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CN-121970809-A - Edible fresh-keeping gel bead for vegetable protein beverage and preparation method thereof

CN121970809ACN 121970809 ACN121970809 ACN 121970809ACN-121970809-A

Abstract

The invention discloses an edible fresh-keeping gel bead for a vegetable protein beverage and a preparation method thereof, belonging to the technical field of functional foods and intelligent packaging. The edible fresh-keeping gel beads prepared by the method take Schiff alkali formed by perillaldehyde-yeast protein as a liquid core, are pre-crosslinked by Ca 2+ , and have a wall material of a sodium alginate-rice protein composite network, can intelligently respond to imine bond protonation caused by pH drop in the beverage storage process, realize the controllable release of perillaldehyde, inhibit protein aggregation and microorganism growth, and keep clean labels and original sense organs. The invention gives consideration to the triple advantages of edibility, intelligent response and low cost, and provides a plug-and-play fresh-keeping solution for plant-based protein beverage.

Inventors

  • WANG TAO
  • TANG HAOZHE
  • WANG REN

Assignees

  • 江南大学

Dates

Publication Date
20260505
Application Date
20260121

Claims (10)

  1. 1. A method of preparing an edible preservative gel bead comprising the steps of: Sucking the liquid core emulsion by a syringe pump, dripping the liquid core emulsion into a coagulating bath by a syringe, standing and washing to obtain edible fresh-keeping gel beads; the preparation method of the liquid core comprises the following steps: Dispersing yeast protein in a buffer solution, stirring, adding perillaldehyde, carrying out ultrasound, adding calcium chloride, carrying out ultrasound, shearing and dispersing after the ultrasound to obtain a mixture, and carrying out ultrasound on the mixture to obtain a liquid core emulsion; the dosage ratio of the yeast protein, the perillaldehyde, the calcium chloride and the buffer solution is 0.2~3.0 g:0.2~2.0 g:0.2~1.0 g:20~125 mL; The preparation method of the coagulation bath comprises the following steps: Dissolving sodium alginate in water, stirring uniformly, adding rice protein, and stirring to obtain coagulation bath; The dosage ratio of sodium alginate, rice protein and water is 2.0~8.0 g:1.0~6.0 g:100~1000 mL.
  2. 2. The method according to claim 1, wherein the flow rate of the injection pump is 2-30 mL/min, the inner diameter of the needle of the injector is 0.25-0.45 mm, and the distance between the needle tip and the coagulating bath is 5-25 cm.
  3. 3. The method according to claim 1, wherein the mass ratio of the liquid core to the coagulation bath is 1:10-50.
  4. 4. The method of claim 1, wherein the shear dispersion is 6000 to 12000 rpm for 2 to 8 minutes.
  5. 5. The edible preservative gel beads prepared by the method of any one of claims 1-4.
  6. 6. Use of the edible preservative gel bead of claim 5 in the field of food.
  7. 7. Use of the edible preservative gel bead of claim 5 in the preparation of a plant-based protein beverage.
  8. 8. The use according to claim 7, wherein the use comprises preserving, inhibiting protein aggregation, inhibiting bacteria.
  9. 9. A method for simultaneously improving the performance of edible fresh-keeping gel beads is characterized in that the performance comprises hardness, viscoelasticity, perillaldehyde release amount, antibacterial performance and stability, and the method is to prepare the edible fresh-keeping gel beads by using yeast protein, perillaldehyde and rice protein and comprises the following steps: Sucking the liquid core emulsion by a syringe pump, dripping the liquid core emulsion into a coagulating bath by a syringe, standing and washing to obtain edible fresh-keeping gel beads; the preparation method of the liquid core comprises the following steps: Dispersing yeast protein in a buffer solution, stirring, adding perillaldehyde, carrying out ultrasound, adding calcium chloride, carrying out ultrasound, shearing and dispersing after the ultrasound to obtain a mixture, and carrying out ultrasound on the mixture to obtain a liquid core emulsion; The dosage ratio of the yeast protein, the perillaldehyde, the calcium chloride and the buffer solution is 0.2~3.0 g:0.2~3.0 g:0.2~1.0 g:20~125 mL; The preparation method of the coagulation bath comprises the following steps: Dissolving sodium alginate in water, stirring uniformly, adding rice protein, and stirring to obtain coagulation bath; The dosage ratio of sodium alginate, rice protein and water is 2.0~8.0 g:1.0~6.0 g:100~1000 mL.
  10. 10. The method according to claim 9, wherein the flow rate of the injection pump is 2-30 mL/min, the inner diameter of the needle head of the injector is 0.25-0.45 mm, the distance between the needle tip and the coagulating bath is 5-25 cm, the mass ratio of the liquid core to the coagulating bath is 1:10-50, and the shearing dispersion is 100-1000 rpm for 2-8 min.

Description

Edible fresh-keeping gel bead for vegetable protein beverage and preparation method thereof Technical Field The invention relates to an edible fresh-keeping gel bead for a vegetable protein beverage and a preparation method thereof, belonging to the technical field of functional foods and intelligent packaging. Background Modern consumer pursuits for health have moved from "basic thirst quenching" to "functional nutrition" and plant-based beverages typically have the advantage of "three low to one high" (low fat, low sugar, low cholesterol, high protein) with a precise hit. Currently, vegetable-based protein beverages (e.g., soy milk, almond milk, oat milk, etc.) face multiple challenges of protein aggregation precipitation, fat oxidative rancidity, microbial contamination, flavor deterioration, etc. during storage. The prior preservation technology has the following limitations: The chemical preservatives have the disadvantages that although synthetic preservatives such as sodium benzoate, potassium sorbate and the like can inhibit microorganisms, the use of the chemical preservatives can raise concerns about health risks for consumers, and the natural flavor and the cleaning label properties of the beverage can be easily affected by the excessive use of the chemical preservatives. The application bottleneck of the natural preservative is that the existing plant source preservative (such as spice extract) is easy to permeate into the beverage due to strong flavor to cause sensory pollution, and the natural preservative has poor stability of antibacterial components, is easy to inactivate in a complex beverage system, and cannot realize continuous and accurate preservation. However, the above-mentioned natural preservation strategies focus on "plant extracts", neglecting the new route of "protein itself can become active carrier". In recent years, yeast protein is receiving attention as a new generation of 'edible microbial protein', and the production period is short, the consumption of land and water resources is only 1/10 of that of soybean, and the double requirements of sustainable and cleaning labels are met. The content of the peptide chain amphoteric lysine and the hydrophobic structure is rich, and the peptide chain amphoteric lysine and the hydrophobic structure are natural products for creating pH responsiveness, and the intelligent drug release type fresh-keeping is finished without an exogenous chemical crosslinking agent. In practical production, there is almost no single technology that can solve all the problems. The "fence technique" principle is commonly employed, combining multiple techniques. The cost difference of different fresh-keeping technology routes is obvious. For example, HPP equipment has high investment, but can well preserve flavor and nutrition, and is suitable for high-end products, while UHT technology is mature, has high cost performance and is suitable for mass markets. This places higher demands on the technical innovation. With consumer preferences for "clean labels," industry is actively reducing the use of chemical synthesis additives. Therefore, the comprehensive fresh-keeping innovative scheme integrating edible, intelligent response and efficient antibacterial and antioxidant functions solves the problems of flavor loss, additive dependence, increased packaging waste and the like possibly caused by the existing plant protein beverage fresh-keeping technology, and promotes the industry to upgrade to a safer and sustainable direction. The ideal solution should meet the effects of edibility, intelligent response, synergistic preservation and the like. The preservative is safe and edible, can be directly integrated in a beverage system without complex equipment, accords with the trend of cleaning labels, can dynamically release active ingredients according to beverage spoilage markers (such as pH drop and ammonia substance generation), avoids premature exhaustion or excessive intervention, synchronously solves linkage problems of precipitation, oxidization, microbial pollution and the like through multiple mechanisms (such as antioxidation, bacteriostasis and protein stabilization), prolongs the shelf life, and simultaneously maintains nutrition and flavor. The current preservation technology applied to plant-based protein beverages is mainly divided into two categories. One type is the direct addition type, i.e. the direct mixing of chemical preservatives or natural bacteriostatic antioxidants (e.g. sodium benzoate, vitamin C) with the beverage. This approach may result in interactions of additives with the beverage matrix (e.g., proteins, polyphenols), affecting product stability and clarity, and may introduce undesirable flavors that are difficult to meet consumer demand for "clean labels" and natural mouthfeel, or lack of edibility and direct incorporation into the beverage system as a safe ingredient. The other type is external non-contact preservation (such as s