CN116076709A - Pickering emulsion total nutrient food with soybean protein isolate stable and preparation method thereof - Google Patents

Pickering emulsion total nutrient food with soybean protein isolate stable and preparation method thereof Download PDF

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Publication number
CN116076709A
CN116076709A CN202310203452.9A CN202310203452A CN116076709A CN 116076709 A CN116076709 A CN 116076709A CN 202310203452 A CN202310203452 A CN 202310203452A CN 116076709 A CN116076709 A CN 116076709A
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vitamin
protein isolate
soybean protein
pickering emulsion
beta
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郭增旺
张婧男
田亚超
程天赋
刘才华
刘思博
袁梦
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Northeast Agricultural University
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Northeast Agricultural University
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Abstract

The invention discloses a pickering emulsion total nutrient food with stable soy protein isolate and a preparation method thereof. A total nutrient Pickering emulsion food containing the above raw materials is prepared by taking soybean protein isolate as a main emulsion stabilizer. The invention takes beta-cyclodextrin as an auxiliary stabilizer to further enhance the stability of emulsion, utilizes the interaction of high-linear rice starch and protein to improve the stability of emulsion and the digestibility of soybean protein isolate, adds various mineral elements and vitamins necessary for human body, and simultaneously utilizes the functions of reducing blood sugar and blood fat of tea polyphenol to research and develop a pickering emulsion full-nutrition food suitable for healthy people and people suffering from blood sugar and blood fat abnormality, and has important significance for improving the health condition of people.

Description

Pickering emulsion total nutrient food with soybean protein isolate stable and preparation method thereof
Technical Field
The invention relates to the field of processing and manufacturing of total nutrient formula foods, in particular to a Pickering emulsion total nutrient food with soybean isolated protein stability and a preparation method thereof.
Background
In recent years, along with the improvement of the living standard of people in China, the scale of people suffering from 'rich and honor diseases' such as hypertension, hyperlipidemia, hyperglycemia and the like is also increasing. The poor eating habits of taking a large amount of high-sugar and high-fat foods every day are the main reason for the increasing population of 'rich and honored diseases'. Currently, the most common practice for treating hypertension, hyperlipidemia and hyperglycemia diseases is to use chemically synthesized drugs for treatment. Although the chemical synthetic drugs have a certain treatment effect in a short period, the chemical synthetic drugs have the defects of large toxic and side effects on human bodies, easy drug dependence generation, incapability of fundamentally preventing and treating three-high diseases and the like. With the increasing importance of people on health, full-nutrition formula food with comprehensive nutrition and no blood sugar and blood lipid abnormality change is favored by people.
The special medical food is a formula food which is specially processed and prepared for meeting the special requirements of people with limited eating, digestive absorption disorder, metabolic disorder or specific disease state on nutrients or diet. The existing full-nutrition emulsion special medical food for the three-high crowd has the defects of poor stability, more additives, complex formula, poor effect, more side effects and the like, and therefore, the invention provides the Pickering emulsion full-nutrition food with the soybean protein isolate stable and the preparation method thereof, so as to solve the defects of the existing product.
Disclosure of Invention
Aiming at the defects of the existing special medical food of the total nutrient emulsion, the invention provides the soybean isolated protein-stabilized pickering emulsion total nutrient food which has the advantages of good stability, comprehensive nutrition, easy swallowing, simple formula, environmental protection and health and no blood sugar and blood fat abnormality change and the preparation method thereof. The invention develops a full-nutrition Pickering emulsion food suitable for healthy people and people suffering from high blood pressure, high blood sugar and high blood fat, which takes soy protein isolate, high-amylose rice starch and evening primrose oil as main raw materials and takes compound vitamins, mineral elements, bioactive substances and the like as auxiliary materials. The invention has important significance for realizing high-value utilization of soybean and rice and promoting industry upgrading of related industries.
Specifically, the technical scheme of the invention is as follows:
the soybean protein isolate stable Pickering emulsion total nutrient food comprises the following raw materials in parts by mass: 3% -9% of soybean protein isolate, 5% -15% of high-amylose rice starch, 5% -15% of evening primrose oil, 2% -6% of fructus momordicae extract, 0.01% -0.25% of compound vitamin, 0.01% -0.25% of compound mineral element, 0.1% -0.3% of tea polyphenol, 0.15% -0.45% of natural starch derivative and the balance of ultra-pure water to 100% by mass.
The energy supply ratio of the carbohydrate in the Pickering emulsion total nutrient food is 30-60%, the energy supply ratio of the protein is 10-20%, and the energy supply ratio of the fat is 20-35%; the high-amylose rice starch has an amylose content of 20% -25%; the fructus Siraitiae Grosvenorii extract is fructus Siraitiae Grosvenorii fructose; the natural starch derivative is beta-cyclodextrin; the compound vitamins are four or more than four of vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, vitamin D, vitamin E, vitamin K1, nicotinic acid, pantothenic acid, folic acid and biotin; the compound mineral elements are four or more of sodium, potassium, copper, iron, calcium, zinc, magnesium, selenium, manganese, phosphorus, iodine and chlorine.
Preferably, the protein content of the isolated soy protein is greater than 95%;
preferably, the mass ratio of the beta-cyclodextrin to the tea polyphenol is as follows: beta-cyclodextrin: tea polyphenol=1.65: 1, a step of;
preferably, the amount of the multivitamins added is as follows: 200 mug/Kg-800 mug/Kg of vitamin A, 1 mug/Kg-1500 mug/Kg of vitamin B, 500 mug/Kg-1500 mug/Kg of vitamin B, 6 mug/Kg-1500 mug/Kg of vitamin B, 0.5 mug/Kg-2.0 mug/Kg of vitamin B, 100mg/Kg-250mg/Kg of vitamin C, 5 mug/Kg-35 mug/Kg of vitamin D, 5mg/Kg-35mg/Kg of vitamin E, 15 mug/Kg-35 mug/Kg of vitamin K, 2mg/Kg-5mg/Kg of nicotinic acid, 0.5mg/Kg-1.5mg/Kg of pantothenic acid, 200 mug/Kg-800 mug/Kg of folic acid, and 20 mug/Kg-100 mug/Kg of biotin.
Preferably, the composite mineral elements are added in the following amounts: 100mg/Kg-250mg/Kg of sodium element, 200mg/Kg-400mg/Kg of potassium element, 10 mug/Kg-25 mug/Kg of copper element, 5mg/Kg-25mg/Kg of iron element, 90mg/Kg-180mg/Kg of calcium element, 2mg/Kg-18mg/Kg of zinc element, 20mg/Kg-60mg/Kg of magnesium element and 100 mug/Kg-250 mug/Kg of selenium element.
A preparation method of a soybean protein isolate stabilized pickering emulsion total nutrient food comprises the following steps:
step 1, preparation of a tea polyphenol/beta-cyclodextrin inclusion compound: the mass ratio of the beta-cyclodextrin to the tea polyphenol is 1:1.65 weighing a certain mass of beta-cyclodextrin and tea polyphenol. The weighed beta-cyclodextrin is placed in a conical flask with a plug, and is heated in a water bath at 40-60 ℃ and continuously stirred for 10-20 minutes to prepare the beta-cyclodextrin aqueous solution with the content of 2% (w/v). Adding tea polyphenol powder with a certain mass into beta-cyclodextrin aqueous solution, stirring in water bath for 48 hours under the protection of inert gas, cooling, transferring supernatant into a culture dish, putting into a refrigerator for freezing for 24 hours, and performing vacuum freeze drying to obtain a tea polyphenol/beta-cyclodextrin inclusion compound for later use;
step 2 moderately hydrolyzing soy protein isolate: degrading part of the isolated soy protein into polypeptide by using a proper amount of protease under a certain condition, wherein the hydrolysis rate of the isolated soy protein is 2% -6%, performing spray drying after enzyme deactivation treatment is completed, preparing isolated soy protein powder containing the polypeptide, performing superfine grinding by using a superfine grinder, and sieving by a 60-100-mesh sieve for later use;
step 3 gelatinization of high amylose rice starch: weighing high-amylose rice starch with certain mass, placing the high-amylose rice starch into an conical flask, adding a proper amount of ultrapure water, and magnetically stirring for 10-30 minutes under the water bath heating condition of 60-70 ℃ to obtain gelatinized high-amylose starch liquid;
step 4, preparing a mixed solution of soy protein isolate and tea polyphenol/beta-cyclodextrin inclusion compound: placing soybean protein isolate powder and tea polyphenol/beta-cyclodextrin inclusion compound with a certain mass and hydrolysis degree of 2% -6% into a conical flask, adding a proper amount of ultrapure water, magnetically stirring for 10-30 minutes under the water bath heating condition of 60-70 ℃, and dissolving water-soluble vitamins, momordica grosvenori extract and mineral elements into the mixed solution during the period to obtain a soybean protein isolate and tea polyphenol/beta-cyclodextrin inclusion compound mixed solution for standby;
step 5, preparing the evening primrose oil rich in vitamins: adding fat-soluble compound vitamin into evening primrose oil, and uniformly mixing under proper conditions for standby;
and 6, preparing a full-nutrition Pickering emulsion semi-finished product: uniformly mixing the solutions obtained in the step 3 and the step 4, adding the evening primrose oil rich in vitamins obtained in the step 5 into the mixed solution, and shearing at a high speed for 1-5min under the condition of 15000-30000 revolutions per minute to obtain a full-nutrition Pickering emulsion semi-finished product for later use;
step 7, ultra-high temperature instantaneous sterilization: sterilizing the semi-finished product obtained in the step 6 by adopting an ultrahigh temperature instantaneous sterilization technology, wherein the sterilization temperature is 135-139 ℃, and the sterilization time is 3-5 seconds, so as to obtain a full-nutrition Pickering emulsion sterile stock solution with stable soy protein isolate;
step 8, asepsis filling: and (3) using aseptic filling equipment to perform aseptic filling on the aseptic stock solution of the soybean protein isolate stable full-nutrition Pickering emulsion obtained in the step (7) under a certain condition, performing physical and chemical index detection, and finishing the preparation of the soybean protein isolate stable full-nutrition Pickering emulsion food after the detection is qualified.
Preferably, in step 1 of the present invention, the water bath heating temperature is 50 ℃ and the stirring time is 15 minutes;
preferably, in step 2 of the present invention, the isolated soy protein powder containing the polypeptide is sieved through an 80 mesh sieve;
preferably, in step 3 of the present invention, the gelatinization temperature is 65 ℃ and the stirring time is 20 minutes;
preferably, in step 4 of the present invention, the water bath temperature is 65 ℃ and the stirring time is 20 minutes;
preferably, in step 6 of the present invention, the rotation speed is 25000 rotations per minute, and the dispersion time is 3 minutes;
preferably, in step 7 of the present invention, the sterilization temperature is 137 degrees celsius and the sterilization time is 4 seconds.
Compared with the prior art, the invention has the following beneficial effects:
1. green and healthy, reasonable formula and comprehensive nutrition: the main raw materials only comprise three kinds of high-straight-chain rice starch, soybean protein isolate and evening primrose oil, the auxiliary materials comprise momordica grosvenori, compound vitamins, compound mineral elements, starch derivatives and tea polyphenol, and the raw materials are all extracted from natural products, so that the principle of compound green and safety is adopted. The main raw materials can not cause blood sugar fluctuation after being eaten, and the food has a certain effect of improving intestinal flora. The soybean protein isolate is hydrolyzed moderately, so that the good flavor of the product is ensured, and the digestion and absorption rate of the protein is improved. The starch derivative beta-cyclodextrin is selected to carry out embedding treatment on the tea polyphenol with the blood sugar and blood fat reducing function, so that the tea polyphenol has a slow release effect. The evening primrose oil is rich in unsaturated fatty acid essential for human body, and vitamins such as vitamin B1, vitamin B6, vitamin B12, vitamin C, vitamin D, vitamin E and the like in the compound vitamin have certain hypoglycemic effect. The momordica grosvenori fructose not only can improve the flavor of the full-nutrition pickering emulsion, but also can not cause blood sugar fluctuation.
2. The dietary fiber content is rich: the selected high-linear rice starch is a slow-release carbohydrate, which contains a large amount of dietary fiber substances: resistant starch.
3. The emulsion has high stability: the soybean protein isolate is used as a main stabilizer of the Pickering emulsion, the tea polyphenol/beta-cyclodextrin inclusion compound is used as an auxiliary stabilizer, and the storage stability of the emulsion is improved under the combined action. Meanwhile, the gelatinized high-amylose rice starch solution is added, so that the stability of the emulsion can be further enhanced.
Detailed Description
The present invention will be further described in detail with reference to the following examples, which are only for the purpose of illustrating the invention and are not to be construed as limiting the scope of the invention.
Embodiment one:
the soybean protein isolate stabilized pickering emulsion total nutrient food comprises the following components in percentage by mass: 3% of soybean protein isolate, 5% of high-amylose rice starch, 10% of evening primrose oil, 2% of fructus momordicae extract, 0.02% of compound vitamin, 0.02% of compound mineral element, 0.1% of tea polyphenol, 0.165% of natural starch derivative and the balance of ultrapure water to 100% by mass.
A preparation method of a soybean protein isolate stabilized pickering emulsion total nutrient food comprises the following steps:
step 1, preparation of a tea polyphenol/beta-cyclodextrin inclusion compound: the weighed beta-cyclodextrin is placed in a conical flask with a plug, and is heated in a water bath at 50 ℃ for 15 minutes under continuous stirring, so that the beta-cyclodextrin aqueous solution with the content of 2% (w/v) is prepared. Adding tea polyphenol powder with a certain mass into beta-cyclodextrin aqueous solution, stirring in water bath for 48 hours under the protection of inert gas, cooling, transferring supernatant into a culture dish, putting into a refrigerator for freezing for 24 hours, and performing vacuum freeze drying to obtain a tea polyphenol/beta-cyclodextrin inclusion compound for later use;
step 2 moderately hydrolyzing soy protein isolate: degrading part of the isolated soy protein into polypeptide by using a proper amount of protease under a certain condition, wherein the hydrolysis rate of the isolated soy protein is 4%, performing spray drying after the completion of enzyme deactivation treatment to prepare isolated soy protein powder containing the polypeptide, performing superfine grinding by using a superfine grinder, and sieving by a 80-mesh sieve for later use;
step 3 gelatinization of high amylose rice starch: weighing high-amylose rice starch with certain mass, placing the high-amylose rice starch into an conical flask, adding a proper amount of ultrapure water, and magnetically stirring for 20 minutes under the water bath heating condition at 65 ℃ to obtain gelatinized high-amylose starch liquid;
step 4, preparing a mixed solution of soy protein isolate and tea polyphenol/beta-cyclodextrin inclusion compound: placing soybean isolated protein powder and tea polyphenol/beta-cyclodextrin inclusion compound with a certain mass and a hydrolysis degree of 4% into a conical flask, adding a proper amount of ultrapure water, magnetically stirring for 20 minutes under the water bath heating condition at 65 ℃, and dissolving water-soluble vitamins, fructus momordicae extract and mineral elements into the mixed solution during the period to obtain a soybean isolated protein and tea polyphenol/beta-cyclodextrin inclusion compound mixed solution for later use;
step 5, preparing the evening primrose oil rich in vitamins: adding fat-soluble compound vitamin into evening primrose oil, and uniformly mixing under proper conditions for standby;
and 6, preparing a full-nutrition Pickering emulsion semi-finished product: uniformly mixing the solutions obtained in the step 3 and the step 4, adding the evening primrose oil rich in vitamins obtained in the step 5 into the mixed solution, and shearing at a high speed for 3min under the condition of 25000 revolutions per minute to obtain a semi-finished product of the full-nutrition Pickering emulsion for later use;
step 7, ultra-high temperature instantaneous sterilization: sterilizing the semi-finished product obtained in the step 6 by adopting an ultrahigh-temperature instantaneous sterilization technology, wherein the sterilization temperature is 137 ℃, and the sterilization time is 4 seconds, so as to obtain a full-nutrition Pickering emulsion sterile stock solution with stable soy protein isolate;
step 8, asepsis filling: and (3) using aseptic filling equipment to perform aseptic filling on the aseptic stock solution of the soybean protein isolate stable full-nutrition Pickering emulsion obtained in the step (7) under a certain condition, performing physical and chemical index detection, and finishing the preparation of the soybean protein isolate stable full-nutrition Pickering emulsion food after the detection is qualified.
Embodiment two:
the soybean protein isolate stabilized pickering emulsion total nutrient food comprises the following components in percentage by mass: 6% of soybean protein isolate, 10% of high-amylose rice starch, 10% of evening primrose oil, 4% of momordica grosvenori extract, 0.02% of compound vitamin, 0.02% of compound mineral element, 0.1% of tea polyphenol, 0.165% of natural starch derivative and the balance of ultrapure water to 100% by mass.
A preparation method of a soybean protein isolate stabilized pickering emulsion total nutrient food comprises the following steps:
step 1, preparation of a tea polyphenol/beta-cyclodextrin inclusion compound: the weighed beta-cyclodextrin is placed in a conical flask with a plug, and is heated in a water bath at 50 ℃ for 15 minutes under continuous stirring, so that the beta-cyclodextrin aqueous solution with the content of 2% (w/v) is prepared. Adding tea polyphenol powder with a certain mass into beta-cyclodextrin aqueous solution, stirring in water bath for 48 hours under the protection of inert gas, cooling, transferring supernatant into a culture dish, putting into a refrigerator for freezing for 24 hours, and performing vacuum freeze drying to obtain a tea polyphenol/beta-cyclodextrin inclusion compound for later use;
step 2 moderately hydrolyzing soy protein isolate: degrading part of the isolated soy protein into polypeptide by using a proper amount of protease under a certain condition, wherein the hydrolysis rate of the isolated soy protein is 4%, performing spray drying after the completion of enzyme deactivation treatment to prepare isolated soy protein powder containing the polypeptide, performing superfine grinding by using a superfine grinder, and sieving by a 80-mesh sieve for later use;
step 3 gelatinization of high amylose rice starch: weighing high-amylose rice starch with certain mass, placing the high-amylose rice starch into an conical flask, adding a proper amount of ultrapure water, and magnetically stirring for 20 minutes under the water bath heating condition at 65 ℃ to obtain gelatinized high-amylose starch liquid;
step 4, preparing a mixed solution of soy protein isolate and tea polyphenol/beta-cyclodextrin inclusion compound: placing soybean isolated protein powder and tea polyphenol/beta-cyclodextrin inclusion compound with a certain mass and a hydrolysis degree of 4% into a conical flask, adding a proper amount of ultrapure water, magnetically stirring for 20 minutes under the water bath heating condition at 65 ℃, and dissolving water-soluble vitamins, fructus momordicae extract and mineral elements into the mixed solution during the period to obtain a soybean isolated protein and tea polyphenol/beta-cyclodextrin inclusion compound mixed solution for later use;
step 5, preparing the evening primrose oil rich in vitamins: adding fat-soluble compound vitamin into evening primrose oil, and uniformly mixing under proper conditions for standby;
and 6, preparing a full-nutrition Pickering emulsion semi-finished product: uniformly mixing the solutions obtained in the step 3 and the step 4, adding the evening primrose oil rich in vitamins obtained in the step 5 into the mixed solution, and shearing at a high speed for 3min under the condition of 25000 revolutions per minute to obtain a semi-finished product of the full-nutrition Pickering emulsion for later use;
step 7, ultra-high temperature instantaneous sterilization: sterilizing the semi-finished product obtained in the step 6 by adopting an ultrahigh-temperature instantaneous sterilization technology, wherein the sterilization temperature is 137 ℃, and the sterilization time is 4 seconds, so as to obtain a full-nutrition Pickering emulsion sterile stock solution with stable soy protein isolate;
step 8, asepsis filling: and (3) using aseptic filling equipment to perform aseptic filling on the aseptic stock solution of the soybean protein isolate stable full-nutrition Pickering emulsion obtained in the step (7) under a certain condition, performing physical and chemical index detection, and finishing the preparation of the soybean protein isolate stable full-nutrition Pickering emulsion food after the detection is qualified.
Embodiment III:
the soybean protein isolate stabilized pickering emulsion total nutrient food comprises the following components in percentage by mass: 9% of soybean protein isolate, 15% of high-amylose rice starch, 15% of evening primrose oil, 6% of momordica grosvenori extract, 0.02% of compound vitamin, 0.02% of compound mineral element, 0.1% of tea polyphenol, 0.165% of natural starch derivative and the balance of ultrapure water to 100% by mass.
A preparation method of a soybean protein isolate stabilized pickering emulsion total nutrient food comprises the following steps:
step 1, preparation of a tea polyphenol/beta-cyclodextrin inclusion compound: the weighed beta-cyclodextrin is placed in a conical flask with a plug, and is heated in a water bath at 50 ℃ for 15 minutes under continuous stirring, so that the beta-cyclodextrin aqueous solution with the content of 2% (w/v) is prepared. Adding tea polyphenol powder with a certain mass into beta-cyclodextrin aqueous solution, stirring in water bath for 48 hours under the protection of inert gas, cooling, transferring supernatant into a culture dish, putting into a refrigerator for freezing for 24 hours, and performing vacuum freeze drying to obtain a tea polyphenol/beta-cyclodextrin inclusion compound for later use;
step 2 moderately hydrolyzing soy protein isolate: degrading part of the isolated soy protein into polypeptide by using a proper amount of protease under a certain condition, wherein the hydrolysis rate of the isolated soy protein is 8%, performing spray drying after the completion of enzyme deactivation treatment to prepare isolated soy protein powder containing the polypeptide, performing superfine grinding by using a superfine grinder, and sieving by a 80-mesh sieve for later use;
step 3 gelatinization of high amylose rice starch: weighing high-amylose rice starch with certain mass, placing the high-amylose rice starch into an conical flask, adding a proper amount of ultrapure water, and magnetically stirring for 20 minutes under the water bath heating condition at 65 ℃ to obtain gelatinized high-amylose starch liquid;
step 4, preparing a mixed solution of soy protein isolate and tea polyphenol/beta-cyclodextrin inclusion compound: placing soybean isolated protein powder and tea polyphenol/beta-cyclodextrin inclusion compound with a certain mass and a hydrolysis degree of 8% into a conical flask, adding a proper amount of ultrapure water, magnetically stirring for 20 minutes under the water bath heating condition at 65 ℃, and dissolving water-soluble vitamins, fructus momordicae extract and mineral elements into the mixed solution during the period to obtain a soybean isolated protein and tea polyphenol/beta-cyclodextrin inclusion compound mixed solution for later use;
step 5, preparing the evening primrose oil rich in vitamins: adding fat-soluble compound vitamin into evening primrose oil, and uniformly mixing under proper conditions for standby;
and 6, preparing a full-nutrition Pickering emulsion semi-finished product: uniformly mixing the solutions obtained in the step 3 and the step 4, adding the evening primrose oil rich in vitamins obtained in the step 5 into the mixed solution, and shearing at a high speed for 3min under the condition of 25000 revolutions per minute to obtain a semi-finished product of the full-nutrition Pickering emulsion for later use;
step 7, ultra-high temperature instantaneous sterilization: sterilizing the semi-finished product obtained in the step 6 by adopting an ultrahigh-temperature instantaneous sterilization technology, wherein the sterilization temperature is 137 ℃, and the sterilization time is 4 seconds, so as to obtain a full-nutrition Pickering emulsion sterile stock solution with stable soy protein isolate;
step 8, asepsis filling: and (3) using aseptic filling equipment to perform aseptic filling on the aseptic stock solution of the soybean protein isolate stable full-nutrition Pickering emulsion obtained in the step (7) under a certain condition, performing physical and chemical index detection, and finishing the preparation of the soybean protein isolate stable full-nutrition Pickering emulsion food after the detection is qualified.
Comparative example one
Comparative example one differs from example one in that the isolated soy protein hydrolysis rate was reduced to 2% and the remaining raw material ratios and specific steps were the same as in example one.
Comparative example two
The difference between the second comparative example and the first example is that the hydrolysis rate of the isolated soy protein is improved to 6%, and the proportion of the other raw materials and the specific steps are the same as those of the first example.
Comparative example three
The difference between the comparative example III and the example II is that the hydrolysis rate of the isolated soybean protein is reduced to 2%, and the proportion of the rest raw materials and the specific steps are the same as those of the example.
Comparative example four
The difference between the fourth comparative example and the second comparative example is that the hydrolysis rate of the isolated soy protein is increased to 6%, and the proportion of the other raw materials and the specific steps are the same as those of the second comparative example.
Comparative example five
The difference between the comparative example five and the example three is that the hydrolysis rate of the isolated soy protein is reduced to 4%, and the proportion of the rest raw materials and the specific steps are the same as those of the example three.
Comparative example six
The difference between the comparative example six and the example three is that the hydrolysis rate of the isolated soy protein is reduced to 2%, and the proportion of the rest raw materials and the specific steps are the same as those of the example three.
Product evaluation and detection
Sensory evaluation was performed on examples one to three and comparative examples one to six, the evaluation criteria are shown in table 1, and the evaluation results are shown in table 2.
Table 1 isolated soy protein stabilized pickering emulsion full nutrient food sensory evaluation criteria
Evaluation item Evaluation criteria Scoring of
Color The color is milky white or milky yellow 20
Smell of Pure smell and no peculiar smell 20
Tissue morphology Uniform layering-free liquid and foreign matter-free 30
Taste and flavor Smooth, moderate sweetness and smooth swallowing 30
Table 2 results of sensory evaluation of soyabean protein isolate stabilized pickering emulsions in total nutrient foods
Numbering device Color Smell of Tissue morphology Taste and flavor Total score
Example 1 19 18 28 28 93
Example 2 19 17 28 27 91
Example 3 18 18 27 27 90
Comparative example 1 19 17 27 26 89
Comparative example 2 19 17 26 20 82
Comparative example 3 18 17 25 23 83
Comparative example 4 18 17 26 21 82
Comparative example 5 18 18 24 26 86
Comparative example 6 18 18 22 23 81
The pollutant limit, toxin limit and microorganism limit tests were performed on examples one to three and comparative examples one to six, and the test results were as follows:
TABLE 3 detection results of contaminant levels
Figure SMS_1
TABLE 4 mycotoxin content detection results
Figure SMS_2
TABLE 5 microbial detection results (CFU/g)
Figure SMS_3
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Figure SMS_4
Effect experiment
Search for 10 healthy volunteers the Glycemic Index (GI) and Glycemic Load (GL) of the products of examples one to three were examined and the results are shown in table 6. Gi= (area under postprandial blood glucose curve of a person taking a food containing 50g of carbohydrate)/(area under blood glucose curve after taking 50g of glucose) ×100, gl= (gi×available carbohydrate gram)/100.
Table 6 results of examples and comparative group GI and GL values
GI value GL value
Example 1 46.11±0.23 9.52±0.31
Example two 43.37±0.45 9.23±0.44
Example III 41.06±0.33 8.17±0.13
Control group 57.35±0.46 14.03±0.61
Establishment of rat model
30 rats of 7 weeks old are selected, after being adaptively fed for 7 days, marked and weighed, and randomly divided into three groups of 10 rats, and a total nutrient pick-up emulsion food group, a commercial similar sample control group and a blank control group (common maintenance feed) which are used for feeding isolated soy protein stably are arranged at the same time. After 28 days of test feeding, serum total Triglycerides (TG), total Cholesterol (TC), low density lipoprotein cholesterol (LDL-C), high density lipoprotein cholesterol (HDL-C) were measured. The results are shown in Table 7:
TABLE 7 Experimental rat serum blood lipid variation
Figure SMS_5
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Claims (5)

1. A soyabean protein isolate stabilized pickering emulsion total nutrient food characterized in that: the mass fraction of the raw materials is as follows: 3% -9% of soybean protein isolate, 5% -15% of high-amylose rice starch, 5% -15% of evening primrose oil, 2% -6% of fructus momordicae extract, 0.01% -0.25% of compound vitamin, 0.01% -0.25% of compound mineral element, 0.1% -0.3% of tea polyphenol, 0.15% -0.45% of natural starch derivative and the balance of ultra-pure water to 100% by mass.
2. The method for preparing soybean protein isolate stabilized pickering emulsion total nutrient food as claimed in claim 1, wherein: step 1, the mass ratio of the beta-cyclodextrin to the tea polyphenol is 1:1.65, preparing a beta-cyclodextrin aqueous solution with the content of 2% (w/v) under the conditions of water bath heating at 40-60 ℃ and continuous stirring for 10-20 minutes, adding tea polyphenol powder into the beta-cyclodextrin aqueous solution, stirring for 48 hours in a water bath under the protection of inert gas, freezing for 24 hours in a refrigerator, and performing vacuum freeze drying to obtain a tea polyphenol/beta-cyclodextrin inclusion compound for later use; step 2, degrading part of soybean protein isolate into polypeptide by using a proper amount of protease under a certain condition, wherein the hydrolysis rate of the soybean protein isolate is 2% -6%, performing spray drying after enzyme deactivation treatment is completed, preparing soybean protein isolate powder containing the polypeptide, performing superfine grinding by using an ultrafine grinder, and sieving by a 60-100-mesh sieve; step 3, magnetically stirring for 10-30 minutes under the water bath heating condition of 60-70 ℃, and gelatinizing high-linear-chain rice starch; step 4, placing soybean protein isolate powder and tea polyphenol/beta-cyclodextrin inclusion compound with a certain mass and hydrolysis degree of 2% -6% into a conical flask, adding a proper amount of ultrapure water, magnetically stirring for 10-30 minutes under the water bath heating condition of 60-70 ℃, and dissolving water-soluble vitamins, momordica grosvenori extract and mineral elements into the mixed solution during the period to obtain a soybean protein isolate and tea polyphenol/beta-cyclodextrin inclusion compound mixed solution for standby; step 5, adding the fat-soluble compound vitamin into evening primrose oil, and uniformly mixing; step 6, uniformly mixing the solutions obtained in the step 3 and the step 4, adding the evening primrose oil rich in vitamins obtained in the step 5 into the mixed solution, and shearing at a high speed for 1-5min under the condition of 15000-30000 revolutions per minute to obtain a full-nutrition Pickering emulsion semi-finished product; step 7, sterilizing the semi-finished product obtained in the step 6 by adopting an ultrahigh temperature instantaneous sterilization technology, wherein the sterilization temperature is 135-139 ℃ and the sterilization time is 3-5 seconds; and 8, using aseptic filling equipment, carrying out aseptic filling on the aseptic stock solution of the soybean protein isolate stable full-nutrition Pickering emulsion obtained in the step 7 under a certain condition, and carrying out physical and chemical index detection.
3. The method for preparing soybean protein isolate stabilized pickering emulsion total nutrient food as claimed in claim 2, wherein: in the step 1, the water bath heating temperature is 50 ℃, and the stirring time is 15 minutes; in the step 2, the soybean protein isolate powder containing the polypeptide is sieved by a 80-mesh sieve; in the step 3, the gelatinization temperature is 65 ℃ and the stirring time is 20 minutes; in the step 4, the water bath temperature is 65 ℃ and the stirring time is 20 minutes; in the step 6, the rotating speed is 25000 revolutions per minute, and the dispersing time is 3 minutes; in the step 7, the sterilization temperature is 137 ℃ and the sterilization time is 4 seconds.
4. A soyabean protein isolate stabilized pickering emulsion nutritionally complete food as claimed in claim 1, wherein: the energy supply ratio of the carbohydrate in the Pickering emulsion total nutrient food is 30-60%, the energy supply ratio of the protein is 10-20%, and the energy supply ratio of the fat is 20-35%; the high-amylose rice starch has an amylose content of 20% -25%; the fructus Siraitiae Grosvenorii extract is fructus Siraitiae Grosvenorii fructose; the natural starch derivative is beta-cyclodextrin; the compound vitamins are four or more than four of vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, vitamin D, vitamin E, vitamin K1, nicotinic acid, pantothenic acid, folic acid and biotin; the compound mineral elements are four or more of sodium, potassium, copper, iron, calcium, zinc, magnesium, selenium, manganese, phosphorus, iodine and chlorine.
5. The isolated soy protein stabilized pickering emulsion nutritionally complete food of claim 4, wherein: the addition amount of the compound vitamin is as follows: vitamin A200 μg/Kg-800 μg/Kg, vitamin B1 500 μg/Kg-1500 μg/Kg, vitamin B2500 μg/Kg-1500 μg/Kg, vitamin B6 500 μg/Kg-1500 μg/Kg, vitamin B12.5 μg/Kg-2.0 μg/Kg, vitamin C100 mg/Kg-250mg/Kg, vitamin D5 μg/Kg-35 μg/Kg, vitamin E5 mg/Kg-35mg/Kg, vitamin K15 μg/Kg-35 μg/Kg, nicotinic acid 2mg/Kg-5mg/Kg, pantothenic acid 0.5mg/Kg-1.5mg/Kg, folic acid 200 μg/Kg-800 μg/Kg, biotin 20 μg/Kg-100 μg/Kg. The addition amount of the composite mineral elements is as follows: 100mg/Kg-250mg/Kg of sodium element, 200mg/Kg-400mg/Kg of potassium element, 10 mug/Kg-25 mug/Kg of copper element, 5mg/Kg-25mg/Kg of iron element, 90mg/Kg-180mg/Kg of calcium element, 2mg/Kg-18mg/Kg of zinc element, 20mg/Kg-60mg/Kg of magnesium element and 100 mug/Kg-250 mug/Kg of selenium element.
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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106490171A (en) * 2016-10-28 2017-03-15 海南大学 A kind of preparation method of vegetable protein beverage stabilizer
CN113598353A (en) * 2021-08-06 2021-11-05 广州白云山汉方现代药业有限公司 Compound stabilizer and plant-based protein nutrition powder containing same
CN113796533A (en) * 2021-08-26 2021-12-17 华南理工大学 Pickering nano emulsion with stable soybean protein particles and loaded lutein ester and preparation method thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106490171A (en) * 2016-10-28 2017-03-15 海南大学 A kind of preparation method of vegetable protein beverage stabilizer
CN113598353A (en) * 2021-08-06 2021-11-05 广州白云山汉方现代药业有限公司 Compound stabilizer and plant-based protein nutrition powder containing same
CN113796533A (en) * 2021-08-26 2021-12-17 华南理工大学 Pickering nano emulsion with stable soybean protein particles and loaded lutein ester and preparation method thereof

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