Natural additive and application thereof in cooked wheaten food

Abstract

The invention provides a natural additive and application thereof in cooked wheaten food, and relates to the technical field of food additives. The natural additive disclosed by the invention comprises trehalose, fructose, mannolactone, a multicoloured leaf extract and organic acid. The natural additive is safe in components and free of toxic and side effects, meets the requirements of modern healthy diet, and can improve the taste and flavor of cooked wheaten food products, increase the nutritional value and prolong the shelf life.

Description

Technical Field

[0001] The present invention relates to the technical field of food additives, in particular to a natural additive and application thereof in pasta foods. Background Art

[0002] Various additives are often added to existing pasta products during the production process to improve their taste, extend shelf life or increase nutritional value. With the improvement of people's health awareness, the demand for natural food additives in the food industry is gradually increasing. Traditional food additives are mostly chemical synthetics, which may have a certain impact on human health. Therefore, the development of food additives based on natural ingredients has become a trend in the development of the industry and has important market prospects. Summary of the invention

[0003] The purpose of the present invention is to provide a natural additive and its application in pasta foods in view of the deficiencies in the prior art. The natural additive of the present invention can improve the taste and flavor of pasta products, increase nutritional value and prolong shelf life.

[0004] To achieve the above purpose, the technical solution adopted by the present invention is as follows:

[0005] On the one hand, a natural additive comprises the following raw materials in parts by weight: 20-25 parts of trehalose, 3-8 parts of fructose, 5-10 parts of mannolactone, 10-20 parts of pandan leaf extract, and 4-10 parts of organic acid.

[0006] Furthermore, the Panicum tiliaceum leaf extract is prepared by the following method:

[0007] (1) Wash, dry and crush the fresh pandan leaves;

[0008] (2) heating the crushed fresh Pandan leaves in a water bath at 50-60° C. for 1-2 h, and centrifuging and concentrating to obtain Pandan leaf concentrated juice;

[0009] (3) Pre-freeze the Pandan leaf concentrated juice at -40 to -30°C for 1 to 2 hours, and then freeze-dry at -20 to -10°C for 1 to 2 hours to obtain the Pandan leaf extract.

[0010] Furthermore, the organic acid is selected from any one of gluconic acid, glucaric acid, xylonic acid and xylaric acid.

[0011] On the other hand, the preparation method of the above-mentioned natural additive comprises the following steps:

[0012] (1) mixing all raw materials with water, placing in a reaction kettle, and heating in an air or oxygen atmosphere to obtain a mixture A;

[0013] (2) cooling the mixture A to room temperature, extracting and separating to obtain product B;

[0014] (3) Drying the product B to obtain a powdered natural additive, and sealing and packaging.

[0015] Furthermore, in step (1), the heating treatment temperature is 50-90°C, for example, 50°C, 60°C, 70°C, 80°C, or 90°C.

[0016] Furthermore, in step (1), the heating treatment time is 2-8 hours, for example, it can be 2 hours, 4 hours, 6 hours, or 8 hours.

[0017] Furthermore, in step (2), an extractant is added during the extraction and separation process for extraction, or supercritical carbon dioxide extraction is used; the extractant is selected from at least one of water, ethanol, ethyl acetate, and n-hexane.

[0018] Furthermore, in step (3), the drying method is spray drying or freeze drying.

[0019] On the other hand, the above-mentioned natural additives are used in pasta or starch foods.

[0020] Furthermore, the pasta or starchy food is selected from steamed buns, bread, dumplings, rice or noodles.

[0021] On the other hand, the method for processing steamed bread using the above-mentioned natural additives comprises the following steps:

[0022] S1. Preparation of old dough: mixing flour and water, adding yeast, and letting it stand for fermentation to obtain old dough with fermentation activity;

[0023] S2, dough kneading: old flour and fresh flour are mixed in a mass ratio of 1: (3-5), the above-mentioned natural additives are added, and water is gradually added to knead until the dough is dry but not hard, smooth and elastic;

[0024] S3, fermentation: the kneaded dough is fermented until the volume of the dough expands to twice its original volume;

[0025] S4, shaping: Divide the fermented dough into raw dough of required size, knead it into round pieces by hand, and keep the surface of the steamed buns smooth;

[0026] S5, secondary proofing: the shaped raw dough is placed in the steamer for secondary proofing until the surface of the raw dough is slightly swollen and appears soft;

[0027] S6. Put the dough after the second proofing into a boiling steamer and steam it over medium heat for 15-20 minutes. Turn off the heat after steaming and keep the lid on the pot uncovered for 3-5 minutes to prevent the buns from shrinking.

[0028] Furthermore, in step S1, the mass ratio of flour to water is 1:(0.5-0.7), for example, it can be 1:0.5, 1:0.6 or 1:0.7.

[0029] Furthermore, in step S1, the static fermentation time is 24-48 hours, for example, it can be 4 hours, 12 hours, 24 hours or 48 hours; the static fermentation temperature is 25-28°C.

[0030] Furthermore, in step S2, the amount of the natural additive added is 2-10% of the mass of the fresh flour, for example, it can be 2%, 3%, 4%, 5%, or 10%.

[0031] Furthermore, in step S2, the kneading includes "pressing", "pushing and kneading", and "rolling and rubbing" methods to make the dough fully elastic, smooth and elastic, and the kneading time is 15-20 minutes.

[0032] Furthermore, in step S3, the fermentation time is 60-90 minutes; the fermentation temperature is 28°C-30°C.

[0033] Furthermore, in step S5, the second proofing time is 20-30 minutes.

[0034] On the other hand, a kind of steamed bread with old dough is prepared by the method described above.

[0035] Compared with the prior art, the present invention has the following beneficial effects:

[0036] 1. The natural additive ingredients of the present invention are safe, non-toxic and non-side-effect, meet the needs of modern healthy diet, can improve the taste and flavor of pasta products, increase nutritional value and extend shelf life.

[0037] 2. The addition of mannolactone in the natural additives of the present invention can enhance the taste of food and has excellent moisturizing properties; the addition of organic acids helps to improve the acidity balance of food and enhance the flavor; the wheaten food products generate lactic acid through fermentation, which can give the food a unique sour taste and have an antiseptic effect; the addition of trehalose has good moisturizing and thickening properties and has a significant effect on improving the taste of wheaten food; the addition of pandan leaf extract, which is rich in a variety of natural pigments and antioxidant ingredients, helps to improve the color and nutrition of food, and its synergistic effect with a variety of organic acids can enhance the flavor of wheaten food while increasing the antioxidant capacity of food and extending the shelf life. The synergistic effect of the various components in the natural additives enables the wheaten food products to obtain excellent taste and flavor.

[0038] 3. The natural additive of the present invention is first subjected to a heating treatment and then to extraction, and the preparation method is simple and easy to operate, and is suitable for industrial large-scale production, which helps to improve the performance of the natural additive, thereby improving the taste and flavor of pasta.

[0039] 4. In the process of processing old dough steamed buns with natural additives, the addition of natural additives makes the steamed buns softer, more elastic and chewy.

[0040] 5. In the process of processing old dough steamed buns with natural additives, the fermentation of old dough is the core step in making old dough steamed buns. The quality of old dough directly determines the flavor and taste of steamed buns. The old dough is fermented the day before. The fermentation process of yeast and lactic acid bacteria in the starter can produce natural wheat fragrance, making the steamed buns sweeter the more they are chewed. In the process of kneading dough, the gluten in the dough is fully formed through "pressing", "pushing and kneading", "rolling and rubbing", etc., and the dryness and humidity of the dough are moderate. In the process of steaming, control the time and temperature well. If the steaming time is too long, the steamed buns will lose their elasticity, and if the time is too short, the steamed buns will not be cooked inside. In addition, simmering for a few minutes after steaming is an important step to prevent the steamed buns from collapsing or shrinking. DETAILED DESCRIPTION

[0041] The following non-limiting examples can enable those skilled in the art to more fully understand the present invention, but do not limit the present invention in any way. The following content is only an exemplary description of the scope of the present invention, and those skilled in the art can make various changes and modifications to the invention of the present invention based on the disclosed content, and they should also fall within the scope of the present invention.

[0042] In the present invention, the organic acids gluconic acid, glucaric acid, xylonic acid and xylaric acid can be purchased directly or prepared by oxidizing trehalose.

[0043] The present invention is further described below by way of specific examples. Unless otherwise specified, the various chemical reagents used in the examples of the present invention are obtained through conventional commercial channels.

[0044] Example 1

[0045] A natural additive, comprising the following raw materials in parts by weight: 8-15 parts of trehalose, 2-5 parts of fructose, 5-10 parts of mannolactone, 10-20 parts of pandan leaf extract, and 4-10 parts of organic acid; wherein:

[0046] The pandan leaf extract was prepared by the following method:

[0047] (1) Wash, dry and crush the fresh pandan leaves;

[0048] (2) heating the crushed fresh Pandan leaves in a water bath at 60° C. for 1 h, and centrifuging and concentrating to obtain Pandan leaf concentrated juice;

[0049] (3) The Pandan leaf concentrated juice was pre-frozen at -40°C for 1 h, and then freeze-dried at -20°C for 1 h to obtain the Pandan leaf extract.

[0050] The preparation method of the above-mentioned natural additive comprises the following steps:

[0051] Mix all the raw materials with 1-5 times the mass of the raw materials, place them in a reactor, and heat them for 2-8 hours in an air or oxygen atmosphere at a temperature of 50-90°C to obtain a mixture A; cool the mixture A to room temperature, extract and separate it with supercritical carbon dioxide to obtain a product B; freeze-dry the product B to obtain a powdered natural additive, and seal it.

[0052] According to the above formula and steps, the following additives are prepared as follows:

[0053] Additive 1#

[0054] Mix 20 parts of trehalose, 8 parts of fructose, 5 parts of mannolactone, 10 parts of pandan leaf extract, 4 parts of gluconic acid and 5 times the mass of water, place in a reactor, and heat at 50°C for 8 hours to obtain a mixture A; cool the mixture A to room temperature, extract and separate with supercritical carbon dioxide to obtain a product B; freeze-dry the product B to obtain a powdered natural additive, which is sealed and packaged.

[0055] Additive 2#

[0056] 25 parts of glucose, 3 parts of fructose, 10 parts of mannolactone, 20 parts of pandan leaf extract, 10 parts of glucaric acid and 5 times by weight of water are placed in a reactor, and heated at 90°C for 2 hours to obtain a mixture A; the mixture A is cooled to room temperature, extracted and separated with supercritical carbon dioxide to obtain a product B; the product B is freeze-dried to obtain a powdered natural additive, which is sealed and packaged.

[0057] Additive 3#

[0058] The difference from additive 2# is that the added amounts of each raw material are: 30 parts of glucose, 1 part of fructose, 12 parts of mannolactone, 24 parts of pandan leaf extract, and 12 parts of glucaric acid.

[0059] Additive 4#

[0060] The difference from additive 2# is that the added amounts of each raw material are: 15 parts of glucose, 10 parts of fructose, 3 parts of mannolactone, 8 parts of pandan leaf extract, and 3 parts of glucaric acid.

[0061] Additive 5#

[0062] The difference from additive 2# is that the pandan leaf extract is prepared by directly crushing the pandan leaves and freeze-drying them at -20°C for 1 hour.

[0063] Additive 6#

[0064] The difference from additive 2# is that no pandan leaf extract is added.

[0065] Additive 7#

[0066] The difference from additive 2# is that no mannolactone is added.

[0067] Additive 8#

[0068] The difference from additive 2# is that glucaric acid is not added.

[0069] Additive 9#

[0070] The difference from additive 2# is that trehalose is not added.

[0071] Additive 10#

[0072] The difference from Additive 2# is that it is not heated at 90°C for 2h; that is, the preparation steps are: 25 parts of glucose, 3 parts of fructose, 10 parts of mannolactone, 20 parts of pandan leaf extract, 10 parts of glucaric acid and 5 times the mass of water are extracted and separated by supercritical carbon dioxide to obtain product B; product B is freeze-dried to obtain a powdered natural additive, which is sealed and packaged.

[0073] Example 2

[0074] A kind of old dough steamed bread, the processing method is as follows:

[0075] S1. Preparation of old dough: Mix 100g flour with 50-70g water, add 3g yeast, and ferment at 25-28°C for 24-48h to obtain old dough with fermentation activity;

[0076] S2, dough kneading: old flour and fresh flour are mixed in a mass ratio of 1: (3-5), 2-10% of the mass of fresh flour is added with natural additives, warm water is gradually added, and the dough is kneaded by "pressing", "pushing and kneading", and "rolling and rubbing" to make the dough fully glutenous, smooth and elastic. The kneading time is 15-20 minutes, until the dough is dry but not hard, smooth and elastic;

[0077] S3, fermentation: the kneaded dough is fermented at 28°C-30°C for 60-90 minutes until the volume of the dough expands to twice its original volume;

[0078] S4, shaping: Divide the fermented dough into raw dough of required size, knead it into round pieces by hand, and keep the surface of the steamed buns smooth;

[0079] S5, secondary proofing: put the shaped raw dough into the steamer and proof for 20-30 minutes, until the surface of the raw dough is slightly swollen and soft;

[0080] S6. Put the dough after the second proofing into a boiling steamer and steam it over medium heat for 15-20 minutes. Turn off the heat after steaming and keep the lid on the pot uncovered for 3-5 minutes to prevent the buns from shrinking.

[0081] The steamed bread is prepared according to the above method, which is as follows:

[0082] Steamed buns 1#~10#

[0083] S1. Preparation of old dough: 100 g of flour was mixed with 50 g of water, 3 g of yeast was added, and the mixture was allowed to ferment at 25° C. for 24 h to obtain old dough with fermentation activity;

[0084] S2, dough kneading: mix the old dough with 500g of fresh flour, add 30g of additives 1# to 10# of fresh flour, gradually add warm water, and knead by "pressing", "pushing and kneading", and "rolling and rubbing" to make the dough fully glutenous, smooth and elastic. The kneading time is 15 minutes, until the dough is dry but not hard, smooth and elastic;

[0085] S3, fermentation: the kneaded dough is fermented at 28°C for 90 minutes until the volume of the dough expands to twice its original volume;

[0086] S4, shaping: Divide the fermented dough into raw dough of required size, knead it into round pieces by hand, and keep the surface of the steamed buns smooth;

[0087] S5. Secondary proofing: Put the shaped raw dough into the steamer and proof for 30 minutes, until the surface of the raw dough is slightly swollen and soft;

[0088] S6. Put the dough after the second proofing into a boiling steamer and steam it over medium heat for 20 minutes. Turn off the heat after steaming and keep the lid on the pot uncovered for 5 minutes to prevent the buns from shrinking.

[0089] Steamed Bun #11

[0090] The difference from steamed buns 1# to 10# is that no additives are added.

[0091] Steamed Bun 12#

[0092] The difference from steamed bread 1# to 10# is that the fermentation time in step S1 is 4 hours.

[0093] Test Example 1

[0094] The texture parameters of steamed bread were determined by using a texture analyzer. The specific steps are as follows: cut steamed bread No. 1 to No. 12 into slices with a thickness of 20 mm and test them using a P25 probe. The TPA test conditions are: the time interval between two compressions is 5.0 s, the speed before the test is 1.0 mm / s, the speed during the test is 1.0 mm / s, the speed after the test is 1.0 mm / s, the compression rate is 40%, and the induction force is 5 g. According to the texture test curve, the software analyzes the texture characteristic parameter values ​​of steamed bread: hardness, resilience, cohesiveness, elasticity, adhesiveness and chewiness. The results are shown in Table 1.

[0095] Table 1

[0096]

[0097] The results showed that no natural additives were added to steamed bread 11#, and its hardness was relatively large, and its resilience, elasticity, and chewiness were relatively poor. It can be seen that adding natural additives during the processing of old dough can help improve the quality of steamed bread. The old dough of steamed bread 12# was not fermented one day in advance, and its internal structure was relatively tight, hard, dry, insufficiently elastic, and chewy; while the old dough was fermented one day in advance, the internal structure of the steamed bread was soft, elastic, and chewy.

[0098] Test Example 2

[0099] Ten experienced sensory evaluators were selected to taste and score steamed buns 1# to 12# according to the steamed bun sensory evaluation table in the wheat flour steamed bun standard (GB T 21118-2007). In order to ensure that accidental errors may occur during the experiment, the highest score and the lowest score were removed from the evaluation results, and then the average value was calculated. The results are shown in Table 2.

[0100] Table 2

[0101] Steamed bun Sensory Rating Steamed bun Sensory Rating 1# 90.445 7# 87.085 2# 91.108 8# 86.665 3# 86.024 9# 88.684 4# 87.220 10# 89.250 5# 88.887 11# 84.380 6# 87.083 12# 82.352

[0102] The results showed that the surface of steamed bread 1# and 2# was smooth, the color was good, the internal structure was uniform, the taste was good, there was no obvious sour taste, the taste was unique, there was a special fragrance, and the taste was rich. The color and taste of steamed bread 6# and 7# were relatively poor. No mannolactone was added to steamed bread 7#, and its taste was relatively simple; no organic acid was added to steamed bread 8#, and it had a certain sour taste. No natural additives were added to steamed bread 11#, and its internal structure was poorly uniform, with large holes, and the taste was simple. The old dough in steamed bread 12# was not fermented one day in advance, and its internal structure was relatively compact and the taste was poor.

[0103] Test Example 3

[0104] During the aging process of steamed bread, its elasticity and recovery value will change. This test evaluates its anti-aging ability by testing the change in elasticity of steamed bread after 24 hours and 48 hours. The 24-hour elasticity change value is the change between 1 hour and 24 hours, and the 48-hour elasticity change value is the change between 24 hours and 48 hours. The results are shown in Table 3.

[0105] Table 3

[0106]

[0107]

[0108] The results showed that the 24h and 48h elasticity of steamed bread No. 6, which did not contain pandan leaf extract, changed greatly, indicating that the addition of pandan leaf extract could help delay the aging of steamed bread and extend its shelf life.

[0109] The aging of steamed bread mainly refers to the loss of freshness during the storage process, which is specifically manifested as an increase in hardness and a decrease in elasticity and bite. Among them, the changes in the values ​​of the three important indicators of hardness, elasticity and recovery value directly reflect the degree of aging of steamed bread. The change rate of hardness, elasticity and recovery of steamed bread are negatively correlated with the degree of aging of steamed bread, that is, the smaller the change value of the three indicators of steamed bread, the better the anti-aging effect of steamed bread.

[0110] The above description of the embodiments is to facilitate the understanding and use of the invention by those skilled in the art. It is obvious that those skilled in the art can easily make various modifications to these embodiments and apply the general principles described herein to other embodiments without creative work. Therefore, the present invention is not limited to the above embodiments, and improvements and modifications made by those skilled in the art based on the disclosure of the present invention without departing from the scope of the present invention should be within the scope of protection of the present invention.

Claims

1. A natural additive, characterized in that: The invention comprises the following raw materials in parts by weight: 20-25 parts of trehalose, 3-8 parts of fructose, 5-10 parts of mannolactone, 10-20 parts of pandan leaf extract and 4-10 parts of organic acid.

2. The natural additive according to claim 1, characterized in that The pandan leaf extract is prepared by the following method: (1) Wash, dry and crush the fresh pandan leaves; (2) heating the crushed fresh Pandan leaves in a water bath at 50-60° C. for 1-2 h, and centrifuging and concentrating to obtain Pandan leaf concentrated juice; (3) Pre-freeze the Pandan leaf concentrated juice at -40 to -30°C for 1 to 2 hours, and then freeze-dry at -20 to -10°C for 1 to 2 hours to obtain the Pandan leaf extract.

3. The natural additive according to claim 1, characterized in that The organic acid is selected from any one of gluconic acid, glucaric acid, xylonic acid and xylaric acid.

4. The method for preparing the natural additive according to any one of claims 1 to 3, characterized in that: The following steps are involved: (1) mixing all raw materials with water, placing in a reaction kettle, and heating in an air or oxygen atmosphere to obtain a mixture A; (2) cooling the mixture A to room temperature, extracting and separating to obtain product B; (3) Drying the product B to obtain a powdered natural additive, and sealing and packaging.

5. The preparation method according to claim 4, characterized in that: In step (1), the heating treatment temperature is 50-90°C.

6. The preparation method according to claim 4, characterized in that: In step (1), the heating treatment temperature is 50-90°C; and the heating treatment time is 2-8h.

7. Use of the natural additive according to any one of claims 1 to 3, or the natural additive prepared by the preparation method according to any one of claims 4 to 6 in pasta or starchy foods.

8. The use according to claim 7, characterized in that: The pasta or starchy food is selected from steamed buns, bread, dumplings, rice or noodles.

9. A method for processing steamed bread using the natural additive according to any one of claims 1 to 3 or the natural additive prepared by the preparation method according to any one of claims 4 to 6, characterized in that: The following steps are involved: S1. Preparation of old dough: mixing flour and water, adding yeast, and letting it stand for fermentation to obtain old dough with fermentation activity; S2, dough kneading: old flour and fresh flour are mixed in a mass ratio of 1: (3-5), the above-mentioned natural additives are added, and water is gradually added to knead until the dough is dry but not hard, smooth and elastic; S3, fermentation: the kneaded dough is fermented until the volume of the dough expands to twice its original volume; S4, shaping: Divide the fermented dough into raw dough of required size, knead it into round pieces by hand, and keep the surface of the steamed buns smooth; S5, secondary proofing: the shaped raw dough is placed in the steamer for secondary proofing until the surface of the raw dough is slightly swollen and appears soft; S6. Put the dough after the second proofing into a boiling steamer and steam it over medium heat for 15-20 minutes. Turn off the heat after steaming and keep the lid on the pot uncovered for 3-5 minutes to prevent the buns from shrinking.

10. The method according to claim 9, characterized in that The static fermentation time is 24-48h.

Images