Baked food added with xanthophyll and preparation process of baked food

Abstract

The present invention discloses a lutein-added baked food and a preparation process thereof, the baked food uses wheat flour as a main raw material, sugar, skim milk powder, grease, refined salt and marine natural plant extracts are added, and lutein microcapsules and vitamins E and C are especially added to improve the nutritional value. The lutein microcapsule is prepared by a spray drying method, and the stability of the lutein microcapsule is protected. The preparation method of the baked food comprises the following steps: mixing the dry material and the wet material, gently adding the lutein microcapsules, and fermenting and baking dough. Through scientific proportioning and an advanced process, the baked food is delicious, rich in nutrient components such as xanthophyll and the like, and beneficial to health. Meanwhile, the application of the marine natural plant extract also adds unique flavor and nutritional value to the product.

Description

Technical Field

[0001] The invention belongs to the field of nutritional foods, and specifically discloses a baked food added with lutein and a preparation process thereof. Background Art

[0002] In the current baked food market, despite the wide variety of products, most traditional baked foods have significant defects in health attributes. These defects not only limit the consumer group of baked foods, but also hinder the further development of the baked food industry.

[0003] As people's health awareness increases, consumers are increasingly inclined to choose foods rich in nutrients and functional ingredients. However, traditional baked foods often lack innovation in formula design and fail to effectively incorporate ingredients that are beneficial to the human body, such as lutein and vitamins. The lack of these ingredients greatly reduces the health value of traditional baked foods.

[0004] In terms of the addition of lutein, existing technologies face two major challenges. The first is the stability of lutein. Lutein is sensitive to light, heat and oxygen, and is easily degraded when added directly to food, resulting in reduced or even lost biological activity. This not only affects the health function of lutein in food, but also increases the difficulty and cost of food processing. The second is the solubility of lutein. Lutein has a high solubility in oils and fats, but a low solubility in water, which makes its uniform distribution in food a problem.

[0005] In addition, there are also limitations in the application of marine natural plant extracts in existing baked foods. Although these extracts are rich in minerals, vitamins and a variety of bioactive substances, their addition amount in baked foods is limited due to factors such as complex extraction processes and high costs. This not only limits the improvement of the nutritional value of baked foods, but also fails to give full play to the unique flavor and health functions of marine natural plant extracts. Summary of the invention

[0006] In order to solve the above problems, the present invention discloses a baked food added with lutein and a preparation process thereof.

[0007] The technical solution of the present invention is as follows:

[0008] A baked food product with added lutein, calculated by weight, is made from the following basic ingredients:

[0009]

[0010]

[0011] Furthermore, the lutein microcapsules are prepared by a spray drying method, which includes the following steps: spraying a mixed solution of lutein and wall material into tiny droplets, and rapidly drying the solution into powder in a hot air flow, thereby forming microcapsules.

[0012] Furthermore, the lutein microcapsules are prepared by the following specific steps:

[0013] 1) Prepare the wall material solution: dissolve 1 part gelatin and 2 parts sucrose in 7 parts 50-60℃ water as the aqueous phase;

[0014] 2) Mixing and preheating: Mix 1 part of lutein, 2 parts of lecithin, 1 part of emulsifier and 6 parts of glycerol and preheat to 30-40° C. to obtain an oil phase;

[0015] 3) Emulsification and homogenization: adding the oil phase to the water phase for mixing and emulsification under the action of a high shear dispersing emulsifier, and homogenizing under the action of a high-pressure homogenizer to prepare a nanoscale aqueous solution;

[0016] 4) Low-temperature spray drying: spray the emulsion in an air flow at 60-70° C. and dry it into powder to obtain the lutein microcapsules.

[0017] Furthermore, the sugar is selected from sucrose, corn syrup or xylitol, preferably xylitol.

[0018] Furthermore, the fat is obtained by mixing natural butter and shortening in a ratio of 1:2.

[0019] Furthermore, the marine natural plant extract is selected from one or more of kelp extract, seaweed powder, spirulina powder, and samphire extract.

[0020] Furthermore, the marine natural plant extract is a mixture of seaweed powder and Salicornia herba extract, with a mass ratio of 2:1.

[0021] Further, the Salicornia herba extract is prepared by the following steps:

[0022] a. Raw material preparation

[0023] Collection and cleaning: First, collect fresh Salicornia plants and wash them thoroughly to remove sand and impurities;

[0024] Drying and crushing: drying the cleaned samphire at a temperature of 50-70°C. After drying, crushing the samphire and passing through a 60-100 mesh sieve to obtain uniform samphire powder;

[0025] bExtraction process

[0026] Initial extraction: put the powder of Salicornia herba into ethanol solution, the addition amount is 1g:10-20mL; soak at 60-80℃ for 3-6h, and use ultrasonic assisted extraction;

[0027] Repeated extraction: After the first extraction, collect the filtrate and keep the residue; use new ethanol solution to extract the residue for the second and third time, collect the filtrate after each extraction, and combine all the filtrates for subsequent treatment;

[0028] Decolorization and concentration: The combined filtrate is decolorized by an activated carbon adsorbent, and the decolorized filtrate is filtered through 50-100 μm gauze and then evaporated and concentrated to a density of 1.05-1.10 g / mL;

[0029] Drying and refining: freeze-drying the concentrated extract to obtain a dry Salicornia extract. The present invention also discloses a method for preparing the baked food with lutein added, comprising the following steps:

[0030] .S1 Mix dry ingredients: In a container, mix wheat flour, skimmed milk powder, refined salt, marine natural plant extract, vitamin E and vitamin C evenly to ensure there are no lumps;

[0031] S2 Wet material mixing: In another container, mix sugar and fat, use a blender or stir manually until the sugar is completely dissolved or evenly distributed in the fat to obtain wet materials;

[0032] S3 Combine wet and dry materials

[0033] Mix the wet ingredients with the dry ingredients, stir gently with a spatula, add appropriate amount of water, and when the mixture is almost evenly mixed, gently sprinkle in the lutein microcapsules, and continue to mix gently to ensure that the microcapsules are evenly distributed in the dough;

[0034] S4 Dough Handling

[0035] Add yeast to ferment the dough;

[0036] S5 Baking

[0037] The oven is adjusted to 140-200° C., and the prepared dough is placed in the oven for baking to obtain baked food with added lutein.

[0038] Compared with the prior art, the present invention has the following beneficial effects:

[0039] The technical scheme of the present invention has successfully developed a baked food rich in lutein through scientific proportioning and fine technology, and its significant beneficial effects are embodied in multiple aspects. First, the microencapsulation treatment of lutein not only effectively protects the activity and stability of lutein, but also significantly improves its uniformity of dispersion in baked food, ensuring that consumers can take in enough lutein while enjoying delicious food, thereby contributing to vision care and the improvement of antioxidant capacity. Secondly, the use of a mixed fat of natural butter and shortening, as well as optional healthy sugars such as xylitol, not only enriches the taste and flavor of food, but also takes into account nutrition and health, and meets the pursuit of modern people for healthy diet. In addition, the addition of marine natural plant extracts, such as the scientific proportion of seaweed powder and sea salicornia extract, not only adds a unique marine flavor to food, but also introduces rich trace elements and active ingredients, further improving the nutritional value and health care function of food. Finally, through strict raw material selection and sophisticated processing procedures, such as the preparation of lutein microcapsules by low-temperature spray drying technology and ultrasonic-assisted extraction of salsa chinensis extract, the quality and safety of the product are ensured, providing consumers with a more secure and healthy choice. In summary, this technical solution not only enriches the market variety of baked foods, but also provides consumers with a high-quality food choice that is delicious, nutritious and healthy. BRIEF DESCRIPTION OF THE DRAWINGS

[0040] Figure 1 is the active lutein content of each case in the test case;

[0041] Figure 2 is the active lutein retention rate of each case in the test example. DETAILED DESCRIPTION

[0042] A baked food product with added lutein, calculated by weight, is made from the following basic ingredients:

[0043]

[0044] The lutein microcapsules are prepared by the following specific steps:

[0045] 1) Prepare the wall material solution: dissolve 1 part gelatin and 2 parts sucrose in 7 parts 50-60℃ water as the aqueous phase;

[0046] 2) Mixing and preheating: Mix 1 part of lutein, 2 parts of lecithin, 1 part of emulsifier and 6 parts of glycerol and preheat to 30-40° C. to obtain an oil phase;

[0047] 3) Emulsification and homogenization: adding the oil phase to the water phase for mixing and emulsification under the action of a high shear dispersing emulsifier, and homogenizing under the action of a high-pressure homogenizer to prepare a nanoscale aqueous solution;

[0048] 4) Low-temperature spray drying: spray the emulsion in an air flow at 60-70° C. and dry it into powder to obtain the lutein microcapsules.

[0049] The sugar is xylitol;

[0050] The oil is obtained by mixing natural butter and shortening in a ratio of 1:2;

[0051] The marine natural plant extract is a mixture of seaweed powder and salicornia extract, with a mass ratio of 2:1.

[0052] Wherein, the Salicornia herba extract is prepared by the following steps:

[0053] a. Raw material preparation

[0054] Collection and cleaning: First, collect fresh Salicornia plants and wash them thoroughly to remove sand and impurities;

[0055] Drying and crushing: drying the cleaned samphire at a temperature of 50-70°C. After drying, crushing the samphire and passing through a 60-100 mesh sieve to obtain uniform samphire powder;

[0056] bExtraction process

[0057] Initial extraction: put the powder of Salicornia herba into ethanol solution, the addition amount is 1g:10-20mL; soak at 60-80℃ for 3-6h, and use ultrasonic assisted extraction;

[0058] Repeated extraction: After the first extraction, collect the filtrate and keep the residue; use new ethanol solution to extract the residue for the second and third time, collect the filtrate after each extraction, and combine all the filtrates for subsequent treatment;

[0059] Decolorization and concentration: The combined filtrate is decolorized by an activated carbon adsorbent, and the decolorized filtrate is filtered through 50-100 μm gauze and then evaporated and concentrated to a density of 1.05-1.10 g / mL;

[0060] Drying and purification: The concentrated extract is freeze-dried to obtain the dry Salicornia extract.

[0061] The method for preparing the baked food added with lutein comprises the following steps:

[0062] S1 Mix dry materials: In a container, mix wheat flour, skimmed milk powder, refined salt, marine natural plant extract, vitamin E and vitamin C evenly to ensure there are no lumps;

[0063] S2 Wet material mixing: In another container, mix sugar and fat, use a blender or stir manually until the sugar is completely dissolved or evenly distributed in the fat to obtain wet materials;

[0064] S3 Combines wet and dry materials

[0065] Mix the wet ingredients with the dry ingredients, stir gently with a spatula, add appropriate amount of water, and when the mixture is almost evenly mixed, gently sprinkle in the lutein microcapsules, and continue to mix gently to ensure that the microcapsules are evenly distributed in the dough;

[0066] S4 Dough Handling

[0067] Add yeast to ferment the dough;

[0068] S5 Baking

[0069] The oven is adjusted to 140-200° C., and the prepared dough is placed in the oven for baking to obtain baked food with lutein added thereto.

[0070] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0071] Example 1

[0072] A baked food product with added lutein, calculated by weight, is made from the following basic ingredients:

[0073]

[0074] The lutein microcapsules are prepared by the following specific steps:

[0075] 1) Prepare the wall material solution: dissolve 1 part gelatin and 2 parts sucrose in 7 parts 50-60℃ water as the aqueous phase;

[0076] 2) Mixing and preheating: Mix 1 part of lutein, 2 parts of lecithin, 1 part of emulsifier and 6 parts of glycerol and preheat to 30-40° C. to obtain an oil phase;

[0077] 3) Emulsification and homogenization: adding the oil phase to the water phase for mixing and emulsification under the action of a high shear dispersing emulsifier, and homogenizing under the action of a high-pressure homogenizer to prepare a nanoscale aqueous solution;

[0078] 4) Low-temperature spray drying: spray the emulsion in an air flow at 60-70° C. and dry it into powder to obtain the lutein microcapsules.

[0079] The sugar is xylitol;

[0080] The oil is obtained by mixing natural butter and shortening in a ratio of 1:2;

[0081] The marine natural plant extract is a mixture of seaweed powder and salicornia extract, with a mass ratio of 2:1.

[0082] Wherein, the Salicornia herba extract is prepared by the following steps:

[0083] a. Raw material preparation

[0084] Collection and cleaning: First, collect fresh Salicornia plants and wash them thoroughly to remove sand and impurities;

[0085] Drying and crushing: drying the cleaned samphire at a temperature of 50-70°C. After drying, crushing the samphire and passing through a 60-100 mesh sieve to obtain uniform samphire powder;

[0086] bExtraction process

[0087] Initial extraction: put the powder of Salicornia herba into ethanol solution, the addition amount is 1g:10-20mL; soak at 60-80℃ for 3-6h, and use ultrasonic assisted extraction;

[0088] Repeated extraction: After the first extraction, collect the filtrate and keep the residue; use new ethanol solution to extract the residue for the second and third time, collect the filtrate after each extraction, and combine all the filtrates for subsequent treatment;

[0089] Decolorization and concentration: The combined filtrate is decolorized by an activated carbon adsorbent, and the decolorized filtrate is filtered through 50-100 μm gauze and then evaporated and concentrated to a density of 1.05-1.10 g / mL;

[0090] Drying and purification: The concentrated extract is freeze-dried to obtain the dry Salicornia extract.

[0091] The method for preparing the baked food added with lutein comprises the following steps:

[0092] S1 Mix dry materials: In a container, mix wheat flour, skimmed milk powder, refined salt, marine natural plant extract, vitamin E and vitamin C evenly to ensure there are no lumps;

[0093] S2 Wet material mixing: In another container, mix sugar and fat, use a blender or stir manually until the sugar is completely dissolved or evenly distributed in the fat to obtain wet materials;

[0094] S3 Combine wet and dry materials

[0095] Mix the wet ingredients with the dry ingredients, stir gently with a spatula, add appropriate amount of water, and when the mixture is almost evenly mixed, gently sprinkle in the lutein microcapsules, and continue to mix gently to ensure that the microcapsules are evenly distributed in the dough;

[0096] S4 Dough Handling

[0097] Add yeast to ferment the dough;

[0098] S5 Baking

[0099] The oven is adjusted to 140-200° C., and the prepared dough is placed in the oven for baking to obtain baked food with added lutein.

[0100] Example 2

[0101] A baked food product with added lutein, calculated by weight, is made from the following basic ingredients:

[0102]

[0103]

[0104] Vitamin C 0.1 parts.

[0105] The lutein microcapsules are prepared by the following specific steps:

[0106] 1) Prepare the wall material solution: dissolve 1 part gelatin and 2 parts sucrose in 7 parts 50-60℃ water as the aqueous phase;

[0107] 2) Mixing and preheating: Mix 1 part of lutein, 2 parts of lecithin, 1 part of emulsifier and 6 parts of glycerol and preheat to 30-40° C. to obtain an oil phase;

[0108] 3) Emulsification and homogenization: adding the oil phase to the water phase for mixing and emulsification under the action of a high shear dispersing emulsifier, and homogenizing under the action of a high-pressure homogenizer to prepare a nanoscale aqueous solution;

[0109] 4) Low-temperature spray drying: spray the emulsion in an air flow at 60-70° C. and dry it into powder to obtain the lutein microcapsules.

[0110] The sugar is xylitol;

[0111] The oil is obtained by mixing natural butter and shortening in a ratio of 1:2;

[0112] The marine natural plant extract is a mixture of seaweed powder and salicornia extract, with a mass ratio of 2:1.

[0113] Wherein, the Salicornia herba extract is prepared by the following steps:

[0114] a. Raw material preparation

[0115] Collection and cleaning: First, collect fresh Salicornia plants and wash them thoroughly to remove sand and impurities;

[0116] Drying and crushing: drying the cleaned samphire at a temperature of 50-70°C. After drying, crushing the samphire and passing through a 60-100 mesh sieve to obtain uniform samphire powder;

[0117] bExtraction process

[0118] Initial extraction: put the powder of Salicornia herba into ethanol solution, the addition amount is 1g:10-20mL; soak at 60-80℃ for 3-6h, and use ultrasonic assisted extraction;

[0119] Repeated extraction: After the first extraction, collect the filtrate and keep the residue; use new ethanol solution to extract the residue for the second and third time, collect the filtrate after each extraction, and combine all the filtrates for subsequent treatment;

[0120] Decolorization and concentration: The combined filtrate is decolorized by an activated carbon adsorbent, and the decolorized filtrate is filtered through 50-100 μm gauze and then evaporated and concentrated to a density of 1.05-1.10 g / mL;

[0121] Drying and purification: The concentrated extract is freeze-dried to obtain the dry Salicornia extract.

[0122] The method for preparing the baked food added with lutein comprises the following steps:

[0123] S1 Mix dry materials: In a container, mix wheat flour, skimmed milk powder, refined salt, marine natural plant extract, vitamin E and vitamin C evenly to ensure there are no lumps;

[0124] S2 Wet material mixing: In another container, mix sugar and fat, use a blender or stir manually until the sugar is completely dissolved or evenly distributed in the fat to obtain wet materials;

[0125] S3 Combine wet and dry materials

[0126] Mix the wet ingredients with the dry ingredients, stir gently with a spatula, add appropriate amount of water, and when the mixture is almost evenly mixed, gently sprinkle in the lutein microcapsules, and continue to mix gently to ensure that the microcapsules are evenly distributed in the dough;

[0127] S4 Dough Handling

[0128] Add yeast to ferment the dough;

[0129] S5 Baking

[0130] The oven is adjusted to 140-200° C., and the prepared dough is placed in the oven for baking to obtain baked food with added lutein.

[0131] Example 3

[0132] A baked food product with added lutein, calculated by weight, is made from the following basic ingredients:

[0133] 100 parts wheat flour

[0134] 20 parts sugar

[0135] 20 parts skim milk powder

[0136] 10 parts of oil

[0137] 6 parts refined salt

[0138] 10 portions of marine natural plant extract

[0139] Lutein microcapsule 0.2 parts

[0140] Vitamin E 0.1 parts

[0141] 0.2 parts of vitamin C.

[0142] The lutein microcapsules are prepared by the following specific steps:

[0143] 1) Prepare the wall material solution: dissolve 1 part gelatin and 2 parts sucrose in 7 parts 50-60℃ water as the aqueous phase;

[0144] 2) Mixing and preheating: Mix 1 part of lutein, 2 parts of lecithin, 1 part of emulsifier and 6 parts of glycerol and preheat to 30-40° C. to obtain an oil phase;

[0145] 3) Emulsification and homogenization: adding the oil phase to the water phase for mixing and emulsification under the action of a high shear dispersing emulsifier, and homogenizing under the action of a high-pressure homogenizer to prepare a nanoscale aqueous solution;

[0146] 4) Low-temperature spray drying: spray the emulsion in an air flow at 60-70° C. and dry it into powder to obtain the lutein microcapsules.

[0147] The sugar is xylitol;

[0148] The oil is obtained by mixing natural butter and shortening in a ratio of 1:2;

[0149] The marine natural plant extract is a mixture of seaweed powder and salicornia extract, with a mass ratio of 2:1.

[0150] Wherein, the Salicornia herba extract is prepared by the following steps:

[0151] a. Raw material preparation

[0152] Collection and cleaning: First, collect fresh Salicornia plants and wash them thoroughly to remove sand and impurities;

[0153] Drying and crushing: drying the cleaned samphire at a temperature of 50-70°C. After drying, crushing the samphire and passing through a 60-100 mesh sieve to obtain uniform samphire powder;

[0154] bExtraction process

[0155] Initial extraction: put the powder of Salicornia herba into ethanol solution, the addition amount is 1g:10-20mL; soak at 60-80℃ for 3-6h, and use ultrasonic assisted extraction;

[0156] Repeated extraction: After the first extraction, collect the filtrate and keep the residue; use new ethanol solution to extract the residue for the second and third time, collect the filtrate after each extraction, and combine all the filtrates for subsequent treatment;

[0157] Decolorization and concentration: The combined filtrate is decolorized by an activated carbon adsorbent, and the decolorized filtrate is filtered through 50-100 μm gauze and then evaporated and concentrated to a density of 1.05-1.10 g / mL;

[0158] Drying and purification: The concentrated extract is freeze-dried to obtain the dry Salicornia extract.

[0159] The method for preparing the baked food added with lutein comprises the following steps:

[0160] S1 Mix dry materials: In a container, mix wheat flour, skimmed milk powder, refined salt, marine natural plant extract, vitamin E and vitamin C evenly to ensure there are no lumps;

[0161] S2 Wet material mixing: In another container, mix sugar and fat, use a blender or stir manually until the sugar is completely dissolved or evenly distributed in the fat to obtain wet materials;

[0162] S3 Combine wet and dry materials

[0163] Mix the wet ingredients with the dry ingredients, stir gently with a spatula, add appropriate amount of water, and when the mixture is almost evenly mixed, gently sprinkle in the lutein microcapsules, and continue to mix gently to ensure that the microcapsules are evenly distributed in the dough;

[0164] S4 Dough Handling

[0165] Add yeast to ferment the dough;

[0166] S5 Baking

[0167] The oven is adjusted to 140-200° C., and the prepared dough is placed in the oven for baking to obtain baked food with added lutein.

[0168] Comparative Example 1

[0169] A baked food product with added lutein, calculated by weight, is made from the following basic ingredients:

[0170]

[0171] The lutein microcapsules are prepared by the following specific steps:

[0172] 1) Prepare the wall material solution: dissolve 1 part gelatin and 2 parts sucrose in 7 parts 50-60℃ water as the aqueous phase;

[0173] 2) Mixing and preheating: Mix 1 part of lutein, 2 parts of lecithin, 1 part of emulsifier and 6 parts of glycerol and preheat to 30-40° C. to obtain an oil phase;

[0174] 3) Emulsification and homogenization: adding the oil phase to the water phase for mixing and emulsification under the action of a high shear dispersing emulsifier, and homogenizing under the action of a high-pressure homogenizer to prepare a nanoscale aqueous solution;

[0175] 4) Low-temperature spray drying: spray the emulsion in an air flow at 60-70° C. and dry it into powder to obtain the lutein microcapsules.

[0176] The sugar is xylitol;

[0177] The oil is obtained by mixing natural butter and shortening in a ratio of 1:2;

[0178] The method for preparing the baked food added with lutein comprises the following steps:

[0179] S1 Mix dry ingredients: In a container, mix wheat flour, skimmed milk powder, refined salt, vitamin E and vitamin C evenly to ensure there are no lumps;

[0180] S2 Wet material mixing: In another container, mix sugar and fat, use a blender or stir manually until the sugar is completely dissolved or evenly distributed in the fat to obtain wet materials;

[0181] S3 Combine wet and dry materials

[0182] Mix the wet ingredients with the dry ingredients, stir gently with a spatula, add appropriate amount of water, and when the mixture is almost evenly mixed, gently sprinkle in the lutein microcapsules, and continue to mix gently to ensure that the microcapsules are evenly distributed in the dough;

[0183] S4 Dough Handling

[0184] Add yeast to ferment the dough;

[0185] S5 Baking

[0186] The oven is adjusted to 140-200° C., and the prepared dough is placed in the oven for baking to obtain baked food with lutein added thereto.

[0187] This comparative example does not contain marine natural plant extracts, and the rest is the same as Example 2.

[0188] Comparative Example 2

[0189] This comparative example does not contain vitamin E and vitamin C, and the rest is the same as Example 2.

[0190] Comparative Example 3

[0191] In this comparative example, lutein is directly added without using capsule form. The amount of lutein added is equivalent to that of Example 2, and the rest is the same as that of Example 2.

[0192] Comparative Example 4

[0193] In this comparative example, lutein is directly added without using capsule form, and the amount of lutein added is equivalent to that of Example 2, and vitamin E and vitamin C are not contained.

[0194] Test Case

[0195] Lutein is prone to cis-trans isomerization under the action of heat, acid, light, etc., and is easily degraded by oxidation and photooxidation. During food processing and storage, oxygen-containing groups in lutein, such as hydroxyl, epoxy, aldehyde, etc., may become the starting point for changes, causing lutein to undergo isomerization, oxidative decomposition and other reactions, thereby reducing its content. These changes sometimes significantly change the color of the food, which has a certain impact on the appearance and nutritional value of the food.

[0196] According to the formula, theoretically, every 100 g of the baked food of the present invention contains 8 mg of lutein.

[0197] According to the national standard GB 5009.248-2016 “National Food Safety Standard Determination of Lutein in Food”, the baked foods prepared in Example 2 and Comparative Documents 1-4 were tested for active lutein.

[0198] The detection method is as follows:

[0199] 1. Sample pretreatment

[0200] Sample preparation:

[0201] Take 100g of baked food sample and crush or homogenize it to ensure the representativeness of the sample.

[0202] Lutein was extracted using a mixed solvent of ether-n-hexane-cyclohexane (usually in a volume ratio of 40+40+20).

[0203] 2. Purification and separation

[0204] The extract needs to be purified by a neutral alumina solid phase extraction column to remove impurities.

[0205] The purified extract is separated using liquid chromatography, which can effectively separate lutein from other components.

[0206] 3. Detection and Quantification

[0207] Detection method:

[0208] Lutein is detected by UV detector or diode array detector. These detectors can identify the absorption peak of lutein at a specific wavelength.

[0209] Quantitative methods:

[0210] The external standard method was used for quantification, that is, a series of lutein standard solutions with known concentrations were prepared, a standard curve was drawn, and then the corresponding concentration was found on the standard curve according to the peak area of ​​lutein in the sample.

[0211] The results are shown in Table 1 and Figure 1 and Figure 2 .

[0212] Table 1. Content of active lutein in baked goods.

[0213] Active lutein content (mg) Active lutein retention rate (%) Example 2 7.32 91.5 Comparative Example 1 6.63 82.8 Comparative Example 2 4.21 52.6 Comparative Example 3 2.58 32.3 Comparative Example 4 1.32 16.5

[0214] From the data in Table 1 above, it can be seen that by adding marine natural plant extracts, i.e., a mixture of seaweed powder and salsa roxburghii extracts, with a mass ratio of 2:1, the active lutein content during baking can be increased. At the same time, changing the lutein addition form to a microcapsule mode and adding vitamin C and vitamin E at the same time can synergistically increase the active lutein content and improve the active lutein retention rate. At the same time, adding marine natural plant extracts can also add a unique marine flavor to the food, introduce rich trace elements and active ingredients, and further enhance the nutritional value and health care function of the food.

[0215] The above are limited to several preferred embodiments of the present invention, and the description is relatively specific and detailed, but it cannot be understood as limiting the scope of the present invention. It should be pointed out that for ordinary technicians in this field, several modifications and improvements can be made without departing from the concept of the present invention, which all belong to the protection scope of the present invention.

Claims

1. A baked food product containing lutein, characterized in that: Calculated by weight, it is made from the following basic raw materials:

2. The baked food according to claim 1, characterized in that: The lutein microcapsules are prepared by a spray drying method, which includes the following steps: spraying a mixed solution of lutein and wall materials into tiny droplets, and rapidly drying the solution into powder in a hot air flow, thereby forming microcapsules.

3. The baked food according to claim 2, characterized in that: The lutein microcapsules are prepared by the following specific steps: 1) Prepare the wall material solution: dissolve 1 part gelatin and 2 parts sucrose in 7 parts 50-60℃ water as the aqueous phase; 2) Mixing and preheating: Mix 1 part of lutein, 2 parts of lecithin, 1 part of emulsifier and 6 parts of glycerol and preheat to 30-40° C. to obtain an oil phase; 3) Emulsification and homogenization: adding the oil phase to the water phase for mixing and emulsification under the action of a high shear dispersing emulsifier, and homogenizing under the action of a high-pressure homogenizer to prepare a nanoscale aqueous solution; 4) Low-temperature spray drying: spray the emulsion in an air flow at 60-70° C. and dry it into powder to obtain the lutein microcapsules.

4. The baked food according to claim 1, characterized in that: The sugar is selected from sucrose, corn syrup or xylitol.

5. The baked food according to claim 1, characterized in that: The oil is obtained by mixing natural butter and shortening in a ratio of 1:

2.

6. The baked food according to claim 1, characterized in that: The marine natural plant extract is selected from one or more of kelp extract, seaweed powder, spirulina powder and samphire extract.

7. The baked food according to claim 1, characterized in that: The marine natural plant extract is a mixture of seaweed powder and samphire extract, with a mass ratio of 2:

1.

8. The baked food according to claim 7, characterized in that: The Salicornia Herba extract is prepared by the following steps: a. Raw material preparation Collection and cleaning: First, collect fresh Salicornia plants and wash them thoroughly to remove sand and impurities; Drying and crushing: drying the cleaned samphire at a temperature of 50-70°C. After drying, crushing the samphire and passing through a 60-100 mesh sieve to obtain uniform samphire powder; bExtraction process Initial extraction: put the powder of Salicornia herba into ethanol solution, the addition amount is 1g:10-20mL; soak at 60-80℃ for 3-6h, and use ultrasonic assisted extraction; Repeated extraction: After the first extraction, collect the filtrate and keep the residue; use new ethanol solution to extract the residue for the second and third time, collect the filtrate after each extraction, and combine all the filtrates for subsequent treatment; Decolorization and concentration: The combined filtrate is decolorized by an activated carbon adsorbent, and the decolorized filtrate is filtered through 50-100 μm gauze and then evaporated and concentrated to a density of 1.05-1.10 g / mL; Drying and purification: The concentrated extract is freeze-dried to obtain the dry Salicornia extract.

9. The method for preparing a baked food containing lutein according to any one of claims 1 to 8, characterized in that: The following steps are involved: S1 Mix dry materials: In a container, mix wheat flour, skimmed milk powder, refined salt, marine natural plant extract, vitamin E and vitamin C evenly to ensure there are no lumps; S2 Wet material mixing: In another container, mix sugar and fat, use a blender or stir manually until the sugar is completely dissolved or evenly distributed in the fat to obtain wet materials; S3 Combine wet and dry materials Mix the wet ingredients with the dry ingredients, stir gently with a spatula, add appropriate amount of water, and when the mixture is almost evenly mixed, gently sprinkle in the lutein microcapsules, and continue to mix gently to ensure that the microcapsules are evenly distributed in the dough; S4 Dough Handling Add yeast to ferment the dough; S5 Baking The oven is adjusted to 140-200° C., and the prepared dough is placed in the oven for baking to obtain baked food with added lutein.

Images