Application of V-shaped crystalline starch Pickering emulsion in preparation of soybean oil sponge cake

Abstract

The invention discloses application of V-shaped crystalline starch Pickering emulsion in preparation of soybean oil sponge cakes, the V-shaped crystalline starch Pickering emulsion can form a thick liquid film in soybean oil sponge cake batter, and the thermal stability of the batter is remarkably improved. In the baking process, the thick liquid film effectively inhibits protein aggregation and starch gelatinization, promotes formation of a uniform pore structure, supports batter expansion and prevents cake deformation or collapse. Meanwhile, the V-shaped starch remarkably enhances the water retention capacity of the system by virtue of the relatively strong water absorption capacity, and improves the gelatinization temperature of the wheat flour, so that the wheat flour has higher expansion capacity, the soybean oil sponge cake which is expanded in volume, fine and smooth in mouth feel and uniform in tissue structure is finally prepared, the problem that the soybean oil sponge cake is relatively poor in specific volume is solved, and the soybean oil sponge cake is suitable for large-scale production. Meanwhile, the health problem caused by the fact that traditional bakery products contain a large amount of butter, saturated fatty acid and trans-fatty acid is solved, and the method can be widely applied to the field of bakery products.

Description

Technical Field

[0001] The present invention belongs to the technical field of food processing, and specifically relates to the application of V-type crystalline starch Pickering emulsion in the preparation of soybean oil sponge cake. Background Art

[0002] Pickering emulsions are stabilized by the adsorption of solid particles at the oil-water interface and have higher stability and safety. In recent years, with the increasing requirements of the food industry for safety and stability, introducing Pickering emulsions into the food field has become an effective way to solve the problems of traditional emulsions. However, common Pickering emulsions stabilized by inorganic particles (non-food grade) have limitations in terms of biocompatibility, biodegradability, etc., which restricts their wide application in the food industry. Developing food-grade emulsion stabilizers that are safe, non-toxic, and environmentally friendly has also become an urgent need in the food industry.

[0003] As a traditional baked food, sponge cake is widely popular for its unique flavor and porous texture. Existing technology (Díaz-Ramírez M, Calderón-Domínguez G, García-Garibay M, et al. Effect of whey protein isolate addition on physical, structural and sensory properties of sponge cake[J]. Food Hydrocolloids, 2016, 61: 633-639.) shows that the specific volume of butter sponge cake is 4.04 mL / g. Since the specific volume directly affects the appearance, texture, and structure of the finished pastry, it indicates that the butter sponge cake body has good swelling effect and retention ability. The main ingredient that gives sponge cake specific properties is shortening. Shortening contains a large amount of butter, saturated fatty acids, and trans fatty acids. Although it can stabilize the foam in the batter and give the cake a soft texture, long-term excessive intake will increase the risks of obesity, atherosclerosis, coronary heart disease, and cardiovascular diseases. With the increasing demand for health and nutrition, developing alternatives with zero trans fatty acids or low saturated fatty acids has become a research hotspot.

[0004] Existing patents such as Chinese patent application 202410477924.4 disclose a method for preparing and applying a camellia oil Pickering emulsion. The invention uses sodium octenyl succinate as an emulsifier to emulsify camellia oil, thereby preparing a camellia oil Pickering emulsion. The U.S. Food and Drug Administration lists sodium octenyl succinate starch as a generally recognized safe substance, allowing it to be used in various foods in an amount not exceeding 3%, and the prepared camellia oil Pickering emulsion has only short-term stability. The invention uses camellia oil Pickering emulsion to prepare sponge cakes. When the camellia oil emulsion replaces 40% of the oil, the cake shows good fluffiness, uniform pore distribution and good elasticity. Camellia oil itself has the characteristics of enhancing the fluffiness of sponge cakes, and the growth cycle of tea trees is long (usually 5 to 7 years to bear fruit). In addition, the raw materials of camellia oil are scarce and the production process is complicated, resulting in high production costs, which limits its wide application. In contrast, soybean oil, as a common edible oil, has a large market demand and low price, and is more suitable for mass consumption. However, the sponge cake prepared directly using soybean oil has poor fluffy effect and low specific volume, and the sponge cake prepared using soybean oil also has high fat content. Therefore, it is urgent to provide a soybean oil substitute for preparing sponge cake. Since the replacement of food ingredients has a significant impact on the microstructure, taste, texture and appearance of baked goods, it is of great significance to provide a soybean oil substitute that can maintain the flavor, function and sensory properties of sponge cake and has low energy and shortening-like properties. Chinese patent CN110506930A discloses a starch-based highly stable Pickering emulsion, i.e., a V-type crystalline starch Pickering emulsion, the preparation method of which is to prepare a starch raw material into a starch slurry, gelatinize in a boiling water bath and then cool, add excess ethanol and then centrifuge and classify, precipitate and dry to obtain a V-type crystalline starch; fully mix the molten fatty acid with the V-type crystalline starch and continue stirring, and obtain starch-lipid composite particles after blast drying; prepare the starch-lipid composite particles into a suspended aqueous solution, mix the suspended aqueous solution with liquid oil, and shear at high speed to obtain a starch-based highly stable Pickering emulsion, the emulsification index of which can reach 100%, the droplets are evenly distributed, the average particle size is 10.13-25.20 μm, and there is no stratification after storage for three months. However, there is no relevant report on the role of V-type crystalline starch Pickering emulsion in soybean oil sponge cake. Summary of the invention

[0005] The object of the present invention is to overcome the above-mentioned defects and shortcomings in the prior art and provide an application of a V-shaped crystalline starch Pickering emulsion in the preparation of a soybean oil sponge cake.

[0006] The above-mentioned object of the present invention is achieved through the following technical solutions:

[0007] The present invention first provides the application of V-type crystalline starch Pickering emulsion in the preparation of soybean oil sponge cake. The application is that in the raw materials for preparing soybean oil sponge cake, the V-type crystalline starch Pickering emulsion is used to replace 25% - 100% of the soybean oil by mass fraction;

[0008] The preparation of the V-type crystalline starch Pickering emulsion includes the following steps:

[0009] S1. Gelatinize natural starch, and prepare V-type crystalline starch after ethanol modification treatment;

[0010] S2. Mix and react the V-type crystalline starch obtained in S1 with lauric acid to prepare a V-type crystalline starch-lauric acid complex;

[0011] S3. Prepare the V-type crystalline starch-lauric acid complex obtained in S2 into a suspension aqueous solution, and use soybean oil as the oil phase to prepare the V-type crystalline starch Pickering emulsion.

[0012] The present invention prepares a V-type crystalline starch-lauric acid complex, namely modified V-type crystalline starch, by using natural starch through ethanol modification and complexing with lauric acid. Preparing the modified V-type crystalline starch with soybean oil to obtain a V-type crystalline starch Pickering emulsion can improve the environmental stability of the emulsion, which shows good environmental stability under the conditions of temperature (25 - 95 °C), pH (pH = 3 - 11), and salt ions (salt ion concentration is 0 - 8000 mmol / L). Further, when the V-type crystalline starch Pickering emulsion is used to replace soybean oil in the preparation of sponge cake, it can overcome the problem of poor fluffiness of sponge cake prepared with soybean oil as the lipid, and solve the problem that baked products contain a large amount of butter, saturated fatty acids, and trans fatty acids. In addition, the present invention also finds that the V-type crystalline starch Pickering emulsion can form a thicker liquid film in the soybean oil sponge cake batter, significantly improving the thermal stability of the batter. During baking, the thicker liquid film effectively inhibits protein aggregation and starch gelatinization, promotes the formation of a uniform pore structure, supports the expansion of the batter, and prevents the cake from deforming or collapsing. At the same time, V-type starch, with its strong water absorption ability, significantly enhances the water retention performance of the system and increases the gelatinization temperature of wheat flour, enabling it to have a higher expansion ability, and finally obtaining a soybean oil sponge cake with a large volume, delicate texture, and uniform tissue structure, solving the problem of poor specific volume of soybean oil sponge cake. Therefore, the research of the present invention shows that the V-type crystalline starch Pickering emulsion can not only partially or completely replace animal fat products with vegetable oil, but also improve the texture and taste of the cake, while reducing production costs, and has broad application prospects.

[0013] Furthermore, the application is that in the raw materials for preparing soybean oil sponge cake, the V-type crystalline starch Pickering emulsion is used to replace 50 - 100% of the soybean oil by mass fraction.

[0014] Preferably, in the raw materials for preparing the soybean oil sponge cake, the V-type crystalline starch Pickering emulsion is used to replace 50-75% by mass of the soybean oil.

[0015] Further, the natural starch in step S1 is selected from potato starch, pea starch, corn starch or indica rice starch.

[0016] Preferably, the natural starch is indica rice starch. Through the composite treatment of indica rice starch and lauric acid, the present invention prepares a modified V-type starch with high hydrophobicity and structural stability. The indica rice starch-lauric acid complex is a cold-water-soluble starch with strong water absorption ability, significantly enhancing the water retention performance of the batter system of the sponge cake, and at the same time increasing the gelatinization temperature of wheat flour, making it have higher expansion ability.

[0017] Further, the gelatinization in step S1 is to mix natural starch and water at a weight ratio of 6:100-120, and stir and gelatinize at 90-100 °C for 1-1.5 h.

[0018] Preferably, the gelatinization in step S1 is to mix natural starch and water at a weight ratio of 6:100, and stir and gelatinize at 100 °C for 1 h.

[0019] Further, the ethanol modification treatment is to cool the gelatinized starch solution to 50-60 °C, stir and dropwise add anhydrous ethanol solution within 1-2 h, then centrifuge at 5000-6000 rpm for 10-20 min, wash 2-3 times, and then dry at 40-60 °C for 10-15 h, pulverize and sieve through an 80-120 mesh sieve to obtain V-type crystalline starch.

[0020] Preferably, the weight ratio of the gelatinized starch solution to anhydrous ethanol is 1:2-3, and more preferably 1:2.

[0021] Preferably, the ethanol modification treatment is to cool the gelatinized starch solution to 50 °C, stir and dropwise add anhydrous ethanol solution within 1 h, then centrifuge at 5000 rpm for 10 min, wash 2-3 times, and then dry at 40 °C for 12 h, pulverize and sieve through a 100 mesh sieve to obtain pre-modified starch.

[0022] Further, the reaction in step S2 is carried out at 60-90 °C for 5-8 h.

[0023] Further, the weight ratio of the V-type crystalline starch to lauric acid in step S2 is 10-15:1.

[0024] Preferably, the weight ratio of the V-type crystalline starch to lauric acid in step S2 is 10:1.

[0025] Further, the preparation of the suspension aqueous solution in step S3 is to mix V-type crystalline starch-lauric acid complex and water at a weight ratio of 6:100-120, and stir for 4-6 h.

[0026] Preferably, the preparation of the suspension aqueous solution in step S3 is to mix V-type crystalline starch-lauric acid complex and water at a weight ratio of 6:100, and stir for 4 h.

[0027] Further, the weight ratio of the suspension aqueous solution to soybean oil in step S3 is 1:1-2.

[0028] Preferably, the weight ratio of the suspension aqueous solution to soybean oil in step S3 is 1:1.

[0029] Further, the obtained V-type crystalline starch Pickering emulsion in step S3 is obtained by shearing at 12000-15000 rpm for 1-3 min.

[0030] Preferably, the obtained V-type crystalline starch Pickering emulsion in step S3 is obtained by shearing at 13000 rpm for 3 min.

[0031] The present invention also provides a sponge cake, which comprises the following raw materials in parts by mass: 7.5-30 parts of the above-mentioned V-type crystalline starch Pickering emulsion, 0-22.5 parts of soybean oil, 60-65 parts of wheat flour, 80-90 parts of egg white, 40-50 parts of egg yolk, 50-60 parts of sugar, 30-40 parts of milk; wherein, the total mass parts of the V-type crystalline starch Pickering emulsion and soybean oil is 30 parts.

[0032] Further, the sponge cake comprises the following raw materials in mass fractions: 15-30 parts of the above-mentioned V-type crystalline starch Pickering emulsion, 0-15 parts of soybean oil, 60-65 parts of wheat flour, 80-90 parts of egg white, 40-50 parts of egg yolk, 50-60 parts of sugar, 30-40 parts of milk; wherein, the total mass parts of the V-type crystalline starch Pickering emulsion and soybean oil is 30 parts.

[0033] Preferably, the sponge cake comprises the following raw materials in mass fractions: 15-22.5 parts of the above-mentioned V-type crystalline starch Pickering emulsion, 7.5-15 parts of soybean oil, 60-65 parts of wheat flour, 80-90 parts of egg white, 40-50 parts of egg yolk, 50-60 parts of sugar, 30-40 parts of milk; wherein, the total mass parts of the V-type crystalline starch Pickering emulsion and soybean oil is 30 parts.

[0034] Preferably, the sponge cake comprises the following raw materials in mass fractions: 15 - 22.5 parts of the above-mentioned V-type crystalline starch Pickering emulsion, 7.5 - 15 parts of soybean oil, 60 parts of wheat flour, 80 parts of egg white, 40 parts of egg yolk, 50 parts of sugar, and 35 parts of milk; wherein, the total mass fraction of the V-type crystalline starch Pickering emulsion and soybean oil is 30 parts.

[0035] Furthermore, the preparation method of the sponge cake comprises the following steps:

[0036] S1. Weigh the corresponding parts by weight of egg white and sugar, mix them, and whip to obtain completely whipped egg white.

[0037] S2. Meanwhile, weigh the corresponding parts by weight of soybean oil, V-type crystalline starch Pickering emulsion, milk, egg yolk, and wheat flour, mix them evenly, add the completely whipped egg white obtained in S1 in two portions, and fold and stir evenly to obtain the sponge cake batter.

[0038] S3. Bake the sponge cake batter in a convection oven at 130 - 160 °C for 0.5 - 1.5 h to obtain the sponge cake.

[0039] Compared with the prior art, the present invention has the following beneficial effects:

[0040] The present invention provides the application of the V-type crystalline starch Pickering emulsion in the preparation of soybean oil sponge cake. The V-type crystalline starch Pickering emulsion can form a relatively thick liquid film in the soybean oil sponge cake batter, significantly improving the thermal stability of the batter. During baking, the relatively thick liquid film effectively inhibits protein aggregation and starch gelatinization, promotes the formation of a uniform pore structure, supports the expansion of the batter, and prevents the cake from deforming or collapsing. At the same time, due to its strong water absorption capacity, the V-type crystalline starch significantly enhances the water retention performance of the system, increases the gelatinization temperature of wheat flour, and endows it with higher swelling ability, ultimately producing a soybean oil sponge cake with a large volume, delicate taste, and uniform tissue structure, solving the problem of poor specific volume of soybean oil sponge cake. The soybean oil sponge cake prepared by the present invention has a specific volume similar to that of butter sponge cake, but the lipid content is significantly reduced, solving the health problems caused by the large amount of butter, saturated fatty acids, and trans fatty acids in traditional sponge cakes. In addition, the V-type crystalline starch Pickering emulsion exhibits good stability under different pH and salt ion conditions, significantly improving the stability of the soybean oil sponge cake batter and the volume of the final product, while greatly reducing the lipid content of baked products, and can be widely applied in the field of baked products. Description of the Drawings

[0041] Figure 1 It is the optical microscopy results and storage visual diagrams of the Pickering emulsions prepared in Examples 1 - 4 of the present invention.

[0042] Figure 2The intuitive diagrams of the Pickering emulsion prepared in Example 1 of the present invention under different salt ion concentrations and the intuitive diagrams of centrifugal stability.

[0043] Figure 3 The intuitive diagrams of the Pickering emulsion prepared in Example 1 of the present invention under pH changes and the intuitive diagrams of centrifugal stability.

[0044] Figure 4 The intuitive diagram of the stability of the Pickering emulsion prepared in Example 1 of the present invention under temperature changes.

[0045] Figure 5 The optical microscopy and intuitive diagrams of the stability of the sponge cake batter prepared in Examples 1, 5 - 7 and Comparative Example 1 of the present invention.

[0046] Figure 6 The intuitive diagrams of the sponge cakes prepared in Examples 1, 5 - 7 and Comparative Example 1 of the present invention.

[0047] Figure 7 The hardness characteristic diagrams of the sponge cakes prepared in Examples 1, 5 - 7 and Comparative Example 1 of the present invention.

[0048] Figure 8 The sensory evaluation diagrams of the sponge cakes prepared in Examples 1, 5 - 7 and Comparative Example 1 of the present invention. Detailed implementation manners

[0049] The present invention will be further described below in conjunction with the accompanying drawings of the specification and specific embodiments, but the embodiments do not impose any form of limitation on the present invention. Unless otherwise specified, the reagents, methods and equipment used in the present invention are conventional reagents, methods and equipment in the technical field.

[0050] Unless otherwise specified, the reagents and materials used in the following examples are all commercially available.

[0051] Absolute ethanol was purchased from Tianjin Fuyu Fine Chemical Co., Ltd.; lauric acid was purchased from Hubei Kewode Chemical Industry Co., Ltd.; low - gluten wheat flour was purchased from Xinliang Grain and Oil Processing Co., Ltd.; caster sugar was purchased from Angel Yeast Co., Ltd.; pure milk was purchased from Inner Mongolia Mengniu Dairy Co., Ltd.; soybean oil was purchased from Yihai Kerry Food Marketing Co., Ltd., and eggs were purchased from the market.

[0052] Example 1

[0053] This example provides a V - type starch Pickering emulsion, the raw materials include 6 parts of natural indica rice starch, 200 parts of absolute ethanol, and 1 part of lauric acid; the preparation method includes the following steps:

[0054] S1. Add natural indica rice starch into water, the weight ratio of natural indica rice starch to water is 6:100, stir and gelatinize at 100 °C for 1 h to obtain a gelatinized starch solution;

[0055] S2. Cool the gelatinized starch solution obtained in step S1 to 50 °C, then dropwise add absolute ethanol solution with stirring within 1 h. The weight ratio of the gelatinized starch solution to absolute ethanol is 1:2. Then centrifuge at 5000 rpm for 10 min, wash 2 - 3 times, and dry at 40 °C for 12 h. Crush and sieve through a 100 - mesh sieve to obtain V - type crystalline indica starch, which is the pre - modified indica starch;

[0056] S3. React the pre - modified indica starch and lauric acid in an oven at 80 °C for 6 h. The weight ratio of lauric acid to pre - modified indica starch is 1:10 to obtain a V - type crystalline indica starch - lauric acid complex, that is, modified V - type indica starch.

[0057] S4. Add the modified V - type indica starch to distilled water and stir for 4 h. The weight ratio of the modified V - type indica starch to distilled water is 6:100 to obtain a modified V - type indica starch suspension;

[0058] S5. Add soybean oil to the modified V - type indica starch suspension. The weight ratio of the modified V - type indica starch suspension to soybean oil is 1:1. Shear at 13000 rpm for 3 min with a high - speed shearer to prepare a V - type indica starch Pickering emulsion, denoted as EVRiS - LA emulsion.

[0059] Furthermore, this example also provides the preparation of a sponge cake. Its raw materials include 7.5 parts of the prepared V - type indica starch Pickering emulsion, 22.5 parts of soybean oil, 60 parts of low - gluten wheat flour, 80 parts of egg white, 40 parts of egg yolk, 50 parts of caster sugar, and 35 parts of milk, and includes the following steps:

[0060] (1) Weigh 80 g of egg white into a 304 stainless - steel egg - beating basin, then weigh 30 g of caster sugar and add it to the basin. Stir at high speed with an egg beater for 4 min, then weigh another 20 g of caster sugar and add it to the basin, and stir at low speed for 5 min to obtain completely whipped egg white;

[0061] (2) At the same time, weigh the soybean oil:V - type indica starch Pickering emulsion in a weight ratio of 3:1, 35 g of milk, 40 g of egg yolk, and 60 g of low - gluten wheat flour, stir evenly, and then add the completely whipped egg white in two portions and fold it evenly to obtain a sponge cake batter, denoted as 3:1 sponge cake batter;

[0062] (3) Bake the batter in a convection oven at 130 °C for 1 h to obtain a sponge cake sample, denoted as 3:1 sponge cake.

[0063] Example 2

[0064] This example provides a V-type starch Pickering emulsion, the preparation method of which is the same as that of the V-type starch Pickering emulsion in Example 1, except that the indica rice starch in step S1 is replaced with potato starch, and a V-type potato starch Pickering emulsion is prepared, denoted as EVPoS-LA emulsion.

[0065] Furthermore, the V-type potato starch Pickering emulsion is used to prepare a soybean oil sponge cake, the preparation method of which is the same as that of the sponge cake in Example 1, except that the V-type indica rice starch Pickering emulsion in step (2) is replaced with the V-type potato starch Pickering emulsion.

[0066] Example 3

[0067] This example provides a V-type starch Pickering emulsion, the preparation method of which is the same as that of Example 1, except that the indica rice starch in step S1 is replaced with pea starch, and a V-type pea starch Pickering emulsion is prepared, denoted as EVPeS-LA emulsion.

[0068] Furthermore, the V-type pea starch Pickering emulsion is used to prepare a soybean oil sponge cake, the preparation method of which is the same as that of the sponge cake in Example 1, except that the V-type indica rice starch Pickering emulsion in step (2) is replaced with the V-type pea starch Pickering emulsion.

[0069] Example 4

[0070] This example provides a V-type starch Pickering emulsion, the preparation method of which is the same as that of Example 1, except that the indica rice starch in step S1 is replaced with corn starch, and a V-type corn starch Pickering emulsion is prepared, denoted as EVCS-LA emulsion.

[0071] Furthermore, the V-type corn starch Pickering emulsion is used to prepare a soybean oil sponge cake, the preparation method of which is the same as that of the sponge cake in Example 1, except that the V-type indica rice starch Pickering emulsion in step (2) is replaced with the V-type corn starch Pickering emulsion.

[0072] Example 5

[0073] This example provides the preparation of a sponge cake, the raw materials of which include 15 parts of the V-type indica rice starch Pickering emulsion prepared in Example 1, 15 parts of soybean oil, 60 parts of low-gluten wheat flour, 80 parts of egg white, 40 parts of egg yolk, 50 parts of caster sugar, and 35 parts of milk; the preparation method is the same as that of the sea cake in Example 1, except that the ratio of soybean oil to V-type indica rice starch Pickering emulsion weighed in step (2) is 1:1.

[0074] Example 6

[0075] This example provides a method for preparing a sponge cake, the raw materials of which include 22.5 parts of V-type indica rice starch Pickering emulsion prepared in Example 1, 7.5 parts of soybean oil, 60 parts of low-gluten wheat flour, 80 parts of egg white, 40 parts of egg yolk, 50 parts of caster sugar, and 35 parts of milk; the preparation method is the same as that for preparing a sea cake in Example 1, except that the ratio of soybean oil to V-type indica rice starch Pickering emulsion weighed in step (2) is 1:3.

[0076] Example 7

[0077] This example provides a sponge cake, the raw materials of which include 30 parts of V-type indica rice starch Pickering emulsion prepared in Example 1, 60 parts of low-gluten wheat flour, 80 parts of egg white, 40 parts of egg yolk, 50 parts of caster sugar, and 35 parts of milk; the preparation method is the same as that for preparing a sponge cake in Example 1, except that the ratio of soybean oil to V-type indica rice starch Pickering emulsion weighed in step (2) is 0:30.

[0078] Example 8

[0079] This example provides a V-type indica rice starch Pickering emulsion, and its preparation method is as follows:

[0080] S1. Add natural indica rice starch to water, and the weight ratio of natural indica rice starch to water is 6:120. Stir and gelatinize at 90 °C for 1.5 h to obtain a gelatinized starch solution;

[0081] S2. Cool the gelatinized starch solution obtained in step S1 to 60 °C, then dropwise add an anhydrous ethanol solution while stirring within 2 h. The weight ratio of the gelatinized starch solution to anhydrous ethanol is 1:3. Then centrifuge at 6000 rpm for 20 min, wash 2 - 3 times, and then dry at 60 °C for 10 h, pulverize, and sieve through a 120-mesh sieve to obtain V-type crystalline indica rice starch, which is pre-modified indica rice starch;

[0082] S3. React the pre-modified indica rice starch and lauric acid in an oven at 90 °C for 5 h. The weight ratio of lauric acid to pre-modified indica rice starch is 1:15 to obtain a V-type crystalline indica rice starch-lauric acid complex, that is, modified V-type indica rice starch.

[0083] S4. Add the modified V-type indica rice starch to distilled water and stir for 6 h. The weight ratio of the modified V-type indica rice starch to distilled water is 6:120 to obtain a modified V-type indica rice starch suspension;

[0084] S5. Add soybean oil to the modified V-type indica rice starch suspension. The weight ratio of the modified V-type indica rice starch suspension to soybean oil is 1:2, and shear at 15000 rpm for 1 min with a high-speed shearer to obtain a Pickering emulsion.

[0085] Furthermore, the Pickering emulsion obtained above was used to prepare a sponge cake. The preparation method was the same as that of the sponge cake in Example 1, except that the raw materials were 22.5 parts of V-type indica rice starch Pickering emulsion, 7.5 parts of soybean oil, 65 parts of low-gluten wheat flour, 90 parts of egg white, 50 parts of egg yolk, 60 parts of caster sugar, and 40 parts of milk.

[0086] Comparative Example 1

[0087] This comparative example provides the preparation of a sponge cake. The raw materials include 30 parts of soybean oil, 60 parts of low-gluten wheat flour, 80 parts of egg white, 40 parts of egg yolk, 50 parts of caster sugar, and 35 parts of milk. The preparation steps were the same as those of the sponge cake in Example 1, except that the V-type crystalline starch Pickering emulsion was not added, that is, the mass ratio of soybean oil to V-type crystalline starch Pickering emulsion was 30:0.

[0088] Test Example 1 Determination of the Emulsification Index of V-Type Crystalline Pickering Emulsion and Determination of the Emulsion Optical Microscope

[0089] 1. Determination of the Emulsion Optical Microscope

[0090] Test samples: EVRiS-LA emulsion, EVPoS-LA emulsion, EVPeS-LA emulsion, and EVCS-LA emulsion prepared in Examples 1 to 4.

[0091] Test method: The microscopic morphology of the prepared Pickering emulsion was observed using an optical microscope (SMART-POL, Chongqing, China). Select a suitable area and move it to the center of the field of view to take an image. All images were captured at 200×.

[0092] 2. Determination of the Emulsification Index

[0093] Test samples: EVRiS-LA emulsion, EVPoS-LA emulsion, EVPeS-LA emulsion, and EVCS-LA emulsion prepared in Examples 1 to 4.

[0094] Test method: Pipette 10 mL of the Pickering emulsion into a glass bottle, and record the changes in the appearance of the emulsion at room temperature at different storage times of 1 d, 7 d, 14 d, 30 d, and 60 d. Measure the height of the emulsion layer (mL) and the total height of the emulsion (mL), and take a photo of the appearance of the emulsion at the same time. EI was calculated using the following formula:

[0095] In the formula: E 2 is the total height of the emulsion, mL; E 1 is the height of the emulsion layer of the emulsion, mL.

[0096] The results of the microscopic morphology of the Pickering emulsion are as Figure 1As shown, in the Pickering emulsions (EVPos-LA, EVPes-LA, EVCS-LA, EVRis-LA) prepared using modified V-type crystalline starch samples, the emulsion droplets appear as small and uniform droplets. The results of the Pickering emulsification index of V-type crystalline starch prepared from different starches are shown in Table 1. The Pickering emulsion (EVRiS-LA) prepared from modified V-type indica rice starch did not show stratification within 60 days of storage, and the emulsion had the best emulsification index and storage stability. The Pickering emulsion (EVCS-LA) prepared from modified V-type corn starch did not show stratification within 30 days of storage.

[0097] Table 1 Results of the emulsification index of Pickering emulsions prepared in Examples 1-4

[0098]

[0099] Data are presented as mean ± standard deviation (n = 3), and different lowercase letters indicate significant differences. Test Example 2 Influence of different environments on the stability of emulsions

[0100] Explore the emulsion stability performance of EVRiS-LA emulsion in Example 1 in different environments.

[0101] Test method: The salt ion stability of the EVRiS-LA emulsion in Example 1 was evaluated by replacing the aqueous phase of the modified V-type indica rice starch suspension with NaCl solutions of different ionic strengths (0, 200, 400, 800, 1200, 2000, 4000, and 8000 mmol / L) and then preparing the EVRiS-LA emulsion. The pH stability of the emulsion was evaluated by adjusting the pH value of the modified V-type indica rice starch suspension to 3, 5, 7, 9, and 11 using NaOH or HCl at room temperature and then preparing the EVRiS-LA emulsion. The temperature stability of the emulsion was evaluated by placing the EVRiS-LA emulsion prepared in Example 1 in a water bath at different temperatures (25°C, 50°C, 75°C, 95°C) and reacting for 30 min. The morphological changes of the droplets were observed using an optical microscope. The stability of the emulsion was observed using a centrifuge and visually.

[0102] As Figure 2 shown, under different salt ion concentration conditions, there were no obvious visual changes in the emulsion. After 60 days of storage, the EVRiS-LA emulsion remained stable without oil separation. Through centrifugation observation, it was found that the height of the emulsion layer was the same after centrifugation with different concentrations of salt ions added, and there were many unadsorbed particle precipitates at the bottom layer of the emulsion, but no oil separation occurred in the emulsion under the above salt ion concentrations. The above results indicate that the emulsion stabilized by EVRiS-LA particles exhibits significant salt tolerance and is very suitable for food systems with high salt content.

[0103] Considering the significant changes in the pH value of food and beverage emulsions, studying the effect of different pH values on the emulsion stability is crucial for its application in food systems. As Figure 3 shown, under different pH conditions, the visual observation of the emulsion showed no obvious changes. After 60 days of storage, the emulsion remained stable without oil separation. Through centrifugation observation, it was found that only a small amount of unadsorbed particle precipitation was present in the lower layer of the emulsion after centrifugation at pH 3 - 9, and no layering was observed in the emulsion after centrifugation at pH 11.0.

[0104] As Figure 4 shown, after different temperature treatments, the visual observation of the emulsion showed no obvious changes. After 14 days of storage at room temperature, the emulsion remained stable without oil separation. The droplet structure of the emulsion remained intact under different temperature treatments, preventing the precipitation of emulsion droplets and showing good temperature stability.

[0105] Test Example 3 Determination of the Stability of Sponge Cake Batter

[0106] Test Samples: Sponge cake batter samples prepared by substituting soybean oil with 3:1, 1:1, 1:3, 0:30, and 30:0 ratios of soybean oil: V - type crystalline starch Pickering emulsion prepared from Examples 1, 5 - 7 and Comparative Example 1.

[0107] Test Method: Place equal - volume batter in cylindrical containers, record the volume of the batter at 0 h and 5 h respectively, and at the same time take photos and observe the microstructure of the sponge cake batter at 0 h and 5 h using an optical microscope (SMART - POL, Chongqing, China). All images were captured at 200×. Each sample was repeated three times. The calculation formula for batter stability is:

[0108]

[0109] where: V 1 , is the foam volume of the batter at 0 h, mL; V 2 , is the foam volume of the batter after 5 h.

[0110] As Figure 5As shown, as the proportion of V-type crystalline starch Pickering emulsion increases, the number of foams gradually increases while the volume gradually decreases. When the ratio of soybean oil to V-type crystalline starch Pickering emulsion is 1:3, the number of batter foams reaches the maximum and the volume reaches the minimum. The individual foams in the batter are wrapped by starch granules and liquid films, and the oil in the emulsion exists in the form of droplets on the surface of the batter foams, forming a thicker liquid film that hinders the aggregation of foams and helps to better stabilize the foams. When the batter foams are stored at room temperature, an increase in foam size and a decrease in uniformity are observed, probably because of the migration and coalescence of some of the smaller foams in the batter, resulting in the formation of larger foams and thinner liquid films. As can be seen from Table 3, the stability of the batter foams is consistent with the microscopic observation results, indicating that the partial replacement of soybean oil with the emulsion in the preparation of sponge cake batter helps to form small, uniform, and stable batter foams. At the same time, the sponge cake batter samples prepared in Examples 2-4 also have relatively high batter stability, indicating that the use of different V-type crystalline starch Pickering emulsions to replace soybean oil can effectively improve the batter stability during the preparation of sponge cakes.

[0111] Table 3 Stability results of sponge cake batter samples prepared by replacing soybean oil with ratios of soybean oil to V-type crystalline starch Pickering emulsion of 30:0, 3:1, 1:1, 1:3, and 0:30.

[0112] Sample Batter stability (%) 30:0 <![CDATA[94.5±0.21 e > 3:1 <![CDATA[96.03±0.21 d > 1:1 <![CDATA[97.59±0.2 b <!-- 8 -->]]> 1:3 <![CDATA[98.54±0.39 a > 0:30 <![CDATA[96.77±0.28 c >

[0113] Data are expressed as mean ± standard deviation (n = 3), and different lowercase letters indicate significant differences.

[0114] Test Example 4 Determination of the volume of sponge cake

[0115] Test samples: Sponge cake samples prepared by replacing soybean oil with ratios of soybean oil to V-type crystalline starch Pickering emulsion of 3:1, 1:1, 1:3, 0:30, and 30:0 in Examples 1, 5-7 and Comparative Example 1.

[0116] Test method: The specific volume of the sponge cake was determined using the rapeseed displacement method. Specifically, the mass of the sponge cake (m / g) was weighed and recorded, and at the same time, a photo of the sponge cake was taken. A beaker with a known volume (500 mL) was filled with rapeseeds, and the sponge cake was placed in a graduated cylinder. The volume of the spilled rapeseeds was the volume of the sponge cake (mL). The specific volume of the sponge cake was calculated based on the obtained mass and volume data, and the calculation formula is as follows:

[0117]

[0118] In the formula: V is the volume of the sponge cake, mL; m is the mass of the sponge cake, g.

[0119] The results are shown in Table 4 and Figure 6As shown, as the proportion of V-type crystalline starch Pickering emulsion replacing soybean oil increases, the specific volume of the prepared sponge cake increases with the increase of V-type crystalline starch Pickering emulsion. At a ratio of 1:3, the specific volume of the sponge cake reaches the highest. When the emulsion is continuously added to replace soybean oil, the specific volume of the sponge cake decreases instead (P < 0.05). This may be because with the addition of the emulsion, a uniform and more stable batter foam is formed, which forms uniformly sized pores during the baking process, provides stiffness for the network structure of the sponge cake, and hinders the collapse of the structure after the sponge cake cools, resulting in a sponge cake with a larger specific volume. In addition, starch properties also affect baking performance. During baking, starch granules absorb water and expand, fixing in the gluten network structure. The water content gradually decreases under high-temperature baking, and the cake retains uniform pores. The interfacial particles stabilizing the emulsion are indica rice starch-lauric acid complexes. As the emulsion is added, the content of the complexes increases, improving the stability of the batter system. In addition, indica rice starch-lauric acid complex is a cold-water soluble starch. As the emulsion is added, the water retention capacity of the system becomes stronger, increasing the gelatinization temperature of wheat flour and making wheat flour have a higher swelling capacity, which is beneficial to increasing the volume of the sponge cake. A certain amount of oil in the batter can also increase the extensibility of the batter, enabling the batter to expand better during baking. In addition, in the present invention, using V-type starch Pickering emulsion to replace soybean oil achieves a specific volume (4.04 mL / g) similar to or higher than that of the butter sponge cake prepared in the prior art. At the same time, the specific volumes of the sponge cake samples prepared in Examples 2 to 4 are also improved compared to the comparative example, and the fluffiness of the soybean oil sponge cake prepared is also good, indicating that using V-type crystalline starch Pickering emulsion to replace soybean oil can solve the problem of poor fluffiness of the existing soybean oil sponge cake.

[0120] Table 4 Specific volume results of sponge cake samples prepared by replacing soybean oil with ratios of soybean oil:emulsion of 30:0, 3:1, 1:1, 1:3, and 0:30.

[0121] Sample Specific volume (mL / g) 30:0 <![CDATA[3.34±0.09 d > 3:1 <![CDATA[3.78±0.03 c > 1:1 <![CDATA[3.96±0.03 b > 1:3 <![CDATA[4.16±0.05 a > 0:30 <![CDATA[3.8±0.02 c >

[0122] Data are expressed as mean ± standard deviation (n = 3), and different lowercase letters indicate significant differences.

[0123] Test Example 5 Texture determination of sponge cake

[0124] Test samples: Sponge cake samples prepared by replacing soybean oil with ratios of soybean oil:V-type crystalline starch Pickering emulsion of 3:1, 1:1, 1:3, 0:30, and 30:0 for Examples 1, 5 to 7 and Comparative Example 1.

[0125] Testing method: Cut the sponge cake into the TPA standard shape (2 cm × 2 cm × 2 cm). Use a texture analyzer (Shimadzu, Japan, EZ-SX 500N) and a cylindrical aluminum probe (P / 36R) to conduct a secondary compression mode test. The pre-test speed, test speed, and post-test speed are all set to 1 mm / s, the strain is 50%, the trigger force is 5 gf, the interval time between two compressions is 5 s, and the hardness is recorded.

[0126] As Figure 7 shown, with the increase in the proportion of V-type crystalline starch Pickering emulsion replacing soybean oil, the hardness of the sponge cake gradually decreases with the increase in the proportion of V-type crystalline starch Pickering emulsion (P < 0.05). When the ratio is 1:3, the hardness of the sponge cake drops to the lowest. When continuing to add V-type crystalline starch Pickering emulsion to replace soybean oil, the hardness of the sponge cake increases instead; the individual foams in the batter are wrapped by starch granules and liquid films. After adding V-type crystalline starch Pickering emulsion, a thicker liquid film is formed. During baking, the starch gelatinizes and the protein aggregates. The thicker liquid film can hinder the aggregation of protein and the gelatinization of starch, support the expansion structure of the batter during baking, and prevent the cake from deforming or collapsing; in addition, a certain amount of oil in the batter can also increase the ductility of the batter, enabling the batter to expand better during baking and promoting the formation of a more fluffy and soft structure of the sponge cake.

[0127] Test Example 6 Sensory Evaluation of Sponge Cake

[0128] Test samples: Sponge cake samples prepared by replacing soybean oil with the ratios of soybean oil:emulsion of 3:1, 1:1, 1:3, 0:30, and 30:0 in Examples 1, 5 - 7 and Comparative Example 1.

[0129] Testing method: Invite 15 people with sensory evaluation experience to conduct sensory scoring on the sponge cake according to Table 5.

[0130] Table 5 Sensory Scoring Criteria

[0131]

[0132]

[0133] Draw a radar chart based on the scores of each item in the sensory evaluation. As Figure 8As shown. It can be seen that, compared with the sponge cake with a ratio of 30:0 in the comparative example, the area of the sensory radar chart of the sponge cake prepared in the example gradually increases and the score gradually increases with the addition of the V-type crystalline starch Pickering emulsion. Among them, when the ratio of soybean oil to V-type crystalline starch Pickering emulsion is 1:3, the area of the sensory radar chart of the sponge cake reaches the highest and the sensory score is the highest. When continuing to add the V-type crystalline starch Pickering emulsion to replace soybean oil, the area of the sensory radar chart of the sponge cake decreases. Generally speaking, substituting soybean oil at a ratio of 1:3 into the sponge cake batter results in a sponge cake with better taste, tissue structure, and overall acceptability. Similarly, the sponge cakes prepared by substituting soybean oil with different V-type crystalline starch Pickering emulsions in Examples 2 to 4 also have relatively high sensory scores, indicating that using V-type crystalline starch Pickering emulsion to replace soybean oil to prepare sponge cakes has good taste, tissue structure, and overall acceptability.

[0134] Although the above embodiments have made a detailed description of the present invention, they are only a part of the embodiments of the present invention, not all of them. People can also obtain other embodiments based on these embodiments without creative efforts, and these embodiments all fall within the protection scope of the present invention.

Claims

1. Application of V-type crystalline starch Pickering emulsion in preparing soybean oil sponge cake, characterized in that: The application is to replace 25% to 100% by mass of soybean oil with V-type crystalline starch Pickering emulsion in the raw materials for preparing soybean oil sponge cake; The preparation of the V-type crystalline starch Pickering emulsion comprises the following steps: S1. The natural starch is gelatinized and modified with ethanol to prepare V-shaped crystalline starch; S2. The V-shaped crystalline starch obtained in S1 is mixed with lauric acid to prepare a V-shaped crystalline starch-lauric acid complex; S3. The V-type crystalline starch-lauric acid complex obtained in S2 is prepared into a suspended aqueous solution, and soybean oil is used as the oil phase to prepare a V-type crystalline starch Pickering emulsion.

2. The application according to claim 1, characterized in that: The application is to replace 50-100% by mass fraction of soybean oil with V-type crystalline starch Pickering emulsion in the raw materials for preparing soybean oil sponge cake.

3. The application according to claim 1, characterized in that: The natural starch in step S1 is selected from potato starch, pea starch, corn starch or indica rice starch.

4. The use according to claim 3, characterized in that: The natural starch is indica rice starch.

5. The use according to claim 1, characterized in that: The reaction in step S2 is carried out at 60-90° C. for 5-8 hours.

6. The use according to claim 1, characterized in that: In step S2, the weight ratio of the V-shaped crystalline starch to lauric acid is 10-15:

1.

7. The use according to claim 1, characterized in that: In step S3, the weight ratio of the suspension aqueous solution to soybean oil is 1:1-2.

8. The use according to claim 1, characterized in that: The V-type crystalline starch Pickering emulsion prepared in step S3 is obtained by shearing at 12000-15000 rpm for 1-3 minutes.

9. A sponge cake, characterized in that: The method comprises the following raw materials in parts by mass: 7.5 to 30 parts of Pickering emulsion of V-type crystalline starch as claimed in claim 1, 0 to 22.5 parts of soybean oil, 60 to 65 parts of wheat flour, 80 to 90 parts of egg white, 40 to 50 parts of egg yolk, 50 to 60 parts of sugar and 30 to 40 parts of milk; wherein the total parts by mass of the Pickering emulsion of V-type crystalline starch and soybean oil is 30 parts.

10. The sponge cake according to claim 9, characterized in that: The method comprises the following raw materials in mass fractions: 15 to 30 parts of the V-type crystalline starch Pickering emulsion described in claim 1, 0 to 15 parts of soybean oil, 60 to 65 parts of wheat flour, 80 to 90 parts of egg white, 40 to 50 parts of egg yolk, 50 to 60 parts of sugar, and 30 to 40 parts of milk; wherein the total mass fraction of the V-type crystalline starch Pickering emulsion and soybean oil is 30 parts.

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