Cookies rich in beta-carotene and preparation method of cookies

Abstract

The invention discloses cookies rich in beta-carotene and a preparation method of the cookies. The cookies are prepared from the following raw materials in parts by weight: 150-200 parts of low-gluten flour, 80-120 parts of butter, 0.2-0.5 part of table salt, 40-50 parts of icing, 5-15 parts of egg white and 5-10 parts of a beta-carotene-lauric acid-ovalbumin compound. Stirring the softened butter, the icing sugar and the table salt to be fine and smooth, then adding the egg white, uniformly stirring, adding the sieved low-gluten flour and the beta-carotene-lauric acid-ovalbumin compound, cutting and stirring until no dry powder exists, and grinding into dough; wrapping the dough with baking paper, rubbing the wrapped dough into long strips, and freezing the long strips for 40-50 minutes; slicing the frozen dough, laying on baking paper, preheating an oven for 20 minutes at 170 DEG C with upper and lower fire, baking for 20 minutes, and cooling after baking. The lauric acid-ovalbumin is used as a packaging carrier of the beta-carotene, so that the thermal stability of the beta-carotene is effectively improved, and the degradation of the beta-carotene in the thermal processing process is reduced, so that the content of the beta-carotene in the cookies is increased.

Description

Technical Field

[0001] The invention relates to the technical field of cookies, and in particular to a cookie rich in beta-carotene and a preparation method thereof. Background Art

[0002] β-Carotene (BC) is a natural functionally active fat-soluble carotenoid found in many dark vegetables and yellow or orange fruits, such as carrots, sweet potatoes, kale, spinach, etc. The molecular structure of BC is antisymmetric, with β-ionone rings (β1 ring and β2 ring) fixed at both ends, and four isoprenes in the middle. Its molecular structure is characterized by a chain-like conjugated polyene molecule composed of alternating carbon-carbon single and double bonds. BC is the main source of vitamin A precursor and has strong antioxidant activity, vision protection, anti-obesity, and prevention and treatment of cancer. However, in processing and storage and transportation engineering, BC is easily affected by light, oxygen exposure, temperature and acid-base environment, resulting in the isomerization or degradation of the highly conjugated structure of BC, thereby limiting its application in food. In addition, during digestion, BC is unstable and lipophilic under acidic conditions in the stomach, resulting in a relatively low bioavailability, usually 10% to 20%.

[0003] In recent years, nano-delivery systems with natural biomacromolecules as wall materials have been widely studied to improve the aqueous solubility, processing stability and bioavailability of carotenoids. Among them, protein-based carriers have good amphiphilicity, modifiability and biosafety. However, it is still challenging to promote the intestinal absorption of carotenoids by simply adding protein to the delivery system, because carotenoids need to form mixed micelles with lipids in the intestinal cavity during the digestion and absorption process in order to be effectively absorbed. Summary of the invention

[0004] The purpose of the present invention is to provide a non-covalent complex of ovalbumin, lauric acid and β-carotene prepared by a high-pressure homogenization coupled pH-driven method, so as to improve the solubility and stability of β-carotene and enhance the bioaccessibility of β-carotene, thereby providing a leisure food with vision protection function for people suffering from eye fatigue or excessive eye use.

[0005] In order to achieve the above technical purpose, the technical solution of the present invention is:

[0006] A cookie rich in beta-carotene is composed of the following raw materials in parts by weight: 150-200 parts of low-gluten flour, 80-120 parts of butter, 0.2-0.5 parts of salt, 40-50 parts of icing sugar, 5-15 parts of egg white, and 5-10 parts of beta-carotene-lauric acid-ovalbumin complex.

[0007] Preferably, 180 parts of low-gluten flour, 100 parts of butter, 0.3 parts of salt, 45 parts of icing sugar, 10 parts of egg white, and 5 parts of β-carotene-lauric acid-ovalbumin complex.

[0008] Furthermore, the method for preparing the cookies rich in beta-carotene comprises the following steps:

[0009] (1) Mix softened butter, icing sugar and salt until smooth, then add egg white and mix well;

[0010] (2) adding sifted low-gluten flour and β-carotene-lauric acid-ovalbumin complex, cutting and mixing until no dry powder is left, and rolling into dough;

[0011] (3) Wrap the dough with baking paper, roll it into long strips, and freeze it for 40 to 50 minutes;

[0012] (4) Slice the frozen dough, spread it on baking paper, preheat the oven to 170°C for 20 minutes, bake for 20 minutes, and let it cool after baking.

[0013] Furthermore, the preparation method of the β-carotene-lauric acid-ovalbumin complex comprises the following steps:

[0014] (1) weighing egg white protein powder and dispersing it in deionized water, stirring for 30 minutes to obtain an egg white protein solution with a mass concentration of 2.0 mg / mL, and adjusting the pH of the egg white protein solution to 11.0 with 5.0 mol / L sodium hydroxide;

[0015] (2) adding the lauric acid solution to the ovalbumin solution and stirring for 10 minutes, wherein the molar ratio of lauric acid to ovalbumin is 3:1, and this ratio can be used to obtain stable and uniform nanoparticles to improve the solubility and bioavailability of β-carotene;

[0016] (3) the mixture of lauric acid and ovalbumin was subjected to high pressure homogenization at 110 MPa for 3 to 5 cycles, and allowed to stand at room temperature in the dark for 30 minutes;

[0017] (4) β-carotene at a concentration of 2.0 mg / mL was added to the mixture, and the mixture was stirred at room temperature for 5 min and then reacted in the dark for 30 min. The pH of the mixture was adjusted to 7.0 with 1.0 mol / L hydrochloric acid to obtain a β-carotene-lauric acid-ovalbumin complex.

[0018] Increasing the ovalbumin concentration can increase the particle size of the complex, but a higher ovalbumin concentration will cause protein aggregation, thereby increasing the particle size. Using a 2.0 mg / mL ovalbumin solution can make the particle size distribution of the complex relatively uniform and improve the stability of the dispersion.

[0019] Adjusting the pH of the ovalbumin solution to 11.0 can obtain a smaller particle size, which is conducive to the formation of a stable dispersion system of the complex.

[0020] The high-pressure homogenization pressure is 110MPa, which can obtain a smaller particle size, hinder protein particle aggregation, and improve the stability of the complex.

[0021] The present invention adopts lauric acid-ovalbumin as the encapsulation carrier of beta-carotene, effectively improves the thermal stability of beta-carotene, reduces the degradation of beta-carotene during thermal processing, and increases the beta-carotene content in cookies.

[0022] The non-covalent complex of ovalbumin, lauric acid and beta-carotene prepared by the high-pressure homogenization coupled pH-driven method can improve the solubility and stability of beta-carotene and enhance the bioaccessibility of beta-carotene. The prepared beta-carotene-lauric acid-ovalbumin complex is added to cookies to provide a beta-carotene-rich snack food for people with eye fatigue or overuse of the eyes. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] The present invention will be further described in detail below in conjunction with the accompanying drawings and specific embodiments.

[0024] Figure 1 Effects of the sensory properties of the control group, BC and BC-LAA-OVA cookies

[0025] Figure 2 This is the color difference chart of the control group, BC-added and BC-LAA-OVA cookies before baking.

[0026] Figure 3 This is the color difference chart of the control group, BC-added and BC-LAA-OVA cookies after baking.

[0027] Figure 4 The effect of storage temperature of 25℃ on the carotenoid content of cookies.

[0028] Figure 5 The effect of storage temperature of 35℃ on the carotenoid content of cookies.

[0029] Figure 6 The effect of storage temperature of 45℃ on the carotenoid content of cookies.

[0030] Figure 7 The effect of storage temperature of 55℃ on the carotenoid content of cookies. DETAILED DESCRIPTION

[0031] Reagents: Egg white protein (purity ≥ 80%) and standard β-carotene (purity ≥ 98%) were purchased from Beijing Solebow Technology Co., Ltd.; lauric acid (purity > 98%) was purchased from Shanghai Yuanye Biotechnology Co., Ltd.; hydrochloric acid (HCL), sodium hydroxide (NaOH), ethanol, n-hexane and other chemicals were all analytically pure and purchased from Sinopharm Chemical Reagent Co., Ltd.

[0032] Raw materials: Low-gluten wheat flour and icing sugar were purchased from Guangzhou Fuzheng Donghai Food Co., Ltd.; butter was purchased from New Zealand Dairy Brand Co., Ltd.; salt was purchased from Fujian Salt Industry Group Co., Ltd.; eggs were purchased from Xiamen Yuanchu Food Co., Ltd.

[0033] β-Carotene-Lauryl Acid-Ovalbumin Complex

[0034] Preparation process:

[0035] ① Weigh the egg white protein powder and disperse it in deionized water, stir for 30 minutes to obtain an egg white protein solution with a mass concentration of 2.0 mg / mL, and adjust the pH of the egg white protein solution to 11.0 with 5.0 mol / L sodium hydroxide;

[0036] ② Add the lauric acid solution to the ovalbumin solution and stir for 10 minutes. The molar ratio of lauric acid to ovalbumin is 3:1.

[0037] ③ The mixture of lauric acid and ovalbumin was homogenized under high pressure at 110 MPa for 3 cycles and allowed to stand at room temperature in the dark for 30 min;

[0038] ④ Add β-carotene at a concentration of 2.0 mg / mL to the mixture, stir at room temperature for 5 minutes and then react in the dark for 30 minutes; adjust the pH of the mixture to 7.0 with 1.0 mol / L hydrochloric acid to obtain a β-carotene-lauric acid-ovalbumin complex.

[0039] Cookie control group (control group)

[0040] Cookie recipe: 180g low-gluten flour, 100g butter, 0.3g salt, 45g icing sugar, 10g egg white.

[0041] Production process:

[0042] ① Mix 100g softened butter with 45g icing sugar and 0.3g salt until smooth, add 10g egg white and mix well;

[0043] ②Sieve 180g low-gluten flour and add it to the butter. Mix until there is no dry powder. Use a spatula to roll the dough along the edge of the bowl.

[0044] ③Wrap the dough with baking paper, roll it into a 4.0×4.0cm diameter cuboid, and freeze for 45 minutes;

[0045] ④ Cut the frozen dough into 0.6cm thickness and spread it on baking paper; preheat the oven to 170℃ for 20min, bake for 20min, and let it cool after baking.

[0046] Cookie β-carotene control group (BC group)

[0047] Cookie recipe: 180g low-gluten flour, 100g butter, 0.3g salt, 45g icing sugar, 10g egg white, 5g beta-carotene.

[0048] ① Mix 100g softened butter with 45g icing sugar and 0.3g salt until smooth, add 10g egg white and mix well;

[0049] ②Sieve 180g low-gluten flour and 5g β-carotene into the butter, cut and mix until there is no dry powder, and use a spatula to roll the dough along the edge of the bowl;

[0050] ③Wrap the dough with baking paper, roll it into a 4.0×4.0cm diameter cuboid, and freeze for 45 minutes;

[0051] ④ Cut the frozen dough into 0.6cm thickness and spread it on baking paper; preheat the oven to 170℃ for 20min, bake for 20min, and let it cool after baking.

[0052] Cookie Example 1 (BC-LAA-OVA Group)

[0053] Cookie recipe: 180g low-gluten flour, 100g butter, 0.3g salt, 45g icing sugar, 10g egg white, 5g β-carotene-lauric acid-ovalbumin complex.

[0054] Production process:

[0055] ① Mix 100g softened butter with 45g icing sugar and 0.3g salt until smooth, add 10g egg white and mix well;

[0056] ②Sieve 180g low-gluten flour and 5g β-carotene-lauric acid-ovalbumin complex into the butter, cut and mix until there is no dry powder, and use a spatula to roll the dough along the edge of the bowl;

[0057] ③Wrap the dough with baking paper, roll it into a 4.0×4.0cm diameter cuboid, and freeze for 45 minutes;

[0058] ④ Cut the frozen dough into 0.6cm thickness and spread it on baking paper; preheat the oven to 170℃ for 20min, bake for 20min, and let it cool after baking.

[0059] Cookie Example 2

[0060] Cookie recipe: 150g low-gluten flour, 80g butter, 0.2g salt, 40g icing sugar, 5g egg white, 10g β-carotene-lauric acid-ovalbumin complex.

[0061] Production process:

[0062] ① Mix 80g softened butter, 40g icing sugar and 0.2g salt until smooth, add 5g egg white and mix well;

[0063] ②Sieve 150g low-gluten flour and 10g β-carotene-lauric acid-ovalbumin complex into the butter, cut and mix until there is no dry powder, and use a spatula to roll the dough along the edge of the bowl;

[0064] ③Wrap the dough with baking paper, roll it into a 4.0×4.0cm cuboid, and freeze for 40 minutes;

[0065] ④ Cut the frozen dough into 0.6cm thickness and spread it on baking paper; preheat the oven to 170℃ for 20min, bake for 20min, and let it cool after baking.

[0066] Cookie Example 3

[0067] Cookie recipe: 200g low-gluten flour, 120g butter, 0.5g salt, 50g icing sugar, 15g egg white, 10g β-carotene-lauric acid-ovalbumin complex.

[0068] Production process:

[0069] ① Mix 120g softened butter with 50g icing sugar and 0.5g salt until smooth, add 15g egg white and mix well;

[0070] ②Sieve 200g low-gluten flour and 10g β-carotene-lauric acid-ovalbumin complex into the butter, cut and mix until there is no dry powder, and use a spatula to roll the dough along the edge of the bowl;

[0071] ③Wrap the dough with baking paper, roll it into a 4.0×4.0cm diameter cuboid, and freeze for 50 minutes;

[0072] ④ Cut the frozen dough into 0.6cm thickness and spread it on baking paper; preheat the oven to 170℃ for 20min, bake for 20min, and let it cool after baking.

[0073] Sensory analysis

[0074] Referring to the evaluation method of GB / T 20980-2021, 20 scoring panel members tasted and scored the cookies in terms of shape, color, flavor, taste and overall acceptance. The results are shown in Figure 1 From the morphological point of view, the cookies of the control group and BC-LAA-OVA group were complete in appearance, consistent in size and thickness, with no cracks on the surface, smooth and undamaged, and the overall difference was not large, while the BC group was slightly inferior to the other two groups in morphology; in terms of color, there was no difference between the BC group and the control group cookies after high-temperature baking, but the cookies prepared by adding BC after LAA-OVA embedding showed a golden color, uniform skin color, and no burning phenomenon; from the flavor and taste scores, it can be concluded that the cookies with the addition of BC-LAA-OVA have improved in crispness, organizational structure, and taste; based on the overall evaluation, the cookies with the addition of BC-LAA-OVA had the highest overall score.

[0075] Color difference analysis of different cookies before and after baking

[0076] Before baking, Figure 2 It can be seen that the L* value of the control group is greater than that of the other two groups of cookie doughs, and the a* and b* values ​​of the cookie doughs with BC and BC-LAA-OVA added are greater than those of the control group. Figure 3 It can be seen that the L* values ​​of the three groups of cookies are all improved, the b* value of the BC-LAA-OVA group is increased by 1.59 times, and the b* value of the BC group is increased by 1.08 times. This shows that the BC embedded with LAA-OVA can better reflect the color of BC after baking, has better thermal processing stability, and the cookie base can better maintain the yellow color.

[0077] Carotenoid content in cookies

[0078] Grind the cookies into powder, weigh about 30g and place in a 250mL conical flask, add about 40mL of petroleum ether (boiling range 60-90℃), soak the cookies, seal the bottle mouth, and soak in the dark for 12 hours. After filtering with filter paper, evaporate the petroleum ether at 45℃. After rotary evaporation, obtain the oil and fat of the sample, weigh it for subsequent testing.

[0079] The β-carotene content was determined by acetone colorimetry. Weigh 1 g of sample, add 3 mL of deionized water and 25 mL of acetone, mix well, and place in a dark room for reaction for 2 to 3 hours. 45 kHz ultrasound-assisted extraction for 30 minutes, centrifuge (8000 r / min, 4°C), filter, and use a spectrophotometer to measure the absorbance at 455 nm. The β-carotene content was calculated according to the β-carotene standard curve equation. The effects of the control group, BC-added, and BC-LAA-OVA cookies on the carotenoid content at different storage temperatures are shown in the figure. Figures 4 to 7 shown.

[0080] After 35 days of storage at different temperatures (25, 35, 45, 55°C), the carotenoid content of all groups decreased. At 0 days, the carotenoid content of the control group, BC-added cookies, and BC-LAA-OVA cookies was 15.61%, 22.28%, and 90.43%. At the end of the storage period, the carotenoid content of each group at 25°C was 10.76%, 17.91%, and 86.85%, at 35°C, the carotenoid content of each group was 8.79%, 16.80%, and 83.19%, at 45°C, the carotenoid content of each group was 7.22%, 16.18%, and 75.00%, and at 55°C, the carotenoid content of each group was 3.50%, 11.59%, and 71.77%. At different temperatures, the carotenoid content of the BC-LAA-OVA group was still higher than 70.00% after 35 days of storage.

[0081] The above embodiments do not limit the present invention in any way, and any technical solutions obtained by equivalent replacement or equivalent transformation fall within the protection scope of the present invention.

Claims

1. A cookie rich in beta-carotene, characterized in that: The invention is composed of the following raw materials in parts by weight: 150-200 parts of low-gluten flour, 80-120 parts of butter, 0.2-0.5 parts of salt, 40-50 parts of icing sugar, 5-15 parts of egg white and 5-10 parts of beta-carotene-lauric acid-ovalbumin complex.

2. A cookie rich in beta-carotene according to claim 1, characterized in that: The invention is composed of the following raw materials in parts by weight: 180 parts of low-gluten flour, 100 parts of butter, 0.3 parts of salt, 45 parts of icing sugar, 10 parts of egg white and 5 parts of beta-carotene-lauric acid-ovalbumin complex.

3. A cookie rich in beta-carotene according to claim 1, characterized in that: The method for preparing the cookies rich in beta-carotene comprises the following steps: (1) Mix softened butter, icing sugar and salt until smooth, then add egg white and mix well; (2) adding sifted low-gluten flour and β-carotene-lauric acid-ovalbumin complex, cutting and mixing until no dry powder is left, and rolling into dough; (3) Wrap the dough with baking paper, roll it into long strips, and freeze it for 40 to 50 minutes; (4) Slice the frozen dough, spread it on baking paper, preheat the oven to 170°C for 20 minutes, bake for 20 minutes, and let it cool after baking.

4. The cookie rich in beta-carotene according to claim 1, characterized in that: The preparation method of the β-carotene-lauric acid-ovalbumin complex comprises the following steps: (1) weighing egg white protein powder, dispersing it in deionized water, and stirring for 30 minutes to obtain an egg white protein solution with a mass concentration of 2.0 mg / mL; adjusting the pH of the egg white protein solution to 11.0 with 5.0 mol / L sodium hydroxide; (2) adding the lauric acid solution to the ovalbumin solution and mixing and stirring for 10 minutes, wherein the molar ratio of lauric acid to ovalbumin is 3:1; (3) the mixture of lauric acid and ovalbumin was subjected to high pressure homogenization at 110 MPa for 3 to 5 cycles, and allowed to stand at room temperature in the dark for 30 minutes; (4) β-carotene at a concentration of 2.0 mg / mL was added to the mixture, and the mixture was stirred at room temperature for 5 min and then reacted in the dark for 30 min. The pH of the mixture was adjusted to 7.0 with 1.0 mol / L hydrochloric acid to obtain a β-carotene-lauric acid-ovalbumin complex.

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