Zero trans-fatty acid vegetable oil gel monascus pigment cookies and preparation method thereof

Abstract

The invention belongs to the technical field of food, and particularly discloses zero-trans-fatty-acid vegetable oil gel monascus pigment cookies and a preparation method thereof, and the zero-trans-fatty-acid vegetable oil gel monascus pigment cookies are prepared from the following raw materials in parts by weight: 50 parts of low-gluten flour, 20 parts of powdered sugar, 50 parts of monascus pigment oil gel, 0.5 part of table salt, 10 parts of eggs and 0.5 part of baking powder. A water phase is removed through a milk-making freeze-drying technology, then a three-dimensional network structure capable of embedding the monascus pigment is constructed by utilizing grease, the three-dimensional network structure serves as a carrier to successfully load the monascus pigment, finally, the oil gel monascus pigment baking food additive is prepared, and the stability of the monascus pigment is remarkably improved; according to the prepared oil gel monascus pigment cookies, the aim of not containing trans-fatty acid is achieved while the original texture and sensory characteristics of the cookies are kept, stable storage of the monascus pigment in the cookies is ensured, and therefore a healthy cookie product lasting in color is created.

Description

Technical Field

[0001] The invention relates to the technical field of food, in particular to a zero-trans fatty acid vegetable oil gel monascus pigment cookie and a preparation method thereof. Background Art

[0002] Oleogel technology is a polymer gel technology that involves the interaction between high molecular polymers and oil substances to form a three-dimensional network structure through cross-linking reactions. This technology allows oil substances that were originally in a fluid state to be transformed into a gel state with viscoelasticity and stability under specific conditions. According to the type of crystallization, common types of oleogels mainly include crystalline particle network oleogel, self-assembled crystalline network oleogel, polymer chain oleogel, and particle-filled network oleogel. Due to the ability of oleogel technology to transform liquid oils into solid forms, it has broad application prospects in the food field. It can be used to improve the heat resistance and stability of food, and can also replace animal fats to meet specific dietary needs.

[0003] Hydrogenated oils, which are widely used in food industry production, are also processed to transform ordinary vegetable oils into solid or semi-solid oils. However, they are prone to produce trans fatty acids during the production process, which poses a health hazard. Oleogel technology was born in this context, aiming to provide a new oil solution that can replace hydrogenated vegetable oils and reduce trans fatty acid intake.

[0004] In the study of oil gel as a nutrient carrier, it is mostly used for the delivery of lipophilic substances. The fat-soluble nutrients often used as carriers are β-carotene and curcumin. Some researchers have reviewed the application potential of edible oil gel in the delivery of lipophilic molecules, discussed the factors affecting the decomposition of oil gel lipids and the relationship between lipolysis and bioavailability. Oil gel can be used as a delivery material to improve the bioaccessibility of water-insoluble molecules using lipid delivery systems. Some researchers have also prepared beeswax oil gel with composite B-carotene, which has a stronger structural conformation and enhances the oil holding capacity and oxidative stability of the oil gel. Water-soluble nutrients have high nutritional value and are easily excreted from the body, reducing the risk of accumulation and poisoning in the body. Other researchers have used the characteristics of monoglyceride as both an emulsifier and a gelling agent to construct an oil gel system loaded with vitamin C; through the study of Vc loading level and stability, it was found that a denser network structure and a suitable amount of Vc added and gelling temperature can improve the system's loading capacity, and the antioxidant capacity of the oil gel can be significantly improved by loading Vc.

[0005] Monascus pigment is a high-quality natural food pigment fermented from filamentous fungi of the genus Monascus, also known as Monascus red. Monascus pigment is a mixture of various pigments, mainly divided into two categories: red and yellow, including red spot monascusamine, red spot monascus rubin, red spot monascusin, red spot monascus rubin, anka monascus yellow, monascusin, etc. These pigments are all polyketide compounds. Monascus pigment is made by fermenting natural food, which is safe and has no toxic side effects. The relevant medical and health research department has conducted acute, subacute, chronic toxicity tests and mutagenicity tests on it. The results have proved that it is non-toxic, non-mutagenic, safe, and widely used in the food industry. However, Monascus pigment is extremely sensitive to environmental factors such as high temperature and light, especially under conditions of contact with oxygen, the degradation reaction will be catalyzed, resulting in color changes and product quality degradation. Therefore, it is crucial for Monascus pigment to be designed according to the usage scenario of Monascus pigment in production and application. Summary of the invention

[0006] In order to solve the above technical problems, the present invention provides a zero-trans fatty acid vegetable oil gel monascus pigment cookie and a preparation method thereof.

[0007] To achieve the above object, the present invention is implemented according to the following technical solutions:

[0008] One of the technical solutions provided by the present invention is a zero trans fatty acid vegetable oil gel red yeast rice pigment cookie, which is made from the following raw materials in parts by weight: 50 parts by weight of low-gluten flour, 20 parts by weight of powdered sugar, 50 parts by weight of red yeast rice pigment oil gel, 0.5 parts by weight of salt, 10 parts by weight of eggs, and 0.5 parts by weight of baking powder.

[0009] Furthermore, the monascus pigment oil gel is prepared by the following method:

[0010] 1) Prepare a 100 mg / mL monascus pigment aqueous solution, add sodium isoascorbate as an antioxidant at a concentration of 30 mg / mL to obtain a sodium isoascorbate monascus red solution; take 45 g of beeswax, place it in a container and heat it to 80°C to completely melt the beeswax, add 5 g of monostearate as an emulsifier, take 4 mL of the sodium isoascorbate monascus red solution and the emulsifier and add them to the molten beeswax, continue heating in a water bath for 5 minutes, and use a high-pressure homogenizer to homogenize at a rate of 12000 rpm for 2 minutes while maintaining 80°C to obtain an oil-in-water emulsion with beeswax as the oil phase and the sodium isoascorbate monascus red solution as the water phase; crush it after cooling, pre-freeze the crushed gel sample at low temperature and then freeze-dry it for 1 day to remove the moisture in the system, and obtain a beeswax gel loaded with monascus pigment;

[0011] 2) 45 g of cold-pressed peanut oil and 5 g of beeswax gel loaded with red pigment were mixed and placed in an 80° C. water bath and stirred at 1000 rpm for 30 minutes, then taken out and placed in a 4° C. refrigerator overnight to obtain red pigment oil gel.

[0012] The second technical solution provided by the present invention is a method for preparing zero-trans fatty acid vegetable oil gel red yeast rice pigment cookies, comprising the following steps: taking 20 parts by weight of powdered sugar, 0.5 parts by weight of salt, 10 parts by weight of eggs and 0.5 parts by weight of baking powder, mixing them evenly, adding 50 parts by weight of red yeast rice pigment oil gel, and continuing to stir until emulsified to obtain a mixture; finally, adding 4 parts by weight of water and mixing evenly, then adding 50 parts by weight of low-gluten flour to the above mixture, stirring evenly and kneading to form dough; squeezing out the dough through a piping bag, forming a cookie shape and putting it into an oven to obtain zero-trans fatty acid vegetable oil gel red yeast rice pigment cookies.

[0013] Preferably, the baking temperature in the oven is 170° C., and the baking time is 12 minutes.

[0014] Compared with the prior art, the present invention has the following beneficial effects:

[0015] 1) The present invention removes the water phase through the milk freeze-drying technology, and then uses oil to construct a three-dimensional network structure capable of embedding red pigment, which is used as a carrier to successfully load the red pigment, and finally obtains an oil gel red pigment baked food additive, which significantly improves the stability of the red pigment.

[0016] 2) The oil gel red yeast rice pigment cookies prepared by the present invention achieve the goal of not containing trans fatty acids while maintaining the original texture and sensory properties of the cookies, and ensure the stable storage of red yeast rice pigment therein, thereby creating a healthy and color-lasting cookie product. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] Figure 1 These are pictures of the color changes of three kinds of cookies prepared in Example 1, Comparative Example 1 and Comparative Example 2 after being placed under sunlight for 12 days: A is Example 1; B is Comparative Example 2; C is Comparative Example 1.

[0018] Figure 2 The red yeast rice pigment retention rate curves of the three cookies prepared in Example 1, Comparative Example 1 and Comparative Example 2 after being placed under sunlight for 12 days.

[0019] Figure 3 These are pictures showing the color changes of three kinds of cookies prepared in Example 1, Comparative Example 1 and Comparative Example 2 after being placed under ultraviolet irradiation for 12 days: A is Example 1; B is Comparative Example 2; C is Comparative Example 1.

[0020] Figure 4 The red yeast rice pigment retention rate curves of the three cookies prepared in Example 1, Comparative Example 1 and Comparative Example 2 after being placed for 12 days under ultraviolet irradiation conditions.

[0021] Figure 5 The pictures are of the color changes of the three kinds of cookies prepared in Example 1, Comparative Example 1 and Comparative Example 2 after being placed for 12 days under light-proof conditions: A is Example 1; B is Comparative Example 2; C is Comparative Example 1.

[0022] Figure 6 The red yeast rice pigment retention rate curves of the three cookies prepared in Example 1, Comparative Example 1 and Comparative Example 2 under light-proof conditions for 12 days.

[0023] Figure 7 The sensory scores of the three cookies prepared in Example 1, Comparative Example 1 and Comparative Example 2 are given below. DETAILED DESCRIPTION

[0024] In order to make the purpose, technical solution and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with embodiments. The specific embodiments described herein are only used to explain the present invention and are not used to limit the invention.

[0025] Example 1

[0026] Preparation of zero trans fatty acid vegetable oil gel monascus pigment cookies:

[0027] 1. First, prepare the monascus pigment oil gel

[0028] 1) Prepare a 100 mg / mL monascus pigment aqueous solution, add sodium isoascorbate as an antioxidant at a concentration of 30 mg / mL to obtain a sodium isoascorbate monascus red solution; take 45 g of beeswax, place it in a container and heat it to 80°C to completely melt the beeswax, add 5 g of monostearate as an emulsifier, take 4 mL of the sodium isoascorbate monascus red solution and the emulsifier and add them to the molten beeswax, continue heating in a water bath for 5 minutes, and use a high-pressure homogenizer to homogenize at a rate of 12000 rpm for 2 minutes while maintaining 80°C to obtain an oil-in-water emulsion with beeswax as the oil phase and the sodium isoascorbate monascus red solution as the water phase; crush it after cooling, pre-freeze the crushed gel sample at low temperature and then freeze-dry it for 1 day to remove the moisture in the system, and obtain a beeswax gel loaded with monascus pigment;

[0029] 2) 45 g of cold-pressed peanut oil and 5 g of beeswax gel loaded with red pigment were mixed and placed in an 80° C. water bath and stirred at 1000 rpm for 30 minutes, then taken out and placed in a 4° C. refrigerator overnight to obtain red pigment oil gel.

[0030] 2. Then, the above-mentioned monascus pigment oil gel is used to prepare zero trans fatty acid vegetable oil gel monascus pigment cookies:

[0031] Take 20g of powdered sugar, 0.5g of salt, 10g of eggs and 0.5g of baking powder, mix them thoroughly and evenly, then add 50g of red yeast rice pigment oil gel, and continue stirring until it is emulsified to obtain a mixture; finally, add 4g of water and mix well, then add 50g of low-gluten flour to the above mixture, stir well and knead to form a dough; squeeze out the dough through a piping bag, form it into the shape of a cookie, and then put it into an oven at 170°C and bake for 12 minutes to obtain zero trans fatty acid vegetable oil gel red yeast rice pigment cookies.

[0032] Comparative Example 1

[0033] Preparation of control oil gel red yeast rice cookies:

[0034] 1. Preparation of oil gel: 45g peanut oil, 4.5g beeswax, and 0.5g monostearate glyceryl were placed in a magnetic stirring water bath heating container at 80°C. When the beeswax and monostearate glyceryl were completely melted, the mixed system was stirred at a rate of 1000rpm for 30 minutes. The cooled system was placed in a refrigerator at 4°C overnight to obtain a control group oil gel.

[0035] 2. Preparation of control oil gel red yeast rice cookies: The formula of control oil gel red yeast rice cookies is 50g low-gluten flour, 20g sugar, 50g control oil gel, 0.5g salt, 10g egg, 0.5g baking powder, 4ml sodium isoascorbate red yeast rice aqueous solution (sodium isoascorbate concentration is 30mg / ml, red yeast rice concentration is 100mg\ml); accurately weigh 20g powdered sugar, 0.5g salt, and 0.5g baking powder, mix them well and then add 45g control oil gel respectively, continue stirring until emulsified to obtain a mixture; add 4g of sodium isoascorbate red yeast rice solution and mix well, then add 50g low-gluten flour to the above mixture, stir well and knead to form a dough; squeeze out the dough through a piping bag, form the shape of a cookie, and then bake in an oven at 170 degrees Celsius for 12 minutes to obtain control oil gel red yeast rice cookies.

[0036] Comparative Example 2

[0037] Preparation of Shortening Red Yeast Cookies:

[0038] Preparation of shortening red yeast rice cookies: The formula of shortening red yeast rice cookies is 50g low-gluten flour, 20g sugar, 50g shortening, 0.5g salt, 10g egg, 0.5g baking powder, 4ml sodium isoascorbate red yeast rice aqueous solution (sodium isoascorbate concentration is 30mg / ml, red yeast rice concentration is 100mg\ml); accurately weigh 20g powdered sugar, 0.5g salt, and 0.5g baking powder, mix them well, then add 45g shortening respectively, continue stirring until emulsified, and obtain a mixture; add 4g of sodium isoascorbate red yeast rice solution and mix well, then add 50g low-gluten flour to the above mixture, stir well and knead to form dough; squeeze the dough out through a piping bag, form the shape of cookies, and then bake in an oven at 170 degrees Celsius for 12 minutes to obtain shortening red yeast rice cookies.

[0039] The color changes of the three kinds of cookies prepared in Example 1, Comparative Example 1 and Comparative Example 2 under different storage conditions were analyzed, and the specific operation was as follows:

[0040] 1. Under sunlight irradiation conditions, the three cookies prepared in Example 1, Comparative Example 1 and Comparative Example 2 were placed for 12 days respectively, and the color changes, red pigment retention rates and redness values ​​of the three cookies were observed within 12 days. The color changes of the three cookies are shown in the following pictures: Figure 1 As shown in the figure, from left to right are 0d, 3d, 6d, 9d, and 12d; the red yeast pigment retention rate curves of the three cookies are as follows Figure 2 shown.

[0041] from Figure 1 It can be seen that the color protection effect of the oil gel red yeast rice cookies is significantly stronger than that of the other two groups. Even after 12 days, it still shows a bright red color, while the other two groups turn yellow.

[0042] from Figure 2 It can be seen that after 12 days of sunlight exposure, the red yeast rice pigment retention rate of the oil gel red yeast rice cookies was 1.46 times and 1.53 times that of the other two groups.

[0043] 2. Under ultraviolet irradiation conditions, the three cookies prepared in Example 1, Comparative Example 1 and Comparative Example 2 were placed for 12 days respectively, and the color changes of the three cookies and the changes in the retention rate of the red yeast pigment within 12 days were observed. The color changes of the three cookies are shown in the following pictures: Figure 3 As shown in the figure, from left to right are 0d, 3d, 6d, 9d, and 12d; The retention rate curves of the red yeast rice pigments of the three cookies are as follows Figure 4 shown.

[0044] from Figure 3It can be seen that the color protection effect of the oil gel red yeast rice cookies is significantly stronger than that of the other two groups. Even after 12 days, it still shows a bright red color, while the other two groups turn yellow.

[0045] from Figure 4 It can be seen that after 12 days of UV irradiation, the red yeast rice pigment retention rate of the oil gel red yeast rice cookies was 1.54 times and 1.53 times that of the other two groups.

[0046] 3. Under light-proof conditions, the three cookies prepared in Example 1, Comparative Example 1 and Comparative Example 2 were placed for 12 days respectively, and the color changes of the three cookies and the changes in the retention rate of the red yeast pigment were observed within 12 days. The color changes of the three cookies are shown in the following pictures: Figure 5 As shown in the figure, from left to right are 0d, 3d, 6d, 9d, and 12d; the red yeast pigment retention rate curves of the three cookies are as follows Figure 6 shown.

[0047] from Figure 5 It can be seen that the color protection effect of the oil gel red yeast rice cookies is significantly stronger than that of the other two groups. Even after 12 days, it still shows a bright red color, while the other two groups turn yellow.

[0048] from Figure 6 It can be seen that after being placed away from light for 12 days, the retention rate of red yeast rice pigment in the oil gel red yeast rice cookies was 1.82 times and 1.76 times that of the other two groups.

[0049] In summary, the preparation of the present invention ensures the stable storage of the monascus pigment therein.

[0050] Furthermore, sensory evaluation was performed on the three cookies prepared in Example 1, Comparative Example 1 and Comparative Example 2, and the sensory evaluation criteria are shown in Table 1.

[0051] Table 1

[0052]

[0053] Sensory scores of the three cookies are as follows: Figure 7 As shown by Figure 7 It can be seen that there is no significant difference in the sensory scores of the three cookies. This surface oil gel can be used as a shortening substitute in the production of cookies.

[0054] The technical solution of the present invention is not limited to the above-mentioned specific embodiments. All technical variations made according to the technical solution of the present invention fall within the protection scope of the present invention.

Claims

1. A zero trans fatty acid vegetable oil gel monascus pigment cookie, characterized in that: The invention is prepared from the following raw materials in parts by weight: 50 parts by weight of low-gluten flour, 20 parts by weight of powdered sugar, 50 parts by weight of red yeast rice pigment oil gel, 0.5 parts by weight of salt, 10 parts by weight of eggs and 0.5 parts by weight of baking powder.

2. The zero trans fatty acid vegetable oil gel monascus pigment cookie according to claim 1, characterized in that: The monascus pigment oil gel is prepared by the following method: 1) Prepare a 100 mg / mL monascus pigment aqueous solution, add sodium isoascorbate as an antioxidant at a concentration of 30 mg / mL to obtain a sodium isoascorbate monascus red solution; take 45 g of beeswax, place it in a container and heat it to 80°C to completely melt the beeswax, add 5 g of monostearate as an emulsifier, take 4 mL of the sodium isoascorbate monascus red solution and the emulsifier and add them to the molten beeswax, continue heating in a water bath for 5 minutes, and use a high-pressure homogenizer to homogenize at a rate of 12000 rpm for 2 minutes while maintaining 80°C to obtain an oil-in-water emulsion with beeswax as the oil phase and the sodium isoascorbate monascus red solution as the water phase; crush it after cooling, pre-freeze the crushed gel sample at low temperature and then freeze-dry it for 1 day to remove the moisture in the system, and obtain a beeswax gel loaded with monascus pigment; 2) 45 g of cold-pressed peanut oil and 5 g of beeswax gel loaded with red pigment were mixed and placed in an 80° C. water bath and stirred at 1000 rpm for 30 minutes, then taken out and placed in a 4° C. refrigerator overnight to obtain red pigment oil gel.

3. A method for preparing zero trans fatty acid vegetable oil gel monascus pigment cookies as claimed in claim 1 or 2, characterized in that: The following steps are involved: 20 parts by weight of powdered sugar, 0.5 parts by weight of salt, 10 parts by weight of eggs and 0.5 parts by weight of baking powder are fully mixed, and then 50 parts by weight of red yeast rice pigment oil gel are added, and stirring is continued until an emulsified state is obtained to obtain a mixture; finally, 4 parts by weight of water are added and mixed, and then 50 parts by weight of low-gluten flour are added to the mixture, and the mixture is stirred and kneaded to form a dough; the dough is squeezed out through a piping bag to form a cookie shape, and then put into an oven to obtain zero trans fatty acid vegetable oil gel red yeast rice pigment cookies.

4. The method for preparing zero trans fatty acid vegetable oil gel monascus pigment cookies according to claim 3, characterized in that: The baking temperature in the oven is 170° C., and the baking time is 12 minutes.

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