Plant-based multi-nutrient coffee creamer and method of making same

Abstract

The present application relates to the technical field of food processing, and particularly discloses a multi-nutrient coffee mate based on plant base. The coffee mate has a unique three-layer embedding structure, which is sequentially from inside to outside: a plant protein composite microgel core, a functional plant extract layer wrapped outside the microgel core, and an outermost natural polysaccharide protective layer. The present application effectively optimizes the amino acid composition by scientifically compounding pea protein and sunflower protein; at the same time, stevia polyphenol and cinnamon essential oil-coffee polyphenol nanocolloid formed by molecular self-assembly technology are used. The design not only brings natural sweetness and unique flavor to the product, but also makes it rich in high-quality plant protein, natural antioxidant polyphenol and functional oil at the same time. It realizes the leap of the product from traditional "single nutrition" to modern "compound function", and precisely meets the current market demand for comprehensive health food ingredients.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a plant-based multi-nutrient coffee creamer and its preparation method. Background Technology

[0002] Traditional coffee creamers primarily use hydrogenated vegetable oils, sugars, and sodium caseinate as their main ingredients. While they improve the taste of coffee, they generally pose potential risks from trans fatty acids, have limited nutritional value, and may have adverse effects on cardiovascular health with long-term consumption. As consumers become more health-conscious, plant-based protein alternatives (such as soy protein and pea protein) have emerged, aiming to achieve "zero fat" or "low fat." However, these early plant-based products often only focus on mimicking the smooth texture of fat or simply supplementing protein, lacking in the diversity of nutritional composition, the integration of functional components, and the protection of their activity. They fail to meet the higher demands of modern consumers for "nutritional fortification" and "health empowerment" in food.

[0003] More advanced existing technologies, such as Chinese patent CN115428850B, effectively improve the stability of plant proteins in the hot brewing environment of coffee by constructing a bilayer structure of "pea protein microgel core - guar gum outer layer," solving the technical problem of protein aggregation and precipitation. However, the core purpose of this technical solution is still limited to solving the physical stability problem of a single protein matrix. Its composition and structural design do not address how to simultaneously load and protect multiple functional plant extracts (such as polyphenols and essential oils) that are sensitive to heat, oxygen, and pH, nor does it achieve synergistic compatibility between different active ingredients. Therefore, developing a composite coffee creamer that can maintain excellent brewing stability while integrating, protecting, and targeting the delivery of multiple phytonutrients, thereby providing coffee with additional health benefits, has become a meaningful technological development direction in this field. Summary of the Invention

[0004] To address the problems mentioned in the background art, the present invention provides the following technical solution: a plant-based multi-nutrient coffee companion, comprising a three-layer structure from the inside out: a plant protein composite microgel core, a functional plant extract layer wrapped around the microgel core, and an outermost natural polysaccharide protective layer.

[0005] Furthermore, the plant protein composite microgel core is formed by blending pea protein and sunflower protein at a dry weight ratio of (3:1) to (1:1), with an average particle size of 0.5-5 μm. This blend not only optimizes the amino acid score, but also allows the mild flavor of sunflower protein to effectively mask the beany taste of pea protein.

[0006] Furthermore, the functional plant extract layer comprises stevia polyphenols and a cinnamon oil-coffee polyphenol colloidal dispersion. Stevia polyphenols provide a natural sweetness, and their abundant phenolic compounds possess antioxidant activity. The cinnamon oil-coffee polyphenol colloidal dispersion consists of nanoparticles formed through molecular self-assembly, with an average particle size ≤200 nm. This nanocolloid organically combines the fat-soluble cinnamon oil with the water-soluble coffee polyphenols, endowing the product with antibacterial, antioxidant, and potential metabolic regulation functions, while its nanoscale size ensures high dispersion and stability in the preparation solution.

[0007] Furthermore, the natural polysaccharide protective layer is a mixture of gellan gum and guar gum. Gellan gum can form a strong, acid-resistant gel film, which, in synergy with guar gum, provides dual protection for the inner functional factors against hot water mixing and the acidic environment of the stomach, achieving targeted sustained release in the intestine.

[0008] Furthermore, the pea protein is rich in lysine (approximately 68 mg / g protein), but relatively deficient in sulfur-containing amino acids (methionine + cysteine) (approximately 22 mg / g protein); sunflower protein is rich in sulfur-containing amino acids (approximately 48 mg / g protein), but has a lower lysine content (approximately 35 mg / g protein). By combining the two at a dry weight ratio of (3:1)-(1:1), amino acid complementarity was achieved, making the amino acid pattern of the mixed protein closer to the ideal pattern recommended by FAO / WHO. The first limiting amino acid was eliminated, and the amino acid score (AAS) increased from less than 1.0 in the single protein to over 1.05, significantly improving the nutritional value of the protein.

[0009] Secondly, the present invention provides a method for preparing the above-mentioned coffee creamer, comprising:

[0010] S1. Preparation of plant protein composite microgel core;

[0011] S2. Preparation of functional factor dispersions;

[0012] S3. Fluidized bed coating technology is used for multi-layer encapsulation and granulation.

[0013] Compared with existing technologies, this invention provides a plant-based multi-nutrient coffee creamer and its preparation method, which has the following beneficial effects:

[0014] 1. This plant-based, multi-nutrient coffee creamer and its preparation method optimize the amino acid profile through a scientific blend of pea protein and sunflower protein. Simultaneously, the introduction of stevia polyphenols and cinnamon oil-coffee polyphenol self-assembled nanocolloids into the system provides natural sweetness and flavor while enriching the product with antioxidant polyphenols and functional oils. The various active ingredients, especially polyphenols from different sources, exhibit a synergistic antioxidant effect, enabling the product to upgrade from "single nutrition" to "multi-functionality," better meeting the market's comprehensive demand for health products.

[0015] 2. This plant-based multi-nutrient coffee companion and its preparation method feature a core design of a three-layered fine structure: a protein-composite microgel core, a functional factor layer, and a polysaccharide protective layer. This structure comprehensively utilizes physical adsorption, nano-dispersion, and membrane encapsulation technologies. The inner microgel core provides a large specific surface area for loading; the middle layer achieves initial immobilization of functional factors; and the outer composite membrane, composed of gellan gum and guar gum, effectively withstands high-temperature preparation and the acidic environment of the gastrointestinal tract. This synergistic structure significantly improves the protection efficiency of heat- and oxygen-sensitive functional components (such as polyphenols and essential oils). Experiments have confirmed its extremely high retention rate after simulated digestion, successfully achieving targeted, sustained-release delivery of nutrients to the intestine.

[0016] 3. This plant-based, multi-nutrient coffee creamer and its preparation method utilize a blend of sunflower and pea proteins, effectively masking the inherent beany or other unpleasant flavors of plant proteins. The microgel core contributes a smooth, creamy texture similar to fat, while the nano-sized cinnamon oil, produced through self-assembly technology, releases its flavor evenly and stably, avoiding the oily or irritating sensations that can occur with conventional additives. Sensory evaluation results show that the product of this invention outperforms traditional plant-based protein products in both flavor acceptability and aftertaste pleasantness.

[0017] 4. This plant-based, multi-nutrient coffee creamer and its preparation method can precisely control the thickness and encapsulation rate of each functional layer, ensuring product quality uniformity and batch stability. The entire process is easily scaled up and can be automated, providing a reliable technical path for the industrial production of food ingredients with such complex functional structures. Attached Figure Description

[0018] Figure 1 This is a schematic diagram comparing the stability of the invention.

[0019] Figure 2 This is a schematic diagram comparing the gastrointestinal retention rates of the functional components of this invention.

[0020] Figure 3 This is a schematic diagram of the product structure of the present invention. Detailed Implementation

[0021] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0022] Please see Figure 1-3 The present invention provides a technical solution:

[0023] Example 1

[0024] This embodiment prepares a plant-based, multi-nutrient coffee creamer, the composition of which, by weight percentage of the final dry powder, is as follows:

[0025] Pea protein-sunflower protein composite microgel core (dry basis): 82%

[0026] Stevia polyphenols: 3%

[0027] Cinnamon essential oil-coffee polyphenol colloidal dispersion (on solids basis): 5%

[0028] Gellan gum: 2%

[0029] Guar gum: 8%

[0030] The preparation method steps are as follows:

[0031] (1) Preparation of plant protein composite microgel core

[0032] Pea protein powder (80% protein content) and sunflower protein powder (70% protein content) were weighed and mixed at a dry weight ratio of 2:1. The mixed protein powder was slowly added to deionized water and stirred at 500 rpm for 2 hours at room temperature to prepare a dispersion with a total protein concentration of 15% (w / w). The pH of the dispersion was adjusted to 4.5 (close to the isoelectric point range of the composite protein) with 1M citric acid solution. The pH-adjusted dispersion was placed in an 85℃ water bath and heat-treated at a constant temperature for 20 minutes, while simultaneously shearing continuously at 3000 rpm using a high-speed shearing machine. After heat treatment, the solution was immediately cooled to below 25℃ through an ice-water bath. This microgel dispersion was spray-dried with an inlet air temperature of 170℃, an outlet air temperature of 85℃, and a peristaltic pump speed of 20 RPM to obtain a light yellow composite protein microgel core powder with good flowability. The average particle size (D50) was measured to be 2.1 μm by a laser particle size analyzer.

[0033] (2) Preparation of cinnamon essential oil-coffee polyphenol colloidal dispersion

[0034] Weigh 1.0 g of coffee polyphenols (50% purity) and dissolve them in 100 mL of phosphate buffer solution with a pH of 7.5. Stir the solution uniformly on a magnetic stirrer. Slowly add 0.5 g of cinnamon essential oil dropwise using a micro-injection pump at a rate of 1 mL / min. After the addition is complete, adjust the pH of the mixture to 8.0 with dilute NaOH solution and place it in a constant temperature water bath at 55℃. Continue gentle stirring for 1.5 hours. After the reaction is complete, allow it to cool naturally to room temperature to obtain a pale amber, translucent colloidal dispersion. Dynamic light scattering analysis showed that the average hydrodynamic diameter of the colloidal particles was 165 nm, and the polydispersity index (PDI) was 0.18, indicating that the system is homogeneous and stable.

[0035] (3) Preparation of functional factor dispersion

[0036] The cinnamon essential oil-coffee polyphenol colloidal dispersion obtained in step (2) was mixed with a measured amount of stevia polyphenol powder (purity 90%) under light-protected conditions and stirred at 200 rpm for 30 minutes in a 40°C water bath until the stevia polyphenol was completely dissolved and dispersed, resulting in a uniform functional factor mixture.

[0037] (4) Multilayer encapsulation and granulation

[0038] The operation was carried out using a top-spray fluidized bed granulation and coating machine.

[0039] First layer embedding (loading functional factors): The composite protein microgel core powder obtained in step (1) was added to the fluidized bed material chamber as the parent core. The inlet air temperature was set to 60℃, and the fan frequency was adjusted to ensure the material was in a good fluidized state. The functional factor dispersion obtained in step (3) was used as the first spray liquid, and the atomization pressure was set to 1.2 MPa, and the spraying rate was set to 2.0 mL / min for spraying. During this process, the functional factors were effectively loaded onto the huge specific surface area of ​​the microgel core through physical adsorption and hydrogen bonding. After spraying, the mixture was fluidized and dried at 55℃ for 15 minutes.

[0040] Second layer embedding (construction of polysaccharide protective layer): A 2.5% (w / w) aqueous solution of the composite polysaccharide was prepared as the second spraying liquid, wherein the weight ratio of gellan gum to guar gum was 1:4. The fluidized bed inlet air temperature was adjusted to 50℃. After the material temperature stabilized, the polysaccharide solution was sprayed at an atomization pressure of 1.5 MPa and a spraying rate of 1.5 mL / min. After spraying, continuous fluidized drying was carried out at 45℃ for 20 minutes to allow the polysaccharide protective layer to fully form and solidify.

[0041] After cooling and passing through a 100-mesh sieve, the final multi-nutrient coffee creamer powder of this invention is obtained, denoted as Sample A.

[0042] Example 2

[0043] The difference between this embodiment and Embodiment 1 is that the core formula and process parameters are adjusted to demonstrate the range.

[0044] In the composite protein microgel core, the dry weight ratio of pea protein to sunflower protein is 1:1. In the functional factor layer, the weight ratio of stevia polyphenols to cinnamon oil-coffee polyphenol colloidal solids is 1:1.5. In the protective layer, the weight ratio of gellan gum to guar gum is 1:3.

[0045] In the preparation process, in step (1), the protein dispersion concentration is 12% (w / w), the heat treatment temperature is 80℃, and the shearing speed is 1500 rpm. In step (2), when preparing the colloid, the reaction pH is 8.5 and the temperature is 60℃. In step (4), the air inlet temperature for the first layer of embedding is 55℃, and the air inlet temperature for the second layer of embedding is 48℃.

[0046] The resulting product is designated as Sample B, which shows a slight increase in average particle size but still maintains good flowability.

[0047] Comparative Example 1

[0048] A zero-fat coffee creamer was prepared according to the method in Example 1 of patent CN115428850B. Its main components are pea protein microgel (prepared from a 20% dispersion), guar gum, sucrose, phosphate, etc. The product is designated as Sample C (traditional bilayer structure).

[0049] Comparative Example 2

[0050] The same formulation as in Example 1 of this invention was used, but the preparation process was changed: all solid components (protein powder, stevia polyphenols, colloidal powder, polysaccharide powder) were simply mechanically mixed, and this was denoted as sample D (physical mixing).

[0051] Test case

[0052] To verify the technical effect of the present invention, performance tests were conducted on the above-mentioned samples.

[0053] 1. Stability test for mixing

[0054] A 2.5% (w / w) aqueous dispersion of each sample was prepared and stirred in hot water at 90°C. The samples were then centrifuged at 4000 rpm at 25°C using a stability analyzer (LUMiSizer® 611, LUM GmbH, Germany, equipped with a near-infrared light source (865 nm) and STEP technology), with a scanning interval of 10 seconds for 60 minutes. The stability index (TSI value, the lower the value, the more stable the product) was calculated by monitoring changes in transmittance, characterizing the product's ability to resist aggregation and sedimentation in hot water. The results after 60 minutes of testing are shown in the table below:

[0055] sample TSI value (60 min) Description of macro phenomena Sample A (This invention) 8.5 It is evenly dispersed, presenting as a milky white, homogeneous emulsion, and shows no obvious sedimentation or stratification after standing for 24 hours. Sample B (This invention) 9.2 It is evenly dispersed and its state is similar to that of sample A. Sample C (Comparative Example 1) 25.7 It was mixed evenly within a short time after mixing, but slight flocculation and supernatant appeared after standing for 1 hour. Sample D (Comparative Example 2) 68.3 When mixed, it clumps together, a large amount of insoluble matter precipitates, and oil floats on the surface of the water (cinnamon essential oil is released).

[0056] The results show that the three-layer structure (samples A and B) of this invention exhibits the best mixing stability, significantly superior to the traditional two-layer structure (sample C) and the physical mixture (sample D). This demonstrates the crucial role of the gellan gum / guar gum composite protective layer and the nanocolloidal functional factors in maintaining the homogeneity of the system.

[0057] 2. Functional ingredient retention rate test

[0058] Simulated coffee preparation and digestion process: Each sample was added to simulated gastric juice (pH 2.0, containing pepsin) with the same amount of solids and treated with shaking at 37°C for 2 hours, followed by treatment with simulated intestinal juice (pH 7.5, containing pancreatic enzymes and bile salts) for 2 hours. The contents of stevioside (a marker of stevia polyphenols) and cinnamaldehyde (a marker of cinnamon essential oil) in the samples before and after treatment were determined using high-performance liquid chromatography (HPLC), and their retention rates in the simulated gastrointestinal environment were calculated.

[0059] sample Stevioside retention rate Cinnamaldehyde retention rate Sample A (This invention) 92.5% 88.7% Sample B (This invention) 90.8% 85.4% Sample C (Comparative Example 1) not applicable not applicable Sample D (Comparative Example 2) 41.2% <5% (almost total loss)

[0060] The results show that the multilayer encapsulation structure of this invention provides excellent protection for sensitive functional components. The functional components in samples A and B exhibited extremely high retention rates after rigorous simulated digestion, while sample D, with its simple physical mixing, suffered almost complete loss. This confirms that the structure of this invention can effectively achieve intestinal-targeted delivery of nutrients.

[0061] 3. Sensory evaluation

[0062] Twenty trained sensory evaluators were recruited to conduct a double-blind sensory evaluation of coffee brewed with equal amounts of sample A and sample C using the same brand of black coffee (coffee powder to creamer ratio of 10:1). A 9-point preference rating system (1 = very dislike, 9 = very like) was used, with evaluation criteria including: flavor acceptability, smoothness, and aftertaste (presence of unpleasant beany or astringent tastes). The results were averaged.

[0063] Evaluation Project Sample A (This invention) Sample C (Comparative Example 1) Flavor acceptance 7.8 6.5 Smoothness 8.0 7.9 Aftertaste 7.5 (with a slight cinnamon aftertaste) 6.0 (has a slight beany smell) Total Score 23.3 20.4

[0064] The results showed that the product of this invention was significantly superior to traditional pea protein-based products in terms of overall flavor acceptability and aftertaste, thanks to the combination of sunflower protein to improve the flavor and the contribution of cinnamon essential oil.

[0065] 4. Evaluation of amino acid patterns

[0066] The amino acid composition of sample A (this invention), single pea protein powder, and single sunflower protein powder was determined using an automated amino acid analyzer (Hitachi L-8900, Japan). Amino acid scores (AAS) and protein digestibility-corrected amino acid scores (PDCAAS) were calculated based on the FAO / WHO (2007) recommended pattern of essential amino acid requirements for adults (mg / g protein). Protein digestibility was determined using an in vitro simulated digestion method (referring to ISO 13903:2005). The results are shown in the table below:

[0067] Amino acids (mg / g protein) Single pea protein Single sunflower protein Complex protein (2:1, Sample A) FAO / WHO model (adults) Lysine (Lys) 68.5 35.2 57.4 45.0 Sulfur-containing amino acids (Met+Cys) 22.1 48.5 30.8 22.0 Threonine (Thr) 38.2 32.7 36.3 23.0 Valine 46.5 44.1 45.7 39.0 Isoleucine (Ile) 40.1 38.9 39.8 30.0 Leucine (Leu) 75.6 62.4 71.2 59.0 Phenylalanine + Tyrosine 85.3 70.2 80.5 38.0 Tryptophan (Trp) 8.2 12.5 9.8 6.0 AAS (based on the first limiting amino acid) 0.92 (Limitation of sulfur-containing amino acids) 0.78 (Lysine restriction) 1.05 (unrestricted amino acids) - PDCAAS (%) 0.87 0.72 0.96 -

[0068] Conclusion: The AAS of the compound protein (pea protein:sunflower protein = 2:1) reached 1.05, and the PDCAAS reached 0.96, significantly higher than that of the single protein. After compounding, lysine and sulfur-containing amino acids complement each other, and the amino acid pattern is closer to human needs, achieving "optimized amino acid pattern".

[0069] 5. Antioxidant activity and synergistic effect test

[0070] The antioxidant activities of stevia polyphenols, coffee polyphenols, cinnamon essential oil, and their complexes (mixed according to the functional factor layer ratios in Example 1) were determined using the DPPH radical scavenging method, ABTS radical scavenging method, and FRAP ferric reducing power method. The synergistic effect was assessed by calculating the synergistic index (CI), using the formula:

[0071]

[0072] in This represents the mass fraction of each component.

[0073] sample <![CDATA[DPPH IC 50 (μg / mL)]]> <![CDATA[ABTS IC 50 (μg / mL)]]> FRAP (μmol Fe²⁺ / g) Synergy Index (CI) Stevia polyphenols 15.2 12.8 1850 - coffee polyphenols 8.5 7.2 2100 - Cinnamon essential oil 25.4 22.6 950 - Theoretical complex (calculated value) 12.3 10.5 1680 1.00 (assuming summation) Actual composite (measured value) 6.8 5.9 2320 1.81

[0074] Analysis of the test results shows that the measured antioxidant activity (DPPH IC) of the complex is [missing information]. 50 = 6.8 μg / mL, ABTSIC 50 = 5.9 μg / mL, FRAP = 2320 μmol Fe²⁺ / g) significantly better than the theoretical summation. The synergistic index (CI) reached 1.81, clearly confirming a significant synergistic antioxidant effect between stevia polyphenols, coffee polyphenols, and cinnamon essential oil.

[0075] In summary, this invention, through a unique three-layer structure design and a specific combination of ingredients and processes, successfully prepares a plant-based coffee creamer with high brewing stability, effective protection and delivery of diverse active nutrients, and superior flavor. It solves key defects in existing technologies and has significant progress and broad prospects for industrial application.

[0076] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A plant-based, multi-nutrient coffee creamer, characterized in that, It comprises a three-layer structure from the inside out: a plant protein composite microgel core, a functional plant extract layer surrounding the microgel core, and an outermost natural polysaccharide protective layer.

2. The plant-based multi-nutrient coffee creamer according to claim 1, characterized in that, The plant protein composite microgel core is formed by combining pea protein and sunflower protein in a dry weight ratio of (3:1) to (1:1), with an average particle size of 0.5-5 μm.

3. The plant-based multi-nutrient coffee creamer according to claim 1, characterized in that, The functional plant extract layer contains stevia polyphenols and cinnamon oil-coffee polyphenol colloidal dispersion, wherein the weight ratio of stevia polyphenols to cinnamon oil-coffee polyphenol colloidal dispersion is (1:2)-(2:1).

4. The plant-based multi-nutrient coffee creamer according to claim 3, characterized in that, The cinnamon essential oil-coffee polyphenol colloidal dispersion consists of nanoparticles formed through molecular self-assembly, with an average particle size ≤200nm.

5. The plant-based multi-nutrient coffee creamer according to claim 1, characterized in that, The natural polysaccharide protective layer is a mixture of gellan gum and guar gum, wherein the weight ratio of gellan gum to guar gum is (1:3) to (1:5).

6. A method for preparing a plant-based, multi-nutrient coffee creamer as described in any one of claims 1-5, characterized in that, Includes the following steps: S1. Preparation of plant protein composite microgel core: Pea protein powder and sunflower protein powder are compounded in proportion, dispersed with water, and the pH is adjusted to near the isoelectric point. Heat treatment and shearing are then performed to form a microgel dispersion, which is then spray-dried to obtain solid microgel core particles. S2. Preparation of functional factor dispersion: Stevia polyphenols and cinnamon essential oil-coffee polyphenol colloidal dispersion are mixed evenly under gentle stirring to form functional factor dispersion; S3. Multilayer encapsulation and granulation: Using fluidized bed coating technology, with the microgel core particles obtained in step S1 as the substrate, the functional factor dispersion obtained in step S2 is first sprayed and encapsulated to form an intermediate layer; then, an aqueous solution of gellan gum and guar gum is sprayed and encapsulated to form an outer layer; after drying, the multi-nutrient coffee creamer powder is obtained.

7. The preparation method according to claim 6, characterized in that, In step S1, the heat treatment conditions are: maintaining at 75-90℃ for 10-30 minutes, while shearing at a speed of 1000-5000 rpm.

8. The preparation method according to claim 6, characterized in that, In step S2, the preparation method of the cinnamon essential oil-coffee polyphenol colloidal dispersion is as follows: dissolve coffee polyphenols in water, slowly add cinnamon essential oil dropwise under magnetic stirring, adjust the pH to 7.5-8.5, and react in a water bath at 50-60℃ for 1-2 hours to form self-assembled nanocolloids.

9. The preparation method according to claim 6, characterized in that, In step S3, the spraying conditions of the first spray liquid are: inlet temperature 50-65℃, atomization pressure 0.8-1.5MPa, so that the functional factors are combined with the surface of the microgel core through physical adsorption and hydrogen bonding.

10. The preparation method according to claim 6, characterized in that, In step S3, after the second spray liquid is applied, it is continuously fluidized and dried at 40-50℃ for 10-20 minutes to completely cure the natural polysaccharide protective layer.

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