Anti-aging and anti-retrogradation granular highland barley moon cake stuffing and preparation method thereof

Abstract

The invention relates to the technical field of pastry processing, in particular to grain highland barley moon cake stuffing capable of resisting aging and retrogradation and a preparation method of the grain highland barley moon cake stuffing. According to the preparation method, the highland barley rice is processed through the static pulsed electric field, the alpha-amylase and cooking in sequence, the obtained highland barley rice and the red bean paste are mixed to prepare the moon cake stuffing, highland barley and red beans are coordinated in flavor, rich in taste, good in adhesion, high in elasticity and easy to chew, and retrogradation and hardening do not occur after long-time storage. Under the condition that no anti-aging agent is added, anti-aging retrogradation and taste optimization of the highland barley moon cake stuffing can be achieved, and a green, controllable and low-cost industrial solution is provided for application of coarse cereal stuffing.

Description

Technical Field

[0001] This invention relates to the field of pastry processing technology, specifically to an anti-aging and regenerating barley mooncake filling and its preparation method. Background Technology

[0002] Barley is a cereal crop belonging to the genus *Hordeum* of the Poaceae family. Because its inner and outer husks separate, exposing the grains, it is also known as naked barley, naked barley, or rice barley. It is mainly produced in Tibet, Qinghai, Sichuan, and Yunnan provinces of China and is a staple food for the Tibetan people. Barley has extensive medicinal and nutritional value, and various barley products have been developed, including barley noodles, barley steamed buns, and barley nutritional powder.

[0003] Mooncakes are a traditional food for the Mid-Autumn Festival, consisting of an outer crust and an inner filling. However, traditional mooncake fillings typically contain high levels of sugar and fat, failing to meet modern consumers' demands for health and nutrition. Therefore, developing low-sugar, multigrain mooncakes has become a trend. To make low-sugar multigrain mooncakes, multigrain ingredients such as barley, brown rice, wheat, and oats can be added to the filling. These grains are rich in fiber, vitamins, and minerals, increasing the nutritional value of the mooncake while reducing overall calorie intake and minimizing the burden on the body.

[0004] However, starchy grains mixed into fillings are very prone to retrogradation; after only a few hours, the grains become very hard and have a poor texture. This is mainly because mooncake fillings contain high levels of sugar, resulting in a high osmotic pressure that strongly attracts water molecules, causing water to move from the grains to the filling. Meanwhile, the cell walls of grains are very strong and not easily damaged during steaming or cooking, preventing water and sugar from penetrating into the grains. Conversely, under the influence of osmotic pressure, water moves from the grain cells to the filling, causing the grains to lose moisture and become dry and hard.

[0005] Currently, regarding the production methods of highland barley mooncakes, Chinese invention patent CN201911180082.1 discloses a low-sugar highland barley shortcrust mooncake and its production method, which grinds highland barley into powder to distribute it more evenly in the filling and reduce the formation of lumps. Chinese invention patent CN201711185151.9 discloses a highland barley Tibetan-style mooncake with Tibetan pork ham and five nuts and its preparation method, which mainly uses sprouted highland barley flour instead of traditional flour as the main ingredient of the crust. Chinese invention patent CN201711366825.5 discloses a method for preparing modified highland barley filling and mooncakes, and the mooncake preparation method, which involves pulping highland barley and phosphate buffer at a mass ratio of 1:1, adding 18% by mass of compound enzyme solution to the highland barley pulp, and enzymatically hydrolyzing it in a water bath at 50°C to obtain the modified highland barley filling. However, the existing technologies have the following limitations: barley is generally powdered and then used to make mooncake crusts or ground into a paste to make fillings. There are few reports of applications that directly add barley grains to mooncakes. Furthermore, after barley is powdered, consumers cannot intuitively feel the presence of barley grains, resulting in a relatively simple texture and flavor profile. In addition, the problem of barley grains reverting to their original state is not solved.

[0006] To avoid the problem of barley grain retrogradation, Chinese invention patent 202211503840.0 discloses an anti-aging and retrogradation method for quick-cooking barley mixed grain rice and its preparation method. The method involves washing the barley, draining the water, and adding an anti-aging agent composed of 0.2% soybean polysaccharide, 0.12% β-cyclodextrin, and 0.25% SSL. Chinese invention patent CN202010972615.6 discloses a method for preparing whole barley rice balls. This method involves mixing barley rice and broken barley rice at a mass ratio of 1:(0.2-0.8), washing the mixture, adding appropriate amounts of trehalose, soybean lecithin, sushi vinegar, and water, soaking for 40-80 minutes, steaming under normal pressure for 35-50 minutes, and then adding 5% β-glucan to obtain the barley rice balls. The aforementioned existing technologies all maintain the taste and nutritional value of barley grains and effectively inhibit the retrogradation of barley grains by adding appropriate amounts of anti-aging agents. However, anti-aging agents may interact with other ingredients in mooncakes (such as sugar and oil), causing changes in key characteristics of mooncakes such as viscoelasticity and texture, thereby affecting their overall quality.

[0007] Therefore, based on the limitations of the existing technology, this invention explores a new method with zero added anti-aging agents, aiming to improve the processing technology of whole grain mooncake fillings and effectively solve the problem of their retrogradation. Summary of the Invention

[0008] In view of the shortcomings of the prior art, the present invention proposes an anti-aging and regeneration grain barley mooncake filling and its preparation method.

[0009] To achieve the above objectives, the present invention adopts the following technical solution:

[0010] A method for preparing an anti-aging and rejuvenating barley mooncake filling includes the following steps:

[0011] Take the sifted highland barley rice, wash it, and soak it.

[0012] Soaked highland barley rice was subjected to pulsed electric field treatment;

[0013] Take barley rice treated with a pulsed electric field and add α-amylase for enzymatic hydrolysis;

[0014] The enzymatically hydrolyzed highland barley is then steamed to make cooked highland barley rice.

[0015] The steamed barley rice is mixed with red bean paste to obtain the anti-aging and rejuvenating barley mooncake filling.

[0016] The preparation method first uses a static pulsed electric field to treat barley, which breaks down its tough cell wall. Then, α-amylase is used to enzymatically hydrolyze the pretreated barley, causing the α-1,4-glycosidic bonds in the starch molecules to break and the starch molecules to become shorter. This effectively inhibits the retrogradation of barley in the high-sugar mooncake filling environment.

[0017] In some embodiments, the soaking conditions are: a weight ratio of barley rice to water of 1:1-5, soaking at room temperature for 2-24 hours.

[0018] Furthermore, in some embodiments, the soaking conditions are: a weight ratio of barley rice to water of 1:1-3, soaking at room temperature for 2-10 hours.

[0019] In some embodiments, the pulsed electric field processing conditions are: pulse width 5μs-80μs, frequency 10Hz-300Hz, voltage 10V-300V, and processing time 5min-20min.

[0020] In some embodiments, the concentration of α-amylase is 8000 U / g to 10000 U / g, the amount added is 0.8wt% to 1.8wt%, the enzymatic hydrolysis temperature is 30℃ to 60℃, and the enzymatic hydrolysis time is 20 min to 80 min.

[0021] Furthermore, in some embodiments, the concentration of α-amylase is 10000 U / g, the amount added is 0.8wt%-1.2wt%, the enzymatic hydrolysis temperature is 30℃-40℃, and the enzymatic hydrolysis time is 30min-50min.

[0022] In some embodiments, the cooking conditions are as follows: the ratio of enzymatically hydrolyzed highland barley rice to water is 1:1 to 2 by mass, the cooking temperature is 100℃-130℃, and the cooking time is 30min-50min.

[0023] Furthermore, in some embodiments, the steaming or cooking is performed using the conventional mode of a rice cooker.

[0024] In some embodiments, the red bean paste has a sugar content of 30-50%, and the barley rice and red bean paste are mixed in a weight ratio of 1:5-30 to obtain the anti-aging and rejuvenating barley mooncake filling.

[0025] In another aspect, the present invention provides a grain-based barley mooncake filling prepared using the above-described preparation method, which is resistant to aging and reversion.

[0026] The beneficial effects of this invention are:

[0027] The preparation method of this invention involves processing highland barley rice sequentially using a static pulsed electric field, α-amylase, and steaming. The resulting highland barley rice, when mixed with red beans, forms a mooncake filling with a harmonious blend of barley and red bean flavors, a rich texture, good adhesion, high elasticity, and easy chewing. Furthermore, it does not harden or harden after prolonged storage. This method achieves anti-aging and texture optimization of highland barley mooncake fillings without the addition of any anti-aging agents, providing a green, controllable, and low-cost industrial solution for the application of whole grain fillings. Attached Figure Description

[0028] Figure 1 This is a schematic diagram of the process for making the anti-aging and rejuvenating barley mooncake filling of the present invention. Detailed Implementation

[0029] To make the objectives, technical solutions, and advantages of the present invention clearer, the present invention will be further described in detail below with reference to the accompanying drawings. The present invention can be implemented in many different forms and is not limited to the embodiments described herein. Rather, these embodiments are provided to provide a thorough and complete understanding of the disclosure of the present invention.

[0030] Where specific techniques or conditions are not specified in the embodiments, they shall be performed in accordance with the techniques or conditions described in the literature in this field or in accordance with the product instructions. Raw materials whose manufacturers are not specified are all conventional products that can be obtained commercially.

[0031] refer to Figure 1 This invention provides a method for preparing an anti-aging and reversion-resistant barley mooncake filling, comprising the following steps:

[0032] First, take the selected highland barley rice, wash it, and soak it.

[0033] This step mainly involves sieving to remove impurities and stones, then selecting mature, plump, and undamaged highland barley grains as raw materials. These grains are then washed and soaked in preparation for subsequent processing. In a preferred embodiment, the weight ratio of highland barley grains to water is 1:1-5, and the soaking time is 2-24 hours at room temperature. For example, the weight ratio of highland barley grains to water is 1:1-3, and the soaking time is 2-10 hours at room temperature.

[0034] Secondly, the soaked barley rice is subjected to pulsed electric field treatment.

[0035] Pulsed electric fields (PFE) can deliver short-duration, high-voltage pulses to target tissues via electrodes. These pulses create an electric field on the cell membrane, causing a change in the transmembrane potential and thus creating pores. By using this to treat barley, the hard cell walls of barley can be broken down.

[0036] In a preferred embodiment, the pulsed electric field processing conditions are: pulse width 5μs-80μs, frequency 10Hz-300Hz, voltage 10V-300V, and processing time 5min-20min. For example, it could be pulse width 5μs-10μs, frequency 200Hz-300Hz, voltage 100V-200V, and processing time 10min-20min; or pulse width 20μs-30μs, frequency 10Hz-100Hz, voltage 100V-200V, and processing time 10min-20min; or pulse width 50μs-80μs, frequency 100Hz-200Hz, voltage 100V-200V, and processing time 5min-15min, etc.

[0037] Next, take the barley rice treated with the pulsed electric field and add α-amylase for enzymatic hydrolysis.

[0038] In this step, α-amylase is selected to enzymatically hydrolyze the broken barley rice, which can break the α-1,4-glycosidic bonds in the barley starch molecules, making the starch molecules shorter, thereby inhibiting the aging and retrogradation of the filling.

[0039] Furthermore, compared to other enzymes, such as β-amylase, although β-amylase can also break the α-1,4-glycosidic bonds in barley starch molecules, the resulting filling lacks adhesion and elasticity, and its overall performance is inferior to that of α-amylase. Compared to pullulanase, because pullulanase hydrolyzes the α-1,6-glycosidic bonds in starch, the barley rice obtained after hydrolysis has inferior performance compared to that obtained with α-amylase.

[0040] In a preferred embodiment, the α-amylase concentration is 8000 U / g to 10000 U / g, the addition amount is 0.8 wt% to 1.8 wt%, the enzymatic hydrolysis temperature is 30℃ to 60℃, and the enzymatic hydrolysis time is 20 min to 80 min. More preferably, the α-amylase concentration is 10000 U / g, the addition amount is 0.8 wt% to 1.2 wt%, the enzymatic hydrolysis temperature is 30℃ to 40℃, and the enzymatic hydrolysis time is 30 min to 50 min.

[0041] Then, the enzymatically hydrolyzed barley is steamed and cooked into cooked barley rice.

[0042] This step mainly involves steaming or boiling to gelatinize the barley starch, thus preserving various nutrients and making them easily digestible and absorbable. In the preferred embodiment, the ratio of enzymatically hydrolyzed barley rice to water is 1:1 to 2 by mass, the steaming temperature is 100℃-130℃, and the steaming time is 30-50 minutes. In actual operation, a rice cooker can be used in its standard mode for steaming or boiling.

[0043] Finally, the steamed barley rice is mixed with red bean paste to obtain the anti-aging and rejuvenating barley mooncake filling.

[0044] This step mainly involves mixing the various ingredients to obtain the mooncake filling. Specifically, the cooled barley rice is stirred evenly with red bean paste, and then cooled and shaped. It can be stored in a refrigerator at 4℃. The red bean paste contains 30-50% sugar (by weight), such as 30%, 40%, 50%, etc. The barley rice and red bean paste are mixed in a weight ratio of barley rice:red bean paste = 1:5-30, resulting in a filling with better performance in all aspects. For example, in some embodiments, the ratio of barley rice:red bean paste is 1:5-10, or 1:10-20, or 1:20-30.

[0045] Red bean paste can be prepared through soaking, steaming, peeling, and stir-frying. The moisture content of the stir-fried paste should be controlled at 10-20%. After cooling, it should be refrigerated or frozen for storage, preferably 13-18%. For example, to prepare red bean paste with a 40% sugar content, first soak the red beans for 6 hours, then cook them in a pressure cooker with water for 20 minutes until soft. After sieving and peeling, a smooth bean paste is obtained. When stir-frying, use a ratio of 100% red beans, 40% sugar, and 20% oil. First, stir-fry the bean paste until the moisture content decreases, then add the sugar and oil in batches. Finally, add maltose to thicken the paste, and stir-fry over medium-low heat for 30 minutes until it forms a ball and does not stick to the pan. The moisture content of the stir-fried paste should be controlled at 15%. After cooling, it should be refrigerated or frozen for storage.

[0046] The present invention also provides a grain-based barley mooncake filling prepared by the above preparation method. In the mooncake filling, the barley grains are plump, elastic, and easy to chew. When combined with red bean paste, the filling has a rich texture and flavor. Moreover, it does not harden or harden after long-term storage.

[0047] The technical solution of the present invention will be further described below with reference to specific embodiments and comparative examples.

[0048] Example 1

[0049] This embodiment provides an anti-aging and reversion-resistant barley mooncake filling, the preparation method of which includes the following steps:

[0050] A. Pretreatment: Sift the barley to remove impurities and stones, then select mature, plump, and undamaged barley for later use. Next, take 70g of the sifted barley, wash it, add water at a ratio of 1:2, and soak it at room temperature for 5 hours.

[0051] B. Pulsed electric field (PEF) treatment: Soaked barley rice is spread evenly on the electrode plate and about 300ml of water is added to submerge the barley rice; the PEF parameters are set as follows: pulse width 5μs, frequency 250Hz, voltage 130V, and treatment time 20min;

[0052] C. Enzymatic hydrolysis: Take the PEF-pretreated highland barley rice, add α-amylase for enzymatic hydrolysis. The α-amylase concentration is 10000U / g, the enzyme addition amount is 0.8%, the enzymatic hydrolysis temperature is 30℃, and the enzymatic hydrolysis time is 30min. After the enzymatic hydrolysis is completed, wash with clean water.

[0053] D. Steaming: The enzymatically hydrolyzed highland barley rice is steamed in a rice cooker using the standard mode at a rice-to-water ratio of 1:1.8 to obtain cooked highland barley rice.

[0054] F. Mixing: Cool the cooked barley rice to room temperature, then mix it with red bean paste filling at a ratio of 1:10. After mixing thoroughly, store it in a refrigerator at 4°C to obtain the barley mooncake filling.

[0055] Example 2

[0056] This embodiment provides an anti-aging and reversion-resistant barley mooncake filling, the preparation method of which includes the following steps:

[0057] A. Pretreatment: Sift the barley to remove impurities and stones, then select mature, plump, and undamaged barley for later use. Next, take 80g of the sifted barley, wash it, add water at a ratio of 1:2, and soak it at room temperature for 5 hours.

[0058] B. Pulsed electric field (PEF) treatment: Soaked barley rice is spread flat on the electrode plate and about 300ml of water is added to submerge the barley rice; the PEF parameters are set as follows: pulse width 5μs, frequency 250Hz, voltage 140V, and treatment time 20min;

[0059] C. Enzymatic hydrolysis: Take the PEF-pretreated highland barley rice, add α-amylase for enzymatic hydrolysis. The α-amylase concentration is 10000U / g, the enzyme addition amount is 1.0%, the enzymatic hydrolysis temperature is 35℃, and the enzymatic hydrolysis time is 40min. After the enzymatic hydrolysis is completed, wash with clean water.

[0060] D. Steaming: The enzymatically hydrolyzed highland barley rice is steamed in a rice cooker using the standard mode at a rice-to-water ratio of 1:1.8 to obtain cooked highland barley rice.

[0061] F. Mixing: Cool the cooked barley rice to room temperature, then mix it with red bean paste filling at a ratio of 1:10. After mixing thoroughly, store it in a refrigerator at 4°C to obtain the barley mooncake filling.

[0062] Example 2

[0063] This embodiment provides an anti-aging and reversion-resistant barley mooncake filling, the preparation method of which includes the following steps:

[0064] A. Pretreatment: Sift the barley to remove impurities and stones, then select mature, plump, and undamaged barley for later use. Next, take 90g of the sifted barley, wash it, add water at a ratio of 1:2, and soak it at room temperature for 5 hours.

[0065] B. Pulsed electric field (PEF) treatment: Soaked barley rice is spread flat on the electrode plate and about 300ml of water is added to submerge the barley rice; the PEF parameters are set as follows: pulse width 5μs, frequency 250Hz, voltage 150V, and treatment time 20min;

[0066] C. Enzymatic hydrolysis: Take the PEF-pretreated highland barley rice, add α-amylase for enzymatic hydrolysis. The α-amylase concentration is 10000U / g, the enzyme addition amount is 1.2wt%, the enzymatic hydrolysis temperature is 40℃, and the enzymatic hydrolysis time is 50min. After the enzymatic hydrolysis is completed, wash with clean water.

[0067] D. Steaming: The enzymatically hydrolyzed highland barley rice is steamed in a rice cooker using the standard mode at a rice-to-water ratio of 1:1.8 to obtain cooked highland barley rice.

[0068] F. Mixing: Cool the cooked barley rice to room temperature, then mix it with red bean paste filling at a ratio of 1:10. After mixing thoroughly, store it in a refrigerator at 4°C to obtain the barley mooncake filling.

[0069] Comparative Example 1

[0070] This comparative example provides a whole-grain barley mooncake filling, the preparation method of which includes the following steps:

[0071] A. Pretreatment: Sift the barley to remove impurities and stones, then select mature, plump, and undamaged barley for later use. Next, take 70g of the sifted barley, wash it, add water at a ratio of 1:2, and soak it at room temperature for 5 hours.

[0072] B. Steaming: Steam the soaked barley rice in a rice cooker using the standard mode at a rice-to-water ratio of 1:1.8 to obtain cooked barley rice.

[0073] C. Mixing: Cool the cooked barley rice to room temperature, then mix it with red bean paste filling at a ratio of 1:10. After mixing thoroughly, store it in a refrigerator at 4°C to obtain the barley mooncake filling.

[0074] Comparative Example 2

[0075] This comparative example provides a whole-grain barley mooncake filling, the preparation method of which includes the following steps:

[0076] A. Pretreatment: Sift the barley to remove impurities and stones, then select mature, plump, and undamaged barley for later use. Next, take 70g of the sifted barley, wash it, add water at a ratio of 1:2, and soak it at room temperature for 5 hours.

[0077] B. Pulsed electric field (PEF) treatment: Soaked barley rice is spread evenly on the electrode plate and about 300ml of water is added to submerge the barley rice; the PEF parameters are set as follows: pulse width 5μs, frequency 250Hz, voltage 130V, and treatment time 20min;

[0078] C. Steaming: The enzymatically hydrolyzed barley rice is steamed in a rice cooker using the standard mode at a rice-to-water ratio of 1:1.8 to obtain cooked barley rice.

[0079] D. Mixing: After steaming and cooking, let the barley rice cool to room temperature, then mix it with red bean paste filling at a ratio of 1:10. After mixing thoroughly, store it in a refrigerator at 4°C to obtain the barley mooncake filling.

[0080] Comparative Example 3

[0081] This comparative example provides a whole-grain barley mooncake filling, the preparation method of which includes the following steps:

[0082] A. Pretreatment: Sift the barley to remove impurities and stones, then select mature, plump, and undamaged barley for later use. Next, take 70g of the sifted barley, wash it, add water at a ratio of 1:2, and soak it at room temperature for 5 hours.

[0083] B. Enzymatic hydrolysis: Take the PEF-pretreated barley rice, add α-amylase for enzymatic hydrolysis. The concentration of α-amylase is 10000U / g, the amount of enzyme added is 0.8%, the hydrolysis temperature is 30℃, and the hydrolysis time is 30min. After the enzymatic hydrolysis is completed, wash with clean water.

[0084] C. Steaming: The enzymatically hydrolyzed barley rice is steamed in a rice cooker using the standard mode at a rice-to-water ratio of 1:1.8 to obtain cooked barley rice.

[0085] D. Mixing: After steaming and cooking, let the barley rice cool to room temperature, then mix it with red bean paste filling at a ratio of 1:10. After mixing thoroughly, store it in a refrigerator at 4°C to obtain the barley mooncake filling.

[0086] Comparative Example 4

[0087] This comparative example provides a whole-grain barley mooncake filling, the preparation method of which includes the following steps:

[0088] A. Pretreatment: Sift the barley to remove impurities and stones, then select mature, plump, and undamaged barley for later use. Next, take 70g of the sifted barley, wash it, add water at a ratio of 1:2, and soak it at room temperature for 5 hours.

[0089] B. Pulsed electric field (PEF) treatment: Soaked barley rice is spread evenly on the electrode plate and about 300ml of water is added to submerge the barley rice; the PEF parameters are set as follows: pulse width 5μs, frequency 250Hz, voltage 130V, and treatment time 20min;

[0090] C. Enzymatic hydrolysis: Take the PEF-pretreated barley rice, add β-amylase for enzymatic hydrolysis. The concentration of β-amylase is 10000U / g, the amount of enzyme added is 0.8%, the hydrolysis temperature is 30℃, and the hydrolysis time is 30min. After the enzymatic hydrolysis is completed, wash with clean water.

[0091] D. Steaming: The enzymatically hydrolyzed highland barley rice is steamed in a rice cooker using the standard mode at a rice-to-water ratio of 1:1.8 to obtain cooked highland barley rice.

[0092] F. Mixing: Cool the cooked barley rice to room temperature, then mix it with red bean paste filling at a ratio of 1:10. After mixing thoroughly, store it in a refrigerator at 4°C to obtain the barley mooncake filling.

[0093] Comparative Example 5

[0094] This comparative example provides a whole-grain barley mooncake filling, the preparation method of which includes the following steps:

[0095] A. Pretreatment: Sift the barley to remove impurities and stones, then select mature, plump, and undamaged barley for later use. Next, take 70g of the sifted barley, wash it, add water at a ratio of 1:2, and soak it at room temperature for 5 hours.

[0096] B. Pulsed electric field (PEF) treatment: Soaked barley rice is spread evenly on the electrode plate and about 300ml of water is added to submerge the barley rice; the PEF parameters are set as follows: pulse width 5μs, frequency 250Hz, voltage 130V, and treatment time 20min;

[0097] C. Enzymatic hydrolysis: Take the PEF-pretreated highland barley rice, add pullulanase for enzymatic hydrolysis. The pullulanase concentration is 10000U / g, the enzyme addition amount is 0.8%, the enzymatic hydrolysis temperature is 30℃, and the enzymatic hydrolysis time is 30min. After the enzymatic hydrolysis is completed, wash with clean water.

[0098] D. Steaming: The enzymatically hydrolyzed highland barley rice is steamed in a rice cooker using the standard mode at a rice-to-water ratio of 1:1.8 to obtain cooked highland barley rice.

[0099] F. Mixing: Cool the cooked barley rice to room temperature, then mix it with red bean paste filling at a ratio of 1:10. After mixing thoroughly, store it in a refrigerator at 4°C to obtain the barley mooncake filling.

[0100] Performance testing:

[0101] The mooncake fillings obtained from the above embodiments and comparative examples were subjected to performance tests. The specific test methods and test results are as follows.

[0102] I. Sensory evaluation:

[0103] Ten sensory evaluation judges from different regions, ages, and genders were selected to conduct sensory evaluations of the processed highland barley filling. The sensory evaluation scoring sheet is as follows.

[0104] Table 1 Sensory Evaluation Scoring Table

[0105]

[0106]

[0107] II. Texture Analysis:

[0108] The processed filling was placed into a 3.5cm×3.5cm×5cm mold and pressed into the same shape. The textural properties were determined using a texture analyzer.

[0109] The TPA test mode was selected, the trigger point was 5.0g, the probe was P / 25 (diameter 25mm), and the probe speeds before, during and after the test were 1.0, 0.5, and 1.0mm / s, respectively. The trigger type was Auto 5.0g, and the compression ratio was 50.0%.

[0110] The test parameters include: hardness, adhesion, elasticity, and chewiness. Each sample was tested in 10 parallel trials.

[0111] III. Determination of the enthalpy of regeneration:

[0112] The retrograde enthalpy of mooncake fillings was determined using a differential scanning calorimeter.

[0113] The prepared filling was freeze-dried. 3 mg of the freeze-dried sample was spread evenly in an aluminum crucible, and 6 μL of distilled water was added. The crucible was sealed and equilibrated overnight at 4°C to ensure thorough mixing of the sample and water. An empty crucible served as a control group. The crucible was heated from 20°C to 90°C at a rate of 10°C / min, with an N2 flow rate of 80 mL / min. The enthalpy rise of the sample was recorded after the test.

[0114] IV. Determination of nutritional components in the filling:

[0115] Moisture content was determined using a moisture analyzer; total starch content was determined using a Megazyme kit; amylose content was determined using an automated amylose analyzer; fat content was determined using the Soxhlet extraction method as per GB 5009.6-2016 "Determination of Fat in Food"; protein content was determined using the Kjeldahl method as per GB / T 5009.5-2016 "Determination of Protein in Food", with a nitrogen-to-protein conversion factor of n = 5.83; β-glucan content was determined using a Megazyme β-glucan detection kit.

[0116] The test results for each item are shown in Tables 2 to 4.

[0117] Table 2 Sensory Evaluation Table of Barley Mooncake Filling

[0118] name form fragrance Palatability taste Example 1 17.70±1.33 21.90±1.79 27.80±0.92 22.10±1.52 Example 2 17.20±1.23 20.30±1.49 26.70±1.16 22.30±1.33 Example 3 17.10±1.19 21.60±1.17 26.20±1.47 22.40±0.96 Comparative Example 1 6.70±1.42 16.00±2.16 10.80±1.98 11.70±1.64 Comparative Example 2 8.10±1.17 16.40±1.89 11.80±1.47 12.60±1.50 Comparative Example 3 10.5±1.58 17.5±1.08 13.70±1.64 12.20±1.55 Comparative Example 4 16.35±1.09 20.70±1.21 25.44±2.39 21.92±0.22 Comparative Example 5 11.64±1.01 17.09±2.58 12.05±1.02 13.98±1.41

[0119] Table 3. Textural Analysis and Retrograde Enthalpy Value Experimental Data of Barley Mooncake Filling

[0120]

[0121] Table 4. Basic Nutritional Components of Barley Mooncake Filling

[0122] Moisture / % Total starch / % amylose / % protein / % Crude fat / % β-glucan / % Example 1 10.28±0.99 54.24±1.18 16.23±1.03 9.34±1.23 1.67±0.03 8.23±0.13 Example 2 10.03±1.15 55.22±1.62 15.98±0.17 10.02±0.87 1.76±0.55 8.02±0.62 Example 3 10.92±1.11 54.86±2.06 16.03±1.73 9.86±0.33 1.71±0.03 7.94±0.09 Comparative Example 1 6.02±1.03 64.52±1.67 12.09±0.54 10.22±0.63 2.08±0.37 4.23±0.72 Comparative Example 2 8.23±2.37 59.03±1.29 13.01±2.06 10.07±0.98 1.96±0.09 6.23±0.04 Comparative Example 3 7.56±0.92 57.02±0.44 13.95±0.51 9.23±1.64 1.88±0.06 4.94±0.18 Comparative Example 4 9.01±2.01 56.23±1.49 15.09±2.13 10.11±0.69 1.82±0.05 7.73±0.24 Comparative Example 5 7.12±1.04 58.03±1.09 15.26±1.38 9.22±2.13 1.99±0.23 6.09±0.11

[0123] As can be seen from Tables 2-4, the mooncake fillings obtained by the various preparation methods in the embodiments of the present invention have intact barley grains, rich aroma, good palatability, rich flavor, and resistance to retrogradation. The comparative examples show that if traditional single steaming and cooking treatment is used (Comparative Example 1), the mooncake filling performance, whether in terms of sensory evaluation, texture analysis, or retrogradation performance, is significantly unsatisfactory, and the content of beneficial components such as β-glucan is also significantly reduced. While adding pulsed electric field treatment before steaming (Comparative Example 2) significantly reduces the total starch content and improves various aspects of the filling's performance, its hardness and chewiness remain high, and the overall shape, aroma, palatability, and taste of the filling are still unsatisfactory. Combining Comparative Examples 3 and 2, it can be seen that enzymatic hydrolysis has a greater effect on improving hardness and chewiness compared to pulsed electric field treatment. However, pulsed electric field treatment has a greater impact on improving β-glucan content. This may be because the pulsed electric field disrupts the cell wall structure through electroporation, potentially releasing β-glucan bound to the cell wall in barley more efficiently, while avoiding degradation caused by high temperature or prolonged treatment. α-Amylase mainly breaks down starch into intermediates such as dextrin and oligosaccharides by randomly acting on the α-1,4-glycosidic bonds inside the barley starch molecule. Since the two have different focuses of action, they have different effects on the β-glucan content.

[0124] As can be seen from Examples 1-3 and Comparative Examples 1-4, in the scheme of this application, the cell structure of barley is first destroyed by pulsed electric field to reduce the resistance of subsequent enzymatic hydrolysis; then, the molecular weight is reduced by directional enzymatic hydrolysis with α-amylase to inhibit starch retrogradation; finally, the enzymatically hydrolyzed barley rice is steamed. These schemes work together to better improve the performance of the obtained barley rice. When applied to the filling obtained by mixing it with high-sugar red bean paste, it has good anti-aging and retrogradation properties.

[0125] The technical features of the embodiments described above can be combined arbitrarily. For the sake of brevity, not all possible combinations of the technical features in the above embodiments are described. However, as long as the combination of these technical features does not contradict each other, it should be considered within the scope of this specification. It should be noted that those skilled in the art can make several modifications and improvements without departing from the concept of the present invention, and these all fall within the protection scope of the present invention. Therefore, the protection scope of this patent should be determined by the appended claims.

Claims

1. A method for preparing an anti-aging and reversion-resistant whole-grain barley mooncake filling, characterized in that, Includes the following steps: Take the sifted highland barley rice, wash it, and soak it. Soaked highland barley rice was subjected to pulsed electric field treatment; Take barley rice treated with a pulsed electric field and add α-amylase for enzymatic hydrolysis; The enzymatically hydrolyzed highland barley is then steamed to make cooked highland barley rice. The steamed barley rice is mixed with red bean paste to obtain the anti-aging and rejuvenating barley mooncake filling.

2. The preparation method according to claim 1, characterized in that, The soaking conditions are as follows: the weight ratio of barley rice to water is 1:1-5, and the soaking time is 2-24 hours at room temperature.

3. The preparation method according to claim 2, characterized in that, The soaking conditions are as follows: the weight ratio of barley rice to water is 1:1-3, and the soaking time is 2-10 hours at room temperature.

4. The preparation method according to claim 1, characterized in that, The pulsed electric field processing conditions are: pulse width 5μs-80μs, frequency 10Hz-300Hz, voltage 10V-300V, and processing time 5min-20min.

5. The preparation method according to claim 1, characterized in that, The α-amylase has an enzyme concentration of 8000 U / g to 10000 U / g, an addition amount of 0.8 wt% to 1.8 wt%, an enzymatic hydrolysis temperature of 30℃ to 60℃, and an enzymatic hydrolysis time of 20 min to 80 min.

6. The preparation method according to claim 5, characterized in that... The α-amylase has an enzyme concentration of 10000 U / g, an addition amount of 0.8wt%-1.2wt%, an enzymatic hydrolysis temperature of 30℃-40℃, and an enzymatic hydrolysis time of 30min-50min.

7. The preparation method according to claim 1, characterized in that, The cooking conditions are as follows: the mass ratio of enzymatically hydrolyzed highland barley rice to water is 1:1 to 2, the cooking temperature is 100℃-130℃, and the cooking time is 30min-50min.

8. The preparation method according to claim 7, characterized in that, The steaming and cooking process is carried out using the standard mode of a rice cooker.

9. The preparation method according to claim 1, characterized in that, The red bean paste has a sugar content of 30-50%, and the barley rice and red bean paste are mixed in a weight ratio of 1:5-30.

10. A type of anti-aging and rejuvenating barley mooncake filling, characterized in that, It is prepared by the preparation method described in any one of claims 1-9.

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