Preparation method of tussah chrysalis oil microcapsule biscuits

Abstract

The invention belongs to the technical field of food, and particularly relates to a preparation method of tussah chrysalis oil microcapsule biscuits. Beta-cyclodextrin and whey protein are used as wall materials, an emulsifier is added, tussah chrysalis oil is added into the wall materials, and the tussah chrysalis oil microcapsules are prepared after magnetic stirring and freeze drying. And mixing the prepared tussah chrysalis oil microcapsules with low-gluten flour, whole wheat flour, sugar, butter and baking powder, adding water, kneading into dough, carrying out roll forming, and baking to obtain the tussah chrysalis oil microcapsule biscuits. The tussah chrysalis oil embedded by the microcapsules is white powder and is odorless and tasteless, when the tussah chrysalis oil is used for preparing the biscuits, the taste and color of the biscuits are not influenced, and the tussah chrysalis oil has important significance for developing tussah food.

Description

Technical Field

[0001] The invention belongs to the technical field of food, and particularly relates to a method for preparing tussah pupa oil microcapsule biscuits. Background Art

[0002] As a snack food or emergency staple food, biscuits are easy to carry and store. In today's rapidly developing economy, biscuits undoubtedly occupy a large part of the market share. With the development of food science, consumers have a special preference for healthy, nutritious, and entertaining foods. Therefore, biscuit companies should accelerate product upgrades and innovations based on consumer needs, and should cater to consumer needs and develop functional biscuits, that is, biscuits with certain nutritional and health functions.

[0003] As consumers' demands for functional biscuits become increasingly diversified, the market urgently needs to break through the limitations of the three existing categories of products: "low sugar, high fiber, and medicinal and edible". It is worth noting that the tussah pupa oil, which has extremely high nutritional value, provides a breakthrough for product innovation. Its unsaturated fatty acid content is as high as 79%, of which linolenic acid and linoleic acid account for more than half. These ingredients have significant effects in regulating blood lipids, anti-oxidation, and enhancing immunity. Adding tussah pupa oil to dairy products, beverages or cereals can be used as a high-protein, high-nutrition fortified ingredient.

[0004] However, tussah pupa oil is difficult to be accepted by consumers due to its special smell. Microencapsulation technology is a technology that encapsulates solid, liquid or gaseous substances in tiny capsules. The diameter of the capsule is usually between 1-1000μm. Microcapsules are composed of wall materials (shells) and core materials (encapsulated substances). The wall materials are usually made of natural or synthetic polymer materials (such as gelatin, gum arabic, starch, chitosan, etc.). Microencapsulation technology has a wide range of applications in the food industry, mainly used to improve food quality, extend shelf life, enhance functionality and increase added value. Many food ingredients are sensitive to light, heat, oxygen or humidity. Microencapsulation technology can protect these ingredients from environmental influences. For example, Omega-3 fatty acids are easily oxidized, and their stability can be extended after microencapsulation. Some food ingredients (such as fish oil, plant extracts, etc.) have bad flavors or odors, and microencapsulation can mask these bad characteristics. Microencapsulated biscuits are an innovative food that combines microencapsulation technology and traditional biscuit technology. They have the advantages of protecting functional ingredients, controlling release, masking bad flavors and improving nutritional value. By adding functional ingredients such as probiotics, Omega-3 fatty acids, vitamins, etc., microencapsulated biscuits can meet consumers' demand for healthy food and have broad market prospects.

[0005] Biscuits are difficult to evaluate due to the diversity of their sensory attributes, the ambiguity of evaluation criteria, and the complexity of the evaluation process. As a comprehensive evaluation method for dealing with fuzzy information, the fuzzy comprehensive evaluation method can effectively solve these difficulties and improve the accuracy and reliability of food quality evaluation such as biscuits. By transforming qualitative evaluation into quantitative evaluation, it can comprehensively consider multiple factors and levels and is applicable to comprehensive evaluation problems with multiple indicators and multiple objectives. Combining fuzzy comprehensive evaluation with orthogonal experimental design can optimize the biscuit process parameters, improve product quality and production efficiency. Orthogonal experimental design can quickly screen out key factors through a small number of experiments, while fuzzy comprehensive evaluation can conduct a comprehensive evaluation of multiple indicators on the experimental results to find the optimal process conditions.

[0006] First, select the key factors affecting food technology (such as temperature, time, pH value, etc.) and set several levels for each factor. Select a suitable orthogonal table according to the number of factors and levels, and conduct experiments according to the design of the orthogonal table. Measure and record the results of each experiment. On the basis of the orthogonal experiment, use fuzzy comprehensive evaluation to conduct a comprehensive analysis of multiple indicators on the experimental results. Select multiple evaluation indicators (such as taste, color, nutritional components, etc.), set evaluation grades for each indicator (such as excellent, good, medium, poor), determine the membership degrees of each indicator to the evaluation grades, determine the weights of each indicator through expert scoring or the analytic hierarchy process, perform a synthesis operation on the membership degree matrix and the weight set to obtain the comprehensive evaluation results of each experiment, and select the optimal process conditions according to the comprehensive evaluation results. Summary of the Invention

[0007] To achieve the above object, the present invention provides a method for preparing microcapsule biscuits with tussah pupa oil.

[0008] The technical solution adopted by the present invention is as follows:

[0009] A method for preparing microcapsule biscuits with tussah pupa oil, comprising the following steps:

[0010] 1) Select β-cyclodextrin and whey protein as wall materials, add emulsifiers soy lecithin and Tween 80, weigh the tussah pupa oil obtained by supercritical CO2 extraction as the core material, add it to the wall materials and emulsifiers dissolved in water, stir at 50 °C with a magnetic stirrer for 6 h, freeze-dry in vacuum for 48 h to form a solid, and pulverize to obtain tussah pupa oil microcapsules;

[0011] 2) Mix the tussah pupa oil microcapsules prepared in step 1) with low-gluten flour, whole wheat flour, sugar, butter, and baking powder, add water to form a dough, and let it stand;

[0012] 3) Roll and shape the dough prepared in step 2), and bake to obtain microcapsule biscuits with tussah pupa oil.

[0013] Further, in the above preparation method, in step 1), the conditions for supercritical CO2 extraction are as follows: extraction pressure 30 MPa, extraction temperature 50 °C, extraction CO2 flow rate 40 L / h, and extraction time 60 min.

[0014] Preferably, in the above preparation method, in step 1), the proportion of the total mass of the core material, wall material, and emulsifier in the mass of the microcapsules of tussah pupa oil is 11.88%.

[0015] Preferably, in the above preparation method, in step 1), the mass ratio of β-cyclodextrin to whey protein is 1.41.

[0016] Preferably, in the above preparation method, in step 1), the mass ratio of soybean lecithin to Tween 80 is 2:3.

[0017] Preferably, in the above preparation method, in step 1), the proportion of the mass of the core material in the total mass of the core material and wall material is 11.32%.

[0018] Preferably, in the above preparation method, in step 2), the mass ratio of low-gluten flour to whole wheat flour is 3:2.

[0019] Preferably, in the above preparation method, in step 2), the mass of the microcapsules of tussah pupa oil: the total mass of the microcapsules of tussah pupa oil, low-gluten flour, and whole wheat flour = 1:10.

[0020] Preferably, in the above preparation method, in step 2), the mass of sugar: the total mass of the microcapsules of tussah pupa oil, low-gluten flour, and whole wheat flour = 3:20.

[0021] Preferably, in the above preparation method, in step 2), the mass of butter: the total mass of the microcapsules of tussah pupa oil, low-gluten flour, and whole wheat flour = 1:2.

[0022] Preferably, in the above preparation method, in step 2), the mass of baking powder: the total mass of the microcapsules of tussah pupa oil, low-gluten flour, and whole wheat flour = 1:50.

[0023] Preferably, in the above preparation method, in step 3), the upper heating temperature for baking is 120 °C, and the lower heating temperature is 110 °C.

[0024] Preferably, in the above preparation method, in step 3), the baking time is 12 min.

[0025] The beneficial effects of the present invention are as follows:

[0026] 1. Compared with the control biscuits without adding pupa oil microcapsules, the antioxidant ability of the tussah pupa oil microcapsule biscuits is enhanced, and the acid value and peroxide value are both lower than those of the control samples.

[0027] 2. Tussah pupa oil has a certain fishy and stinky smell, which is difficult to accept. Through microencapsulation treatment and the addition of whey protein and cyclodextrin during the treatment process, the fishy and stinky smell of tussah pupa oil can be effectively masked. The microencapsulated tussah pupa oil in the present invention is a white powder, odorless and tasteless. When it is used to prepare biscuits, it does not affect the taste and color of the biscuits.

[0028] 3. The present invention applies tussah pupa oil to biscuit processing through microencapsulation technology, which is of great significance for the development of tussah food. Brief Description of the Drawings

[0029] Figure 1 It is a graph of the results of single-factor experiments on the solid content, wall material ratio, and core material ratio in the preparation of tussah pupa oil microcapsules.

[0030] Figure 2 It is a three-factor interaction surface graph (a) and contour graph (b) of the solid content, wall material ratio, and core material ratio in the preparation of tussah pupa oil microcapsules.

[0031] Figure 3 It is a graph of the acid value of two kinds of biscuits with and without tussah pupa oil microcapsules added.

[0032] Figure 4 It is a graph of the peroxide value of two kinds of biscuits with and without tussah pupa oil microcapsules added.

[0033] Figure 5 It is a physical picture of the tussah pupa oil microcapsule biscuits prepared by the present invention. Detailed Description of the Invention

[0034] The present invention will be further described in detail below through specific embodiments. The following embodiments are only descriptive and not restrictive, and the protection scope of the present invention cannot be limited thereby.

[0035] Example 1 Preparation and Optimization of Tussah Pupa Oil Microcapsules

[0036] Preparation and optimization of tussah pupa oil microcapsules: Select β-cyclodextrin and whey protein as wall materials, add an appropriate amount of emulsifier (soybean lecithin: Tween 80 = 2:3), weigh a certain mass of tussah pupa oil obtained by supercritical CO2 extraction as the core material, add it to the wall material and emulsifier dissolved in water, stir for 6 h under a magnetic stirrer at 50 °C, put it into a freeze dryer for vacuum freeze-drying for 48 h to form a solid, and pulverize to obtain tussah pupa oil microcapsules.

[0037] The following is a single-factor experiment on tussah pupa oil microcapsules.

[0038] Accurately weigh 1 g of tussah pupa oil. Set the wall material ratio to 1:1, that is, the mass of β-cyclodextrin: the mass of whey protein = 1:1. The core material proportion (the mass of the core material: the total mass of the core material and the wall material) is 11.11%. Add 1 g of emulsifier (the mass of soy lecithin: the mass of Tween 80 = 2:3). The solid content (the solid content is the core material, the wall material, and the emulsifier) is 6%, 8%, 10%, 12%, 14% in sequence. Taking the embedding rate of tussah pupa oil as the evaluation standard, select the optimal solid content. The results are shown in Figure 1 。

[0039] Accurately weigh 1 g of tussah pupa oil. Set the solid content to 10%, the wall material ratio to 1:1, that is, β-cyclodextrin: whey protein = 1:1. Add 1 g of emulsifier (soy lecithin: Tween 80 = 2:3). The core material proportion is 9%, 10%, 11.11%, 12.5%, 14.28% in sequence. Taking the embedding rate of tussah pupa oil as the evaluation standard, select the best one. The results are shown in Figure 1 。

[0040] Accurately weigh 1 g of tussah pupa oil. Set the solid content to 10% and the core material proportion to 11.11%. Add 1 g of emulsifier (soy lecithin: Tween 80 = 2:3). The wall material ratios are 2:1, 3:2, 1:1, 1:2, 2:3 in sequence. Taking the embedding rate of tussah pupa oil as the evaluation standard, select the optimal wall material ratio. The results are shown in Figure 1 。

[0041] According to the results of the single-factor experiment of the tussah pupa oil microcapsule above, use the response surface experiment to optimize the process. The response value (Y) is the embedding rate (%) of the tussah pupa oil microcapsule. The three factors A, B, and C are respectively: the solid content (%), the wall material ratio (mβ-cyclodextrin: mwhey protein), and the core material proportion (m tussah pupa oil: the sum of m composite wall materials of tussah pupa oil) as independent variables. Use the DesignExpert13 program software for data analysis, and obtain the equation between the embedding rate and each factor: Y = +85.21 - 0.5800*A - 1.40*B + 0.4862*C - 0.8800*AB + 0.2100*AC + 0.4475*BC - 3.78*A 2 -3.64*B 2 -4.63*C 2

[0042] When the solid content is 11.88%, the wall material ratio is 1.41, and the core material proportion is 11.32%, the embedding rate is the largest, and the maximum is 85.35%. The variance analysis of the response surface model is shown in Table 1, Figure 2 which is the interaction diagram of each factor.

[0043] Table 1 Variance analysis of the response surface model for microcapsule preparation

[0044]

[0045] Example 2 Preparation and Optimization of Microcapsule Biscuits with Antheraea pernyi Pupa Oil

[0046] Mix the microcapsules of Antheraea pernyi pupa oil, cake flour, whole wheat flour, granulated sugar, butter, and baking powder (the total mass of the microcapsules of Antheraea pernyi pupa oil, cake flour, and whole wheat flour is equal to 100 g, where the ratio of cake flour to whole wheat flour is 3:2), add water to form a dough, and let it stand; roll the prepared dough into shape and bake to obtain the microcapsule biscuits with Antheraea pernyi pupa oil.

[0047] 1) Establish a fuzzy comprehensive evaluation model. Select 20 volunteers (10 males and 10 females), and through the evaluation group composed of evaluators, evaluate the appearance, taste, texture, and flavor of the microcapsule biscuits with Antheraea pernyi pupa oil. According to the results, the weights of each index factor of the microcapsule biscuits with Antheraea pernyi pupa oil are texture 0.19, appearance 0.24, taste 0.32, and flavor 0.25, as shown in Table 2.

[0048] Table 2 Determination Table of Evaluation Factor Weights of Microcapsule Biscuits with Antheraea pernyi Pupa Oil

[0049]

[0050] Take the appearance (U1), taste (U2), flavor (U3), and texture (U4) of the microcapsule biscuits with Antheraea pernyi pupa oil as factors, so as to obtain the factor set U = {U1, U2, U3, U4} of the microcapsule biscuits with Antheraea pernyi pupa oil. After discussion by the evaluation group, the evaluation criteria for the appearance, taste, texture, and flavor of the microcapsule biscuits with Antheraea pernyi pupa oil are shown in Table 3.

[0051] Table 3 Evaluation Standard Table of Microcapsule Biscuits with Pupa Oil

[0052]

[0053] 2) Optimize the best formula of the microcapsule biscuits with Antheraea pernyi pupa oil, and optimize and determine the addition amount of the microcapsules of Antheraea pernyi pupa oil, the addition amount of butter, the addition amount of baking powder, and the addition amount of sugar. Use the k(4 3 ) orthogonal test design scheme to determine the addition amount of the microcapsules of Antheraea pernyi pupa oil, the addition amount of butter, the addition amount of baking powder, and the addition amount of sugar in the microcapsule biscuits with Antheraea pernyi pupa oil. The factors and levels of the orthogonal test are shown in Table 4.

[0054] Table 4 Orthogonal Table of Formula Process of Microcapsule Biscuits with Antheraea pernyi Pupa Oil

[0055]

[0056] Table 5 Distribution Table of Votes for Evaluation Grades of Formula of Microcapsule Biscuits with Antheraea pernyi Pupa Oil

[0057]

[0058] Twenty sensory assessors conducted sensory evaluations on four sensory characteristic indexes of 9 groups of samples prepared by orthogonal experiments according to the sensory evaluation standard of tussah pupa oil microcapsule biscuits. The evaluation grades were determined respectively according to the evaluation factor set, and the vote distribution of each factor in each grade was recorded, as shown in Table 5. The ratio of the number of votes of each level of each factor to the total number of assessors is the approval ratio, and then the approval ratios of each level of each factor are arranged to obtain the sample fuzzy evaluation matrix R.

[0059]

[0060] Among them, j represents the sample number, and R j represents the fuzzy evaluation matrix of the jth sample. i represents the quality evaluation factor, and r i1 , r i2 , r i3 , r i4 respectively represent the approval ratios of the i quality factors corresponding to each level.

[0061]

[0062]

[0063]

[0064] According to the principle of fuzzy transformation, the weight A is multiplied by the fuzzy relation matrix to obtain the comprehensive evaluation result.

[0065] M1 = A × R1 = (0.062, 0.1805, 0.238, 0.5195)

[0066] That is, the comprehensive evaluation result of the No. 1 biscuit shows that for the biscuit obtained under the formula conditions of 5.00 g of tussah pupa oil microcapsule addition, 40.00 g of butter addition, 1.00 g of baking powder addition, and 10.00 g of sugar addition, 2.3% of people think it is excellent, 6.7% of people think it is good, 22.5% of people think it is medium, and 68.5% of people think it is poor.

[0067] According to the same calculation method, the comprehensive evaluation results of the remaining 8 groups of pupa oil microcapsule biscuits are calculated as follows:

[0068] M2 = A × R2 = (0.363, 0.2645, 0.2655, 0.107)

[0069] M3 = A × R3 = (0.0875, 0.2435, 0.4555, 0.2135)

[0070] M4 = A × R4 = (0.212, 0.312, 0.3445, 0.1315)

[0071] M5 = A × R5 = (0.1125, 0.2405, 0.4175, 0.2295)

[0072] M6 = A × R6 = (0.166, 0.232, 0.3245, 0.2775)

[0073] M7 = A × R7 = (0.0745, 0.1895, 0.387, 0.349)

[0074] M8 = A × R8 = (0.1315, 0.2505, 0.3255, 0.2925)

[0075] M9 = A × R9 = (0.167, 0.2485, 0.3455, 0.239)

[0076] Multiply the comprehensive evaluation results by the comment set U to obtain the comprehensive scores of each group of results, and fill the comprehensive scores into the orthogonal table, as shown in Table 6. Analyze the data through SPSS software to obtain the optimal formula of the tussah pupa oil microcapsule biscuits, that is, the addition amount of tussah pupa oil microcapsules is 10 g, the addition amount of butter is 50 g, the addition amount of baking powder is 2 g, and the addition amount of sugar is 15 g, as shown in Table 7.

[0077] Table 6 Orthogonal comprehensive score table of the formula process of tussah pupa oil microcapsule biscuits

[0078]

[0079]

[0080] Table 7 Range analysis results of the formula process of tussah pupa oil microcapsule biscuits

[0081]

[0082] 3) Optimize the optimal process of tussah pupa oil microcapsule biscuits, and determine the upper heating temperature, lower heating temperature, and baking time. Use the k(3 3 ) orthogonal test design scheme to determine the upper heating temperature, lower heating temperature, and baking time in the baking of tussah pupa oil microcapsule biscuits. The factors and levels of the orthogonal test are shown in Table 8.

[0083] Table 8 Orthogonal table of the baking process of tussah pupa oil microcapsule biscuits

[0084]

[0085] Table 9 Distribution table of the number of votes for the evaluation grades of the baking process of tussah pupa oil microcapsule biscuits

[0086]

[0087]

[0088] Twenty sensory assessors conducted sensory evaluations on four sensory characteristic indexes of 9 groups of samples prepared by the orthogonal experiment according to the sensory evaluation standard of tussah pupa oil microcapsule biscuits. The evaluation levels were determined according to the evaluation factor set, and the vote distribution of each factor in each level was recorded, as shown in Table 9. The ratio of the number of votes of each level of each factor to the total number of assessors is the approval ratio, and then the approval ratios of each level of each factor are arranged to obtain the sample fuzzy evaluation matrix I n 。

[0089]

[0090] where n represents the sample number, and I n represents the fuzzy evaluation matrix of the nth sample. i represents the quality evaluation factor, and I i1 , I i2 , I i3 , I i4 respectively represent the approval ratios of the ith quality factor corresponding to each level

[0091]

[0092]

[0093]

[0094] According to the principle of fuzzy transformation, the weight A is multiplied by the fuzzy relation matrix to obtain the comprehensive evaluation result

[0095] W1 = A × I1 = (0.1175, 0.192, 0.3985, 0.292)

[0096] That is, the comprehensive evaluation result of the No. 1 biscuit shows that for the biscuit obtained under the conditions of the upper fire temperature of 130 °C, the lower fire temperature of 120 °C, and the baking time of 11 min, 11.75% of the people think it is excellent, 1.92% of the people think it is good, 39.85% of the people think it is medium, and 29.2% of the people think it is poor

[0097] The comprehensive evaluation results of the remaining 8 groups of tussah pupa oil microcapsule biscuits were calculated in the same way as follows

[0098] W2 = A × I2 = (0.137, 0.2775, 0.375, 0.2105)

[0099] W3 = A × I3 = (0.091, 0.276, 0.39, 0.243)

[0100] W4 = A × I4 = (0.1285, 0.322, 0.4, 0.1495)

[0101] W5 = A × I5 = (0.112, 0.2935, 0.4665, 0.128)

[0102] W6 = A × I6 = (0.163, 0.295, 0.3465, 0.1955)

[0103] W7 = A × I7 = (0.168, 0.4345, 0.354, 0.0435)

[0104] W8 = A × I8 = (0.141, 0.397, 0.303, 0.159)

[0105] W9 = A × I9 = (0.088, 0.316, 0.453, 0.143)

[0106] Multiply the comprehensive evaluation results by the comment set U to obtain the comprehensive scores of each group of results, and fill the comprehensive scores into the orthogonal table, as shown in Table 10. Analyze the data using SPSS software to obtain the baking process of tussah pupa oil microcapsule biscuits as shown in Table 11, that is, the upper fire temperature is 120 °C, the lower fire temperature is 110 °C, and the baking time is 12 min.

[0107] Table 10 Orthogonal Comprehensive Score Table of Baking Process of Tussah Pupa Oil Microcapsule Biscuits

[0108]

[0109] Table 11 Range Analysis Results of Baking Process of Tussah Pupa Oil Microcapsule Biscuits

[0110]

[0111] Example 3 Preparation of Tussah Pupa Oil Microcapsule Biscuits

[0112] 1) Select β-cyclodextrin and whey protein as wall materials, add an emulsifier (soybean lecithin: Tween 80 = 2:3), weigh the tussah pupa oil obtained by supercritical CO2 extraction (extraction pressure 30 MPa, extraction temperature 50 °C, extraction CO2 flow rate 40 L / h, extraction time 60 min) as the core material, add it to the wall materials and emulsifier dissolved in water, stir at 50 °C with a magnetic stirrer for 6 h, vacuum freeze-dry for 48 h to form a solid, and pulverize to obtain tussah pupa oil microcapsules; among them, the solid content (the solid content is the core material, wall materials and emulsifier) is 11.88%, the wall material ratio (β-cyclodextrin mass: whey protein mass) is 1.41, and the core material proportion (core material mass: total mass of core material and wall materials) is 11.32%.

[0113] 2) Mix 10 g of tussah pupa oil microcapsules evenly with 54 g of cake flour, 36 g of whole wheat flour, 15 g of sugar, 50 g of butter, and 2 g of baking powder. Add water and knead into a smooth dough. Let it stand.

[0114] 3) Roll and shape the dough prepared in step 2). After preheating the oven, set the upper heating temperature to 120 °C and the lower heating temperature to 110 °C, and bake for 12 min to obtain tussah pupa oil microcapsule biscuits. The results are shown in Figure 5 .

[0115] Preparation of Tussah Pupa Oil Microcapsule Biscuits in Example 4

[0116] 1) Select β-cyclodextrin and whey protein as wall materials, add an emulsifier (soybean lecithin: Tween 80 = 2:3), weigh the tussah pupa oil obtained by supercritical CO2 extraction (extraction pressure 30 MPa, extraction temperature 50 °C, extraction CO2 flow rate 40 L / h, extraction time 60 min) as the core material, and add it to the wall materials and emulsifier dissolved in water. Stir at 50 °C with a magnetic stirrer for 6 h, and then perform vacuum freeze-drying for 48 h to form a solid, and crush it to obtain tussah pupa oil microcapsules. Among them, the solid content (the solid is the core material, wall material, and emulsifier) is 11.88%, the wall material ratio (β-cyclodextrin mass: whey protein mass) is 1.41, and the core material ratio (core material mass: total mass of core material and wall material) is 11.32%.

[0117] 2) Mix 20 g of tussah pupa oil microcapsules evenly with 108 g of cake flour, 72 g of whole wheat flour, 30 g of sugar, 100 g of butter, and 4 g of baking powder. Add water and knead into a smooth dough. Let it stand.

[0118] 3) Roll and shape the dough prepared in step 2). After preheating the oven, set the upper heating temperature to 120 °C and the lower heating temperature to 110 °C, and bake for 12 min to obtain tussah pupa oil microcapsule biscuits.

[0119] Example 5

[0120] The basic components of Antheraea pernyi pupae oil microcapsule biscuits and control biscuits without added Antheraea pernyi pupae oil microcapsules were determined. For the determination of oil, the Soxhlet extraction method in GB5009.6-2016 "Determination of Fat in Foods" was referred to. For the determination of protein, the Kjeldahl method in GB5009.5-2016 "Determination of Protein in Foods" was referred to. For the determination of moisture, the direct drying method in GB5009.3-2016 "Determination of Moisture in Foods" was referred to. The oil contents of Antheraea pernyi pupae oil microcapsule biscuits and biscuits without added Antheraea pernyi pupae oil microcapsules were 15.32% and 14.90% respectively, the moisture contents were 1.88% and 2.06% respectively, and the protein contents were 14.37 g / 100 g and 11.05 g / 100 g respectively. The moisture content of the biscuits containing Antheraea pernyi pupae oil microcapsules was lower than that of the control samples. It was speculated that this might be due to the reduction in the amount of wheat used and the replacement of flour with microcapsules, resulting in a lower water retention rate of the dough. The protein content of Antheraea pernyi pupae oil microcapsule biscuits was higher than that of the control samples, presumably because whey protein powder was added during the preparation of the microcapsules.

[0121] Example 6

[0122] The unsaturated fatty acid contents in Antheraea pernyi pupae oil microcapsule biscuits and biscuits without added Antheraea pernyi pupae oil microcapsules were detected by gas chromatography. The unsaturated fatty acid content in Antheraea pernyi pupae oil microcapsule biscuits was 2845.17 mg / 100 g, and the unsaturated fatty acid content in biscuits without added Antheraea pernyi pupae oil microcapsules was 2696.21 mg / 100 g, as shown in Table 12.

[0123] Table 12 Fatty acid contents of two kinds of biscuits with and without added Antheraea pernyi pupae oil microcapsules

[0124]

[0125] Example 7

[0126] The amino acid contents in Antheraea pernyi pupae oil microcapsule biscuits and biscuits without added Antheraea pernyi pupae oil microcapsules were analyzed by an amino acid analyzer. The amino acid content in Antheraea pernyi pupae oil microcapsule biscuits was 11.26 mg / 100 g, and the amino acid content in biscuits without added Antheraea pernyi pupae oil microcapsules was 10.61 mg / 100 g. Among them, the essential amino acid content in Antheraea pernyi pupae oil microcapsule biscuits was 9.13 mg / 100 g, and the essential amino acid content in biscuits without added Antheraea pernyi pupae oil microcapsules was 8.57 mg / 100 g, as shown in Table 13.

[0127] Table 13 Amino acid contents of two kinds of biscuits with and without added Antheraea pernyi pupae oil microcapsules

[0128]

[0129] Example 8

[0130] The acid value and peroxide value of the tussah silkworm pupa oil microcapsule biscuits and the control biscuits without added tussah silkworm pupa oil microcapsules were determined. The acid value was determined with reference to GB5009.229, and the peroxide value was determined with reference to GB5009.227. The antioxidant capacity of the tussah silkworm pupa oil microcapsule biscuits was enhanced compared with that of the control biscuits without added tussah silkworm pupa oil microcapsules, and both the acid value and peroxide value were lower than those of the control samples, as shown in Table 14 and Table 15. In addition, the acid value and peroxide value at different times were analyzed and fitted, and the shelf life of the biscuits was predicted according to the maximum acid value of 5 mg / g and the maximum peroxide value of 2.5 mg / g of biscuits in the national standard. Based on the acid value, the shelf lives of the tussah silkworm pupa oil microcapsule biscuits and the control biscuits without added tussah silkworm pupa oil microcapsules were 111 d and 93 d, respectively, as shown in Figure 3 Table 14. Based on the peroxide value, the shelf lives of the tussah silkworm pupa oil microcapsule biscuits and the control biscuits without added pupa oil microcapsules were 102 d and 82 d, respectively, as shown in Figure 4 Table 15.

[0131] Table 14 Regression equations of acid value and predicted storage period of two kinds of biscuits with and without added tussah silkworm pupa oil microcapsules

[0132]

[0133] Table 15 Regression equations of peroxide value and predicted storage period of two kinds of biscuits with and without added tussah silkworm pupa oil microcapsules

[0134]

Claims

1. A preparation method of tussah pupa oil microcapsule biscuits, characterized in that, It includes the following steps: 1) Select β-cyclodextrin and whey protein as wall materials, add emulsifiers soy lecithin and Tween 80, weigh the tussah pupa oil obtained by supercritical CO2 extraction as the core material, add it to the wall materials and emulsifiers dissolved in water, stir at 50 °C with a magnetic stirrer for 6 h, freeze-dry in vacuum for 48 h to form a solid, and pulverize to obtain tussah pupa oil microcapsules; 2) Mix the tussah pupa oil microcapsules prepared in step 1) with low-gluten flour, whole wheat flour, sugar, butter, and baking powder, add water to form a dough, and let it stand; 3) Roll and shape the dough prepared in step 2), and bake to obtain tussah pupa oil microcapsule biscuits.

2. The preparation method according to claim 1, wherein, In step 1), the conditions for supercritical CO2 extraction are: extraction pressure 30 MPa, extraction temperature 50 °C, extraction CO2 flow rate 40 L / h, and extraction time 60 min.

3. The preparation method according to claim 1, wherein In step 1), the proportion of the total mass of the core material, wall materials, and emulsifiers in the mass of the tussah pupa oil microcapsules is 11.88%, the mass ratio of β-cyclodextrin to whey protein is 1.41, the mass ratio of soy lecithin to Tween 80 is 2:3, and the mass proportion of the core material in the total mass of the core and wall materials is 11.32%.

4. The preparation method according to claim 1, wherein, In step 2), the mass ratio of low-gluten flour to whole wheat flour is 3:

2.

5. The preparation method according to claim 1, characterized in that, In step 2), the mass of the tussah pupa oil microcapsules: the total mass of the tussah pupa oil microcapsules, low-gluten flour, and whole wheat flour = 1:

10.

6. The preparation method according to claim 1, characterized in that, In step 2), the mass of sugar: the total mass of the tussah pupa oil microcapsules, low-gluten flour, and whole wheat flour = 3:

20.

7. The preparation method according to claim 1, wherein, In step 2), the mass of butter: the total mass of the tussah pupa oil microcapsules, low-gluten flour, and whole wheat flour = 1:

2.

8. The preparation method according to claim 1, characterized in that In step 2), the mass of baking powder: the total mass of the tussah pupa oil microcapsules, low-gluten flour, and whole wheat flour = 1:

50.

9. The preparation method according to claim 1, characterized in that, In step 3), the upper fire temperature for baking is 120 °C, and the lower fire temperature is 110 °C.

10. The preparation method according to claim 1, characterized in that, In step 3), the baking time is 12 min.

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