阅读说明：本技术 一种抑制烘焙食品多元危害物生成的方法 (Method for inhibiting generation of multivariate noxious substances of baked food ) 是由 李晓玺 谢雷 沈少丹 陈玲 李冰 于 2021-09-23 设计创作，主要内容包括：本发明属于食品加工领域,公开了一种抑制烘焙食品多元危害物生成的方法,包括如下步骤：(1)将卵清蛋白溶液经热变性处理后,在搅拌作用下滴加羧甲基淀粉的NaCl水溶液,继续搅拌得到复合纳米胶粒溶液；(2)将复合纳米胶粒溶液与食用油混合后,经高速剪切分散制得高内相Pickering乳液；(3)将高内相Pickering乳液与面粉、食品添加剂和水混合,经揉制、压延成型、烘焙而得到烘焙食品。本发明通过高内相乳液对油脂、盐离子在烘焙食品基质中的分布进行控制,有效控制美拉德反应及油脂的氧化,达到同步抑制烘焙食品中多元危害物的生成并达到减盐的目的,显著提高烘焙食品的营养及安全性。(The invention belongs to the field of food processing, and discloses a method for inhibiting generation of multivariate hazards of baked food, which comprises the following steps: (1) after the ovalbumin solution is subjected to thermal denaturation treatment, dropwise adding a NaCl aqueous solution of carboxymethyl starch under the stirring action, and continuously stirring to obtain a composite nano colloidal particle solution; (2) mixing the composite nano colloidal particle solution with edible oil, and performing high-speed shearing and dispersion to obtain a high internal phase Pickering emulsion; (3) mixing the high internal phase Pickering emulsion with flour, food additives and water, kneading, calendaring, and baking to obtain the baked food. According to the invention, the distribution of oil and salt ions in the matrix of the baked food is controlled through the high internal phase emulsion, so that the Maillard reaction and the oxidation of the oil are effectively controlled, the aims of synchronously inhibiting the generation of multiple hazards in the baked food and reducing salt are achieved, and the nutrition and the safety of the baked food are obviously improved.)

1. A method for inhibiting the formation of multiple noxious substances in baked goods, comprising the steps of:

(1) performing thermal denaturation on the ovalbumin solution, dropwise adding a NaCl aqueous solution of carboxymethyl starch under the stirring action, and continuously stirring to obtain a composite nano colloidal particle solution;

(2) mixing the composite nano colloidal particle solution with edible oil, and performing high-speed shearing dispersion to obtain a high internal phase Pickering emulsion;

(3) mixing the high internal phase Pickering emulsion with flour, food additives and water, kneading, calendaring, and baking to obtain the baked food.

2. The method according to claim 1, wherein the concentration of the egg white protein solution in the step (1) is 5-10% w/w, and the pH value of the mixed solution in the step (1) is 3.2-3.8.

3. The method according to claim 2, wherein the concentration of the carboxymethyl starch in the NaCl aqueous solution of the carboxymethyl starch is 0.4-0.6% w/w, and the concentration of the NaCl is 9.94-24.85% w/w.

4. The method according to claim 3, wherein the mixing ratio of the egg white protein solution to the NaCl aqueous solution of the carboxymethyl starch is 3: 1-1: 3.

5. The method according to claim 1, 2, 3 or 4, wherein the heat denaturation treatment temperature of the egg white protein is 60-140 ℃ and the heat denaturation time is 10-15 min.

6. The method as claimed in claim 5, wherein the rotation speed of the stirring in step (1) is 400-600r/min, and the stirring time is 0.5-0.8 h.

7. The method according to claim 6, wherein the composite nano colloidal particle solution in the step (2) is mixed with the edible oil according to the mass ratio of oil to water (75-82) to (25-18); corn oil is selected as the edible oil.

8. The method according to claim 7, wherein the high shear rate in step (2) is 4000 to 10000r/min and the shear time is 1 to 5 min.

9. The method according to claim 8, wherein the mass ratio of the high internal phase Pickering emulsion to the flour in step (3) is (0.73-0.80): 2.5; the content of salt in the baked food is 0.24-0.35% of the weight of the biscuit.

10. The method according to claim 9, wherein the food additives in the step (3) are milk powder and sugar, and the baking condition is 150-180 ℃ for 10-15 min.

Technical Field

The invention relates to the field of multi-element hazard control in a food processing process, and in particular relates to a method for inhibiting generation of multi-element hazards of 5-hydroxymethylfurfural and oil oxides in a baked food processing process by using a high internal phase Pickering emulsion with stable ovalbumin and sodium carboxymethyl starch composite nano colloidal particles. The method can improve the safety of baked food, and can significantly reduce the salt consumption to provide nutrition and health function.

Background

A series of derived hazardous products generated in the high-temperature processing process of the baked food bring extremely serious health safety hazards to people. In the current research, methods for inhibiting the generation of multiple noxious substances during the processing of baked food mainly focus on controlling the types and contents of precursor substances in food, optimizing the food processing mode, and adding some active exogenous substances during the food processing to inhibit the generation of noxious substances. In the aspect of reasonably controlling and improving the content of precursor substances in raw materials to inhibit hazards in food, the research of Shojaee and the like finds that the potato raw material with low reducing sugar content generates acrylamide hazards in the food processing process which are far lower than that of varieties with high reducing sugar content (Shojaee-Aliabadi S, Nikoopour H, Kobarfard F, et al]Journal of the Science of Food and A-texture, 2013,93: 2556-. Research on the mechanism and structure-activity relationship of inhibition of formation of acrylamide in food by bioflavonoids [ D ] shows that the content of hazardous acrylamide in food can be effectively reduced by selecting raw materials with low contents of asparagine and reducing sugar, avoiding excessively low storage temperature of the raw materials, carrying out immersion treatment on the raw materials, avoiding adding exogenous precursor substances and the like [ D]Doctor academic thesis, 2008, university of zhejiang). However, the storage and cultivation conditions of the raw materials are more strict, and for example, the storage temperature of the raw materials and the reasonable application of potassium fertilizer and nitrogen fertilizer greatly influence the generation of hazards in the food processing process. In terms of optimizing processing conditions to inhibit the generation of hazards, novel food processing techniques (e.g., pulsed electric field, radio frequency heating, etc.) can effectively mitigate the generation of hazards in food products as compared to traditional thermal processing treatments (e.g., frying, baking, and roasting). Mtaoua et al, using high-voltage pulsed electric field treatment instead of pasteurization showed that high-voltage pulsed electric field treatment decreasedThe 5-hydroxymethylfurfural content of jujube Juice and the color of the Juice is maintained (Mtaoua H, S-nchez-Vega R, Ferchichi A, et al. impact of High-Intensity purified Electric Fields or Thermal Treatment on the Quality of the fruits viscosity of the jujube Juice J]Journal of Food Processing and preservation.2017,41: e 13052.). Lexizhang et al use high voltage electric fields of different field strengths (5, 10, 20, 30kV · m)^-1) After the rapeseed oil and the soybean oil are treated by the high-voltage electric field, the peroxide value and the oxidation inhibition rate of the two kinds of grease are lower than those of a control group, the oxidation process of the grease is delayed, and the oxidation stability of the grease (namely, plum blossom, Banaba, Wangyu and the like; the influence of the high-voltage electric field treatment with different field strengths on the oxidation resistance of the grease [ J]Shanxi university of agriculture proceedings (Nature science edition) 2016,36: 745-. However, the high cost of the new food processing technology and the process adjustment caused by the equipment change restrict the industrial application of the new food processing technology. In the aspect of using exogenous additives to inhibit the generation of the noxious substances, a plurality of researches at home and abroad show that the addition of exogenous substances such as food additives, food ingredients, phytochemicals and the like can effectively inhibit the generation of the noxious substances. Polyphenols can remarkably inhibit the generation of 5-hydroxymethylfurfural by capturing carbonyl, and flavan-3-ol or quercetin can be added into potato chips and bread to reduce the content of 50-86% of 5-hydroxymethylfurfural (Ros-Polski V,V,Koutchma T.Effect of ultraviolet-C light treatment on Hydroxymethylfurfural(5-HMF)content in high fructose corn syrup(HFCS)and model syrups[J]journal of Food engineering.2016,179: 78-87). Research on the generation rule of health hazards in Lee-Maillard reaction by adding 2-10 mg/mL gallocatechin gallate into sucrose-glutamic acid simulation system and reducing 31.93% of 5-hydroxymethylfurfural (D)]Tianjin science and technology university, 2016). The use of exogenous additives must comply with the relevant national standards and regulations and the safety, stability and influence on the original flavor and sensory quality of the food also limit the wide application of the exogenous additives on the premise of not influencing the original flavor and sensory characteristics of the food.

Therefore, how to find a method capable of effectively reducing the generation of multiple harmful substances in food in the processing and production process according to the nutritional functional characteristics of the food and a method which does not have negative influence on the sensory characteristics and the nutritional health quality of the food are problems to be solved urgently.

Disclosure of Invention

Aiming at the defect of inhibiting the generation of the hazards in the processing process of baked food in the prior art, the invention achieves the aims of controlling Maillard reaction and oil oxidation hazards and reducing salt by constructing the high internal phase Pickering emulsion and reasonably controlling the distribution of salt ions and oil among food components. Therefore, the original flavor, sense and nutrition health characteristics of the food can be ensured in the baked food system, and meanwhile, the generation of hazards in the processing process can be inhibited.

In order to realize the purpose, the method is realized by the following technical scheme:

a method of inhibiting the formation of multiple hazards in baked goods comprising the steps of:

(1) performing thermal denaturation on the ovalbumin solution, dropwise adding a NaCl aqueous solution of carboxymethyl starch under the stirring action, and continuously stirring to obtain a composite nano colloidal particle solution;

(2) mixing the composite nano colloidal particle solution with edible oil, and performing high-speed shearing dispersion to obtain a high internal phase Pickering emulsion;

(3) mixing the high internal phase Pickering emulsion with flour, food additives and water, kneading, calendaring, and baking to obtain the baked food.

Preferably, the concentration of the egg white protein solution in the step (1) is 5-10% w/w, and the pH value of the solution mixed in the step (1) is 3.2-3.8.

Preferably, in the NaCl aqueous solution of the carboxymethyl starch, the concentration of the carboxymethyl starch is 0.4-0.6% w/w, and the concentration of NaCl is 9.94-24.85% w/w.

Preferably, the mass ratio of the egg white protein solution to the NaCl aqueous solution of the carboxymethyl starch is 3: 1-1: 3.

Preferably, the heat denaturation treatment temperature of the egg white protein is 60-140 ℃, and the heat denaturation time is 10-15 min.

Preferably, the rotation speed of the continuous stirring in the step (1) is 400-.

Preferably, the composite nano colloidal particle solution in the step (2) is mixed with the edible oil according to the mass ratio of oil to water (75-82) to (25-18); corn oil is selected as the edible oil.

Preferably, the high-speed shearing rate in the step (2) is 4000-10000 r/min, and the shearing time is 1-5 min.

Preferably, the mass ratio of the high internal phase Pickering emulsion to the flour in the step (3) is (0.73-0.80) to 2.5; the content of salt in the baked food is 0.24-0.35% of the weight of the biscuit.

Preferably, the food additives in the step (3) are milk powder and sugar, and the baking condition is 150-180 ℃ for 10-15 min.

Based on the fact that each raw material of the baked food is blended by a plurality of complex components to form a water-oil blending system in the processing process, the synergistic or inhibition effect of mutual reaction can occur among different food components. The invention provides a method for embedding a precursor of a hazard or a promoting factor or a nutritional component and regulating and controlling the distribution of food components by utilizing a Pickering emulsion technology, thereby achieving the purposes of inhibiting the generation of the hazard and keeping good sensory and nutritional quality of food. The high internal phase Pickering emulsion prepared from the high internal phase Pickering emulsion has good thermal stability, and Na is protected by the high internal phase Pickering emulsion⁺The load and embedding protection function of the method can inhibit the generation of 5-methylfurfural hazardous substances in the baked food and enhance Na⁺The salt-reducing agent has the stimulation effect on taste buds, obtains higher salinity value and achieves the aim of reducing salt. Meanwhile, the generation of oil oxides and the like in the high-temperature baking process of the oil can be reduced, and the generation of multiple hazards is synergistically inhibited. The taste, nutrition, health and safety of the baked food are guaranteed.

Compared with the prior art, the invention has the following beneficial effects:

(1) the method for inhibiting the generation of multiple hazards by using the high internal phase Pickering emulsion has the advantages of simple process, contribution to industrial production, no change of the original flavor and taste of baked food, effective reduction of salt consumption (30-52% of salt content is reduced compared with commercially available biscuits), and remarkable improvement of the nutritional and health functional characteristics of the baked food.

(2) The high internal phase Pickering emulsion system based on the modified starch-protein composite particles, which is developed by the invention, realizes the embedding protection of the components and the distribution control in the food matrix, inhibits the generation of multiple hazards in the processing process of baked food, and improves the safety of the baked food.

Drawings

FIG. 1 is a graph showing the content of (a) 5-hydroxymethylfurfural, (b) hydrogen peroxide value and (c) malondialdehyde in different oil phase high internal phase emulsion cookies.

Figure 2 is a graph of the reduced salt content of high internal phase emulsion cookies compared to different oils compared to commercial cookies.

FIG. 3 is a graph of the high internal phase emulsion cookie composite sensory scores for different oil phases.

Detailed Description

In order to better understand the method of the invention, the following preparation examples and examples further illustrate the invention, but the implementation of the method of the invention is not limited to the scope of the examples.

Example 1

Preparation of an ovalbumin solution: 10kg of ovalbumin powder was dissolved in 100kg of deionized water, stirred at 25 ℃ for 2h and then left overnight at 4 ℃ to ensure complete hydration of the protein, formulated as an ovalbumin solution at a concentration of 9.09% w/w.

Preparation of NaCl solution of carboxymethyl starch: 1.98kg of carboxymethyl starch is added into 295.22kg of water, 32.80kg of NaCl is added, and the mixture is mixed to prepare a carboxymethyl starch solution with the concentration of 0.6% w/w, wherein the concentration of NaCl is 9.94% w/w.

According to the treatment conditions shown in the table 1, 1.1kg of each ovalbumin solution is subjected to thermal denaturation treatment, then sodium chloride (NaCl) solutions of carboxymethyl starch with different mass ratios are dropwise added into the ovalbumin solution under the stirring condition, and the ovalbumin-sodium carboxymethyl starch composite nano colloidal particle solution is obtained after magnetic stirring.

TABLE 1 preparation conditions of different ovalbumin-sodium carboxymethyl starch composite colloidal particles

The interfacial contact angle and thermal stability of the prepared composite colloidal particles were measured by a video optical contact angle measuring instrument and a differential scanning calorimeter, the results are shown in table 2, and composite colloidal particles with appropriate interfacial wettability and thermal stability were selected to meet the stability requirements of the high internal phase emulsion and its application in a baking system, and were used as further described in the following examples.

TABLE 2 characteristics of ovalbumin-sodium carboxymethyl starch composite colloidal particles under different preparation conditions

Example 2

An ovalbumin-sodium carboxymethyl starch composite colloidal particle solution was prepared according to condition 7 in table 2: heat denaturation treatment was carried out for 15min at 100 ℃ on 1.1kg of an egg white protein solution. Then 3.3kg of sodium carboxymethyl starch solution is dripped into the ovalbumin solution under the stirring condition, and the solution is magnetically stirred for 0.5h at 600r/min to obtain the ovalbumin-sodium carboxymethyl starch composite nano colloidal particle solution. Then 4.4kg of the solution is mixed with 13.2kg of corn oil, and the mixture is sheared at a high speed of 8000r/min for 2min to obtain the high internal phase Pickering emulsion.

And (2) fully mixing 17.6kg of the high internal phase Pickering emulsion (containing 0.3280kg of NaCl and 13.2kg of corn oil) obtained above with 55kg of low gluten wheat flour, 0.77kg of milk powder, 17.6kg of white granulated sugar and 15.4kg of purified water, kneading, forming, baking at 150 ℃ for 15min, cooling to obtain biscuits (the water content of the obtained biscuits is 6.41%, and the salt content of the biscuits obtained by calculation is 0.35%), and marking as an emulsion group.

Control group: the salt and oil in the biscuit were 0.3280kg common salt and 13.2kg corn oil, respectively, and the other formulation components were the same as in the emulsion group. The difference from the emulsion group is that: the added salt and corn oil are not embedded in the high internal phase Pickering emulsion and are directly dispersed in the biscuit system.

Commercial group: the salt content of the biscuit was 0.5% according to the manufacturing process mentioned in the reference and with appropriate adjustments. (Hadnadev T D, Hadnadev M, Pojic M, et al. functional of OSA static influence factors as surface developers in cookies [ J ]. Journal of Food Engineering,2015,167: 133-

The content of typical hazards, namely 5-hydroxymethylfurfural and oil oxidation hazards (hydrogen peroxide and malondialdehyde) of the prepared biscuits is measured, the salinity value of the biscuits is measured through a taste analysis system, in addition, the overall sensory quality (appearance, color, texture, taste and flavor) of the biscuits is evaluated through a fuzzy mathematical method, the full score is 4, and the test and measurement results are as follows:

table 3 shows the determination of the content of the various noxious substances in the baked biscuit system prepared in this example, and Table 4 shows the texture and organoleptic properties of the biscuit. As can be seen from table 3, compared with the control group, the amount of generated hazards in the high internal phase emulsion cookies prepared in the present embodiment is reduced, wherein the content of 5-hydroxymethylfurfural is reduced by 48.42%, the content of hydrogen peroxide is reduced by 24.20%, the content of malondialdehyde is reduced by 3.65%, the texture characteristics of the cookies have no significant difference, the salinity value is increased by 23.29%, and the sensory score is improved (as shown in table 4, the emulsion group is 3.26, and the control group is 3.22), which indicates that under the condition of the same addition amount of salt and corn oil, the embedding of the high internal phase emulsion prepared by the present invention on the salt and oil components can inhibit the generation of multi-hazards in the high temperature baking processing process of the cookie system, and the salty taste perception of the cookies is obviously improved; compared with the commercial group, the high internal phase emulsion biscuits prepared by the embodiment have the advantages that the generation of hazards is reduced, wherein the content of 5-hydroxymethylfurfural is reduced by 52.70%, and the content of hydrogen peroxide is reduced by 46.51%; the malondialdehyde content was reduced by 17.69%, there was no significant difference in the texture characteristics, the saltiness value was increased by 15.77% (the salt content was reduced by 30%) and the sensory score was improved (as shown in table 4, the emulsion group was 3.26 points, the commercial group was 3.24 points). The high internal phase Pickering emulsion prepared by the invention can be applied to a biscuit system, and the high internal phase Pickering emulsion can be used for reducing the content of Maillard reaction hazards and grease oxidation hazards in the baking processing process of biscuits and effectively inhibiting the generation of multiple hazards in the biscuit baking system. And the aims of inhibiting the generation of harmful substances and reducing salt are fulfilled, and the qualities of the biscuit, such as color, taste, flavor and the like, are improved to a certain extent while the texture characteristic of the biscuit is not influenced.

TABLE 3 determination of the content of Multi-component hazards in the biscuit System

TABLE 4 texture Properties, saltiness values and sensory scores of the biscuits

Example 3

0.8250kg of ovalbumin solution (9.09% w/w) was subjected to heat denaturation treatment at 100 ℃ for 15 min. Then 2.4750kg of sodium carboxymethyl starch solution (the concentration of carboxymethyl starch is 0.6% w/w, the concentration of NaCl is 9.94% w/w, and the pH value is 3.5) is dripped into the ovalbumin solution under the stirring condition, and the solution is magnetically stirred for 0.5h at 600r/min to obtain the ovalbumin-sodium carboxymethyl starch composite nano-micelle solution. Then 3.3kg of the solution is mixed with 13.2kg of corn oil, and the mixture is sheared at a high speed of 4000r/min for 5min to obtain the high internal phase Pickering emulsion.

The high internal phase Pickering emulsion 16.5kg (containing 0.2460kg of NaCl and 13.2kg of corn oil) obtained above, 55kg of low gluten wheat flour, 0.77kg of milk powder, 17.6kg of white granulated sugar and 15.4kg of purified water are fully mixed, kneaded, formed, baked at 160 ℃ for 12min and cooled to obtain biscuits (the water content of the obtained biscuits is 6.47%, and the salt content of the biscuits obtained by calculation is 0.26%), and the biscuits are marked as an emulsion group.

Control group: the salt and oil in the biscuit were 0.2460kg common salt and 13.2kg corn oil, respectively, and the other formulation components were the same as in the emulsion group.

The prepared biscuit is subjected to content measurement of 5-hydroxymethylfurfural and oil oxidation hazards (hydrogen peroxide and malondialdehyde), a taste analysis system is used for measuring the salinity value of the biscuit, the overall sensory quality (appearance, color, texture, mouthfeel and flavor) of the biscuit is evaluated by a fuzzy mathematical method, the full score is 4, and the test and measurement results are as follows:

table 5 shows the determination of the content of the various noxious substances in the baked biscuit system prepared in this example, and Table 6 shows the texture and organoleptic properties of the biscuit. As can be seen from table 5, the high internal phase emulsion cookies prepared in this example had reduced amounts of the generation of the hazards as compared to the control, wherein the 5-hydroxymethylfurfural content was reduced by 42.06%, the hydrogen peroxide content was reduced by 16.86%, the malondialdehyde content was reduced by 7.70%, there was no significant difference in the texture characteristics, the saltiness value was increased by 5.64%, and the sensory score was slightly reduced but not much different (as shown in table 6, emulsion group 3.09, control group 3.38). The high internal phase emulsion prepared by the method can inhibit the generation of multiple hazards in the baking process of the biscuits and improve the salty taste perception of the biscuits under the condition of the same addition amount of salt and corn oil; compared with the commercial group, the high internal phase emulsion biscuits prepared by the embodiment have the advantages that the generation amount of the noxious substances is reduced, wherein the content of 5-hydroxymethylfurfural is reduced by 63.13%, and the content of hydrogen peroxide is reduced by 46.14%; the malondialdehyde content is reduced by 16.11%, the texture characteristics of the malondialdehyde are not significantly different, the salinity value is slightly reduced (the salt content is reduced by 48%) but no significant difference is shown between the two, and the sensory score is reduced but the difference is not large (as shown in table 6, the emulsion group is 3.09, and the commercial group is 3.24).

TABLE 5 determination of the content of Multi-component hazards in the biscuit System

TABLE 6 texture Properties, saltiness values and sensory scores of the biscuits

Example 4

0.7250kg of ovalbumin solution (9.09% w/w) was subjected to heat denaturation treatment at 100 ℃ for 15 min. Then 2.1750kg of sodium carboxymethyl starch solution (the concentration of carboxymethyl starch is 0.6% w/w, the concentration of NaCl is 9.94% w/w, and the pH value is 3.5) is dripped into the ovalbumin solution under the stirring condition, and the solution is magnetically stirred for 0.5h at 600r/min to obtain the ovalbumin-sodium carboxymethyl starch composite nano-micelle solution. Then 2.9kg of the solution is mixed with 13.2kg of corn oil, and the mixture is sheared at a high speed of 10000r/min for 1min to obtain high internal phase Pickering emulsion.

The high internal phase Pickering emulsion 16.1kg (containing 0.2162kg of NaCl and 13.2kg of corn oil) obtained above, 55kg of low gluten wheat flour, 0.77kg of milk powder, 17.6kg of white granulated sugar and 15.4kg of purified water are fully mixed, kneaded, formed, baked at 180 ℃ for 10min, cooled to obtain biscuits (the water content of the obtained biscuits is 6.38%, and the salt content of the biscuits obtained by calculation is 0.24%), and the biscuits are marked as an emulsion group.

The salt and oil in the control group of biscuits are 0.0984kg of common salt and 6kg of corn oil, the low gluten wheat flour is 25kg, and other formula components are the same as those in the emulsion group.

The prepared biscuit is subjected to content measurement of 5-hydroxymethylfurfural and oil oxidation hazards (hydrogen peroxide and malondialdehyde), a taste analysis system is used for measuring the salinity value of the biscuit, the overall sensory quality (appearance, color, texture, mouthfeel and flavor) of the biscuit is evaluated by a fuzzy mathematical method, the full score is 4, and the test and measurement results are as follows:

table 7 shows the determination of the content of the various noxious substances in the baked biscuit system prepared in this example, and Table 8 shows the texture and organoleptic properties of the biscuit. As can be seen from table 7, the high internal phase emulsion cookies prepared in this example had a reduced amount of noxious products, in which the 5-hydroxymethylfurfural content was reduced by 34.72%, the hydrogen peroxide content was reduced by 31.66%, the malondialdehyde content was reduced by 20.94%, there was no significant difference in texture characteristics, the saltiness value was significantly increased by 3.15%, and the sensory score was improved (as shown in table 8, 3.35 parts for the emulsion group, 3.30 parts for the control group). The high internal phase emulsion prepared by the method can inhibit the generation of multiple hazards in the baking process of the biscuits under the condition of the same addition amount of salt and corn oil, and improves the salty taste perception of the biscuits; compared with the commercial group, the high internal phase emulsion biscuits prepared by the embodiment have the advantages that the generation amount of the noxious substances is reduced, wherein the content of the 5-hydroxymethylfurfural is reduced by 75.84%, and the content of the hydrogen peroxide is reduced by 46.01%; the malondialdehyde content is reduced by 38.85%, the texture characteristics of the malondialdehyde are not significantly different, the salinity value is slightly reduced (the salt content is reduced by 52%) but the two are not significantly different, and the sensory score is improved (as shown in table 8, the emulsion group is 3.35, and the commercial group is 3.24).

TABLE 7 determination of the content of Multi-component hazards in the biscuit System

TABLE 8 texture characteristics, saltiness values and sensory scores of the biscuits

From the above examples 2, 3 and 4, it can be seen that the high internal phase Pickering emulsion prepared by the present invention can be used for inhibiting the generation of multiple hazards during the baking process of the cookies, and simultaneously can achieve the effects of reducing salt and improving the organoleptic qualities of the cookies, such as color, taste and flavor, compared with the control group and the commercially available group. With the increase of the oil phase ratio, the content of 5-hydroxymethylfurfural in a biscuit system is gradually reduced, the content of hydrogen peroxide is not changed greatly, the content of malondialdehyde is reduced, the comprehensive sensory score is slightly improved, and the salt reduction amount of the biscuit is in an increasing trend compared with that of a biscuit sold in the market. The result shows that when the oil phase ratio is 82%, the high internal phase Pickering emulsion has the best inhibition effect on Maillard reaction and multi-element hazards of oil oxidation in a biscuit system, can realize higher salt reduction and sensory quality maintenance, and comprehensively improves the safety, nutrition and health functional characteristics of the biscuit.

It should be understood that the above embodiments are only intended to illustrate the technical solutions of the present invention, and not to limit the same, although the present invention is described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that modifications can be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made on some technical features of the technical solutions without departing from the spirit and scope of the technical solutions claimed in the present invention.