CN115104638A - A kind of preparation method of Maillard flavor peptide Huangshan biscuits - Google Patents

Abstract

A method for producing Maillard-flavored peptide Huangshan biscuits, comprising the following technical steps: (1) preparing an enzymatic hydrolysis solution of meal protein raw materials, (2) preparing Maillard-flavored peptides, and (3) making fillings and crab butter cakes , (4) kneading and resting the noodles, (5) shortening, (6) wrapping cakes, brushing sugar film, (7) baking. The Maillard-flavored peptide Huangshan biscuits prepared by the invention are delicious and healthy, and have a long storage period; the present invention develops a Maillard-flavored set of Maillard-flavored biscuits by utilizing the techniques of enzymatic hydrolysis step-by-step with various enzymes, ultrasonic-assisted Maillard reaction, etc. The preparation method of peptide, and the processing method of using Maillard flavor peptide to prepare fresh Huangshan biscuits.

Description

A kind of preparation method of Maillard flavor peptide Huangshan biscuits

technical field

The invention belongs to the technical field of food processing, and relates to a preparation method of a Maillard-flavored peptide Huangshan biscuits.

Background technique

Huangshan biscuits, also known as Huangyin biscuits, Jijia biscuits, and crab shell yellow biscuits, are a special traditional snack in Huangshan City, Anhui Province. Huangshan biscuits are usually made of flour, fat, dried plum vegetables, sesame, salt and vegetable oil as raw materials to make skin and stuffing. It is made by the processes of caramel, sesame, and baking. Huangshan sesame cake has many layers and thin layers, thick appearance, fragrant taste, sweet, spicy, crisp and crisp. Before you enter it, you will feel a strong aroma. When you bite into a piece, it is crispy and crunchy.

Maillard peptide is a class of peptide derivatives based on reducing sugar and low molecular amino compounds through Maillard reaction. Its physiological activity and health care function have attracted great attention from countries all over the world. More and more research results show that. Maillard reaction is closely related to human life activities. Studies have shown that Maillard peptide has antioxidant, bacteriostatic, anti-allergic, anti-mutation, and cardiovascular health protection functions.

SUMMARY OF THE INVENTION

The purpose of this invention is to provide a kind of preparation method of Maillard flavor peptide Huangshan biscuits.

In order to achieve the above-mentioned purpose and other related purposes, the technical solution provided by the invention is: a preparation method of Maillard flavor peptide Huangshan biscuits, comprising the following steps:

Step 1: Mix the meal protein raw material powder with purified water at a mass ratio of 1:10-15, pre-treat at 90-100°C for 30-60 min; then place it in an ultrasonic environment to obtain meal protein solution; then mix the meal protein The pH value of the solution is adjusted to 9.0-10.0, then alkaline protease is added, and then enzymatic hydrolysis is carried out at a temperature of 50-55 ℃ for 3-4 hours. Inactivate the enzyme; then adjust the pH value of the meal protein solution to 5.0-7.0, add flavor protease and neutral protease, and then enzymolysis at a temperature of 45-50°C for 4-5h, after the enzymolysis is completed, at 90- Treat the enzyme at 100°C for 10-15min to inactivate the enzyme; obtain an enzymatic hydrolysate; centrifuge the enzymolysate at 8000-10000r/min for 15-20min, and then use a membrane with a pore size of 50-75nm and an operating pressure difference of 500-1000kPa. Filtration through the membrane, collecting the filtrate to obtain the enzymatic hydrolysis ultrafiltrate;

Step 2: Mix xylose, cysteine and enzymatic hydrolysis concentrate in a mass ratio of 3:2:100-120 to obtain a mixed solution, place it in an ultrasonic device for 25-35min, and then heat the mixed solution at 100-120°C Heating under conditions for 120-150min to obtain the solution after Maillard reaction; vacuum freeze-drying the solution after Maillard reaction to obtain Maillard flavor peptide;

Step 3: Put the dried umeboshi in the ultrasonic cleaner, and then inject purified water into the cleaner to soak the dried umeboshi; during the soaking process, keep the water temperature at 50-60°C, and the ultrasonic power density at 80-100W/L, every 5-8min , start the ultrasonic treatment for 3-5min, carry out the cleaning and soaking of the dried plums, then drain the surface water of the dried plums, and chop it to obtain the dried plums;

Cut the pork fat into uniform small cubes; then 30-50 parts by weight of diced pork fat, 30-50 parts by weight of dried prunes, 3-6 parts by weight of salt and 2-5 parts by weight of Mix the white sugar and stir well to get the filling;

Then, according to the ingredients with a mass ratio of flour and corn oil of 2:1-2, put the corn oil in a pot and heat it to 150-200 ℃, turn off the fire and pour in the flour, then stir into a flowing roux, and after cooling, make Crab Butter Crisp;

Step 4: combine 45-55 parts by weight of flour, 20-30 parts by weight of purified water, 10-20 parts by weight of corn oil, 2-4 parts by weight of white sugar, 2-4 parts by weight of xylitol and 0.6- 1.2 parts by weight of Maillard-flavored peptides are mixed, kneaded into dough, covered with plastic wrap and proofed for 15-25 minutes to obtain proofed cake dough;

Step 5: Roll out the proofed cake dough into a flat dough, then spread the prepared crab butter puffs evenly on the surface of the dough, fold it 3-6 times, and then flatten it until the thickness of the dough is 1-2cm , then roll up the dough, and turn the rolled dough joints upwards, roll out the dough again, and cut into 20-30g dough pieces;

Step 6: Wrap 5-10g of filling into the noodle block in step 5 to make a cake blank, flatten it and put it into a baking pan; then add water at 20-30°C to the maltose, where the difference between the maltose and water is The weight ratio is 1:10-15, and then sesame is added to prepare the sugar film slurry; then a layer of sugar film slurry is evenly brushed on the surface of the cake blank;

Step 7: Put the cake blank in step 6 into the oven for baking, the baking temperature is 180-210 ℃, the time is 20-35min, bake until the cake skin is golden brown, take out the biscuits and let them cool down to get Huangshan biscuits product.

The preferred technical scheme is as follows: pulverize the meal protein raw material, and collect the undersize after passing through a 100-120 mesh screen to obtain meal protein raw material powder.

The preferred technical solution is: in step 1, the ultrasonic frequency is 45-65KHz, and the power density is 70-90w/L.

A preferred technical solution is: in step 2, ultrasonic treatment is performed under the conditions of an ultrasonic frequency of 25 kHz and an ultrasonic density of 20-30 w/cm ² .

Due to the application of the above-mentioned technical solutions, the advantages of the present invention compared with the prior art are:

1. The present invention adopts the method of ultrasonic-assisted enzymatic hydrolysis, which makes the protein in the meal raw material easier to hydrolyze.

2. The meal protein raw material of the present invention undergoes step-by-step enzymatic hydrolysis with various enzymes, so that the protein hydrolysis is more sufficient and efficient.

3. The present invention adopts ultrasonic-assisted Maillard reaction, so that the prepared Maillard flavor peptide has richer flavor and better effect of enhancing flavor and freshness.

4. The addition of Maillard flavor peptide and xylitol to the Huangshan sesame cake skin of the present invention can achieve the purpose of reducing the added amount of oil and white sugar, and can also prolong the shelf life of Huangshan sesame cake.

Description of drawings

Fig. 1 is the process flow diagram of the present invention.

Figure 2 shows the influence of various factors on the sensory evaluation score of Huangshan sesame cake.

Figure 3 is a response surface diagram of the effect of two-factor interaction on sensory evaluation scores.

Figure 4 is the full texture TPA curve of the control group (Huangshan biscuits without the addition of Maillard flavor peptide).

Figure 5 is the full texture TPA curve of the experimental group (Huangshan biscuits with Maillard flavor peptide added).

Detailed ways

The embodiments of the present invention are described below by specific embodiments, and those skilled in the art can easily understand other advantages and effects of the present invention from the contents disclosed in this specification.

See Figures 1-5. It should be noted that the structures, proportions, sizes, etc. shown in the drawings in this specification are only used to cooperate with the contents disclosed in the specification, so as to be understood and read by those who are familiar with the technology, and are not used to limit the implementation of the present invention. It does not have technical substantive significance, any modification of structure, change of proportional relationship or adjustment of size. The following examples are provided for a better understanding of the present invention without limiting it. The experimental methods in the following examples are conventional methods unless otherwise specified. The experimental materials used in the following examples are all purchased from conventional biochemical reagent stores unless otherwise specified.

Embodiment 1: a kind of salt-enhancing peptide derived from dry-cured ham and preparation method

Preparation of Maillard Flavor Peptides Using Soybean Meal

(1) Pretreatment of meal protein raw materials

Raw material crushed. Pulverize the soybean meal with a pulverizer; then sieve with a 100-mesh sieve to collect the powder for use.

Ultrasonic preprocessing. The soybean meal powder and purified water were mixed in a mass ratio of 1:12, and pretreated at 90°C for 30 minutes; then the material was placed in an ultrasonic environment with a wave frequency of 45-75KHz and a power density of 70-90w/L.

2) Enzymatic hydrolysis

Adjust the pH value of the meal protein solution to 9.0-10.0, then add alkaline protease, and then enzymolysis for 3-4 hours at a temperature of 50-55 °C. After the enzymatic hydrolysis is completed, treat at 90-100 °C for 10 -15min to kill the enzyme; then adjust the pH value of the meal protein solution to 5.0-7.0, add flavor protease and neutral protease, and then enzymolysis at a temperature of 45-50 ℃ for 4-5h, after the enzymatic hydrolysis is completed, The enzyme is inactivated by treating at 90-100° C. for 10-15 minutes; the enzymatic hydrolysis solution is obtained.

(3) Ultrafiltration

The enzymatic hydrolysis solution was centrifuged at 8000 r/min for 15 min, and then filtered through an ultrafiltration membrane with a membrane pore size of 75 nm and an operating pressure difference of 500 kPa, and the filtrate was collected to obtain an enzymatic hydrolysis ultrafiltrate.

(4) Preparation of Maillard flavor peptides

Maillard reaction. Mix xylose, cysteine and enzymatic hydrolysis concentrate in a mass ratio of 3:2:100-120, place them in an ultrasonic device, and treat for 30min under the conditions of ultrasonic frequency 25kHz and ultrasonic density 20w/cm2, and then The mixed solution was heated at 120 °C for 120 min to obtain a solution after Maillard reaction;

Vacuum freeze-dried. The solution after the Maillard reaction is freeze-dried in a vacuum with a vacuum degree of 0.1 Pa and a cold trap temperature of -50°C, and the obtained powdery material is the Maillard flavor peptide prepared from soybean meal.

Embodiment 2: a kind of preparation method of Maillard flavor Huangshan biscuits

Preparation of Maillard Flavor Peptides Using Sesame Meal

(1) Preparation of sesame meal enzymolysis solution

Raw material crushed. Pulverize the sesame meal with a pulverizer; then sieve with a 120-mesh sieve to collect the powder for use.

Ultrasonic preprocessing. The sesame meal powder and purified water were mixed at a mass ratio of 1:10, and pretreated at 90°C for 25 minutes; then the material was placed in an ultrasonic environment with a wave frequency of 45-75KHz and a power density of 70-90w/L.

(2) Enzymatic hydrolysis. Adjust the pH value of the sesame meal protein solution to 9.0-9.5, then add alkaline protease, and then enzymolysis for 3.5 hours at a temperature of 50-55 °C. After the enzymatic hydrolysis is completed, treat at 90-100 °C for 15 minutes Inactivate the enzyme; then adjust the pH value of the meal protein solution to 5.0-7.0, add flavor protease and neutral protease, and then enzymolysis at a temperature of 45-50°C for 4-5h, after the enzymolysis is completed, at 90- The enzyme was inactivated by treating at 100°C for 15 minutes; the enzymatic hydrolyzed solution was obtained.

(3) Ultrafiltration. The enzymatic hydrolysis solution was centrifuged at 8000 r/min for 15 min, and then filtered through an ultrafiltration membrane with a membrane pore size of 75 nm and an operating pressure difference of 500 kPa, and the filtrate was collected to obtain an enzymatic hydrolysis ultrafiltrate.

(4) Preparation of Maillard flavor peptides

Maillard reaction. Mix xylose, cysteine and enzymatic hydrolysis concentrate in a mass ratio of 3:2:100-110, place them in an ultrasonic device, and treat for 30min under the conditions of ultrasonic frequency 25kHz and ultrasonic density 20w/cm2, and then The mixed solution was heated at 120 °C for 120 min to obtain a solution after Maillard reaction;

Vacuum freeze-dried. The solution after the Maillard reaction is freeze-dried in a vacuum with a vacuum degree of 0.1 Pa and a cold trap temperature of -50°C, and the obtained powdery material is the Maillard flavor peptide prepared from sesame meal.

Embodiment 3: a kind of preparation method of Maillard flavor Huangshan biscuits

Maillard flavor peptide modulation to make Huangshan biscuits

(1) Preparation of stuffing and crab roe

Raw material pretreatment: Put the dried umeboshi in the ultrasonic cleaner, and then inject distilled water into the cleaner to soak the dried umeboshi; during the soaking process, keep the water temperature at 53-56°C, and the ultrasonic power density at 80-100W/L, every 5-7min , start the ultrasonic treatment for 3 minutes, wash and soak the dried plum vegetables, then drain the surface water of the dried plum vegetables, cut it into pieces to obtain the dried plum vegetables; cut the pork fat into uniform small pieces.

Making stuffing: then mix 45 parts by weight of pork fat diced meat, 45 parts by weight of dried plum and dried vegetables, 5 parts by weight of salt and 5 parts by weight of white sugar, and stir to obtain a filling;

Making Crab Butter Shortbread: Heat the oil in a pan with corn oil in a ratio of 2:1, turn off the heat, pour in the flour, and quickly stir into a flowing roux. After cooling, make the crab butter pastry.

(2) Kneading and waking up

Mix all 55 parts by weight of flour, 30 parts by weight of purified water, 10 parts by weight of corn oil, 2 parts by weight of white sugar, 2 parts by weight of xylitol and 0.9 parts by weight of Maillard flavor peptide, and knead into dough And cover with plastic wrap and proof for 20min;

(3) Shortening

Roll out the proofed cake dough into a flat dough, then spread the prepared crab butter cake evenly on the surface of the dough, fold it three times, and flatten it until the thickness of the dough is about 1.5cm, and then roll up the dough. , and turn the rolled dough joints upwards, roll out the dough again, and cut into 20g dough pieces.

(4) wrap cake, brush sugar film

Wrap 7g of stuffing in the dough to make a cake blank, flatten it, and put it on a baking tray; then add 25°C warm water to the maltose, where the weight ratio of maltose to water is 1:10, and then add an appropriate amount of sesame to make the dough. A sugar film slurry is obtained; then a layer of sugar film slurry is evenly brushed on the surface of the cake.

(5) Baking

Put the cake blanks in the oven for baking, the baking temperature is 200°C, the lower fire: 190°C, the baking time is 20min, bake until the cake skin is golden yellow, take out the biscuits and let them cool to obtain the Huangshan sesame cake products .

Embodiment 4: a kind of preparation method of Maillard flavor Huangshan biscuits

Maillard flavor peptide modulation to make Huangshan biscuits

(1) Preparation of stuffing and crab roe

Raw material pretreatment: Put the dried umeboshi in the ultrasonic cleaner, and then inject distilled water into the cleaner to soak the dried umeboshi; during the soaking process, keep the water temperature at 53-56°C, and the ultrasonic power density at 80-100W/L, every 5-7min , start the ultrasonic treatment for 3 minutes, wash and soak the dried plum vegetables, then drain the surface water of the dried plum vegetables, cut it into pieces to obtain the dried plum vegetables; cut the pork fat into uniform small pieces.

Making stuffing: then mix 50 parts by weight of pork fat diced pork, 40 parts by weight of dried plum and dried vegetables, 5 parts by weight of salt and 5 parts by weight of white sugar, and stir to obtain a filling;

Making Crab Butter Shortbread: Heat the oil in a pan with corn oil in a ratio of 3:2, turn off the heat, pour in the flour, and quickly stir into a flowing roux. After cooling, make the crab butter pastry.

(2) Kneading and waking up

Mix all 55 parts by weight of flour, 30 parts by weight of purified water, 10 parts by weight of corn oil, 2 parts by weight of white sugar, 2 parts by weight of xylitol and 0.9 parts by weight of Maillard flavor peptide, and knead into dough And cover with plastic wrap and proof for 20min;

(3) Shortening

Roll out the proofed cake dough into a flat dough, then spread the prepared crab butter cake evenly on the surface of the dough, fold it three times, and flatten it until the thickness of the dough is about 1.5cm, and then roll up the dough. , and turn the rolled dough joints upwards, roll out the dough again, and cut into 20g dough pieces.

(4) wrap cake, brush sugar film

Wrap 7g of stuffing in the dough to make a cake blank, flatten it, and put it on a baking tray; then add 25°C warm water to the maltose, where the weight ratio of maltose to water is 1:10, and then add an appropriate amount of sesame to make the dough. A sugar film slurry is obtained; then a layer of sugar film slurry is evenly brushed on the surface of the cake.

(5) Baking

Put the cake blanks in the oven for baking, the baking temperature is 200°C, the lower fire: 190°C, the baking time is 20min, bake until the cake skin is golden yellow, take out the biscuits and let them cool to obtain the Huangshan sesame cake products .

The embodiment is: the meal protein raw material is soybean meal.

The enzyme activity of the alkaline protease is 200,000 U, and the added amount is 0.15% of the mass of the protein solution; the enzyme activity of the flavor protease is 50,000 U, and the added amount is 0.09% of the mass of the protein solution; the enzyme activity of the neutral protease is 100000U, the addition amount is 0.30% of the mass of the protein solution.

The implementation is as follows: the low temperature of the cold trap of the vacuum freeze dryer is less than or equal to -50°C, and the ultimate vacuum degree is less than or equal to 10pa.

The pulverization degree of the pulverizer is 70-300 mesh, and the motor speed is 20000-34000r/min.

(2) Huangshan sesame cake recipe optimization test

1.1 Raw materials and required equipment

Wheat flour is used as the main raw material, supplemented with food additives such as dried plums, sesame, pig fat, white sugar, xylitol, edible salt and Maillard flavor peptide; proofer, oven, balance, beaker, basin, etc.

1.2 Experimental method

1.2.1 Process flow

1.2.2 Sensory evaluation

The official evaluation criteria are shown in Table 1. Select 10 people, and under the condition of ensuring that the conditions for the preparation of the sensory evaluation samples are completely consistent, the Huangshan sesame cakes are placed on a disposable paper tray, and the numbering and tasting order are irregular to avoid the continuity and symmetry of the given sample characteristics. sex.

1.2.3 Screening of compound sweeteners

According to the pre-experiment and related literature review, 55% flour, 0.9% Maillard flavor peptide, 4% compound sweetener, corn oil: water = 1:2 are fixed values to determine compound sweetener The ratio of medium white sugar to xylitol (1:3, 1:2, 1:1, 2:1 and 3:1).

1.2.4 One-factor design

(1) Determination of dough flour content

Taking 0.9% Maillard flavor peptide, 4% compound sweetener, corn oil: water = 1:2 as a fixed value, the amount of flour added in the water-oil skin (45%, 50%, 55%, 60% and 65%) to conduct a single-factor experiment, ask 10 students to score, and take the average as the final score.

(2) Determination of the amount of Maillard flavor peptide added

With 55% flour, 4% compound sweetener, corn oil: water = 1:2 as a fixed value, the addition amount of Maillard flavor peptides (0, 0.3%, 0.6%, 0.9% and 1.2%) A single factor experiment was conducted, and 10 students were asked to score, and the average was taken as the final score.

(3) Determination of the added amount of compound sweeteners

With 55% flour, 0.9% Maillard flavor peptide, corn oil: water = 1:2 as a fixed value, the added amount of compound sweeteners (0, 2%, 4%, 6% and 8%) A single factor experiment was conducted, and 10 students were asked to score, and the average was taken as the final score. (4) Determination of the ratio of corn oil and water

Taking 55% flour, 4% compound sweetener, and 0.9% Maillard flavor peptide as fixed values, the ratio of corn oil to water (1:1, 1:2, 1:3, 1:4) and 1:5) to conduct a single-factor experiment, ask 10 students to score, and take the average as the final score.

Table 2 Single factor experimental design table

1.2.5 Response surface experiment

_On the basis _of the single factor test results, the optimization experiment was designed according to Box _- Behnken. The ratio of oil:water (X ₄ ) is the independent variable, and the sensory evaluation score (Y) is the response value. A response surface optimization test with four factors and three levels is carried out. The test factor levels and coding design are shown in Table 3.

Table 3 Box-Behnken test factor level table

2 Test results

2.1 Screening of compound sweeteners

In the process of traditional Huangshan sesame cakes, the sweetener is generally white sugar, and excessive intake of white sugar will have adverse effects on the human body. Therefore, we want to use xylitol instead of part of the white sugar to reduce the intake of sucrose. In this experiment, white granulated sugar and xylitol are compounded, and 5 ratios (1:3, 1:2, 1:1, 2:1 and 3:1) are set, and Huangshan biscuits are made according to the processing technology of Huangshan biscuits. According to the sensory results of the finished product, the sweetener ratio is determined, and the results are shown in Table 4.

Table 4 The effect of the ratio of white sugar to xylitol in the crust on the sensory perception of Huangshan sesame cake

White sugar: xylitol sensory effect 1:3 Sweet and greasy, the product color is not good 1:2 The sweet and greasy feeling is heavy, and the product color is good 1:1 Sweet and greasy, good taste, golden color 2:1 Appropriate sweetness, good taste, good product color 3:1 Appropriate sweetness, good taste, good product color

From the perspective of sensory evaluation and cost, when the ratio of white sugar and xylitol is 1:1, Huangshan sesame cake is suitable for sweetness, good taste and golden color. Therefore, the final choice of the most suitable compound sweetener is that the ratio of white granulated sugar and xylitol is 1:1.

2.2 Analysis of single factor experimental results

(1) Determination of flour content in dough

According to A in Figure 2, the sensory score of Huangshan sesame cake showed a trend of first increasing and then decreasing with the increase of flour addition in the water-oil skin, and the sensory score was the highest when the flour addition was 55%. If the flour content is too high, it will increase the hardness of the crust and reduce the overall taste. If the content is too low, the dough will be too soft and difficult to form. Therefore, according to the results of the sensory evaluation, the added amount of flour is proposed to be further analyzed between 50% and 60%.

(2) Determination of the amount of Maillard peptide added

According to B in Figure 2, the sensory score of Huangshan sesame cake showed a trend of first increasing and then decreasing with the addition of Maillard peptide, and the sensory score was the highest when the addition of Maillard peptide was 0.9%. The added amount of Maillard peptide can enhance the fragrance of Huangshan sesame seeds, but adding too much will produce peculiar smell. Therefore, according to the sensory evaluation results, it is proposed that the addition amount of Maillard peptide is between 0.6% and 1.2% for further analysis.

(3) Determination of the added amount of compound sweeteners

According to C in Figure 2, the sensory score of Huangshan sesame cake increased firstly and then decreased with the increase of compound sweetener, and the sensory score was the highest when the compound sweetener was added at 4%. Appropriate addition of compound sweeteners can give Huangshan sesame seeds a special sweetness and color. If the addition amount is too small, the sweetness will not be obvious. If the addition amount is too large, it will produce a mushy taste after baking and affect the color of Huangshan sesame cakes. Therefore, according to the sensory evaluation results, it is proposed that the added amount of compound sweeteners be between 2% and 6% for further analysis.

(4) Determination of the ratio of corn oil and water

According to D in Figure 2, the sensory score of Huangshan sesame cake showed a trend of first increasing and then decreasing as the ratio of corn oil and water decreased, and the sensory score was the highest when the ratio of corn oil and water was 1:3. If the corn oil content is too low, the sesame oil will not be crispy after baking, and if the content is too high, it will increase the greasy feeling of Huangshan sesame oil. Therefore, based on the sensory evaluation results, the ratio of corn oil to water was proposed for further analysis between 1:2 and 1:4.

2.3 Analysis of Response Surface Experiment Results

According to the results obtained from the single factor test, four factors, including the amount of flour added, the amount of Maillard flavor peptides, the added amount of compound sweeteners, and the ratio of corn oil to water, were subjected to a 4-factor 3-level response surface surface test. The results obtained are shown in Table 5.

Table 6 ANOVA results of regression model

source of variation degrees of freedom sum of square mean square F value P value salience source of variation Model 14 634.15 45.30 38.21 <0.0001 ** Model X₁ 1 11.60 11.60 7.79 0.0074 ** X₁ X₂ 1 8.84 8.84 7.46 0.0162 * X₂ X₃ 1 0.80 0.80 0.68 0.4249 X₃ X₄ 1 1.33 1.33 1.12 0.3068 X₄ X₁X₂ 1 0.20 0.20 0.17 0.6856 X₁X₂ X₁X₃ 1 1.96 1.96 1.65 0.2193 X₁X₃ X₁X₄ 1 0.42 0.42 0.36 0.5600 X₁X₄ X₂X₃ 1 0.30 0.30 0.26 0.6213 X₂X₃ X₂X₄ 1 3.06 3.06 2.58 0.1303 X₂X₄ X₃X₄ 1 3.61 3.61 3.05 0.1029 X₃X₄ X₁² 1 456.23 456.23 384.90 <0.0001 ** X₁² X₂² 1 239.32 239.32 201.90 <0.0001 ** X₂² X₃² 1 8.57 8.57 7.23 0.0177 * X₃² X₄² 1 19.56 19.56 16.50 0.0012 ** X₄² residual 14 16.59 1.19 residual lack of fit 10 4.22 0.42 0.14 0.9950 Not obvious lack of fit pure error 4 12.37 3.09 pure error sum 28 650.75

Note: ** means extremely significant (P<0.01); * means significant (P<0.05).

Regression analysis is performed on the response surface test data, and the quadratic polynomial regression equation of sensory evaluation score Y about each factor is obtained as:

Y=+82.04+0.98X ₁ +0.86X ₂ +0.26X ₃ -0.33X ₄ +0.22X ₁ X ₂ -0.70X ₁ X ₃ +0.33X ₁ X ₄ +0.27X ₂ X ₃ -0.87X ₂ X ₄ -0.95X ₃ X ₄ -8.39X ₁ ² -6.07X ₂ ² -1.15X ₃ ² -1.74X ₄ ² .

The analysis of variance table of the regression model is shown in Table 6. It can be seen from the table variance analysis that the P value of the model is less than 0.01, indicating that the model is extremely significant, and the lack of fit of the model is 0.9950, which is not significant, indicating that the model is available. The coefficient of determination R ² of the equation is 0.9745, indicating that the equation has a good fit and a small error value; the correction coefficient R ² _adj is 0.9490, indicating that the equation can explain 94.90% of the experimental data variability. To sum up, the regression model has good fitting degree and small experimental error, and can accurately analyze and predict the sensory evaluation score of Huangshan sesame cake. The order of the factors affecting the sensory evaluation score of Huangshan sesame cakes is: flour addition (X ₁ )> Maillard peptide addition (X ₂ )> corn oil to water ratio (X ₄ )> compound sweetener addition (X ₃ ).

Figure 3(a-f) shows the three-dimensional surface map and contour map of the effect of the interaction of various factors on the sensory evaluation score of Huangshan sesame cake. The slope of the three-dimensional space surface map reflects the significance of the influence of each factor on the sensory evaluation score. The steeper the surface slope, the more significant the influence of each factor on the sensory evaluation score. The contour map is the projection of the three-dimensional space surface map in the horizontal direction, and the shape of the contour line reflects whether the influence of the interaction of two factors on the sensory evaluation score is significant. When the contour map is circular, it indicates that the two-factor interaction has no significant effect on the sensory evaluation score; when the contour map is oval, it indicates that the two-factor interaction has a significant impact on the sensory evaluation score.

The optimal process parameters of Maillard Huangshan sesame cake obtained by the model are: the addition of flour is 55.25%, the addition of Maillard peptide is 0.93%, the addition of compound sweetener is 4.35%, and the corn oil: water is 1:2.84. Under this condition, the theoretical sensory evaluation score of Maillard peptide Huangshan sesame cake was 82.15 points.

(3) Detection and analysis of Huangshan sesame cake texture

(1) Determination method of Huangshan biscuits texture

The control group and the experimental group have the same basic formula. The test group is the biscuits after adding Maillard flavor peptide according to the technical method of the present invention.

The texture of Huangshan biscuits was determined by a texture analyzer. The setting conditions are: the speed before the test is 1mm/s; the test speed is 5mm/s; the speed after the test is 5mm/s; the compression degree: 40%; the induction force is 2g. The probe is aluminum, model P100.

(2) Texture analysis

Table 7 Texture properties of Huangshan biscuits with different treatments

Theoretically, the quality of sesame cakes is negatively correlated with the chewiness and hardness of sesame cakes, that is, the larger these two values are, the harder the sesame cakes will feel when eaten, lacking elasticity and a soft and refreshing feeling. The elasticity and resilience of the biscuits are positively correlated, that is, the larger the value, the stronger the biscuits taste, refreshing and not sticky.

It can be seen from the table that the hardness of Huangshan biscuits added with Maillardtide decreased by 17.82%, chewiness decreased by 19.85%, viscosity decreased by 8.26%, elasticity decreased by 12.77%, and recovery increased by 25.00%.

The above descriptions are only used to explain the preferred embodiments of the present invention, and are not intended to limit the present invention in any form. Therefore, any modification or change of the present invention should be made within the same spirit of the invention. , all should still be included in the scope of the intended protection of the present invention.

Claims (4)

1. A method for making a Maillard flavor peptide Huangshan sesame seed cake is characterized by comprising the following steps: comprises the following steps:

step 1: mixing meal protein raw material powder and purified water according to the mass ratio of 1:10-15, and pretreating for 30-60min at 90-100 ℃; then placing the mixture in an ultrasonic environment to obtain a meal protein solution; adjusting the pH value of a meal protein solution to 9.0-10.0, adding alkaline protease, performing enzymolysis at 50-55 deg.C for 3-4h, and performing enzyme deactivation at 90-100 deg.C for 10-15 min; adjusting the pH value of the cake protein solution to 5.0-7.0, adding flavourzyme and neutral protease, carrying out enzymolysis for 4-5h at the temperature of 45-50 ℃, and after the enzymolysis is finished, treating for 10-15min at the temperature of 90-100 ℃ to inactivate enzyme; obtaining enzymolysis liquid; centrifuging the enzymolysis liquid for 15-20min under the conditions of 8000-;

step 2: mixing xylose, cysteine and the enzymolysis concentrated solution according to the mass ratio of 3:2:100-120 to obtain a mixed solution, placing the mixed solution into ultrasonic equipment for treatment for 25-35min, and then heating the mixed solution at the temperature of 100-120 ℃ for 120-150min to obtain a solution after the Maillard reaction; carrying out vacuum freeze drying on the solution after the Maillard reaction to obtain Maillard flavor peptide;

and 3, step 3: putting the preserved vegetable into an ultrasonic cleaner, and then injecting purified water into the cleaner to soak the preserved vegetable; maintaining water temperature at 50-60 deg.C and ultrasonic power density at 80-100W/L at intervals of 5-8min, starting ultrasonic treatment for 3-5min to clean and soak the preserved vegetable, draining off water on the surface of the preserved vegetable, and cutting to obtain preserved vegetable powder;

cutting the pig fat meat into uniform small pieces; then mixing 30-50 parts by weight of diced pork fat, 30-50 parts by weight of pickled vegetable powder, 3-6 parts by weight of salt and 2-5 parts by weight of white granulated sugar, and uniformly stirring to obtain stuffing;

then placing the corn oil into a pot, heating the corn oil to 150-;

and 4, step 4: mixing 45-55 parts by weight of flour, 20-30 parts by weight of purified water, 10-20 parts by weight of corn oil, 2-4 parts by weight of white granulated sugar, 2-4 parts by weight of xylitol and 0.6-1.2 parts by weight of Maillard flavor peptide, kneading into dough, covering with a preservative film, and fermenting for 15-25min to obtain fermented cake skin dough;

and 5: rolling proofed cake crust dough into flat dough, uniformly coating the prepared crab cream shortbread on the surface of the dough, folding for 3-6 times, flattening until the thickness of the dough is 1-2cm, rolling the dough with the joint of the rolled dough facing upwards, rolling into dough, and cutting into dough pieces of 20-30 g;

step 6: 5-10g of stuffing is wrapped in the flour blocks in the step 5 to prepare cake blanks, and the cake blanks are placed into a baking tray after being flattened; adding water of 20-30 deg.C into maltose at a weight ratio of maltose to water of 1:10-15, and adding semen Sesami to obtain sugar film slurry; then uniformly brushing a layer of sugar film slurry on the surface of the cake blank;

and 7: and (3) baking the cake blank obtained in the step (6) in an oven at the baking temperature of 180 ℃ and the baking temperature of 210 ℃ for 20-35min until the cake skin is golden yellow, and taking out the baked cake and spreading for cooling to obtain the Huangshan baked cake product.

2. The method for making the maillard flavor peptide Huangshan sesame seed cake as claimed in claim 1, which is characterized in that: crushing the crude protein raw material, sieving the crushed crude protein raw material by a sieve with 100-120 meshes, and collecting undersize to obtain crude protein raw material powder.

3. The method for making the maillard flavor peptide Huangshan sesame seed cake as claimed in claim 1, which is characterized in that: in the step 1, the ultrasonic frequency is 45-65KHz, and the power density is 70-90 w/L.

4. The method for making the maillard flavor peptide Huangshan sesame seed cake as claimed in claim 1, which is characterized in that: in the step 2, the ultrasonic frequency is 25kHz, and the ultrasonic density is 20-30w/cm ² The ultrasonic treatment is carried out under the condition.

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