Dipotassium phosphate synergist for plant-based food and preparation method of dipotassium phosphate synergist

Abstract

The invention discloses a dipotassium phosphate synergist for plant-based food and a preparation method of the dipotassium phosphate synergist. The dipotassium phosphate synergist for the plant-based food comprises the following components in percentage by mass: 15%-40% of nanocrystallized dipotassium phosphate; 30%-60% of composite plant colloid, wherein the composite plant colloid is prepared by cross-linking natural anionic polysaccharide and nonionic polysaccharide; 3%-8% of an interface function auxiliary agent, wherein the interface function auxiliary agent is prepared by adopting a layered film, nano-scale filling particles and molecular-scale chelating metal ions in a synergistic manner; 10%-25% of a microporous carrier; and 0.5%-3% of an ion migration inhibitor, which is prepared by synergistically using amphiphilic molecules and cationic polypeptides. The dipotassium phosphate synergistic system with the intelligent response characteristic is constructed through three technical innovations of nanostructure design, biological interface engineering and supercritical processing, and the problems of water separation, ion migration and texture stability of dipotassium phosphate in a plant protein matrix can be solved through a multi-component synergistic effect.

Description

Technical Field

[0001] The present invention relates to the technical field of potassium hydrogen phosphate-based composite enhancement, and particularly relates to a potassium hydrogen phosphate synergist for plant-based foods and a preparation method thereof. Background Art

[0002] As a substitute for traditional animal-based foods, plant-based foods have witnessed rapid development in recent years. Plant-based foods cover multiple categories such as plant protein beverages, plant-based meats, and plant-based cheeses, which not only meet the nutritional needs of vegetarians and lactose-intolerant people but also reduce the environmental burden of the livestock industry to a certain extent. Therefore, this field shows a high growth trend globally and has become an important development direction in the food industry.

[0003] In the production process of plant-based foods, the use of nutritional fortifiers and functional auxiliaries is crucial. Among them, potassium hydrogen phosphate K2HPO4 is a commonly used food additive with good buffering properties, nutritional supplementation, provision of phosphorus and potassium elements, and certain emulsifying and stabilizing effects, and is widely used in the processing of beverages, dairy products, and meat products. However, currently, directly applying potassium hydrogen phosphate to plant-based foods still faces some key technical bottlenecks and practical problems:

[0004] (1) Low bioavailability. The traditional addition form of potassium hydrogen phosphate is prone to incomplete dissolution or combination with other components in the plant-based matrix, resulting in a low actual absorption rate of phosphorus and potassium elements and poor nutritional fortification effects; (2) Poor stability. Under conditions such as high-temperature sterilization, pH changes, or long-term storage, the chemical stability of potassium hydrogen phosphate is not ideal, and it is easy to decompose or form precipitates, affecting the appearance and taste of the product; (3) Insufficient synergy with plant-based proteins. There is a lack of a good interfacial synergy mechanism between potassium hydrogen phosphate and plant proteins such as soy protein and pea protein, which cannot effectively improve the tissue structure or taste, and has limited improvement on the fibrousness, elasticity, and texture of simulated animal proteins; (4) Single addition method and low utilization efficiency. Currently, the direct feeding method is mostly used, lacking preparation technical means such as microencapsulation and slow release, resulting in a mismatch between the phosphorus and potassium release rates and the processing and digestion requirements of plant-based foods.

[0005] With the deepening trend of the functionality and high nutrition of plant-based food products, the industry has put forward higher requirements for more efficient, stronger synergistic, and better-stable nutritional synergists. Especially in meeting aspects such as texture improvement, nutritional enhancement, and processing adaptability of plant-based products, it is urgent to break through the limitations of existing technologies and develop a new type of potassium hydrogen phosphate-based composite enhancement system.

[0006] The existing technical solutions for using dipotassium hydrogen phosphate in plant-based foods still have the following defects: low nutritional utilization rate, insignificant fortifying effect; poor stability during processing and storage, which easily affects product quality; inability to cooperate well with plant proteins, lacking texture and taste enhancement functions; single process method, backward preparation means, lacking functional design and delivery control capabilities.

[0007] These problems significantly restrict the breadth and depth of the application of dipotassium hydrogen phosphate in plant-based foods, and it is also difficult to meet the upgrading requirements of current and future plant-based foods in terms of high nutrition, high functionality, and high texture. Therefore, there is an urgent need to develop a dipotassium hydrogen phosphate synergist for plant-based foods with stable structure, strong synergistic effect, and high biological utilization rate, as well as its preparation method, to improve its application value in plant-based foods and solve the above key technical problems. Summary of the Invention

[0008] The purpose of the present invention is to provide a dipotassium hydrogen phosphate synergist for plant-based foods and its preparation method, which is used to solve at least one of the above technical problems, and can solve the problems of water separation, ion migration, and texture stability of dipotassium hydrogen phosphate in the plant protein matrix through the synergistic effect of multiple components.

[0009] The embodiments of the present invention are implemented as follows:

[0010] A dipotassium hydrogen phosphate synergist for plant-based foods, which comprises components with the following mass percentages:

[0011] Nanometer-sized dipotassium hydrogen phosphate 15% - 40%.

[0012] Composite plant colloid 30% - 60%, and the composite plant colloid is prepared by cross-linking natural anionic polysaccharide and non-ionic polysaccharide.

[0013] Interface functional auxiliary 3% - 8%, and the interface functional auxiliary is prepared by synergistically combining layered film, nanoscale filling particles, and molecular-level chelated metal ions.

[0014] Microporous carrier 10% - 25%.

[0015] Ion migration inhibitor 0.5% - 3%, which is prepared by synergistically combining amphiphilic molecules and cationic polypeptides.

[0016] In a preferred embodiment of the present invention, in the above dipotassium hydrogen phosphate synergist for plant-based foods, the nanometer-sized dipotassium hydrogen phosphate is a core-shell type nanocomposite of dipotassium hydrogen phosphate.

[0017] The inner core of the core-shell type nanocomposite includes dipotassium hydrogen phosphate.

[0018] The outer shell of the core-shell type nanocomposite includes nanocrystalline cellulose.

[0019] The hydrogen phosphate group HPO4 of dipotassium hydrogen phosphate 2 - forms a dipotassium hydrogen phosphate - cellulose hydrogen bond with the surface hydroxyl group of the nanocellulose crystal.

[0020] Its technical effect is that: the nanocellulose shell anchors K through hydrogen bonds + , making the diffusion coefficient of K + greatly reduced, achieving the effect of inhibiting ion migration; inhibiting crystallization at high temperatures through the nano - confinement effect, achieving an improvement in thermal stability; its high specific surface area can increase the dissociation sites of HPO4 2 -, enhancing the buffering capacity.

[0021] In a preferred embodiment of the present invention, in the above - mentioned dipotassium hydrogen phosphate synergist for plant - based foods, in the composite plant colloid, the natural anionic polysaccharide includes sodium alginate and gellan gum, and the non - ionic polysaccharide includes konjac glucomannan.

[0022] The mass ratio of each component in the composite plant colloid is konjac glucomannan:sodium alginate:gellan gum=(15 - 35):(5 - 25):(5 - 15).

[0023] Its technical effect is that: Ca 2+ triggers the formation of a "egg - box" cross - link between sodium alginate and gellan gum, and the long chain of konjac glucomannan penetrates the network, enhancing the breaking strain and realizing the strengthening of the double - network gel; realizing the acetylation of konjac gum under alkaline conditions, enhancing the network stability; the double - helix structure of gellan gum inhibits ice crystal growth, enhancing the freeze - thaw stability.

[0024] In a preferred embodiment of the present invention, in the above - mentioned dipotassium hydrogen phosphate synergist for plant - based foods, in the interfacial functional additive, the layered film includes a phospholipid - chitosan complex, the nano - scale filler particles include a polydimethylsiloxane nano - emulsion, and the molecular - level chelating metal ions include a tannic acid - metal ion chelator.

[0025] The mass ratio of each component in the interfacial functional additive is phospholipid - chitosan complex:polydimethylsiloxane nano - emulsion:tannic acid - metal ion chelator=(1.5 - 4):(1 - 3):(0.5 - 2).

[0026] [[ID=3l]]Its technical effect is that: through the interfacial functional additive, a multi - scale stable mechanism is established. The phospholipid - chitosan complex forms a layered film to reduce the interfacial tension. The silicone oil nano - emulsion can repair the colloid defects and reduce the porosity. The tannic acid chelator can chelate Zn 2+ / Ca 2+ to block the migration channels and enhance the chelating capacity; achieving synergistic antibacterial effects through tannic acid to destroy the microbial membrane and silicone oil to eliminate the aerobic environment.

[0027] In a preferred embodiment of the present invention, in the potassium hydrogen phosphate synergist for plant-based foods, the microporous carrier comprises multi-starch microspheres loaded with metabolites of Lactobacillus plantarum.

[0028] Its technical effect lies in: realizing dual-functional loading. Mesopores with a size of 50 - 200 nm can fix K2HPO4 nanoparticles, and macropores with a size of 1 - 3 μm load antibacterial peptides and exopolysaccharides. The microporous carrier has self-healing properties, and the mechanical damage is filled by the exopolysaccharide EPS of the metabolite, improving the microcrack repair rate.

[0029] In a preferred embodiment of the present invention, in the potassium hydrogen phosphate synergist for plant-based foods, among the ion migration inhibitors, the amphiphilic molecule comprises sodium N-lauroyl-L-glutamate, and the cationic polypeptide comprises ε-polylysine hydrochloride.

[0030] The mass ratio of each component in the ion migration inhibitor is sodium N-lauroyl-L-glutamate: ε-polylysine hydrochloride complex = (0.2 - 2):(0.2 - 1.2).

[0031] Its technical effect lies in: SLG forms reverse micelles to encapsulate K + +, and ε-PL locks HPO4 2 - through electrostatic complexation to form a dynamic ion barrier.

[0032] A preparation method of a potassium hydrogen phosphate synergist for plant-based foods, the potassium hydrogen phosphate synergist for plant-based foods is prepared from nano-sized potassium hydrogen phosphate, composite plant colloid, interfacial functional auxiliaries, microporous carrier and ion migration inhibitor, wherein the components included in each component and the mass percentages occupied are as described in any one of claims 1 - 6, and its preparation steps include:

[0033] S100, prepare and take each component according to the mass percentage, and perform pretreatment.

[0034] S200, dissolve the composite plant colloid in deionized water containing 0.1 mM - 0.3 mM CaCl2 at 45 °C - 55 °C, and treat it with ultrasound at 40 kHz, 600 W for 15 min to obtain a pre-crosslinked colloid solution.

[0035] S300, add the nano-sized potassium hydrogen phosphate to the pre-crosslinked colloid solution at a flow rate of 0.1 kg / min - 0.4 kg / min, and simultaneously apply a pulsed electric field with a field strength of 10 kV / cm - 20 kV / cm and a pulse width of 50 μs to obtain an electric field-structured nano mixture.

[0036] S400, sequentially add the microporous carrier and the ion migration inhibitor to the electro-field structured nano hybrid liquid, and perform ball milling and mixing under an inert gas at a rotation speed of 300 rpm to 500 rpm for 30 min to 60 min to obtain a nano hybrid slurry.

[0037] S500, dissolve the interfacial functional aid in supercritical CO2 under the conditions of a pressure of 8 MPa to 12 Mpa and a temperature of 35 °C to 40 °C, and spray it into the nano hybrid slurry in an atomized form to obtain a magnetic nano atomized composite system. 0.0l% to 0.05% of magnetic nanoparticles mainly composed of Fe3O4 and SiO2 with a particle size of 10 nm to 30 nm are dissolved in the supercritical CO2 for enhancing the directional deposition of the interfacial aid.

[0038] S600, sequentially perform drying on the magnetic nano atomized composite system by four-stage variable-temperature spraying. The atomization pressure is 15 MPa to 20 MPa, the temperature of the first-stage variable-temperature spraying is 180 °C to 200 °C, the temperature of the second-stage variable-temperature spraying is 120 °C to 140 °C, the temperature of the third-stage variable-temperature spraying is 80 °C to 90 °C, and the temperature of the fourth-stage variable-temperature spraying is 40 °C to 50 °C to obtain a dried porous powder.

[0039] S700, after microwave-assisted crosslinking, the dried porous powder is filled with nitrogen and packaged. The microwave is at 2450 MHz, the power is 5 kW to 8 kW, and the time is 20 s to 40 s to obtain a finished potassium hydrogen phosphate synergist for plant-based foods.

[0040] In a preferred embodiment of the present invention, in the preparation method of the above potassium hydrogen phosphate synergist for plant-based foods, in S100, the method for preparing the nano-sized potassium hydrogen phosphate and performing pretreatment includes:

[0041] S110, dissolve potassium hydrogen phosphate in ultrapure water to prepare a 30% to 40% potassium hydrogen phosphate solution.

[0042] S120, add nano cellulose crystals to the potassium hydrogen phosphate solution to obtain a core-shell nano composite of potassium hydrogen phosphate. In the nano cellulose crystals, the mass of potassium hydrogen phosphate accounts for 0.1% to 0.5%.

[0043] S130, process the core-shell nano composite of potassium hydrogen phosphate in a high-pressure microfluidic device at 150 MPa to 200 MPa for 3 to 5 cycles to obtain a nano dispersion with a particle size D50 = 50 nm to 200 nm.

[0044] The technical effect is that high-pressure microfluidics can induce heterogeneous nucleation, obtain monodisperse nanoparticles, and achieve precise control of size; nano cellulose can inhibit Ostwald ripening, and there is no aggregation after 6 months of storage, having structural stability.

[0045] In a preferred embodiment of the present invention, in the preparation method of the dipotassium hydrogen phosphate synergist for plant-based foods, in S100, the preparation method of the phospholipid-chitosan complex in the interfacial functional aid includes:

[0046] S140, dissolve lecithin in ethanol, add a chitosan acetate solution with a pH of 5.0 - 5.5 to obtain a chitosan acetate sol.

[0047] S150, process the above in a high-pressure homogenizer at 20000 rpm for 10 min to obtain an electrostatically assembled nano-dispersion.

[0048] S160, dialyze the electrostatically assembled nano-dispersion, remove the solvent and then freeze-dry to obtain a lamellar phospholipid-chitosan complex with a layer spacing of 1.5 nm - 3.5 nm.

[0049] The technical effect is that electrostatic self-assembly can form a liquid crystal phase with a layer spacing of 2.1 ± 0.3 nm, forming a controllable lamellar structure; it can achieve rapid redissolution, and the redissolution time of the freeze-dried product in water at 25°C ≤ 30 s, which is superior to traditional emulsifiers.

[0050] In a preferred embodiment of the present invention, in the preparation method of the dipotassium hydrogen phosphate synergist for plant-based foods, in S100, the preparation method of the microporous carrier includes:

[0051] S170, mix corn starch and tapioca starch in a mass ratio of 3:1, add 0.5 U / g of α-amylase and enzymatically hydrolyze at 50°C for 2 h to obtain a porous starch substrate.

[0052] S180, immerse the porous starch substrate in a Lactobacillus plantarum fermentation broth under vacuum, and the viable count of the Lactobacillus plantarum fermentation broth ≥ 10 9 CFU / mL to obtain a probiotic-loaded wet gel.

[0053] S190, freeze-dry the probiotic-loaded wet gel to obtain a porous starch-probiotic microporous carrier with a pore size of 0.5 μm - 5 μm and a loading rate ≥ 15%.

[0054] The technical effect is that it can optimize the enzymatic hydrolysis pores, α-amylase selectively hydrolyzes amylose to form through pores; high-activity loading is achieved through vacuum impregnation to ensure the viable cell load and improve the metabolite loading rate.

[0055] The beneficial effects of the embodiments of the present invention are:

[0056] The present invention uses nano potassium hydrogen phosphate and constructs a core-shell nano composite structure with nanocrystalline cellulose as the shell, significantly improving the dispersibility and stability of potassium hydrogen phosphate in plant-based food matrices, enhancing its solubility and bioavailability. The hydrogen bond interaction between the HPO4 2 - group and the cellulose hydroxyl group helps the slow release and stable release of phosphorus and potassium elements in the gastrointestinal tract, improving the nutrient uptake efficiency.

[0057] Through the synergistic construction of composite plant colloids, the present invention uses the cross-linked network of natural anionic polysaccharides (such as sodium alginate, gellan gum) and non-ionic polysaccharides (such as konjac glucomannan) to construct a stable system with good rheological properties and pH response ability, effectively improving the stability and compatibility of the synergist in the food matrix and avoiding the problems of precipitation and flocculation of traditional additives in plant protein matrices.

[0058] By designing interfacial functional aids, including phospholipid-chitosan composite layered membranes, polydimethylsiloxane nanoemulsions, and tannic acid-metal chelators, the present invention realizes the interfacial regulation ability of multi-scale synergy, significantly improving the compatibility and interfacial stability of the synergist with key components such as proteins, lipids, and fibers in plant-based foods. It not only enhances the dispersion effect but also gives the food better texture performance.

[0059] The present invention uses supercritical CO2 atomization technology combined with magnetic particle directional deposition to achieve uniform distribution of the aids without damaging sensitive components, while endowing them with thermal stability and structure reconstruction ability during food processing. It can show better texture and taste improvement effects in plant-based meats, protein beverages and other foods.

[0060] The present invention uses porous starch-based microspheres loaded with metabolites of Lactobacillus plantarum as microporous carriers, taking into account both nutrient release and prebiotic functions, and forms a stable structure through freeze-drying technology, with controllable pore size and loading rate, ensuring the maintenance of activity and delivery effect during food processing and storage.

[0061] By introducing an ion migration inhibitor to form a synergistic slow-release system, the present invention can effectively inhibit the disordered migration or recombination reaction of ions in potassium hydrogen phosphate under conditions such as high temperature and high shear, thereby prolonging the functional retention time of the synergist in the product and improving the food shelf life. BRIEF DESCRIPTION OF THE DRAWINGS

[0062] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the following will briefly introduce the drawings required for use in the embodiments. It should be understood that the following drawings only show some embodiments of the present invention, and therefore should not be regarded as limiting the scope. For those of ordinary skill in the art, other related drawings can also be obtained based on these drawings without creative efforts.

[0063] Figure 1 This is a flow chart of the preparation method of the potassium hydrogen phosphate synergist for plant-based foods of the present invention. Specific embodiments

[0064] To make the objectives, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are some, but not all, of the embodiments of the present invention. Usually, the components of the embodiments of the present invention described and shown in the accompanying drawings here can be arranged and designed in various different configurations.

[0065] The technical solutions in the present invention will be clearly and completely described below with reference to the embodiments in the present invention. Obviously, the described embodiments are only some, but not all, of the embodiments of the present invention. All other embodiments obtained by those of ordinary skill in the art based on the embodiments in the present invention without making creative efforts fall within the scope of protection of the present invention.

[0066] In the following embodiments, the content of each component is expressed as a mass percentage, and no specific mass is limited. It only needs to meet the mass percentage ratio.

[0067] (1) Embodiment 1: Preparation of the potassium hydrogen phosphate synergist for plant-based foods. The mass percentages of each component are shown in Table 1.

[0068] Table 1: Mass percentages of each component in the potassium hydrogen phosphate synergist for plant-based foods in Embodiment 1

[0069]

[0070]

[0071] Please refer to Figure 1 , and the preparation method includes:

[0072] Take each component according to the mass percentages in Table 1;

[0073] Dissolve the composite plant colloid in deionized water containing 0.2 mM CaCl2 at 50 °C, and perform ultrasonic treatment at 40 kHz and 600 W for 15 min to obtain a pre-crosslinked colloid solution;

[0074] Add the nano-sized potassium hydrogen phosphate to the pre-crosslinked colloid solution at a flow rate of 0.3 kg / min, and simultaneously apply a pulsed electric field with a field strength of 15 kV / cm and a pulse width of 50 μs to obtain an electric field-structured nano mixture;

[0075] The microporous carrier and the ion migration inhibitor are successively added to the electro-field structured nano hybrid liquid, and ball milling and mixing are carried out under an inert gas at a rotation speed of 400 rpm for 45 minutes to obtain a nano hybrid slurry;

[0076] The interfacial functional auxiliary agent is dissolved in supercritical CO₂ at a pressure of 10 Mpa and a temperature of 37.5 °C, and is sprayed into the nano hybrid slurry in an atomized form to obtain a magnetic nano atomized composite system. 0.03% of magnetic nano particles are dissolved in the supercritical CO₂, with the main components being Fe₃O₄ and SiO₂ and a particle size of 20 nm;

[0077] The magnetic nano atomized composite system is successively dried by four-stage variable-temperature spraying. The atomization pressure is 17.5 MPa, the temperature of the first-stage variable-temperature spraying is 190 °C, the temperature of the second-stage variable-temperature spraying is 130 °C, the temperature of the third-stage variable-temperature spraying is 85 °C, and the temperature of the fourth-stage variable-temperature spraying is 45 °C to obtain a dried porous powder;

[0078] The dried porous powder is subjected to microwave-assisted crosslinking and then nitrogen-filled packaging. The microwave is 2450 MHz, the power is 6.5 kW, and the time is 30 s to obtain a finished potassium hydrogen phosphate synergist for plant-based foods.

[0079] (2) Example 2: Preparation of a potassium hydrogen phosphate synergist for plant-based foods, and the mass percentages of each component are shown in Table 2.

[0080] Table 2: Mass percentages of each component in the potassium hydrogen phosphate synergist for plant-based foods in Example 2

[0081] Nanometer potassium hydrogen phosphate 15％ Konjac glucomannan 25％ Sodium alginate 25％ Gellan gum 15％ Phospholipid-chitosan complex 4％ Polydimethylsiloxane nanoemulsion 3％ Tannic acid-metal ion chelator 2％ Multi-starch microspheres loaded with Lactobacillus plantarum metabolites 10％ N-lauroyl-L-glutamate sodium 0.5％ ε-Polylysine hydrochloride 0.5％

[0082] The preparation method includes:

[0083] Each component is taken according to the mass percentages in Table 2;

[0084] The composite plant colloid is dissolved in deionized water containing 0.3 mM CaCl₂ at 45 °C and ultrasonic treated at 40 kHz and 600 W for 15 minutes to obtain a pre-crosslinked colloid solution;

[0085] The nano-sized potassium hydrogen phosphate is added to the pre-crosslinked colloid solution at a flow rate of 0.1 kg / min, and a pulsed electric field with an electric field strength of 10 kV / cm and a pulse width of 50 μs is applied synchronously to obtain an electro-field structured nano hybrid liquid;

[0086] The microporous carrier and the ion migration inhibitor are successively added to the electro-field structured nano hybrid liquid, and ball milling and mixing are carried out under an inert gas at a rotation speed of 300 rpm for 30 minutes to obtain a nano hybrid slurry;

[0087] Dissolve the interfacial functional additive in supercritical CO2 under the conditions of a pressure of 8 MPa and a temperature of 35 °C, and spray it into the nano-hybrid slurry in an atomized form to obtain a magnetic nano-atomized composite system. 0.01% of magnetic nanoparticles, mainly composed of Fe3O4 and SiO2 with a particle size of 10 nm, are dissolved in the supercritical CO2.

[0088] Successively perform drying on the magnetic nano-atomized composite system by four-stage variable-temperature spraying. The atomization pressure is 15 MPa, the temperature of the first-stage variable-temperature spraying is 180 °C, the temperature of the second-stage variable-temperature spraying is 120 °C, the temperature of the third-stage variable-temperature spraying is 80 °C, and the temperature of the fourth-stage variable-temperature spraying is 40 °C to obtain a dried porous powder.

[0089] The dried porous powder is packaged with nitrogen filling after microwave-assisted crosslinking. The microwave is 2450 MHz, the power is 5 kW, and the time is 20 s to obtain the finished potassium hydrogen phosphate synergist for plant-based foods.

[0090] (3) Example 3: Preparation of potassium hydrogen phosphate synergist for plant-based foods, and the mass percentages of each component are shown in Table 3.

[0091] Table 3: Mass percentages of each component in the potassium hydrogen phosphate synergist for plant-based foods in Example 3

[0092] Nanometer potassium hydrogen phosphate 40％ Konjac glucomannan 15％ Sodium alginate 25％ Gellan gum 5.5％ Phospholipid-chitosan complex 1.5％ Polydimethylsiloxane nanoemulsion 1％ Tannic acid-metal ion chelator 1％ Multi-starch microspheres loaded with Lactobacillus plantarum metabolites 10％ N-lauroyl-L-glutamate sodium 0.5％ ε-Polylysine hydrochloride 0.5％

[0093] The preparation method includes:

[0094] Take each component according to the mass percentages in Table 3.

[0095] Dissolve the composite plant colloid in deionized water containing 0.3 mM CaCl2 at 55 °C and perform ultrasonic treatment at 40 kHz and 600 W for 15 min to obtain a pre-crosslinked colloid solution.

[0096] Add the nano-sized potassium hydrogen phosphate to the pre-crosslinked colloid solution at a flow rate of 0.4 kg / min, and simultaneously apply a pulsed electric field with a field strength of 20 kV / cm and a pulse width of 50 μs to obtain an electric field-structured nano-hybrid liquid.

[0097] Sequentially add the microporous carrier and the ion migration inhibitor to the electric field-structured nano-hybrid liquid, and perform ball milling and mixing under an inert gas at a rotation speed of 500 rpm for 60 min to obtain a nano-hybrid slurry.

[0098] Dissolve the interfacial functional additive in supercritical CO2 under the conditions of a pressure of 12 Mpa and a temperature of 40 °C, and spray it into the nano-hybrid slurry in an atomized form to obtain a magnetic nano-atomized composite system. 0.05% of magnetic nanoparticles are dissolved in the supercritical CO2, with the main components being Fe3O4 and SiO2 and a particle size of 30 nm;

[0099] Successively carry out drying on the magnetic nano-atomized composite system by four-stage variable-temperature spraying. The atomization pressure is 20 MPa, the temperature of the first-stage variable-temperature spraying is 200 °C, the temperature of the second-stage variable-temperature spraying is 140 °C, the temperature of the third-stage variable-temperature spraying is 90 °C, and the temperature of the fourth-stage variable-temperature spraying is 50 °C to obtain a dried porous powder;

[0100] The dried porous powder is subjected to microwave-assisted cross-linking and then nitrogen-filled packaging. The microwave is 2450 MHz, the power is 8 kW, and the time is 40 s to obtain a finished potassium hydrogen phosphate synergist for plant-based foods.

[0101] (IV) Example 4: Preparation of a potassium hydrogen phosphate synergist for plant-based foods, and the mass percentages of each component are shown in Table 4.

[0102] Table 4: Mass percentages of each component in the potassium hydrogen phosphate synergist for plant-based foods in Example 4

[0103] Nanometer potassium hydrogen phosphate 25％ Konjac glucomannan 20％ Sodium alginate 20％ Gellan gum 15％ Phospholipid-chitosan complex 2.5％ Polydimethylsiloxane nanoemulsion 2.5％ Tannic acid-metal ion chelator 2％ Multi-starch microspheres loaded with Lactobacillus plantarum metabolites 10％ N-lauroyl-L-glutamate sodium 2％ ε-Polylysine hydrochloride 1％

[0104] The preparation method includes:

[0105] Take each component according to the mass percentages in Table 4;

[0106] Dissolve the composite plant colloid in deionized water containing 0.2 mM CaCl2 at 52 °C and perform ultrasonic treatment at 40 kHz and 600 W for 15 min to obtain a pre-cross-linked colloid solution;

[0107] Add the nano-sized potassium hydrogen phosphate to the pre-cross-linked colloid solution at a flow rate of 0.2 kg / min, and simultaneously apply a pulsed electric field with a field strength of 18 kV / cm and a pulse width of 50 μs to obtain an electric field-structured nano-mixture;

[0108] Add the microporous carrier and the ion migration inhibitor to the electric field-structured nano-mixture in sequence, and carry out ball milling and mixing under an inert gas at a rotation speed of 350 rpm for 35 min to obtain a nano-hybrid slurry;

[0109] Dissolve the interface functional additive in supercritical CO2 under the conditions of a pressure of 9 Mpa and a temperature of 36 °C, and spray it into the nano-hybrid slurry in an atomized form to obtain a magnetic nano-atomized composite system. 0.02% of magnetic nanoparticles are dissolved in the supercritical CO2, with the main components being Fe3O4 and SiO2 and a particle size of 15 nm;

[0110] Dry the magnetic nano-atomized composite system by four-stage variable-temperature spraying in sequence. The atomization pressure is 16 MPa, the temperature of the first-stage variable-temperature spraying is 185 °C, the temperature of the second-stage variable-temperature spraying is 125 °C, the temperature of the third-stage variable-temperature spraying is 82 °C, and the temperature of the fourth-stage variable-temperature spraying is 42 °C to obtain a dried porous powder;

[0111] The dried porous powder is packaged in nitrogen after microwave-assisted crosslinking. The microwave is 2450 MHz, the power is 6 kW, and the time is 25 s to obtain a finished potassium hydrogen phosphate synergist for plant-based foods.

[0112] (V) Example 5: Preparation of a potassium hydrogen phosphate synergist for plant-based foods, and the mass percentages of each component are shown in Table 5.

[0113] Table 5: Mass percentages of each component in the potassium hydrogen phosphate synergist for plant-based foods in Example 5

[0114]

[0115]

[0116] The preparation method includes:

[0117] Take each component according to the mass percentages in Table 5;

[0118] Dissolve the composite plant colloid in deionized water containing 0.25 mM CaCl2 at 48 °C and perform ultrasonic treatment at 40 kHz and 600 W for 15 min to obtain a pre-crosslinked colloid solution;

[0119] Add the nano-sized potassium hydrogen phosphate to the pre-crosslinked colloid solution at a flow rate of 0.35 kg / min, and simultaneously apply a pulsed electric field with a field strength of 18 kV / cm and a pulse width of 50 μs to obtain an electric field-structured nano-hybrid liquid;

[0120] Add the microporous carrier and the ion migration inhibitor to the electric field-structured nano-hybrid liquid in sequence, and perform ball milling and mixing under an inert gas at a rotation speed of 450 rpm for 55 min to obtain a nano-hybrid slurry;

[0121] Dissolve the interface functional additive in supercritical CO2 under the conditions of a pressure of 11 Mpa and a temperature of 39 °C, and spray it into the nano-hybrid slurry in an atomized form to obtain a magnetic nano-atomized composite system. 0.04% of magnetic nanoparticles are dissolved in the supercritical CO2, with the main components being Fe3O4 and SiO2 and a particle size of 28 nm;

[0122] Dry the magnetic nano-atomized composite system by four-stage variable-temperature spraying in sequence. The atomization pressure is 19 MPa, the temperature of the first-stage variable-temperature spraying is 195 °C, the temperature of the second-stage variable-temperature spraying is 135 °C, the temperature of the third-stage variable-temperature spraying is 88 °C, and the temperature of the fourth-stage variable-temperature spraying is 48 °C to obtain a dried porous powder;

[0123] The dried porous powder is packaged with nitrogen after microwave-assisted crosslinking. The microwave is 2450 MHz, the power is 7 kW, and the time is 35 s to obtain a finished potassium hydrogen phosphate synergist for plant-based foods.

[0124] (VI) Example 6: Application performance test. Add 0.8% of this synergist to a plant-based hamburger patty, and use an equal amount of ordinary K2HPO4 in the control group. The experimental results are shown in Table 6:

[0125] Table 6: Performance indicators of each example in the performance test and the improvement rate of the best example

[0126]

[0127] In the comparative experiment, the synergist prepared in Example 1 and the same amount of ordinary potassium hydrogen phosphate (control group) were respectively added to plant-based hamburger patties, and the water holding rate index (i.e., the ability of the patty sample to retain moisture) was measured after 72 hours. The water holding rate of Example 1 reached 88.5%, which was increased by about 69.2% compared with 52.3% of the control group. Through the synergistic effect of nano-sized potassium hydrogen phosphate + composite plant colloid + interface functional additive + microporous carrier + ion migration inhibitor, on the basis of simulating the animal protein fiber network, the water retention performance of the product is significantly enhanced, the juiciness and taste stability of the end food are improved, and it is not easy to become shriveled during long-term storage.

[0128] The comparative experimental data show that the texture hardness of the plant-based hamburger patty treated in Example 1 is 28.3 N, while that of the control group is only 18.6 N, an increase of 52.2% compared with the control group. After high-temperature variable-temperature spraying and microwave-assisted crosslinking, the composite plant colloid and interface functional additive in the present invention form a three-dimensional structure similar to a protein fiber network, enabling the final dried porous powder to simulate a more meat-like toughness, elasticity and compactness when redissolved or combined with plant protein, thereby greatly enhancing the chewing feeling and taste level of plant-based products.

[0129] In the plant-based formula, excessive dissociation of potassium ions can lead to flavor loss and a salty taste during subsequent air-drying or baking processes. The experimental results show that in Example 1, the K + migration rate is only 2.9%, while that of the control group reaches 21.0%, a reduction of approximately 86.2%. This indicates that the nano-sized dipotassium hydrogen phosphate core-shell structure outer shell + nano-cellulose in the present invention can form a stable ion slow-release network within the food matrix, combined with an ion migration inhibitor, effectively inhibiting the disordered diffusion of potassium ions, thereby reducing the loss of nutrients and flavor variation during subsequent processing and storage.

[0130] In the Escherichia coli antibacterial experiment, the antibacterial rate corresponding to Example 1 is as high as 99.98%, significantly superior to 85.3% of the control group. This is mainly due to: the probiotic metabolites in the microporous carrier can produce antibacterial substances such as short-chain fatty acids to inhibit the growth of spoilage bacteria; the tannic acid-metal ion chelator in the interfacial functional aid can inhibit bacterial metabolism in synergy with the bacterial protein / enzyme system; ε-polylysine itself has broad-spectrum antibacterial activity. Therefore, the synergist of the present invention not only serves as a nutritional fortifier but also has a natural antibacterial function, helping to improve the safety and shelf life of plant-based foods during processing and storage.

[0131] Under the same test conditions, it is found that when the content of nano-sized dipotassium hydrogen phosphate is gradually increased from 15% to 40%, and the ratio of the composite plant colloid to the interfacial aid is optimized, although there are differences in various performance indicators such as water holding rate, texture hardness, K + migration rate, and antibacterial rate, they all far exceed the control group level and restrict and synergistically enhance each other. Among them, Example 1: 30% nano-sized dipotassium hydrogen phosphate, 25% konjac glucomannan + 15% sodium alginate + 10% gellan gum in the composite plant colloid, 3% phospholipid-chitosan complex + 2% polydimethylsiloxane nanoemulsion + 1% tannic acid-metal ion chelator in the interfacial aid, 12% microporous carrier, 1.2% N-lauroyl-L-glutamate + 0.8% ε-polylysine hydrochloride in the ion migration inhibitor, achieves the optimal comprehensive performance.

[0132] It should be understood that the above specific embodiments of the present invention are only used for exemplary illustration or explanation of the principle of the present invention and do not constitute a limitation to the present invention. Therefore, any modifications, equivalent replacements, improvements, etc. made without departing from the spirit and scope of the present invention shall be included within the protection scope of the present invention. In addition, the appended claims of the present invention are intended to cover all changes and modification examples falling within the scope and boundaries of the appended claims or equivalent forms of such scope and boundaries.

Claims

1. A potassium hydrogen phosphate synergist for plant-based foods, characterized in that, Comprising components with the following mass percentages: Nanocrystalline dipotassium hydrogen phosphate 15% - 40%; Composite plant colloid 30% - 60%, and the composite plant colloid is prepared by cross-linking natural anionic polysaccharide and non-ionic polysaccharide; Interface functional aid 3% - 8%, and the interface functional aid is prepared by synergistically formulating a layered film, nanoscale filler particles and molecular-level chelated metal ions; Microporous carrier 10% - 25%; Ion migration inhibitor 0.5% - 3%, prepared by synergistically formulating an amphiphilic molecule and a cationic polypeptide.

2. The dipotassium hydrogen phosphate synergist for plant-based foods according to claim 1, wherein The nanocrystalline dipotassium hydrogen phosphate is a core-shell type nanocomposite of dipotassium hydrogen phosphate; The inner core of the core-shell type nanocomposite comprises dipotassium hydrogen phosphate; The outer shell of the core-shell type nanocomposite comprises nanocrystalline cellulose; The hydrogen phosphate groups of the dipotassium hydrogen phosphate and the surface hydroxyl groups of the nanocrystalline cellulose form dipotassium hydrogen phosphate-cellulose hydrogen bonds.

3. The dipotassium hydrogen phosphate synergist for plant-based foods according to claim 1, wherein In the composite plant colloid, the natural anionic polysaccharide includes sodium alginate and gellan gum, and the non-ionic polysaccharide includes konjac glucomannan; The mass ratio of each component in the composite plant colloid is konjac glucomannan:sodium alginate:gellan gum = (15 - 35):(5 - 25):(5 - 15).

4. The dipotassium hydrogen phosphate synergist for plant-based foods according to claim 1, characterized in that, In the interface functional aid, the layered film includes a phospholipid-chitosan complex, the nanoscale filler particles include a polydimethylsiloxane nanoemulsion, and the molecular-level chelated metal ions include a tannic acid-metal ion chelator; The mass ratio of each component in the interface functional aid is phospholipid-chitosan complex:polydimethylsiloxane nanoemulsion:tannic acid-metal ion chelator = (1.5 - 4):(1 - 3):(0.5 - 2).

5. The dipotassium hydrogen phosphate synergist for plant-based foods according to claim 1, wherein The microporous carrier includes multi-starch microspheres loaded with Lactobacillus plantarum metabolites.

6. The dipotassium hydrogen phosphate synergist for plant-based foods according to claim 1, wherein, In the ion migration inhibitor, the amphiphilic molecule includes sodium N-lauroyl-L-glutamate, and the cationic polypeptide includes ε-polylysine hydrochloride; The mass ratio of each component in the ion migration inhibitor is sodium N-lauroyl-L-glutamate:ε-polylysine hydrochloride complex = (0.2 - 2):(0.2 - 1.2).

7. A preparation method of a dipotassium hydrogen phosphate synergist for plant-based foods, characterized in that, The potassium dihydrogen phosphate synergist for plant-based foods is prepared from nanocrystalline dipotassium hydrogen phosphate, composite plant colloid, interface functional aid, microporous carrier and ion migration inhibitor, wherein the components included in each component and the mass percentages occupied are as described in any one of claims 1 - 6, and its preparation steps include: S100, preparing and taking each component according to the mass percentage, and performing pretreatment; S200, dissolving the composite plant colloid in deionized water containing 0.1 mM - 0.3 mM CaCl2 at 45°C - 55°C, and performing ultrasonic treatment for 15 min to obtain a pre-crosslinked colloid solution; S300, adding the nanocrystalline dipotassium hydrogen phosphate to the pre-crosslinked colloid solution at a flow rate of 0.1 kg / min - 0.4 kg / min, and simultaneously applying a pulsed electric field to obtain an electric field-structured nano mixture; S400, sequentially adding the microporous carrier and the ion migration inhibitor to the electric field-structured nano mixture, and performing ball milling and mixing under an inert gas to obtain a nano hybrid slurry; S500. Dissolve the interfacial functional additive in supercritical CO2 and spray it into the nano-hybrid slurry in an atomized form to obtain a magnetic nano-atomized composite system; S600. Dry the magnetic nano-atomized composite system by four-stage variable-temperature spraying in sequence. The temperature of the first-stage variable-temperature spraying is 180°C to 200°C, the temperature of the second-stage variable-temperature spraying is 120°C to 140°C, the temperature of the third-stage variable-temperature spraying is 80°C to 90°C, and the temperature of the fourth-stage variable-temperature spraying is 40°C to 50°C to obtain a dried porous powder; S700. After microwave-assisted cross-linking of the dried porous powder, it is packaged with nitrogen to obtain a finished potassium hydrogen phosphate synergist for plant-based foods.

8. The preparation method of the dipotassium hydrogen phosphate synergist for plant-based foods according to claim 7, wherein, In S100, the method for preparing the nano-sized potassium hydrogen phosphate and performing pretreatment includes: S110. Dissolve potassium hydrogen phosphate in ultrapure water to prepare a 30% to 40% potassium hydrogen phosphate solution; S120. Add nano-cellulose crystals to the potassium hydrogen phosphate solution to obtain a core-shell nano-composite of potassium hydrogen phosphate. In the nano-cellulose crystals, the mass of potassium hydrogen phosphate accounts for 0.1% to 0.5%; S130. Treat the core-shell nano-composite of potassium hydrogen phosphate in a high-pressure microfluidic device at 150 MPa to 200 MPa for 3 to 5 cycles to obtain a nano-dispersion with a particle size D50 of 50 nm to 200 nm.

9. The preparation method of the dipotassium hydrogen phosphate synergist for plant-based foods according to claim 7, wherein In S100, the preparation method of the phospholipid-chitosan complex in the interfacial functional additive includes: S140. Dissolve lecithin in ethanol and add a chitosan acetate solution with a pH of 5.0 to 5.5 to obtain a chitosan acetate sol; S150. Treat it in a high-pressure homogenizer at 20,000 rpm for 10 min to obtain an electrostatically assembled nano-dispersion; S160. Dialyze the electrostatically assembled nano-dispersion, remove the solvent and then freeze-dry it to obtain a layered phospholipid-chitosan complex with an interlayer spacing of 1.5 nm to 3.5 nm.

10. The preparation method of the dipotassium hydrogen phosphate synergist for plant-based foods according to claim 7, characterized in that, In S100, the preparation method of the microporous carrier includes: S170. Mix corn starch and tapioca starch in a mass ratio of 3:1, add 0.5 U / g of α-amylase and enzymolyze at 50°C for 2 h to obtain a porous starch substrate; S180, adding the porous starch substrate to be impregnated with the fermentation broth of Lactobacillus plantarum under vacuum, the viable count of the fermentation broth of Lactobacillus plantarum ≥ 10 9 CFU / mL, to obtain a probiotic-loaded wet gel; S190. Freeze-dry the probiotic-loaded wet gel to obtain a porous starch-probiotic microporous carrier with a pore size of 0.5 μm to 5 μm and a loading rate ≥ 15%.

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