Capsanthin biscuit with low content of oxidized polycyclic aromatic hydrocarbon, acrylamide and 5-hydroxymethylfurfural and preparation method of capsanthin biscuit with low content of oxidized polycyclic aromatic hydrocarbon, acrylamide and 5-hydroxymethylfurfural

Abstract

The invention relates to a capsanthin biscuit with low content of oxidized polycyclic aromatic hydrocarbon, acrylamide and 5-hydroxymethylfurfural and a preparation method of the capsanthin biscuit, and belongs to the technical field of food processing. The capsanthin biscuit is prepared from the following raw materials in parts by weight: 60-80 parts of butter; 30 to 40 parts of powdered sugar; 20-30 parts of whole egg liquid; 120 to 150 parts of low-gluten flour; and 0.3-1 part of heat-resistant water-soluble capsanthin. Compared with the prior art, the biscuit product has novel and attractive capsanthin color and is free of peppery taste, the flavor and the texture of the biscuit product are equivalent to those of normal biscuits, the content of acrylamide, the content of 5-hydroxymethylfurfural and the content of oxidized polycyclic aromatic hydrocarbon in the biscuit product are remarkably reduced, and safety is higher.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to a chili red biscuit with low content of oxidized polycyclic aromatic hydrocarbons, acrylamide and 5-hydroxymethylfurfural, and its preparation method. Background Technology

[0002] Cookies are a common snack with huge consumption and are loved by consumers. However, the color of ordinary baked cookies is not appealing enough, so people often add other natural pigments to give cookies a richer and more attractive color.

[0003] In addition, baking cookies generates many heat-processing hazards, such as acrylamide, 5-hydroxymethylfurfural, and oxidized polycyclic aromatic hydrocarbons (PAHs). Acrylamide and 5-hydroxymethylfurfural are byproducts of the Maillard reaction, produced when high-starch foods are fried or baked at temperatures above 120°C. Acrylamide, after oral ingestion, is rapidly absorbed by the gastrointestinal tract and distributed to various tissues including the heart, brain, liver, and kidneys, and can penetrate the blood-brain barrier and placental barrier. Acrylamide is metabolized in the liver to glycidamide, which then binds to glutathione or forms adducts with DNA and proteins, causing various toxic effects. The International Agency for Research on Cancer (IARC) has classified acrylamide as a possible human carcinogen (Group 2A). 5-hydroxymethylfurfural has also been shown to have carcinogenic toxicity in humans due to its metabolite, 5-sulfofurfural. Furthermore, some oxidized PAHs exhibit greater toxicological effects compared to their parent PAHs; substituent groups can increase the risk of teratogenicity, carcinogenicity, and mutagenicity, while also improving fluidity and bioavailability.

[0004] Therefore, as consumers become increasingly health-conscious, existing biscuit production processes not only need to consider factors such as color and taste, but also need to minimize the generation of toxic substances such as acrylamide and 5-hydroxymethylfurfural during high-temperature baking.

[0005] To minimize the generation of toxic substances during high-temperature baking of biscuits, CN105661266A discloses a method for simultaneously reducing the formation of acrylamide and 5-hydroxymethylfurfural in high-temperature processed foods. This method involves adding flavor enhancer microcapsules to the raw materials during the processing of high-temperature processed foods. The flavor enhancer microcapsules are made with a flavor enhancer as the core material, a coating agent as the wall material, and esters as emulsifiers. This solution not only enhances the flavor of biscuits, bread, and other foods but also simultaneously reduces the content of acrylamide and 5-hydroxymethylfurfural in the food system. CN105661266A discloses a method for simultaneously reducing the content of acrylamide and 5-hydroxymethylfurfural in baked biscuits. Specifically, it involves adding 2% (by weight) grapefruit powder from wheat flour during the biscuit baking process, which can simultaneously reduce the content of acrylamide and 5-hydroxymethylfurfural without significantly affecting the moisture content or appearance of the biscuits.

[0006] However, the added flavor enhancer microcapsules and pomelo powder in the above-mentioned scheme can only reduce the content of harmful substances such as acrylamide and 5-hydroxymethylfurfural while adjusting the mouthfeel, but still cannot give the biscuits more attractive color and luster, and cannot balance the sensory quality and health characteristics of the biscuits.

[0007] Therefore, a new type of biscuit with attractive color and low harmful substance content and a matching production process still need to be developed. SUMMARY

[0008] The purpose of the present application is to overcome the defects of the prior art biscuits that cannot balance the sensory quality and health characteristics, and to provide a low-oxidized polycyclic aromatic hydrocarbon, acrylamide and 5-hydroxymethylfurfural content red pepper biscuit and a preparation method thereof.

[0009] The purpose of the present application can be achieved by the following technical solutions: The present application first provides a low-oxidized polycyclic aromatic hydrocarbon, acrylamide and 5-hydroxymethylfurfural content red pepper biscuit, the raw materials of the red pepper biscuit comprising the following components by weight: butter 60-80 parts; sugar powder 30-40 parts; whole egg liquid 20-30 parts; low-gluten flour 120-150 parts; heat-resistant water-soluble red pepper 0.3-1 part.

[0010] Further, the butter is preferably salt-free butter.

[0011] Further, the heat-resistant water-soluble red pepper can be miscible with water in any proportion.

[0012] Further, the heat-resistant water-soluble red pepper has a color value loss rate of less than 2 per day under open storage at 60℃, and a color value loss rate of less than 3 per hour under storage at 120℃.

[0013] Further, the heat-resistant water-soluble red pepper is made from the following components by weight: red pepper 10-15 parts; water 8-15 parts; glycerol 8-15 parts; compound emulsifier 10-20 parts.

[0014] Further, the compound emulsifier is compounded from Tween 80, sucrose fatty acid ester and glycerol monostearate in a mass ratio of (8-9):(0.5-1):(0.5-1).

[0015] Further, the mass ratio of the sucrose fatty acid ester and glycerol monostearate is 1:1.

[0016] The composite emulsifier provided by the application comprises Tween 80, sucrose fatty acid ester and glycerol monostearate, and has significant synergistic effect. Tween 80 has strong hydrophilicity, and has an HLB value of about 15, which can greatly reduce the interfacial tension, so that the oil phase paprika red can be dispersed into the water phase with high efficiency to form fine emulsion droplets. It is the main force to form the initial emulsion. The sucrose fatty acid ester has excellent heat resistance and is very stable at high temperature and is not easy to decompose, so as to impart heat resistance to the whole emulsion system. Meanwhile, it has good emulsifying property and can inhibit the crystallization of oil and fat, so as to make the emulsion droplets more uniform. The glycerol monostearate has strong lipophilicity, and has an HLB value of about 3.8, which can be tightly anchored to the oil droplet interface of the paprika red, and cooperates with Tween 80 and sucrose ester to form a more dense and stronger composite interface film. This film can effectively prevent the oil droplets from aggregating, merging and floating (Ostwald ripening) during heating, thereby greatly improving the stability of the emulsion. Tween 80, sucrose fatty acid ester and glycerol monostearate are all generally recognized as safe (GRAS) food additives at home and abroad, and are widely used in various foods. Their compounding use is safe within the legal scope, and has high consumer acceptance. The sucrose fatty acid ester and glycerol monostearate in the composite emulsifier both have slight sweetness and fat aroma, which can be well combined with the flavor of paprika, and will not bring unpleasant chemical odor or bitterness.

[0017] Further, the heat-resistant water-soluble paprika red is prepared by the following method: The composite emulsifier, glycerol and water are mixed to obtain an aqueous phase; The paprika red is stirred to obtain an oil phase; The aqueous phase and the oil phase are mixed, and then subjected to high-speed shearing and ultrasonic treatment to obtain the heat-resistant water-soluble paprika red.

[0018] Further, the aqueous phase and the oil phase are prepared at 50-60 ℃.

[0019] Further, the rotation speed of the high-speed shearing is 6000-7000 rpm.

[0020] Further, the high-speed shearing time is 10-20 min.

[0021] Further, the ultrasonic power is 400-500 W.

[0022] Further, the ultrasonic time is 5-10 min.

[0023] Further, the content of acrylamide in the paprika red biscuit is not more than 50 μg / kg.

[0024] Further, the content of 5-hydroxymethylfurfural in the chili red biscuit is not more than 10 mu g / g.

[0025] Further, the content of oxidized polycyclic aromatic hydrocarbon 9,10-anthraquinone in the chili red biscuit is not more than 1.1 mu g / kg, the content of 2-methyl-9,10-anthraquinone is not more than 0.7 mu g / kg, and the content of benzanthraquinone is not more than 0.5 mu g / kg.

[0026] The application also provides a preparation method of the chili red biscuit, which comprises the following steps: S1: cutting butter, softening at room temperature, and mixing into sieved sugar powder and whipping; S2: adding whole egg liquid in batches and stirring until completely emulsified; S3: sieving in low-gluten flour, then adding heat-resistant water-soluble chili red and kneading into a ball, and then placing into a baking tray after being shaped by a pressing die; S4: preheating an oven, then placing the baking tray into the oven for baking; taking out the baking tray, and obtaining the chili red biscuit after cooling.

[0027] Further, in step S4, the preheating and baking temperature is 170-190 DEG C.

[0028] Further, in step S4, the baking time is 13-18 min.

[0029] Compared with the prior art, the application has the following technical advantages: (1) The application provides a novel chili red biscuit with low contents of acrylamide, 5-hydroxymethylfurfural and oxidized polycyclic aromatic hydrocarbon, which can not only enhance the brightness, redness and yellowness of the biscuit, and has a flavor and texture comparable to normal biscuits, but also can significantly inhibit the generation of harmful substances such as acrylamide, 5-hydroxymethylfurfural and oxidized polycyclic aromatic hydrocarbon, and has excellent sensory quality and health characteristics.

[0030] (2) The heat-resistant water-soluble chili red prepared by the application can be miscible with water at any ratio, has rapid dispersion and excellent stability, has a color value loss rate of less than 2 per day under the condition of open storage at 60 DEG C, and has a color value loss rate of less than 3 per hour under the condition of storage at 120 DEG C. Compared with ordinary water-soluble chili red, the water-soluble chili red provided by the application has high heat resistance, better coloring effect, a flavor and texture comparable to normal biscuits, and is more suitable for the preparation of biscuits and other foods.

[0031] (3) The present invention uses self-made heat-resistant water-soluble paprika as a natural pigment, which not only enhances the brightness, redness and yellowness of the biscuits, but also reduces the content of oxidized polycyclic aromatic hydrocarbons 9,10-anthraquinone by 30-40%, 2-methyl-9,10-anthraquinone by 35-46%, and benzoanthraquinone by 26-29% in the biscuit products. At the same time, acrylamide is reduced by 31-52% and 5-hydroxymethylfurfural is reduced by 53-62%, which effectively solves the problem that harmful substances acrylamide, 5-hydroxymethylfurfural and oxidized polycyclic aromatic hydrocarbons are easily generated during the baking process of biscuits. Attached Figure Description

[0032] Figure 1 Chromatograms and mass spectra of dihydrocapsaicin, capsaicin, and N-nonanoic acid vanillamide in the raw material paprika red.

[0033] Figure 2 The images show the appearance of the water-soluble capsanthin prepared according to the present invention. In the images, A represents the appearance of the water-soluble capsanthin, B represents the appearance of the water-soluble capsanthin diluted 12500 times and 100 times in aqueous solution, and C represents the appearance of the water-soluble capsanthin diluted 50 times in aqueous solution.

[0034] Figure 3 The heat flow curves of raw paprika oleoresin and water-soluble paprika oleoresin under DSC oxygen atmosphere are shown.

[0035] Figure 4 The images show the appearance of dough with the control group, dough with water-soluble capsanthin at concentrations of 1.2, 2.4, and 3.6 mg / g, dough with lycopene at concentrations of 0.3, 0.6, and 0.9 mg / g, and dough with astaxanthin at concentrations of 0.3, 0.6, and 0.9 mg / g, and the corresponding cookies after baking at 180 °C for 20 min. Detailed Implementation

[0036] The present invention will now be described in detail with reference to the accompanying drawings and specific embodiments. These embodiments are based on the technical solution of the present invention and provide detailed implementation methods and specific operating procedures. However, the scope of protection of the present invention is not limited to the following embodiments.

[0037] Unless otherwise specified, the reagents, methods, instruments, and equipment used in this invention are conventional in the art. Unless otherwise specified, the reagents and materials used in the following examples are all commercially available.

[0038] In order to give the biscuit more rich and attractive color, people often add natural pigment to the biscuit. Among them, natural pigment paprika red is a natural pigment extracted from chili, which has antioxidant activity and is composed of carotenoids. The composition is different with the variety of chili, mainly composed of capsanthin, capsorubin and yellow pigment components. In addition, paprika red not only has good coloring effect, but also does not introduce spiciness when added, so it does not change the flavor of the biscuit itself. However, the water solubility of paprika red is poor and the thermal stability is weak, which seriously affects its application in baked foods, so it is necessary to improve the water solubility and thermal stability of paprika red.

[0039] Based on this, the present application first provides a heat-resistant water-soluble paprika red, which comprises paprika red, composite emulsifier, deionized water and glycerol. Among them, the mass ratio of paprika red, composite emulsifier, deionized water and glycerol is 1:1:1:1, and each item is 10 g. The mass ratio of Tween 80, sucrose fatty acid ester and glycerol monostearate in the composite emulsifier is 9:0.5:0.5.

[0040] The paprika red used in the present application can be purchased or self-made, and is not specifically limited. One of the self-made methods is as follows: (1) The dried chili is de-seeded and ground to pass through a 30-mesh sieve to obtain chili powder; (2) The chili powder is extracted with ethyl acetate solvent, the solid-liquid ratio is 1:(5-9), the temperature is 45-65℃, the time is 1-3h, and the filtrate is obtained by filtering the extraction liquid with filter paper; (3) The filtrate is added to a rotary evaporator, concentrated under reduced pressure, and the solvent residue is removed to obtain paprika red.

[0041] The preparation method of the above-mentioned heat-resistant water-soluble paprika red specifically comprises the following steps: A. The composite emulsifier, glycerol and water are fully mixed under the condition of 60℃ water bath to obtain an aqueous phase; B. The fat-soluble paprika red is fully stirred under the condition of 60℃ water bath to obtain an oil phase; C. The oil phase is slowly added to the aqueous phase, and high-speed shearing is carried out at 6000 rpm for 15 min to obtain a mixture; D. The mixture is ultrasonicated at 500 W for 5 min to obtain the heat-resistant water-soluble paprika red.

[0042] The heat-resistant water-soluble paprika red prepared above is first tested as follows: (1) Capsaicin determination: the content of capsaicin in paprika red is determined according to the method in GB / T 40348-2021. The specific test results are shown in Table 1 and Figure 1 .

[0043] (2) Color value: The color value of the water-soluble paprika red prepared in Example 1 was measured according to the method in GB1886.34-2015.

[0044] (3) Stability determination: The water-soluble paprika red product was centrifuged at a speed of 4000 rpm for 10 min, and the color value of the sample before centrifugation (E0) and the color value of the upper liquid after centrifugation (E1) were measured, and the stability was calculated according to the following formula: stability / % = [1 - (E1- E0) / E0] x 100%.

[0045] (4) Water dispersibility index determination: After mixing the water-soluble paprika red, 0.5 g was accurately weighed and added dropwise into a colorimetric tube containing 50 mL water, and the time required for the sample to completely spread from the liquid surface to the bottom (i.e. dispersion time) was observed and recorded. Then the system was shaken and left to stand, and the time when the pigment began to precipitate was recorded. This time can be used to evaluate the water dispersion stability, and the longer the time, the better the stability.

[0046] (5) Thermal stability test: The paprika red and the biscuit product of Example 1 were weighed and placed in a differential scanning calorimeter, and oxygen was introduced to obtain the heat flow curve.

[0047] As can be seen from Table 1, the pungency of the paprika red raw material used in the present application is 34.38, which is in the low level of the first level pungency (0-500), indicating that the paprika red can increase the attractive color of the biscuit without bringing obvious spiciness to the biscuit. In addition, the flavor, texture and normal biscuit are comparable.

[0048] In combination with Figure 1 It can be seen that the three capsaicin substances of dihydrocapsaicin, capsaicin and N-nonaic acid vanillyl amide can be well separated in the chromatogram, and their ion fragments and structure information are identified by mass spectrometry.

[0049] Table 1: Performance data of paprika red As can be seen from Table 2, the water-soluble paprika red product prepared above has good stability, rapid separation and high color value retention rate under high temperature treatment. When all the Tween 80 is replaced by decaglycerol monolaurate, the dispersion time is prolonged, the pigment precipitation phenomenon appears within 24 hours, and the color value is greatly lost under high temperature treatment. When half of the Tween 80 is replaced by decaglycerol monolaurate, the dispersion time is prolonged, the pigment precipitation phenomenon appears within 24 hours, and the color value is slightly lost under high temperature treatment.

[0050] Table 2: Performance test of heat-resistant water-soluble paprika red In combination with Figure 2It can be seen that the water-soluble capsicum red prepared by this invention has a rich and uniform color. No precipitation or stratification occurred in the aqueous solutions diluted 12,500 times and 100 times, and the same was true for the aqueous solution diluted 50 times. No pigment precipitation occurred within 48 hours, which verifies the good water solubility and stability of the water-soluble capsicum red.

[0051] Depend on Figure 3 It is evident that the water-soluble capsanthin prepared by this invention significantly increases the initial oxidation temperature compared to the capsanthin raw material, raising it from 145 °C to 252 °C. Before the vigorous oxidative decomposition, the water-soluble capsanthin prepared by this invention also includes the following processes: glyceryl monostearate crystal transformation, water evaporation, and sucrose fatty acid ester melting. Glyceryl monostearate has strong lipophilicity and can tightly anchor itself at the oil droplet interface of capsanthin, synergistically forming a denser and stronger composite interfacial film with Tween 80 and sucrose ester, thereby greatly improving the stability of the emulsion.

[0052] The test results above show that the water-soluble capsanthin prepared by this invention has good stability and heat resistance, strong dispersibility, and is miscible with water in any proportion, exhibiting strong mobile phase properties. The heat-resistant water-soluble capsanthin prepared by this invention disperses rapidly, with particle sizes at the nanoscale and a low dispersibility index; it improves stability and avoids precipitation or stratification after centrifugation. The color value loss rate is less than 2 / day under open storage at 60 ℃ and less than 3 / h under storage at 120 ℃. The heat-resistant water-soluble capsanthin prepared by this invention can be applied to foods and beverages requiring heat treatment, such as hot-filled beverages, baked goods, sauces, and meat products.

[0053] Based on the successful preparation of the heat-resistant water-soluble capsicum red of this invention, this invention further uses it as a pigment additive to make novel biscuits with attractive colors.

[0054] Unless otherwise specified, the heat-resistant water-soluble capsicum red in the following examples are all prepared using the above-described method.

[0055] Example 1: This embodiment provides a paprika biscuit with low content of oxidized polycyclic aromatic hydrocarbons, acrylamide and 5-hydroxymethylfurfural, which includes the following ingredients in parts by weight: 70 parts unsalted butter, 35 parts powdered sugar, 25 parts whole egg liquid, 140 parts low gluten flour, and 0.3 parts heat-resistant water-soluble paprika (i.e., about 1.2 mg / g).

[0056] The method for preparing chili red biscuits in this embodiment includes the following steps: S1. Cut the unsalted butter into pieces, soften at room temperature, mix in the sifted powdered sugar and beat until fluffy; S2. Add the whole egg liquid in three batches and stir until completely emulsified; S3, sift in low-gluten flour, add heat-resistant water-soluble paprika red and knead into a ball, and press into a shape and put into a baking tray lined with baking paper and a silica gel pad; S4, preheat the oven to 180 ℃ for 10 min, put the baking tray in, and bake for 20 min; S5, take out the baking tray and cool at room temperature for 5 min.

[0057] Example 2: The example provides a low-oxidized polycyclic aromatic hydrocarbon, acrylamide and 5-hydroxymethyl furfural content of the paprika red biscuit, and the difference from example 1 is that the water-soluble paprika red added in this example is 0.6 parts (about 2.4 mg / g).

[0058] Example 3: The example provides a low-oxidized polycyclic aromatic hydrocarbon, acrylamide and 5-hydroxymethyl furfural content of the paprika red biscuit, and the difference from example 1 is that the water-soluble paprika red added in this example is 0.9 parts (about 3.6 mg / g).

[0059] Comparative Example 1: The comparative example provides a biscuit, and the difference from example 1 is that the comparative example does not add water-soluble paprika red or other natural pigments.

[0060] Comparative Example 2: The comparative example provides a biscuit, and the difference from example 1 is that the water-soluble paprika red in the comparative example is replaced by lycopene, but the addition amount is one fourth, so as to ensure that the content of lycopene and the effective components of paprika red is consistent.

[0061] Comparative Example 3: The comparative example provides a biscuit, and the difference from example 1 is that the water-soluble paprika red in the comparative example is replaced by astaxanthin, but the addition amount is one fourth, so as to ensure that the content of lycopene and the effective components of paprika red is consistent.

[0062] The biscuit samples prepared in the above examples and comparative examples are tested as follows: (1) Biscuit color: the color parameters of the top surface of the butter biscuit are determined by using a colorimeter. The color difference between different biscuits is evaluated by total color difference ΔE, and the calculation formula is: In the formula, L* represents lightness (i.e. black and white degree), positive value indicates that the sample is brighter than the standard plate, and negative value indicates that it is darker. a* represents red-green degree, positive value indicates redness, and negative value indicates greenness. b* represents yellow-blue degree, positive value indicates yellowness, and negative value indicates blueness.

[0063] (2) Determination of oxidized polycyclic aromatic hydrocarbons: The QuEChERS (quick, easy, cheap, effective, rugged and safe) method was used for the pretreatment of biscuit samples, and the content of oxidized polycyclic aromatic hydrocarbons in the biscuit was determined by gas chromatography-triple quadrupole mass spectrometry.

[0064] (3) Determination of acrylamide and 5-hydroxymethylfurfural: The QuEChERS method was used for the pretreatment of biscuit samples, and the samples were analyzed by ultra-high performance liquid chromatography-triple quadrupole mass spectrometry.

[0065] Table 3 is the color performance test results of the biscuit samples prepared in the above examples and comparative examples, wherein WSPO is water-soluble paprika red, LYC is lycopene, ASTA is astaxanthin, and the following numbers are the addition amounts (mg / g).

[0066] Table 3 Color performance test results of biscuits From Table 3 and Figure 4 It can be seen that the biscuit added with water-soluble paprika red in the control group presents an attractive color, and the brightness, redness and yellowness are enhanced. The brightness of the biscuit added with water-soluble paprika red slightly decreases with the increase of the concentration, but the red and yellow tones are improved; the biscuit added with lycopene can stably contribute to redness, but high concentration can reduce brightness and yellowness; and the biscuit added with astaxanthin has a strong decrease in brightness and a dramatic increase in redness with the increase of the concentration, and the yellowness decreases, and the total color difference changes the most compared with the control.

[0067] Table 4 is a summary table of the harmful substance contents of the biscuit samples prepared in the above examples and comparative examples, wherein WSPO is water-soluble paprika red, LYC is lycopene, ASTA is astaxanthin, and the following numbers are the addition amounts (mg / g). Different letters in the same column represent significant differences between samples.

[0068] Table 4 Summary table of harmful substance contents of biscuit samples From Table 4, it can be seen that compared with the control group without adding any natural pigment, the addition of 1.2, 2.4, 3.6 mg / g of water-soluble paprika red can reduce the contents of oxidized polycyclic aromatic hydrocarbons 9,10-anthraquinone by 30-40%, 2-methyl-9,10-anthraquinone by 35-46%, and benzanthraquinone by 26-29%. In addition, the biscuit added with water-soluble paprika red reduces acrylamide by 31-52% and 5-hydroxymethylfurfural by 53-62%, and the results are significantly different.

[0069] However, the addition of 0.9 mg / g lycopene significantly promoted the generation of acrylamide and 5-hydroxymethyl furfural in the biscuits. The reason is that lycopene, as a polyunsaturated hydrocarbon compound, is extremely easy to be oxidized at high temperatures during baking, and the oxidation process will produce reactive oxygen species (ROS) and free radicals, which will greatly promote the Maillard reaction and sugar degradation, thereby accelerating the generation of acrylamide and 5-hydroxymethyl furfural. In contrast, heat-resistant water-soluble capsanthin, as a highly efficient and stable antioxidant, effectively eliminates free radicals during baking, inhibits lipid oxidation and the oxidation pathway in the Maillard reaction, thereby blocking the key channel of the generation of various harmful substances.

[0070] During the baking process of biscuits, lipid oxidation produces free radicals such as alkyl radicals (R·) and alkylperoxy radicals (ROO·). These free radicals will attack other lipid molecules, causing the oxidation reaction to spread exponentially, and produce a large number of aldehydes, ketones and other compounds that can be precursors of OPAHs. The Maillard reaction of reducing sugars and amino acids in biscuits at high temperatures produces flavor and color, but also produces some active intermediates that participate in the formation of acrylamide and 5-hydroxymethyl furfural. The capsanthin (main component of capsanthin) used in the present application is a highly efficient natural antioxidant, which contains a long conjugated double bond system in its molecular structure, which can effectively quench free radicals and provide hydrogen atoms, thereby interrupting the free radical chain reaction. Water-soluble capsanthin can be uniformly dispersed in the entire dough system of the biscuits, rather than just concentrated in the oil phase, ensuring that its antioxidant activity can be exerted throughout the interior of the biscuits. At the same time, heat-resistant water-soluble capsanthin can slow down the degradation rate of capsanthin, allowing capsanthin to better exert its efficacy.

[0071] In summary, the present application uniformly mixes the self-made water-soluble capsanthin into the dough at a certain proportion, and after baking, the biscuits produced have novel and attractive capsanthin color without spiciness, and the flavor and texture are comparable to normal biscuits. Compared with ordinary biscuits, the acrylamide, 5-hydroxymethyl furfural and oxidized polycyclic aromatic hydrocarbon contents in the biscuits produced by the present application are significantly reduced, and the safety is higher. The present application not only obtains novel biscuits with attractive color, but also effectively solves the problem of easy generation of harmful substances such as acrylamide, 5-hydroxymethyl furfural and oxidized polycyclic aromatic hydrocarbons during the baking process of biscuits, and endows the biscuits with excellent sensory quality and health characteristics.

[0072] The foregoing description of the embodiments has been presented for the purpose of illustration and description. It is not intended to be exhaustive or to limit the application to the precise form disclosed. Modifications and variations are possible in light of the above teachings or can be acquired from practice of the application. As well, the description is presented in the context of the preferred embodiments as a number of alternatives. It is not intended to limit the application to the precise form described.

Claims

1. A chili-red biscuit with low content of oxidized polycyclic aromatic hydrocarbons, acrylamide, and 5-hydroxymethylfurfural, characterized in that, The ingredients of the chili red biscuit consist of the following components in parts by weight: 60-80 parts butter; 30-40 parts powdered sugar; 20-30 portions of whole egg liquid; 120-150 portions of low-gluten flour; 0.3-1 part of heat-resistant water-soluble capsicum red.

2. The chili red biscuit with low content of oxidized polycyclic aromatic hydrocarbons, acrylamide, and 5-hydroxymethylfurfural according to claim 1, characterized in that, The heat-resistant, water-soluble capsanthin is miscible with water in any proportion; The heat-resistant water-soluble capsicum red exhibits a color value loss rate of less than 2 / day when stored in an open container at 60 ℃, and less than 3 / h when stored at 120 ℃.

3. The chili red biscuit with low content of oxidized polycyclic aromatic hydrocarbons, acrylamide, and 5-hydroxymethylfurfural according to claim 1, characterized in that, The heat-resistant water-soluble capsanthin is made from the following raw material components in parts by weight: 10-15 parts paprika; 8-15 parts water; 8-15 parts glycerin; 10-20 parts of compound emulsifier.

4. The chili red biscuit with low content of oxidized polycyclic aromatic hydrocarbons, acrylamide, and 5-hydroxymethylfurfural according to claim 3, characterized in that, The composite emulsifier is prepared by compounding Tween 80, sucrose fatty acid ester and glyceryl monostearate in a mass ratio of (8-9): (0.5-1): (0.5-1).

5. The chili red biscuit with low content of oxidized polycyclic aromatic hydrocarbons, acrylamide, and 5-hydroxymethylfurfural according to claim 3, characterized in that, The heat-resistant water-soluble capsanthin was prepared using the following method: A composite emulsifier, glycerin, and water are mixed to obtain an aqueous phase; Stir the chili red to obtain the oil phase; The heat-resistant water-soluble capsicum red was obtained by mixing the aqueous and oil phases and subjecting them to high-speed shearing and ultrasonication.

6. The chili red biscuit with low content of oxidized polycyclic aromatic hydrocarbons, acrylamide, and 5-hydroxymethylfurfural according to claim 5, characterized in that, Both the aqueous phase and the oil phase were prepared at 50-60 °C.

7. The chili red biscuit with low content of oxidized polycyclic aromatic hydrocarbons, acrylamide, and 5-hydroxymethylfurfural according to claim 5, characterized in that, The high-speed shearing speed is 6000-7000 rpm, and the high-speed shearing time is 10-20 min; The ultrasound power is 400-500 W, and the ultrasound duration is 5-10 min.

8. The chili red biscuit with low content of oxidized polycyclic aromatic hydrocarbons, acrylamide, and 5-hydroxymethylfurfural according to claim 1, characterized in that, The acrylamide content in the chili red biscuits does not exceed 50 μg / kg; The content of 5-hydroxymethylfurfural in the chili red biscuits does not exceed 10 μg / g; The content of oxidized polycyclic aromatic hydrocarbons 9,10-anthraquinone in the chili red biscuits shall not exceed 1.1 μg / kg, the content of 2-methyl-9,10-anthraquinone shall not exceed 0.7 μg / kg, and the content of benzoanthraquinone shall not exceed 0.5 μg / kg.

9. A method for preparing chili red biscuits according to any one of claims 1-8, characterized in that, The preparation method includes the following steps: S1: Cut the butter into pieces, soften at room temperature, mix in the sifted powdered sugar and beat until fluffy; S2: Add the whole egg liquid in batches and stir until fully emulsified; S3: Sift in the low-gluten flour, then add the heat-resistant water-soluble chili red and knead into a dough. Shape the dough using a mold and place it on a baking tray. S4: Preheat the oven, then place the baking tray in the oven and bake; remove the baking tray and let it cool to obtain the chili red biscuits.

10. The method for preparing chili red biscuits according to claim 9, characterized in that, In step S4, the preheating and baking temperature is 170-190 ℃, and the baking time is 13-18 min.

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