A baking-resistant chia seed-containing baking sauce and its preparation method and application

Abstract

The present invention belongs to the field of food processing, and discloses a baking-resistant chia seed-containing baking sauce and a preparation method and application. The chia seed baking sauce contains vegetable oil, sodium octenyl succinate starch powder, mono- and diglycerol fatty acid esters, whey protein, egg liquid, sugar, acidulant, chia seed pretreatment and other ingredients. The present invention not only solves the technical problem of chia seed agglomeration by pretreating chia seeds, but also optimizes the formula to obtain a chia seed baking sauce with low water activity, reduces the degree of oil rancidity, and can be stored at room temperature without opening. The obtained chia seed sauce can be used for baking bread and pastry sandwiches or smears, is baking-resistant, and the sauce has a shelf life of up to 3 months. It can reasonably cooperate with bread embryos, maintain the original shape after baking, does not produce cavities, has a strong flavor, and has good mouth melting properties. The shelf life of the bread made can reach 2 months.

Description

Technical Field

[0001] The invention belongs to the field of food processing, and in particular relates to a baking-resistant chia seed-containing baking sauce and a preparation method and application thereof. Background Art

[0002] Chia seeds are the seeds of the plant Salvia hispanica L. In 2014, chia seeds officially entered the Chinese food market as a new raw material. Chia seeds are rich in protein, dietary fiber, minerals, vitamins and amino acids, and are a very good healthy raw material. At present, the application of food sauces is mainly used in salad dressings, salad juices, jams, and bread embryos with sesame and peanuts. Chia seeds contain a large amount of dietary fiber. After absorbing water, they swell to form gels, which have a certain emulsifying effect. They can be applied to jams, desserts and biscuits, and act as a stabilizer. Chia seed gum (chaimucilage, CM) is an anionic hybrid polysaccharide. When chia seeds are immersed in water, the cell walls outside the epidermal cells will release a high-viscosity chia seed solution. After sufficient contact with water, sol-like substances will adhere to the seeds.

[0003] Chia seeds are extremely easy to clump when exposed to water during mass production. After clumping, it is difficult to disperse and the hardness is extremely high, resulting in uneven distribution of chia seeds in the product. Patent CN 107912667 B "Chia Seed Beverage and Preparation Method thereof" mentions screening and three-step mixing. The chia seeds are dispersed through a sieve to prevent them from clumping. The process is relatively complicated and the production process is strictly controlled during implementation. It is difficult for general manufacturers to achieve large-scale production. Most patents and papers do not mention this point, and a small number of tests will not find this problem, but in actual production, this will seriously affect production efficiency and product quality, which is also the bottleneck of chia seeds in actual production applications. Summary of the invention

[0004] The primary purpose of the present invention is to overcome the shortcomings and deficiencies of the prior art and provide a baking-resistant chia seed-containing baking sauce.

[0005] Another object of the present invention is to provide a method for preparing the baking-resistant chia seed-containing baking sauce.

[0006] Another object of the present invention is to provide an application of the baking-resistant chia seed-containing baking sauce.

[0007] The purpose of the present invention is achieved through the following technical solutions:

[0008] A baking-resistant chia seed-containing baking sauce is composed of the following components in percentage by mass: 18-32% of vegetable oil, 0.9-1.4% of sodium octenyl succinate starch powder, 0.05-0.2% of mono- and diglycerol fatty acid esters, 1.2-3.3% of whey protein, 0.3-2.0% of egg liquid, 20-31% of sugar, 0.1-0.3% of acidulant, 0.9-2.0% of fruit juice puree, 0-appropriate amount of antioxidant, 0-appropriate amount of flavor, 0-appropriate amount of pigment, 0-appropriate amount of preservative, and the remainder of chia seed pretreatment material.

[0009] The content of the chia seed pretreatment product is preferably 39-48% by mass; more preferably 39.4-47.7% by mass.

[0010] The chia seed pretreatment material is preferably prepared by the following steps: adding chia seeds to water under stirring and mixing evenly, then adding modified starch, mixing evenly and then steaming to obtain the chia seed pretreatment material; wherein the content of each substance is as follows by mass percentage: chia seeds 5-7%, modified starch 5.0-5.5%, and water as the balance; preferably as follows: chia seeds 5.1-6.8%, modified starch 5.1-5.3%, and water as the balance.

[0011] The stirring speed of the chia seed pretreatment material is preferably 6 to 60 rpm.

[0012] The water is preferably deionized water, distilled water or pure water.

[0013] The modified starch is preferably hydroxypropyl distarch phosphate prepared from waxy corn starch or potato starch, with a hydroxypropyl content of 2 to 6 and a 5% solution viscosity of 500 to 850 cp at 25°C.

[0014] The cooking temperature is preferably 95-100°C.

[0015] The cooking time is preferably 40 to 70 minutes, and more preferably 45 to 60 minutes.

[0016] The vegetable oil is preferably at least one of soybean oil, corn oil, peanut oil, palm oil and sunflower oil.

[0017] The sodium starch octenyl succinate is preferably sodium starch octenyl succinate having a 5% solution viscosity of 450 to 1100 cp at 25°C.

[0018] The content of sodium starch octenylsuccinate is preferably 0.9-1.3% by mass.

[0019] The whey protein preferably has a protein content of at least 70% by mass; more preferably has a protein content of 70-80% by mass; and most preferably is whey protein WPC80, which has a protein content of 80% by mass.

[0020] The whey protein content is preferably 1.2-3.2% by mass.

[0021] The egg liquid is preferably heat-stable whole egg liquid or pasteurized whole egg liquid.

[0022] The sugar is preferably at least one of white sugar, trehalose, isomaltooligosaccharide and glucose.

[0023] The acidulant is preferably at least one of citric acid and malic acid.

[0024] The fruit juice is preferably concentrated fruit juice.

[0025] The antioxidant is preferably rosemary extract.

[0026] The dosage of the antioxidant is in accordance with relevant regulations; preferably, it is 0.001-0.002% by mass.

[0027] The flavor is an edible flavor, and its content is preferably 0.15-0.25%.

[0028] The preservative is preferably at least one of potassium sorbate, natamycin and nisin.

[0029] The amount of the antiseptic is in accordance with relevant regulations; preferably, it is 0.08-0.1% by mass.

[0030] The method for preparing the baking-resistant chia seed-containing baking sauce comprises the following steps:

[0031] (1) mixing the other ingredients except the chia seed pre-treated material uniformly to obtain a mixture;

[0032] (2) While stirring, add the steamed chia seed pretreatment material to the mixture obtained in step (1) in batches while still hot and mix evenly to obtain a baking-resistant chia seed-containing baking sauce.

[0033] The rotation speed in step (1) is preferably 50 to 100 rpm.

[0034] The specific operation of the mixing in step (2) is preferably to first mix at 50-100 rpm for 10-15 min, and then mix at 200-500 rpm for 15-20 min.

[0035] The use of the above-mentioned baking-resistant chia seed-containing baking sauce in baking bread and pastries is preferably used for preparing the filling of bread and pastries.

[0036] The obtained chia seed sauce can be used for baking bread and pastry fillings or spreading, is resistant to baking, has a shelf life of up to 3 months, and a shelf life of up to 2 months for the bread made from it.

[0037] Compared with the prior art, the present invention has the following advantages and effects:

[0038] (1) The present invention has found that when chia seeds are mixed with a sufficient amount of water and then heated and cooked, the colloid in the outer layer of the chia seeds can be greatly released, which manifests as a non-Newtonian fluid with a refreshing taste, thickening without increasing viscosity, and a stable viscosity that is not easy to precipitate water. Under certain cooking conditions, chia seeds precipitate more chia seed gum from a solution of chia seed gum and modified starch, and form a weak gel system with the gelatinized modified starch. The system has good stability and has certain thickening and emulsifying effects. Chia seeds have a very strong presence when added in an amount of 1.5% to 3%, can be evenly distributed in the slurry, and have a high fiber content. Therefore, this patent application selects a chia seed addition amount of 2.01%-2.98% to meet product requirements.

[0039] (2) Chia seeds have mucus on their surface, and they will quickly clump together when combined with water to form solid lumps. Stirring cannot make them evenly dispersed, which seriously affects the processing efficiency and quality stability of the food industry. Since many patent applications are limited to a small number of tests, they have not been implemented in actual production. Our company has obtained a pretreatment solution for chia seeds through continuous improvements in the production process. The present invention found that chia seeds should be mixed with more than 10 times the amount of water and stirred in a pot with a stirrer (a sandwich pot is recommended) to make them evenly dispersed. Even if there are a few clumps (the size of the clumps is less than 1 cm), they can be dispersed during the cooking process and will not affect the quality of the product.

[0040] (3) The present invention has found that cooking for 45 to 60 minutes not only ensures the release of the viscosity of the outer layer of chia seeds and kills bacteria, but also greatly retains the original flavor of chia seeds. If the sterilization is not thorough, it will affect the storage time of the product. In addition, insufficient cooking time also affects the viscosity release of chia seed polysaccharides; if the heating time is too long, the acidic substances in the chia seeds will become bad flavors, which has a greater impact on the flavor of the product. Chia seeds that absorb 10 to 14 times of water and release viscosity after cooking reflect a non-Newtonian fluid state. The chia seed particles are evenly suspended in the mucus released by the chia seeds. The mucus is refreshing and non-adhesive, smooth and highly transparent. For the application of the external viscosity of chia seeds, heating can make it release more completely. In the case of use without heating, the viscosity of chia seeds cannot be released at a later stage. The chia seeds cooked according to the present invention have higher transparency.

[0041] (4) The steamed chia seed slurry is mixed with the premix obtained by mixing it with its components while it is hot, which can be better mixed and have a finer texture, which helps to extend the shelf life. The premix is ​​premixed and then added to the chia seed slurry to prevent the direct combination of water and protein, which causes agglomeration. After the non-pregelatinized modified starch is mixed with water and steamed, the thickening effect is better than that of the pregelatinized modified starch, and the cost is also greatly advantageous. The present invention comprehensively considers the problems of dispersibility of chia seeds and water absorption rate of modified starch during large-scale production, and scientifically adjusts the ratio of chia seed gum to modified starch, emulsifier, and protein to achieve the purpose of the present invention. DETAILED DESCRIPTION

[0042] The present invention is further described in detail below in conjunction with examples, but the embodiments of the present invention are not limited thereto.

[0043] Example 1

[0044] (1) Pour 42.94 kg of water into a sandwich pot and stir at 6 rpm. Add 3.02 kg of chia seeds into the sandwich pot and mix evenly. Add 2.45 kg of modified starch (hydroxypropyl distarch phosphate, CR3020, Roquette, France) in proportion. After mixing evenly, weigh and put into a steaming plate. Steam in a steamer at 95° C. for 45 min to obtain a mixed material ①.

[0045] (2) 18.40 kg of soybean oil, 0.05 kg of mono- and diglycerol fatty acid esters, 0.92 kg of sodium octenyl succinate starch (12633, Cargill, USA), 1.30 kg of whey protein WPC80, 0.3 kg of egg liquid, 30.62 kg of white sugar, 0.10 kg of citric acid, 0.002 kg of rosemary extract, 0.20 kg of food flavor, 0.10 kg of potassium sorbate, and 1.0 kg of concentrated lemon juice were mixed uniformly in a mixing tank at a slow speed (50 rpm) to obtain a mixture ②;

[0046] (3) Adding the mixture ① into the mixture ② in portions while it is hot, stirring at a slow speed (50 rpm) for 15 minutes, and then stirring at a high speed (500 rpm) for 15 minutes to obtain a mixture (1); allowing the mixture (1) to enter a packaging machine located in a 100,000-class clean workshop for packaging; thus, a baking-resistant chia seed-containing baking sauce is obtained.

[0047] Example 2

[0048] (1) Pour 39.28 kg of water into a sandwich pot and stir at a speed of 18 rpm. Add 3.02 kg of chia seeds into the sandwich pot and mix evenly. Add 2.25 kg of modified starch (hydroxypropyl distarch phosphate, CR3020, Roquette, France) in proportion. After mixing evenly, weigh and put into a steaming plate. Steam in a steamer (98° C.) for 50 min to obtain a mixed material ①.

[0049] (2) 25.29 kg corn oil, 0.13 kg mono- and di-glycerol fatty acid esters, 1.12 kg sodium starch glycolate (12633, Cargill, USA), 2.28 kg whey protein WPC80, 1.0 kg egg liquid, 25.64 kg trehalose, 0.10 kg malic acid, 0.002 kg rosemary extract, 0.20 kg food flavor, 0.10 kg potassium sorbate, and 1.50 kg apple juice concentrate were uniformly mixed in a mixing tank at a slow speed (60 rpm) to obtain a mixture ②;

[0050] (3) Adding the mixture ① into the mixture ② in portions while it is hot, stirring at a slow speed (60 rpm) for 10 minutes, and then stirring at a high speed (400 rpm) for 20 minutes to obtain a mixture (1); allowing the mixture (1) to enter a packaging machine for packaging; thus, a baking-resistant chia seed-containing baking sauce is obtained.

[0051] Example 3

[0052] (1) Pour 36.20 kg of water into a sandwich pot and stir at 24 rpm. Add 2.06 kg of chia seeds into the sandwich pot and mix evenly. Add 2.13 kg of modified starch (hydroxypropyl distarch phosphate, CR3020, Roquette, France) in proportion. After mixing evenly, weigh and put into a steaming plate. Steam in a steamer (100° C.) for 60 min to obtain a mixed material ①.

[0053] (2) 25.29 kg peanut oil, 0.13 kg mono- and diglycerol fatty acid esters, 1.12 kg sodium starch glycolate (12633, Cargill, USA), 2.28 kg whey protein WPC80, 1.50 kg egg liquid, 29.29 kg glucose, 0.10 kg citric acid, 0.002 kg rosemary extract, 0.20 kg food flavor, 0.10 kg potassium sorbate, and 2.0 kg apple juice concentrate were mixed uniformly in a mixing tank at a slow speed (80 rpm) to obtain a mixture ②;

[0054] (3) Adding the mixture ① into the mixture ② in portions while it is hot, stirring at a slow speed (80 rpm) for 15 minutes, and then stirring at a high speed (300 rpm) for 15 minutes to obtain a mixture (1); allowing the mixture (1) to enter a packaging machine for packaging; thus, a baking-resistant chia seed-containing baking sauce is obtained.

[0055] Example 4

[0056] (1) Pour 36.20 kg of water into a sandwich pot and stir at 60 rpm. Add 2.06 kg of chia seeds into the sandwich pot and mix evenly. Add 2.13 kg of modified starch (hydroxypropyl distarch phosphate, CR3020, Roquette, France) in proportion. After mixing evenly, weigh and put into a steaming plate. Steam in a steamer (100°C) for 60 min to obtain a mixed material ①.

[0057] (2) 32.18 kg of palm oil, 0.20 kg of mono- and diglycerol fatty acid esters, 1.32 kg of sodium octenyl succinate starch (12633, Cargill, USA), 3.26 kg of whey protein WPC80, 2.0 kg of egg liquid, 20.65 kg of white sugar, 0.10 kg of citric acid, 0.002 kg of rosemary extract, 0.20 kg of food flavor, 0.10 kg of potassium sorbate, and 2.0 kg of mango puree were mixed uniformly in a mixing tank at a slow speed (100 rpm) to obtain a mixture ②;

[0058] (3) Adding the mixture ① into the mixture ② in portions while it is still hot, stirring at a slow speed (100 rpm) for 10 minutes, and then stirring at a high speed (200 rpm) for 20 minutes to obtain a mixture (1); allowing the mixture (1) to enter a packaging machine for packaging; thus, a baking-resistant chia seed-containing baking sauce is obtained.

[0059] Comparative Example 1

[0060] (1) Pour 42.94 kg of water into a double-layer pot, add 2.45 kg of modified starch (hydroxypropyl distarch phosphate, CR3020, Roquette, France), stir at 6 rpm until mixed evenly, weigh and place in a steaming plate, and steam in a steamer (95°C) for 45 min to obtain a mixed material ①;

[0061] (2) 18.40 kg of soybean oil, 3.02 kg of chia seeds, 0.05 kg of mono- and di-glycerol fatty acid esters, 0.92 kg of sodium octenyl succinate starch (12633, Cargill, USA), 1.30 kg of whey protein WPC80, 0.3 kg of egg liquid, 30.62 kg of white sugar, 0.10 kg of citric acid, 0.002 kg of rosemary extract, 0.20 kg of food flavor, 0.10 kg of potassium sorbate, and 1.0 kg of lemon juice were mixed uniformly in a mixing tank at a slow speed (50 rpm) to obtain a mixture ②;

[0062] (3) Adding the mixture ① into the mixture ② in portions while it is hot, stirring at a slow speed (50 rpm) for 15 minutes, and then stirring at a high speed (500 rpm) for 15 minutes to obtain a mixture (1); allowing the mixture (1) to enter a packaging machine for packaging; thus, a baking-resistant chia seed-containing baking sauce is obtained.

[0063] Comparative Example 2

[0064] (1) Pour 46.61 kg of water into a sandwich pot and stir at 60 rpm. Add 3.02 kg of chia seeds into the sandwich pot and mix well. Add 2.45 kg of modified starch (hydroxypropyl distarch phosphate, CR3020, Roquette, France) in proportion. After mixing well, weigh and put into a steaming plate. Steam in a steamer (100°C) for 45 min to obtain a mixed material ①.

[0065] (2) 12.0 kg soybean oil, 0.05 kg mono- and diglycerol fatty acid esters, 1.32 kg sodium starch glycolate (12633, Cargill, USA), 3.26 kg whey protein WPC80, 2.0 kg egg liquid, 29.29 kg white sugar, 0.10 kg citric acid, 0.002 kg rosemary extract, 0.20 kg food flavor, 0.10 kg potassium sorbate, and 2.0 kg mango puree were mixed uniformly in a mixing tank at a slow speed (100 rpm) to obtain a mixture ②;

[0066] (3) Adding the mixture ① into the mixture ② in portions while it is still hot, stirring at a slow speed (100 rpm) for 10 minutes, and then stirring at a high speed (200 rpm) for 20 minutes to obtain a mixture (1); allowing the mixture (1) to enter a packaging machine for packaging; thus, a baking-resistant chia seed-containing baking sauce is obtained.

[0067] Comparative Example 3

[0068] (1) Pour 19.42 kg of water into a sandwich pot and stir at 60 rpm. Add 2.06 kg of chia seeds into the sandwich pot and mix evenly. Add 2.45 kg of modified starch (hydroxypropyl distarch phosphate, CR3020, Roquette, France) in proportion. After mixing evenly, weigh and put into a steaming plate. Steam in a steamer (100°C) for 60 min to obtain a mixed material ①.

[0069] (2) 40.0 kg of soybean oil, 0.20 kg of mono- and diglycerol fatty acid esters, 1.32 kg of sodium octenyl succinate starch (12633, Cargill, USA), 3.26 kg of whey protein WPC80, 2.0 kg of egg liquid, 29.29 kg of white sugar, 0.10 kg of citric acid, 0.002 kg of rosemary extract, 0.20 kg of food flavor, 0.10 kg of potassium sorbate, and 2.0 kg of concentrated lemon juice were mixed uniformly in a mixing tank at a slow speed (100 rpm) to obtain a mixture ②;

[0070] (3) Adding the mixture ① into the mixture ② in portions while it is still hot, stirring at a slow speed (100 rpm) for 10 minutes, and then stirring at a high speed (200 rpm) for 20 minutes to obtain a mixture (1); allowing the mixture (1) to enter a packaging machine for packaging; thus, a baking-resistant chia seed-containing baking sauce is obtained.

[0071] Comparative Example 4

[0072] The difference between this comparative example and Example 1 is that the cooking time in step (1) is shorter, as follows:

[0073] (1) Pour 42.94 kg of water into a sandwich pot and stir at 6 rpm. Add 3.02 kg of chia seeds into the sandwich pot and mix evenly. Add 2.45 kg of modified starch (hydroxypropyl distarch phosphate, CR3020, Roquette) in proportion. After mixing evenly, weigh and put into a steaming plate. Steam in a steamer (95°C) for 30 min to obtain a mixed material ①.

[0074] (2) 18.40 kg of soybean oil, 0.05 kg of mono- and diglycerol fatty acid esters, 0.92 kg of sodium octenyl succinate starch (12633, Cargill, USA), 1.30 kg of whey protein WPC80, 0.3 kg of egg liquid, 30.62 kg of white sugar, 0.10 kg of citric acid, 0.002 kg of rosemary extract, 0.20 kg of food flavor, 0.10 kg of potassium sorbate, and 1.0 kg of concentrated lemon juice were mixed uniformly in a mixing tank at a slow speed (50 rpm) to obtain a mixture ②;

[0075] (3) Adding the mixed material ① into the mixed material ② in portions while it is hot, stirring at a slow speed (50 rpm) first, and then stirring at a high speed (500 rpm) to obtain a mixed material (1); allowing the mixed material (1) to enter a packaging machine located in a 100,000-class clean workshop for packaging; thus, a baking-resistant chia seed-containing baking sauce is obtained.

[0076] Comparative Example 5

[0077] The difference between this comparative example and Example 1 is that modified starch is not used in step (1), and a corresponding amount of pregelatinized modified starch is used in step (2), as follows:

[0078] (1) Pour 42.94 kg of water into a sandwich pot and stir at 6 rpm. Add 3.02 kg of chia seeds into the sandwich pot, mix well and weigh them, then put them into a steaming plate. Steam them in a steamer (95°C) for 45 min to obtain a mixed material ①.

[0079] (2) 18.40 kg of soybean oil, 0.05 kg of mono- and diglycerol fatty acid esters, 0.92 kg of sodium octenyl succinate starch (12633, Cargill, USA), 2.45 kg of pregelatinized modified starch (PRPJ20, Roquette, France), 1.30 kg of whey protein WPC80, 0.3 kg of egg liquid, 30.62 kg of white sugar, 0.10 kg of citric acid, 0.002 kg of rosemary extract, 0.20 kg of food flavor, 0.10 kg of potassium sorbate, and 1.0 kg of concentrated lemon juice were mixed uniformly in a stirring tank at a slow speed (50 rpm) to obtain a mixture ②;

[0080] (3) Adding the mixed material ① into the mixed material ② in portions while it is hot, stirring at a slow speed (50 rpm) first, and then stirring at a high speed (500 rpm) to obtain a mixed material (1); allowing the mixed material (1) to enter a packaging machine located in a 100,000-class clean workshop for packaging; thus, a baking-resistant chia seed-containing baking sauce is obtained.

[0081] Comparative Example 6

[0082] The difference between this comparative example and Example 1 is that the type of modified starch used in step (1) is different, as follows:

[0083] (1) Pour 42.94 kg of water into a sandwich pot and stir at 6 rpm. Add 3.02 kg of chia seeds into the sandwich pot and mix evenly. Add 2.45 kg of modified starch (hydroxypropyl starch HS-HP-102, Henan Hengrui) in proportion. After mixing evenly, weigh and put into a steaming plate. Steam in a steamer (95° C.) for 45 min to obtain a mixed material ①.

[0084] (2) 18.40 kg of soybean oil, 0.05 kg of mono- and diglycerol fatty acid esters, 0.92 kg of sodium octenyl succinate starch (12633, Cargill, USA), 1.30 kg of whey protein WPC80, 0.3 kg of egg liquid, 30.62 kg of white sugar, 0.10 kg of citric acid, 0.002 kg of rosemary extract, 0.20 kg of food flavor, 0.10 kg of potassium sorbate, and 1.0 kg of concentrated lemon juice were mixed uniformly in a mixing tank at a slow speed (50 rpm) to obtain a mixture ②;

[0085] (3) Adding the mixed material ① to the mixed material ② in portions while it is still hot, stirring at a slow speed (50 rpm) first, and then stirring at a high speed (500 rpm) to obtain a mixed material (1); allowing the mixed material (1) to enter a packaging machine located in a 100,000-class clean workshop for packaging; thus, a baking-resistant chia seed-containing baking sauce is obtained.

[0086] Comparative Example 7

[0087] This comparative example optimizes the cooking time. The only difference from Example 1 is that the cooking time in step (1) is different. The results are shown in Table 1:

[0088] Table 1 Chia seed cooking time state change (prepared chia seeds according to Example 1, cooking for different times)

[0089]

[0090] As can be seen from Table 1, as the cooking time increases, the viscosity of the chia seed pretreatment increases, but at the 80th minute, the viscosity decreases; and an unpleasant flavor begins to appear from the 70th minute of cooking. Therefore, the appropriate cooking time is 45 to 60 minutes.

[0091] Comparative Example 8

[0092] This comparative example optimizes the water ratio, the amount of chia seeds and water is shown in Table 2, the amount of modified starch is calculated according to the ratio of 2.45:3.02 between the modified starch and chia seeds, and the parameters of step (1) of the embodiment are processed, and the state is as described in Table 2. As can be seen from Table 2, when the amount of water added is more than 10 times the mass of chia seeds, it can ensure that the chia seeds are evenly dispersed after steaming.

[0093] Table 2 Relationship between the amount of water added and the dispersion state of chia seeds (mixing chia seeds and water according to the parameters of Example 1)

[0094]

[0095] Effect Example

[0096] The specific experiments of the baking-resistant chia seed-containing baking sauce prepared in Examples 1 to 4 and Comparative Examples 1 to 6 and the preparation method and application thereof are as follows:

[0097] 1. The bread formula refers to Example 1 of the patent application "A hand-torn bread improver and its preparation method and application" (CN104410679A); the bread making process refers to the making method in the effect embodiment of the patent application.

[0098] 2. Determination method

[0099] Shelf life test method: First, conduct physical and chemical tests (water activity, moisture content, hardness) and microbiological tests (total colony count, mold and yeast) on the prepared chia seed baking sauce samples. Squeeze the chia seed baking sauce into the middle of the dough when the dough is formed, roll and pinch it, then ferment, bake and cool it. After that, place the packaged bread at room temperature for 2 months, observe its state changes, and test the physical and chemical indicators (hardness) and microbiological indicators (total colony count, mold and yeast). Place the packaged chia seed baking sauce for 3 months, observe its state changes, and test the physical and chemical indicators (hardness) and microbiological indicators (total colony count, mold and yeast).

[0100] Water activity: analyzed using Swiss NOVASINA Lab Swift water activity instrument;

[0101] Moisture content: Determined by the direct drying method (first method) in GB / T 5009.1-2010 Determination of moisture in food;

[0102] Hardness test: A texture analyzer (Brookfield CT1) was used for hardness test, and the parameters were set as follows: test speed 1 mm / s, probe TA2 / 100, fixture TA-DEC.

[0103] Bake resistance test: If it can maintain its original state under high temperature baking (220℃), it is bake resistance; the specific method is as follows: squeeze the chia seed baking sauce into the middle of the dough when the dough is formed, roll and pinch it, then ferment, bake and cool. If the shape of the bread sauce remains in its original state, it is bake resistance and is marked as √. If it is not bake resistance, it is marked as ×.

[0104] Total colony count: Test according to the method specified in "GB4789.2-2010 Determination of total colony count in food microbiology examination".

[0105] Mold and yeast: Inspect according to the method specified in GB 4789.15-2010 Food Microbiology Examination - Mold and Yeast Count.

[0106] (4) Test results and data analysis: The results are shown in Tables 3, 4 and 5.

[0107] Table 3 Analysis results of physical and chemical data of bread samples

[0108]

[0109]

[0110] Table 4 Microbiological test results of bread samples

[0111]

[0112] Table 5 Physicochemical and microbiological results of sauce samples

[0113]

[0114] From the sample analysis results in Table 3, it can be seen that the chia seed baking sauce prepared in Examples 1 to 4 has a good application effect on bread and is resistant to baking, indicating that the implementation effect of the chia seed baking sauce prepared in Examples 1 to 4 is recognized by the evaluation team. The moisture and water activity of the chia seed baking sauce prepared in Examples 1 to 4 meet the requirements of long-shelf-life baked products and can maintain the original state well during the shelf life. However, the baking resistance test results of Comparative Examples 1, 3, 4, 5, and 6 were not good, and the baking resistance effect could not be achieved. The chia seeds were not fully released due to the lack of steaming or the insufficient steaming time, and the viscosity did not meet the requirements. The emulsification capacity of Comparative Examples 3 and 6 was insufficient, the water-oil balance was unbalanced, the oil could not be fully emulsified, and a thin oil situation appeared. In Comparative Example 5, the modified starch was changed to pregelatinized modified starch, and the thickening and emulsification effects were not as good as those of Example 1. This was because during the steaming process of the chia seed gum and hydroxypropyl distarch phosphate starch solution in Example 1, the starch swelled and absorbed water, and the viscosity of the chia seed gum was released, and they combined with each other to form a stable weak gel, and the thickening and emulsification effects were amplified, achieving the experimental effect.

[0115] After the chia seed bread was stored at room temperature for 2 months, the texture of the chia seed baking sauce was tested. It was found that the chia seed baking sauce prepared in Examples 1 to 4 could maintain a hardness close to the original hardness, while the chia seed baking sauce prepared in Comparative Examples 1, 2, and 6 had deteriorated, with uncountable total colony counts, molds, and yeasts, and the microorganisms exceeded the standard. The product was moldy, and the total colony counts, molds, and yeasts of Comparative Examples 4 and 5 also showed a significant increase, which would increase the microbial risk of the product during mass production. The total colony counts, molds, and yeasts of the chia seed baking sauce prepared in Examples 1 to 4 were all ≤10 CFU / g, which was within the range of food safety. After the packaged chia seed baking sauce was stored at room temperature for 3 months, the texture of the chia seed baking sauce was tested, and it was found that the chia seed baking sauce prepared in Examples 1 to 4 could maintain a hardness close to the original hardness, while the chia seed baking sauce prepared in Comparative Examples 1, 2, 3, 5, and 6 had deteriorated, with uncountable total colony counts, molds, and yeasts, and the microorganisms exceeded the standard. The product was moldy, and the total colony count of Comparative Example 4 showed a significant increase, and the colony count and yeast were also relatively high, and the mold and yeast were close to the standard critical value of ≤150CFU / g. The total colony count, mold, and yeast of the chia seed baking sauce prepared in Examples 1 to 4 were all ≤10CFU / g, which was within the range of food safety.

[0116] The above embodiments are preferred implementation modes of the present invention, but the implementation modes of the present invention are not limited to the above embodiments. Any other changes, modifications, substitutions, combinations, and simplifications that do not deviate from the spirit and principles of the present invention should be equivalent replacement methods and are included in the protection scope of the present invention.

Claims

1. A baking-resistant chia seed-containing baking sauce, characterized in that The invention is composed of the following components in percentage by mass: 18-32% of vegetable oil, 0.9-1.4% of sodium octenyl succinate starch powder, 0.05-0.2% of mono- and di-glycerol fatty acid esters, 1.2-3.3% of whey protein, 0.3-2.0% of egg liquid, 20-31% of sugar, 0.1-0.3% of acidulant, 0.9-2.0% of fruit juice puree, 0-appropriate amount of antioxidant, 0-appropriate amount of flavor, 0-appropriate amount of pigment, 0-appropriate amount of preservative, and the remainder of chia seed pretreatment material; The chia seed pretreatment material is prepared by the following steps: adding chia seeds to water under stirring and mixing evenly, then adding modified starch, mixing evenly and then steaming to obtain the chia seed pretreatment material; wherein the content of each substance is as follows by mass percentage: chia seeds 5-7%, modified starch 5.0-5.5%, and water as the balance.

2. The baking-resistant chia seed-containing baking sauce according to claim 1, characterized in that: The content of the chia seed pretreatment material is 39-48% by mass; The content of sodium octenyl succinate starch is 0.9-1.3% by mass; The whey protein content is 1.2-3.2% by mass; The content of the antioxidant is 0.001-0.002% by mass; The content of the flavor is 0.15-0.25%; The antiseptic content is 0.08-0.1% by mass.

3. The baking-resistant chia seed-containing baking sauce according to claim 1, characterized in that: The modified starch is hydroxypropyl distarch phosphate.

4. The baking-resistant chia seed-containing baking sauce according to claim 1, characterized in that: The water is deionized water, distilled water or pure water; The vegetable oil is at least one of soybean oil, corn oil, peanut oil, palm oil and sunflower oil; The sodium starch octenyl succinate is sodium starch octenyl succinate having a 5% solution viscosity of 450 to 1100 cp at 25°C; The whey protein is a whey protein with a protein content of at least 70%; The egg liquid is heat-stable whole egg liquid or pasteurized whole egg liquid; The sugar is at least one of white sugar, trehalose, isomaltooligosaccharide and glucose; The acidulant is at least one of citric acid and malic acid; The juice is concentrated juice; The antioxidant is rosemary extract; The preservative is at least one of potassium sorbate, natamycin and nisin.

5. The baking-resistant chia seed-containing baking sauce according to claim 1, characterized in that: The stirring speed of the chia seed pretreatment material is 6 to 60 rpm; The cooking temperature is 95-100°C; The cooking time is 40 to 70 minutes.

6. The method for preparing the baking-resistant chia seed-containing baking sauce according to any one of claims 1 to 5, characterized in that The steps include: (1) mixing the other ingredients except the chia seed pre-treated material uniformly to obtain a mixture; (2) While stirring, add the steamed chia seed pretreatment material to the mixture obtained in step (1) in batches while still hot and mix evenly to obtain a baking-resistant chia seed-containing baking sauce.

7. The method for preparing the baking-resistant chia seed-containing baking sauce according to claim 6, characterized in that: The rotation speed in step (1) is 50 to 100 rpm; The specific operation of the mixing in step (2) is: first mixing at 50-100 rpm for 10-15 min, and then mixing at 200-500 rpm for 15-20 min.

8. Use of the baking-resistant chia seed-containing baking sauce according to any one of claims 1 to 5 in baking bread and pastries.

9. The use according to claim 8, characterized in that: The baking-resistant chia seed-containing baking sauce is used for preparing fillings for bread and pastries.

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