boiling. The mixture was cooled to 55°C, and 4 times the volume of 95% ethanol was added for precipitation. The mixture was centrifuged at 10,000 r / min and 4°C for 5 min. The mixture was dialyzed at 4°C for 36 h using a 8,000-14,000 Da dialysis bag to remove monosaccharides. The sample was precooled at -80°C for 30 min and vacuum freeze-dried at -40°C and 50 Pa to obtain a dry powder, which was the residual pomace cellulose.

[0141] 10 g of residual pomace cellulose was dissolved in 40 ml of 96% by volume ethanol and ultrasonically treated in an ultrasonic cleaning machine for 10 min to promote the dissolution of the pomace cellulose. The solution was then filtered and the filtrate was collected.

[0142] The tomato pomace cellulose was encapsulated with maltodextrin, and the above filtrate was mixed with maltodextrin (25% w / v) preheated at 40°C in a volume ratio of 1:2, i.e. the ratio between the extract and the encapsulant. The sample was stirred at 1400 rpm for 30 minutes with a magnetic stirrer. Then, the solution was fed into a spray dryer, and the air inlet temperature during operation was 150°C, the air flow rate, feed rate and atomization pressure were 600 liters / hour, 10 ml / minute and 20 pounds per square inch, respectively, to obtain a dry solid powder.

[0143] (5) Preparation of pectin

[0144] Take the blueberry pomace powder in a beaker, add hydrochloric acid extract according to the solid-liquid ratio of 1:5, heat and stir at a certain temperature until the pomace powder and physiological saline are completely mixed into a paste, that is, the extraction is completed. After the extraction is completed, centrifuge to take the supernatant, add a brightening coupling agent (prepared by mixing pectin lyase (enzyme activity of 600U / mg): disodium ethylenediaminetetraacetic acid in a ratio of 2:1), and slowly add twice the volume of anhydrous ethanol, and precipitate overnight at 4°C. After the precipitation is completed, centrifuge to obtain the precipitate, and vacuum dry the precipitate to prepare the pectin extract.

[0145] (6) Baked food brownie production process

[0146] Recipe: 30 parts of blueberry pectin, 31 parts of isomalt, 53 parts of mulberry residue flour, 7 parts of cocoa powder, 19 parts of eggs, 1.5 parts of vanilla extract, 1 part of baking powder, 0.5 parts of salt, 10 parts of tomato peel encapsulated cellulose extract.

[0147] Melt the pectin in a small saucepan over low heat. When the pectin is melted, add the isomalt and mix with a hand mixer. Once the sugar is added, add the eggs and vanilla extract. Add the remaining ingredients to the batter together and mix by hand until homogenous. When the batter is ready, grease the silicone mold and bake at 180℃, in a gas conveyor oven for 10min. Finally, cool the cake at room temperature and store it in a sealed bag in a desiccator. The cake is ready.

[0148] Comparative Example 6 (using fig pomace powder entirely)

[0149] (1) Preparation of fruit and vegetable residue powder

[0150] The peels of figs, mulberries, blueberries, and tomatoes were collected, cleaned with 1000ppm sodium hypochlorite solution, cut into 2mm pieces with a cutter, and stored at -20°C until use. The fruit residues were placed in a container and dried in a convection oven at 45°C for 24-48 hours. The dried samples were ground in a grinder and passed through a 100-mesh sieve to ensure that the particle size was less than 1mm to obtain fig, mulberry, blueberry, and tomato residue powders.

[0151] (2) Preparation of bulking activating enzyme

[0152] The remaining pomegranate seeds were washed and dried, and then ground and sieved to obtain fine pomegranate seed powder. The pomegranate seed powder was prepared with a specific protein buffer solution at a ratio of 1:20, extracted in an ultrasonic extractor for 30 minutes, centrifuged to obtain the supernatant, and the supernatant was freeze-dried for a period of time to obtain the pomegranate seed powder enzyme extract.

[0153] In the Bacillus Velez D6 culture medium, pomegranate seed powder enzyme extract (50 g is added to 1 L solid culture medium), inoculated with 8% Bacillus Velez, fermented (37°C, pH=7.0, cultured for 48 hours), screened (centrifuged at 4500r for 10 minutes, and the supernatant was taken), and a mixture of saccharifying enzyme and lipase (bulking activated enzyme, present in liquid form) was obtained.

[0154] (3) Preparation of flour substitutes

[0155] Fig pomace powder and 70% anhydrous ethanol were accurately weighed and mixed in a ratio of 3:2. The pH was adjusted to 7.0 (the suitable pH for saccharifying enzyme and lipase) with 1 mol / L NaOH and 10% acetic acid. Ultrasonic parameters (ultrasonic temperature was 30°C) were set for ultrasonic extraction. After the ultrasonic extraction, a mixture of saccharifying enzyme and lipase with a mass fraction of 10% was added according to the substrate concentration. The mixture was enzymolyzed in a water bath at 50°C. After the enzymolysis was completed, the enzyme was inactivated in a water bath at 90-95°C for 5 minutes. The mixture was centrifuged at 5500 r / min in a centrifuge for 10 minutes. The crude precipitate was taken and dried with flour in a ratio of 4:1 to obtain a flour substitute.

[0156] (4) Preparation of encapsulated cellulose extract

[0157] 0.1 mol / L sodium citrate solution was added to tomato pomace at a certain material-liquid ratio (the material-liquid ratio of tomato pomace: sodium citrate solution was 2:1), and the mixture was extracted at a constant temperature of 60°C for 2 h. The pH value was adjusted to neutral with sodium citrate buffer. α-amylase, saccharifying enzyme and neutral protease were added at 60, 100 and 200 U / mL, respectively. The mixture was enzymolyzed at 55°C for 3 h, and the enzyme was inactivated by microwave until boiling. The mixture was cooled to 55°C, and 4 times the volume of 95% ethanol was added for precipitation. The mixture was centrifuged at 10,000 r / min and 4°C for 5 min. The mixture was dialyzed at 4°C for 36 h using a 8,000-14,000 Da dialysis bag to remove monosaccharides. The sample was precooled at -80°C for 30 min and vacuum freeze-dried at -40°C and 50 Pa to obtain a dry powder, which was the residual pomace cellulose.

[0158] 10 g of residual pomace cellulose was dissolved in 40 ml of 96% by volume ethanol and ultrasonically treated in an ultrasonic cleaning machine for 10 min to promote the dissolution of the pomace cellulose. The solution was then filtered and the filtrate was collected.

[0159] The tomato pomace cellulose was encapsulated with maltodextrin, and the above filtrate was mixed with maltodextrin (25% w / v) preheated at 40°C in a volume ratio of 1:2, i.e. the ratio between the extract and the encapsulant. The sample was stirred at 1400 rpm for 30 minutes with a magnetic stirrer. Then, the solution was fed into a spray dryer, and the air inlet temperature during operation was 150°C, the air flow rate, feed rate and atomization pressure were 600 liters / hour, 10 ml / minute and 20 pounds per square inch, respectively, to obtain a dry solid powder.

[0160] (5) Preparation of pectin

[0161] Put the blueberry pomace powder in a beaker, add hydrochloric acid extract according to the solid-liquid ratio of 1:5, heat and stir at a certain temperature until the pomace powder and physiological saline are completely mixed into a paste, that is, the extraction is completed. After the extraction is completed, centrifuge to take the supernatant, add a brightening coupling agent (prepared by mixing pectin lyase (enzyme activity of 600U / mg): disodium ethylenediaminetetraacetic acid in a ratio of 2:1), and slowly add twice the volume of anhydrous ethanol, and precipitate overnight at 4°C. After the precipitation is completed, centrifuge to obtain the precipitate, and vacuum dry the precipitate to prepare the pectin extract.

[0162] (6) Baked food brownie production process

[0163] Recipe: 30 parts of blueberry pectin, 31 parts of isomalt, 53 parts of fig pomace flour, 7 parts of cocoa powder, 19 parts of eggs, 1.5 parts of vanilla extract, 1 part of baking powder, 0.5 parts of salt, 10 parts of tomato peel encapsulated cellulose extract.

[0164] Melt the pectin in a small saucepan over low heat. When the pectin is melted, add the isomalt and mix with a hand mixer. Once the sugar is added, add the eggs and vanilla extract. Add the remaining ingredients to the batter together and mix by hand until homogenous. When the batter is ready, grease the silicone mold and bake at 180℃, in a gas conveyor oven for 10min. Finally, cool the cake at room temperature and store it in a sealed bag in a desiccator. The cake is ready.

[0165] Table 1 Analysis of total phenol content in Examples and Comparative Examples

[0166] serial number Total phenol TEA mg / g Example 1 173.12±0.15 Comparative Example 1 148.80±0.14 Comparative Example 2 170.89±0.11 Comparative Example 3 104.79±0.12 Comparative Example 4 188.66±0.12 Comparative Example 5 155.76±0.13 Comparative Example 6 156.76±0.19

[0167] The quantification of total phenols is carried out by the Folin-Ciocalteu method. Figs, mulberries and tomato pomace are rich in polyphenol active substances. Compared with Comparative Example 1, Specific Example 1 does not add bulking activating enzyme, which is effective in promoting the activation of active substances, so it is not added to reduce the total phenol content; Compared with Comparative Example 2, Specific Example 1 does not add brightening coupling agent, but it has little effect on the total phenol content of active substances; Compared with Comparative Example 3, Specific Example 1 does not add tomato skin sealed extract, and tomato pomace also contains polyphenol active substances, and the total phenol content is greatly reduced; Compared with Specific Example 1, the flour content of fig mulberry pomace is increased in Comparative Example 4, so the total phenol content is increased, even higher than that of the specific embodiment. Compared with Example 1, in Comparative Example 5, no fig residue flour was added, and all mulberry residue flour was used. Compared with Example 1, in Comparative Example 6, no mulberry residue flour was added, and all fig residue flour was used. The total phenol content decreased, and the content of total phenol active substances in mulberry and fig was high, but not as high as the comprehensive total phenol content.

[0168] Table 2 Antioxidant properties analysis of examples and comparative examples

[0169] serial number Free radical scavenging rate Example 1 93.78±0.34％ Comparative Example 1 67.80±0.14％ Comparative Example 2 91.89±0.11％ Comparative Example 3 76.79±0.12％ Comparative Example 4 96.66±0.19％ Comparative Example 5 86.13±0.21％ Comparative Example 6 87.13±0.21％

[0170] Trolox equivalent antioxidant capacity (TEAC) is determined by the DPPH method. The higher the free radical scavenging rate, the higher the antioxidant content. Mulberries and blueberries contain a large amount of anthocyanins and have high antioxidant properties. The amount of mulberries and blueberries added is positively correlated with the free radical scavenging rate. Figs, mulberries, and tomato pomace contain rich polyphenol active substances. Compared with Comparative Example 1, Specific Example 1 does not add a bulking activating enzyme. The bulking activating enzyme can combine the active substances of figs and mulberries to obtain the effect of "1+1>2", so the free radical scavenging rate is reduced without adding it; Compared with Comparative Example 2, Specific Example 1 does not add a brightening coupling agent, which has little effect on the free radical scavenging rate; Compared with Comparative Example 3, Specific Example 1 does not add a tomato skin sealed extract, and the tomato pomace contains active substances, and the antioxidant capacity is reduced; Compared with Specific Example 1, Comparative Example 4 has an increased fig mulberry residue flour content, so the antioxidant capacity is increased, even higher than that of the specific embodiment. Compared with Example 1, in Comparative Example 5, no fig residue flour was added, and all mulberry residue flour was used. Compared with Example 1, in Comparative Example 6, no mulberry residue flour was added, and all fig residue flour was used. The total antioxidant activity was proportional to the total phenol content.

[0171] Table 3 Analysis of cellulose content in specific examples and comparative examples

[0172]

[0173]

[0174] Since the cellulose content in tomato pomace and fig pomace is relatively high, the cellulose content depends largely on the content of tomato encapsulated extract and fig pomace powder. Compared with Comparative Example 1, Specific Example 1 does not add bulking activating enzyme, which can combine the active substances of fig and mulberry to obtain the effect of "1+1>2", so the cellulose content decreases; Compared with Comparative Example 2, Specific Example 1 does not add brightening coupling agent, which has little effect on the cellulose content; Compared with Comparative Example 3, Specific Example 1 does not add tomato skin encapsulated extract, and the tomato pomace contains active substances, and the cellulose content decreases significantly; Compared with Specific Example 1, the flour content of fig and mulberry pomace increases, so the cellulose content increases. Therefore, since the cellulose content in fig pomace is not much, the decrease in content is less.

[0175] Table 4 Color analysis of specific examples and comparative examples

[0176] serial number <![CDATA[L * ]]> 24h L* Example 1 24.08±0.15 23.01±0.10 Comparative Example 1 19.34±0.27 17.56±0.21 Comparative Example 2 13.04±0.08 8.04±0.08 Comparative Example 3 19.01±0.09 18.01±0.09 Comparative Example 4 13.01±0.09 11.03±0.08

[0177] The presence of a small amount of pectin leads to a lower brightness value. A high content of pectin means that the cake has a beautiful appearance. The brightness of Specific Example 1 is about 20. Compared with Comparative Example 1, Specific Example 1 does not add a leavening activating enzyme, and the leavening activating enzyme has little effect on the brightness and color; Compared with Comparative Example 2, Specific Example 1 does not add a brightening coupling agent, and the brightening coupling agent has a great influence on the appearance and color of the product. Adding a brightening coupling agent can make the product cake brighter, so L* is greatly reduced without adding a brightening coupling agent; Compared with Comparative Example 3, Specific Example 1 does not add a tomato skin sealed extract, which has little effect on the brightness; Compared with Specific Example 1, the flour content of fig mulberry residue is increased in Comparative Example 4, so the cellulose content is increased. Therefore, since the cellulose content in the fig residue is not much, the decrease in content is less.

[0178] After 24 hours of exposure, the brightness was compared and it was found that without adding brightening coupling agent, the brightness dropped significantly compared with other formulas.

[0179] Table 5 Fluff Analysis of Specific Examples and Comparative Examples

[0180] serial number HardnessN Example 1 17.13±0.11 Comparative Example 1 30.67±1.37 Comparative Example 2 14.98±0.54 Comparative Example 3 17.89±1.78 Comparative Example 4 38.56±0.58

[0181] The taste of cake is closely related to fluffiness. The greater the hardness, the less fluffy the cake is, which will lead to a bad taste. The increase in pectin content in the formula can increase the hardness. Fat is mainly the reason for the softness of baked goods through interaction with the gluten network. Replacing fat with pectin will hinder this effect, resulting in a reduction in product volume and a more compact structure after baking. When fig powder and mulberry powder are used to make cakes, adding water cannot make them fluffy. A certain proportion of flour still needs to be added. The puffing activating enzyme can promote the decomposition of fat and protein, making the product more fluffy, so adding the enzyme makes the product more delicious. The hardness of bread is mainly related to the pectin content and the amount of mulberry residue flour added. Comparative Example 1 does not add puffing activating enzyme. When fig powder and mulberry powder are used to make cakes, adding water cannot make them fluffy, which seriously affects the hardness and taste; Comparative Example 2 does not add pectin combination, and the hardness of the cake is reduced; Comparative Example 3 does not have encapsulated cellulose extract, which has little effect on hardness; Comparative Example 4 adds too much fig mulberry residue mixed flour, resulting in excessive hardness.

[0182] Table 6 Sensory evaluation analysis of specific examples and comparative examples

[0183] serial number Sensory evaluation / points Example 1 93 Comparative Example 1 68 Comparative Example 2 80 Comparative Example 3 87 Comparative Example 4 50

[0184] Cakes with different recipes were evaluated by smell, color, taste and flavor. Fig encapsulation has a unique flavor of figs and tastes sweet. Comparative Example 1 did not leaven and activate the enzyme, which affected the hardness and taste, so the score dropped; Comparative Example 2 added less pectin, resulting in the bread being too soft and not fluffy, with poor sensory perception; Comparative Example 3 did not add tomato pomace extraction encapsulation, lacking tomato flavor, but had little effect on the sensory perception; Comparative Example 4 added a large amount of mulberry pomace flour, resulting in the product not being fluffy, with a hard taste, and poor sensory evaluation;

[0185] In summary, fig powder and mulberry powder cannot be fluffy when only water is added without adding flour when making cakes. The present invention utilizes pomegranate seed extract enzyme, and it is determined that the pomegranate seed extract enzyme has a promoting effect on the production of saccharifying enzyme and lipase by Bacillus Velezii D6.

[0186] The pectin is easily oxidized, which causes the overall product color to be too dark, affecting the appearance and taste. The present invention adds a brightening coupling agent, which is prepared by mixing pectin lyase and disodium ethylenediaminetetraacetic acid in a ratio of 2:1, so that a protective film is formed on the outside of the pectin, which is not easy to oxidize and can well preserve the appearance of the product.

[0187] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A process for designing baked food from food raw materials recovered from fruit and vegetable agricultural industrial by-products, characterized in that: include: Fig, mulberry, blueberry and tomato pomace powders are prepared respectively using the skins of fig, mulberry, blueberry and tomato as raw materials; Fig pomace powder and mulberry pomace powder are mixed evenly in a ratio of 3:0.9-1, enzymatically hydrolyzed, and the coarse precipitate is mixed with flour in a ratio of 4:0.9-1 to obtain a flour substitute; Taking tomato pomace powder, performing enzymatic hydrolysis, alcohol precipitation, and vacuum freeze drying to obtain tomato pomace cellulose, encapsulating the tomato pomace cellulose with maltodextrin, and atomizing and drying to obtain a tomato skin encapsulated cellulose extract; After the blueberry residue powder is extracted in a hydrochloric acid extract, the mixture is centrifuged, the supernatant is taken, a brightening coupling agent is added, alcohol precipitation is performed, and the mixture is dried to obtain blueberry pectin; The invention discloses a baked food product by taking blueberry pectin, isomalt, flour substitute, cocoa powder, eggs, vanilla extract, baking powder, salt and tomato peel encapsulated cellulose extract as raw materials.

2. The process for designing baked food from food raw materials recovered from fruit and vegetable agricultural industrial by-products as claimed in claim 1, characterized in that: The dosage of each raw material is as follows: 10-50 parts of blueberry pectin, 11-31 parts of isomalt, 10-80 parts of flour substitute, 1-7 parts of cocoa powder, 10-19 parts of eggs, 1-1.5 parts of vanilla essence, 1-1.5 parts of baking powder, 0.1-0.5 parts of salt and 10-12 parts of tomato skin encapsulated cellulose extract.

3. The process for designing baked food from food raw materials recovered from fruit and vegetable agricultural industrial by-products as claimed in claim 1, characterized in that: Alpha-amylase, saccharifying enzyme and neutral protease are used to enzymatically hydrolyze tomato residue powder, wherein the usage ratio of the amylase, saccharifying enzyme and neutral protease is 6-8, 10-12: 20-24.

4. The process for preparing baked food from food raw materials recovered from fruit and vegetable agricultural industrial by-products as claimed in claim 1, characterized in that: The conditions for enzymatic hydrolysis of tomato pomace powder are 55-60°C for 3-4h.

5. The process for designing baked food from food raw materials recovered from fruit and vegetable agricultural industrial by-products as claimed in claim 1, characterized in that: The volume ratio of the tomato residue cellulose to maltodextrin is 1:2-2.

5.

6. The process for designing baked food from food raw materials recovered from fruit and vegetable agricultural industrial by-products as claimed in claim 1, characterized in that: The atomization drying adopts spray drying at a temperature of 150-160°C.

7. The process for designing baked food from food raw materials recovered from fruit and vegetable agricultural industrial by-products as claimed in claim 1, characterized in that: The brightening coupling agent is prepared by mixing pectin lyase and disodium ethylenediaminetetraacetate in a ratio of 2:

1.

8. The process for preparing baked food from food raw materials recovered from fruit and vegetable agricultural industrial by-products as claimed in claim 1, characterized in that: The baking conditions are 180°C-200°C for 10-15 minutes.

9. A baked food prepared by the method according to any one of claims 1 to 8.

10. Application of fruit agricultural industry by-products in the preparation of baked goods.

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