A frozen induced gelation nutrition protein of euphausia superba and a preparation method thereof

Abstract

This invention discloses a cold-induced gelled nutrient protein jelly made from Antarctic krill and its preparation method, belonging to the field of nutritional food processing technology. The method includes: preparing a high internal phase emulsion containing Antarctic krill oil; obtaining Antarctic krill protein from cooked Antarctic krill meat through alkali extraction and centrifugation; mixing the high internal phase emulsion and Antarctic krill protein at a mass ratio of 20:80 to 30:70, adding 0.2 to 0.4 wt% κ-carrageenan, adjusting the pH to 7 to 8, and cold-inducing gel formation at 0 to 10°C; then subjecting the mixture to ultra-high pressure treatment at 300 to 500 MPa for 10 to 30 minutes to obtain the nutrient protein jelly. The resulting product possesses the nutritional composition of Antarctic krill protein, whey protein, and Antarctic krill oil, with adjustable texture, and is suitable for the preparation of nutritional gel foods.

Description

Technical Field

[0001] This invention belongs to the field of nutritional food processing technology, specifically relating to a cold-induced gel nutritional protein jelly of Antarctic krill and its preparation method. Background Technology

[0002] Studies have found that some individuals experience decreased chewing ability, reduced saliva production, and impaired swallowing coordination. For these individuals, food not only needs to have appropriate nutrient density but also controllable rheological and textural properties to form a more stable and easily swallowed bolus.

[0003] Antarctic krill is rich in high-quality protein, unsaturated fatty acids, phospholipids, and astaxanthin, making it highly valuable for nutritional development. Most existing Antarctic krill protein gels rely on heat induction or high doses of exogenous colloids for gelation, which easily leads to a hard final product texture, insufficient stability of active oil components, and difficulty in simultaneously addressing protein supplementation and fat-soluble nutrient delivery.

[0004] On the other hand, when functional oils such as Antarctic krill oil are directly added to the Antarctic krill protein system, the oil droplets lack a stable interface layer, which makes them prone to oil-water separation, local aggregation, gel network breakage, or decreased shape retention during cold induction and subsequent ultra-high pressure treatment. If only protein-polysaccharide cold-induced gels are used, or only protein gels are treated with ultra-high pressure, it is usually only possible to improve a single property, and it is difficult to achieve lipid-soluble nutrient delivery, gel network stability, appropriate softening, and swallowability at the same time.

[0005] Therefore, it is still necessary to provide a gel-type nutritional food and its preparation method that uses Antarctic krill protein as a matrix, a structured high internal phase emulsion containing Antarctic krill oil as the oil delivery phase, a low dose of κ-carrageenan as a cold-inducing network regulating component, and constructs a protein-emulsion-polysaccharide composite gel network in the order of "cold induction followed by ultra-high pressure". Summary of the Invention

[0006] [Technical Issues] The purpose of this invention is to provide a cold-induced gel nutrient protein gel of Antarctic krill and its preparation method, so as to solve the problems of existing Antarctic krill protein gels that are prone to oil precipitation and network weakening when directly added with oil, protein-polysaccharide or single high-pressure gels that are difficult to balance fat-soluble nutrient delivery and suitable swallowing texture, and insufficient protection of heat-sensitive active ingredients by gelation methods.

[0007] [Technical Solution] To achieve the above objectives, the present invention adopts the following technical solution: a method for preparing Antarctic krill cold-induced gel nutrient protein gel, comprising the following steps: S1. Preparation of Antarctic krill oil high internal phase emulsion: Antarctic krill oil and liquid oil are mixed at a mass ratio of 20:80~30:70 to obtain a mixed oil; a whey protein isolate aqueous solution with a mass concentration of 5~10% is heated at 80~90℃ for 30~40min to cause moderate thermal denaturation of the whey protein isolate and form protein aggregates that can be adsorbed at the oil-water interface, and then homogenized at 300~500bar for 3~10min; then the mixed oil and the whey protein isolate aqueous solution are emulsified at a mass ratio of 75:25~70:30 to obtain an Antarctic krill oil high internal phase emulsion with an internal oil phase of more than 70wt% and stabilized by a whey protein interface layer.

[0008] S2. Preparation of Antarctic krill protein: Mix cooked Antarctic krill meat with water at a mass ratio of 1:5 to 1:10 and homogenize. Adjust the pH to 11 to 12 and then centrifuge to separate the protein components and obtain Antarctic krill protein.

[0009] S3. Cold-induced gel formation: The Antarctic krill oil high internal phase emulsion and the Antarctic krill protein are mixed at a mass ratio of 20:80~30:70, preferably 30:70; 0.2~0.4% of κ-carrageenan is added according to the total mass of the high internal phase emulsion and Antarctic krill protein, the pH is adjusted to 7~8, and cold-induced at 0~10℃, so that the Antarctic krill protein, whey protein interface layer and κ-carrageenan gradually form a protein-emulsion-polysaccharide primary complex gel network, and the oil droplets are confined in the network pores.

[0010] S4. Ultra-high pressure treatment: After the primary composite gel network is formed by cold induction, the composite gel is subjected to ultra-high pressure treatment of 300~500MPa for 10~30min to further densify and homogenize the primary composite gel network, thereby obtaining Antarctic krill cold-induced gel nutritional protein jelly.

[0011] In one embodiment of the present invention, the liquid oil in step S1 is selected from one or at least two of soybean oil, olive oil and flaxseed oil.

[0012] In one embodiment of the present invention, the emulsification in step S1 is completed by high-speed shearing at 8000~10000 rpm for 2~3 minutes.

[0013] In one embodiment of the present invention, the aging conditions in step S2 are 90~100℃ for 30~40min, and the centrifugation conditions are 8000~10000rpm for 15~30min.

[0014] In one embodiment of the present invention, the amount of κ-carrageenan added in step S3 is 0.3% of the total mass of the high internal phase emulsion and Antarctic krill protein.

[0015] In one embodiment of the present invention, the cold induction temperature in step S3 is 4°C and the cold induction time is 8~12h.

[0016] In one embodiment of the present invention, the ultra-high pressure treatment conditions in step S4 are 400 MPa for 10 min.

[0017] The present invention also provides an Antarctic krill cold-induced gel nutritional protein jelly prepared by the above method.

[0018] Compared with the prior art, the present invention has at least the following beneficial effects: 1. This invention uses Antarctic krill oil high internal phase emulsion as a structured oil delivery phase, and combines Antarctic krill oil, whey protein isolate and Antarctic krill protein in the same gel system, so that the resulting product has the nutritional composition of Antarctic krill protein, whey protein and Antarctic krill oil.

[0019] 2. Compared with directly adding an equal amount of free mixed oils, the high internal phase emulsion used in this invention can improve the dispersion stability of oils in the protein gel system, reduce oil droplet aggregation and oil-water separation, and improve the uniformity and system stability of the final gel product.

[0020] 3. This invention achieves cold-induced gelation at 0–10°C by synergistically combining low-dose κ-carrageenan with Antarctic krill protein / emulsion system, so that the final gelation stage does not rely on traditional heat induction, which is beneficial to maintaining the stability of heat-sensitive active ingredients (such as unsaturated fatty acids, vitamins, and astaxanthin) in Antarctic krill oil.

[0021] 4. The present invention employs ultra-high pressure treatment to further optimize the composite gel network structure, which is beneficial to improving the storage stability of the product.

[0022] 5. By adjusting the proportion of high internal phase emulsion and the amount of κ-carrageenan added, this invention can regulate the elasticity, adhesion, and adhesiveness of the gel within a certain range, thereby providing an operable texture control pathway for the development of nutritional gel foods. Attached Figure Description

[0023] Figure 1 These are images of the cold-induced gel nutrient protein frozen products obtained in Examples 1-3 and Comparative Examples 1-4; Figure 2 These are the color values ​​of the cold-induced gel nutrient protein frozen products obtained in Examples 1-3 and Comparative Examples 1-4; Figure 3 The stress of the cold-induced gel nutrient proteins obtained in Examples 1-3 and Comparative Examples 1-4 frozen at 25°C Shear rate curve; Figure 4 The strain of the cold-induced gel nutrient proteins obtained in Examples 1-3 and Comparative Examples 1-4 when frozen at 25°C. Energy storage modulus curve; Figure 5 The strain of the cold-induced gel nutrient proteins obtained in Examples 1-3 and Comparative Examples 1-4 when frozen at 25°C. Loss modulus curve; Figure 6 The frequency of freezing the cold-induced gel nutrient proteins obtained in Examples 1-3 and Comparative Examples 1-4 at 25°C. Energy storage modulus curve; Figure 7 The frequency of freezing the cold-induced gel nutrient proteins obtained in Examples 1-3 and Comparative Examples 1-4 at 25°C. Loss modulus curve; Figure 8 It refers to the gel strength of the cold-induced gel nutrient protein gels obtained in Examples 1-3 and Comparative Examples 1-4.

[0024] Figure 9 This is the IDSSI framework test of the cold-induced gel nutrient protein frozen obtained in Examples 1-3 and Comparative Examples 1-3. Detailed Implementation

[0025] The present invention will be further illustrated below with reference to specific embodiments, but the scope of protection of the present invention is not limited thereto. Unless otherwise stated, all percentages mentioned herein are mass percentages. "Cold induction" in this document refers to the process of allowing the mixture to stand or be refrigerated at 0-10°C, allowing a gel network to gradually form between the protein / emulsion / polysaccharide.

[0026] The high internal phase emulsion described in this invention is preferably an emulsion system in which the internal oil phase accounts for more than 70% of the total emulsion mass; pH adjustment can be achieved using food-grade sodium hydroxide solution and / or hydrochloric acid solution. In this invention, the high internal phase emulsion is not merely used as a source of nutrient oils, but rather as a structured oil delivery phase and active filler phase participating in the construction of the gel network: its whey protein interface layer can form hydrogen bonds, electrostatic interactions, and spatial entanglements with Antarctic krill protein and κ-carrageenan, fixing oil droplets within the composite network, thereby reducing the risk of oil separation and structural loosening when free oils are directly added.

[0027] The testing method is as follows: 1. Color determination: The colorimeter is used to measure the color of the sample. L * , a * and b * The value is the average of the parallel samples.

[0028] 2. Texture determination: The texture was analyzed using a physical property tester. The test conditions were P / 50 probe, with speeds of 5 mm / s before, during, and after the test of 1 mm / s and 5 mm / s, respectively. The compression ratio was 70%, and the trigger force was 5 g. The gel strength was also characterized using a weak gel strength mode.

[0029] 3. Rheological Measurements: The shear rheological and dynamic rheological properties of the samples were measured using a rotational rheometer (flat plate fixture, fixture model 116801), with a focus on the shear thinning behavior and the relative changes in storage modulus G′ and loss modulus G″. Test conditions were as follows: shear rate ramp mode, temperature 25℃, log 0.1~100l / s; amplitude scan mode, temperature 25℃, frequency 1Hz, stress range 0.1~1000%; frequency scan mode, temperature 25℃, stress 1%.

[0030] Comparative Example 1 S1: Mix Antarctic krill oil and soybean oil at a mass ratio of 25:75 to obtain a mixed oil.

[0031] S2: Heat the thawed Antarctic krill meat at 95℃ for 30 minutes to cook it; take the cooked Antarctic krill meat, chop it for 3 minutes, mix it with water at a mass ratio of 1:5 and homogenize it, adjust the pH to 11.5, centrifuge at 10000rpm for 15 minutes at 4℃, collect the protein components, and obtain Antarctic krill protein.

[0032] S3: The mixed oil obtained in step S1 and the Antarctic krill protein obtained in step S2 are mixed at a mass ratio of 30:70. After high-speed shearing at 10000 rpm for 1 min, the pH is adjusted to 7.0 and cold-induced at 4℃ for 12 h to obtain a composite gel.

[0033] S4: The composite gel obtained in step S3 is placed into a composite material bag and sealed. It is then subjected to ultra-high pressure treatment (400MPa, 10min). The surface moisture of the packaging is wiped dry to obtain the sample.

[0034] Comparative Example 2 S1: Antarctic krill oil and soybean oil were mixed at a mass ratio of 25:75 to obtain a mixed oil; whey protein isolate was prepared into a 5wt% aqueous solution, fully hydrated at room temperature, heated at 85℃ for 30 min, and then homogenized at 400 bar for 5 min; the mixed oil and whey protein isolate aqueous solution were mixed at a mass ratio of 80:20 and sheared at 10000 rpm for 2 min to obtain an Antarctic krill oil high internal phase emulsion.

[0035] S2: Heat the thawed Antarctic krill meat at 95℃ for 30 minutes to cook it; take the cooked Antarctic krill meat, chop it for 3 minutes, mix it with water at a mass ratio of 1:5 and homogenize it, adjust the pH to 11.5, centrifuge at 10000rpm for 15 minutes at 4℃, collect the protein components, and obtain Antarctic krill protein.

[0036] S3: The high internal phase emulsion obtained in step S1 and the Antarctic krill protein obtained in step S2 are mixed at a mass ratio of 20:80. After high-speed shearing at 10,000 rpm for 1 min, the pH is adjusted to 7.0 and cold-induced at 4℃ for 12 h to obtain a composite gel.

[0037] S4: The composite gel obtained in step S3 is placed into a composite material bag and sealed. It is then subjected to ultra-high pressure treatment (400MPa, 10min). The surface moisture of the packaging is wiped dry to obtain the sample.

[0038] Comparative Example 3 S1: Antarctic krill oil and soybean oil were mixed at a mass ratio of 25:75 to obtain a mixed oil; whey protein isolate was prepared into a 5wt% aqueous solution, fully hydrated at room temperature, heated at 85℃ for 30 min, and then homogenized at 400 bar for 5 min; the mixed oil and whey protein isolate aqueous solution were mixed at a mass ratio of 80:20 and sheared at 10000 rpm for 2 min to obtain an Antarctic krill oil high internal phase emulsion.

[0039] S2: Heat the thawed Antarctic krill meat at 95℃ for 30 minutes to cook it; take the cooked Antarctic krill meat, chop it for 3 minutes, mix it with water at a mass ratio of 1:5 and homogenize it, adjust the pH to 11.5, centrifuge at 10000rpm for 15 minutes at 4℃, collect the protein components, and obtain Antarctic krill protein.

[0040] S3: The high internal phase emulsion obtained in step S1 and the Antarctic krill protein obtained in step S2 are mixed at a mass ratio of 30:70. After high-speed shearing at 10,000 rpm for 1 min, the pH is adjusted to 7.0 and cold-induced at 4℃ for 12 h to obtain a composite gel.

[0041] S4: The composite gel obtained in step S3 is placed into a composite material bag and sealed. It is then subjected to ultra-high pressure treatment (400MPa, 10min). The surface moisture of the packaging is wiped dry to obtain the sample.

[0042] Example 1 S1: Antarctic krill oil and soybean oil were mixed at a mass ratio of 25:75 to obtain a mixed oil; whey protein isolate was prepared into a 5wt% aqueous solution, fully hydrated at room temperature, heated at 85℃ for 30 min, and then homogenized at 400 bar for 5 min; the mixed oil and whey protein isolate aqueous solution were mixed at a mass ratio of 80:20 and sheared at 10000 rpm for 2 min to obtain an Antarctic krill oil high internal phase emulsion.

[0043] S2: Heat the thawed Antarctic krill meat at 95℃ for 30 minutes to cook it; take the cooked Antarctic krill meat, chop it for 3 minutes, mix it with water at a mass ratio of 1:5 and homogenize it, adjust the pH to 11.5, centrifuge at 10000rpm for 15 minutes at 4℃, collect the protein components, and obtain Antarctic krill protein.

[0044] S3: The high internal phase emulsion obtained in step S1 and the Antarctic krill protein obtained in step S2 are mixed at a mass ratio of 30:70. 0.2wt% of κ-carrageenan is added. After high-speed shearing at 10000rpm for 1min, the pH is adjusted to 7.0 and cold-induced at 4℃ for 12h to obtain a composite gel.

[0045] S4: The composite gel obtained in step S3 is placed into a composite material bag and sealed. It is then subjected to ultra-high pressure treatment (400MPa, 10min). The surface moisture of the packaging is wiped dry to obtain the sample.

[0046] Example 2 S1: Antarctic krill oil and soybean oil were mixed at a mass ratio of 25:75 to obtain a mixed oil; whey protein isolate was prepared into a 5wt% aqueous solution, fully hydrated at room temperature, heated at 85℃ for 30 min, and then homogenized at 400 bar for 5 min; the mixed oil and whey protein isolate aqueous solution were mixed at a mass ratio of 80:20 and sheared at 10000 rpm for 2 min to obtain an Antarctic krill oil high internal phase emulsion.

[0047] S2: Heat the thawed Antarctic krill meat at 95℃ for 30 minutes to cook it; take the cooked Antarctic krill meat, chop it for 3 minutes, mix it with water at a mass ratio of 1:5 and homogenize it, adjust the pH to 11.5, centrifuge at 10000rpm for 15 minutes at 4℃, collect the protein components, and obtain Antarctic krill protein.

[0048] S3: The high internal phase emulsion obtained in step S1 and the Antarctic krill protein obtained in step S2 are mixed at a mass ratio of 30:70. 0.3wt% of κ-carrageenan is added. After high-speed shearing at 10000rpm for 1min, the pH is adjusted to 7.0 and cold-induced at 4℃ for 12h to obtain a composite gel.

[0049] S4: The composite gel obtained in step S3 is placed into a composite material bag and sealed. It is then subjected to ultra-high pressure treatment (400MPa, 10min). The surface moisture of the packaging is wiped dry to obtain the sample.

[0050] Example 3 S1: Antarctic krill oil and soybean oil were mixed at a mass ratio of 25:75 to obtain a mixed oil; whey protein isolate was prepared into a 5wt% aqueous solution, fully hydrated at room temperature, heated at 85℃ for 30 min, and then homogenized at 400 bar for 5 min; the mixed oil and whey protein isolate aqueous solution were mixed at a mass ratio of 80:20 and sheared at 10000 rpm for 2 min to obtain an Antarctic krill oil high internal phase emulsion.

[0051] S2: Heat the thawed Antarctic krill meat at 95℃ for 30 minutes to cook it; take the cooked Antarctic krill meat, chop it for 3 minutes, mix it with water at a mass ratio of 1:5 and homogenize it, adjust the pH to 11.5, centrifuge at 10000rpm for 15 minutes at 4℃, collect the protein components, and obtain Antarctic krill protein.

[0052] S3: The high internal phase emulsion obtained in step S1 and the Antarctic krill protein obtained in step S2 are mixed at a mass ratio of 30:70. 0.4wt% of κ-carrageenan is added. After high-speed shearing at 10000rpm for 1min, the pH is adjusted to 7.0 and cold-induced at 4℃ for 12h to obtain a composite gel.

[0053] S4: The composite gel obtained in step S3 is placed into a composite material bag and sealed. It is then subjected to ultra-high pressure treatment (400MPa, 10min). The surface moisture of the packaging is wiped dry to obtain the sample.

[0054] Comparative Example 4 S1: Heat the thawed Antarctic krill meat at 95℃ for 30 minutes to cook it; take the cooked Antarctic krill meat, chop it for 3 minutes, mix it with water at a mass ratio of 1:5 and homogenize it, adjust the pH to 11.5, centrifuge at 10000rpm for 15 minutes at 4℃, collect the protein components, and obtain Antarctic krill protein.

[0055] S2: Adjust the pH of the Antarctic krill protein obtained in step S1 to 7.0, and cold induce it at 4℃ for 12h to obtain a composite gel.

[0056] S3: The composite gel obtained in step S2 is placed into a composite material bag and sealed. It is then subjected to ultra-high pressure treatment (400MPa, 10min). The surface moisture of the packaging is wiped dry to obtain the sample.

[0057] The main formulations and conditions for the examples and comparative examples are shown in Table 1; except for the differences listed in Table 1, the remaining steps are the same as in Example 1.

[0058] Table 1. Main formulations and conditions of the examples and comparative examples.

[0059] Table 2. Texture parameters of the examples and comparative samples

[0060] Note: Different letters in the same column indicate significant differences. P <0.05).

[0061] Figure 1 The images show the appearance morphology of the cold-induced composite gel protein gels obtained in Examples 1-3 and Comparative Examples 1-4. Figure 1 The study revealed that Antarctic krill protein gels with varying ratios of high internal phase emulsions and different amounts of κ-carrageenan additions all maintained their original gel-like properties. In this study, the high internal phase emulsion was not merely a lipid carrier, but rather a crucial interfacial unit involved in gel structure construction. Compared to Comparative Example 1, where free lipids were directly added, oil droplets in the high internal phase emulsion system achieved more uniform dispersion under the stabilizing effect of the whey protein isolate interfacial layer and were more easily embedded into the Antarctic krill protein and κ-carrageenan complex network, thereby reducing oil droplet aggregation and oil-water separation.

[0062] Figure 2 The values ​​represent the colorimetric values ​​of the cold-induced composite gel proteins obtained in Examples 1-3 and Comparative Examples 1-4. Figure 2 It can be seen that, compared with Comparative Example 4 without the addition of the lipid phase, the brightness, redness, and yellowness of the sample after the addition of the lipid phase were all improved, indicating that the introduction of the lipid phase can improve the color performance of the gel product. Compared with Comparative Example 1, which directly added an equal amount of free oil, the color value distribution of Examples 1-3 was more stable, indicating that the Antarctic krill oil high internal phase emulsion has good dispersion stability in the composite gel system, which is beneficial to improving the uniformity of product appearance and color stability.

[0063] Figures 3-7 The rheological properties of the cold-induced composite gel proteins obtained in Examples 1-3 and Comparative Examples 1-4 are shown. Figure 3 It can be seen that the samples in each group ranged from 0.1 to 100 s. - ¹ All samples exhibited shear-thinning behavior, indicating that the resulting gel has good flow adaptability under shear. Compared with Comparative Example 1, which directly added an equal amount of free oil, Examples 1-3 used a high internal phase emulsion as the oil delivery phase, resulting in more stable apparent viscosity changes, indicating that a high internal phase emulsion is beneficial for improving oil dispersion stability and enhancing the rheological stability of the system. Figures 4-7It is evident that the addition of κ-carrageenan can improve the storage modulus G′ and loss modulus G″ of the system, indicating that it can synergistically construct a composite gel network with Antarctic krill protein and high internal phase emulsion. These results demonstrate that the present invention, by replacing free oils directly with high internal phase emulsion and combining it with κ-carrageenan regulation, can improve the rheological stability and network structure of the gel system, maintaining a better balance between flowability and gel strength, thus better meeting the needs of people with swallowing difficulties.

[0064] Table 2 and Figure 8 The results describe the elasticity, adhesion, adhesiveness, chewiness, resilience, and gel strength of the cold-induced composite gel proteins obtained in Examples 1-3 and Comparative Examples 1-4. These results demonstrate the quantitative relationship between different high internal phase emulsion ratios, κ-carrageenan addition amounts, and textural parameters, validating the effectiveness of the "dilution-enhancement" process logic. The results show that samples containing high internal phase emulsions and with an appropriate amount of κ-carrageenan exhibit superior adhesiveness and chewiness. Specifically, Examples 2 and 3 show significantly higher adhesiveness and chewiness than Comparative Examples 1 and 2, indicating that the structured emulsion and polysaccharide synergistically enhance network strength.

[0065] Figure 9 The results of IDSI testing on the cold-induced composite gel proteins obtained in Examples 1-3 and Comparative Examples 1-4 are shown. Figure 9 It can be seen that Comparative Example 1, which directly added an equal amount of free oil, and Comparative Example 2, which did not add κ-carrageenan, had relatively loose structures, belonging to IDSI Level 3; while Examples 2-3 formed a more stable gel network under the synergistic effect of high internal phase emulsion and κ-carrageenan, reaching IDSI Level 4. These results indicate that high internal phase emulsion is more beneficial to improving gel structure stability than direct addition of free oil, and an appropriate amount of κ-carrageenan can further improve the product's shape retention and swallowability, making it meet the requirements of people with dysphagia for food texture.

[0066] Figure 9 The cold-induced composite gel protein jelly samples obtained in Examples 1-3 and Comparative Examples 1-3 underwent IDDSI testing, passing the spoon pouring test and fork / spoon pressing test from the International Action Committee on Standards for Dysphagia Foods (IDDSI). As shown in the figure, Comparative Examples 1-2 were classified as Level 3 (paste-like) due to their high fluidity and loose structure, while Examples 2-3 (0.3% and 0.4%) with added carrageenan formed a dense gel network, achieving Level 4 (mud-like) consistency, which meets the safe swallowing requirements for people with dysphagia (such as the elderly) (not too runny, not too hard, and not easily broken).

[0067] The embodiments provided above are not intended to limit the scope of the invention, nor are the described steps intended to limit the order of execution. Any obvious modifications made to the invention by those skilled in the art based on existing common knowledge also fall within the scope of protection defined by the claims.

Claims

1. A method for preparing Antarctic krill cold-induced gel nutrient protein gel, characterized in that, Includes the following steps: S1. Preparation of Antarctic krill oil high internal phase emulsion: Antarctic krill oil is dissolved in liquid oil to obtain mixed oil; the aqueous solution of whey protein isolate is heated and homogenized under high pressure to obtain whey protein isolate solution; the mixed oil and whey protein isolate solution are emulsified and subjected to high-speed shearing to prepare Antarctic krill oil high internal phase emulsion; S2. Cold-induced gel formation: Antarctic krill oil high internal phase emulsion is mixed with Antarctic krill protein, κ-carrageenan is added and pH is adjusted, and high-speed shearing is performed to form a cold-induced composite gel. S3. Ultra-high pressure treatment: The cold-induced composite gel is subjected to ultra-high pressure treatment to obtain Antarctic krill cold-induced gel nutrient protein jelly.

2. The preparation method according to claim 1, characterized in that, In step S1, the liquid oil is selected from one or at least two of soybean oil, olive oil, and flaxseed oil.

3. The preparation method according to claim 1, characterized in that, In step S1, Antarctic krill oil and liquid oil are mixed at a mass ratio of 20:80~30:70 to obtain mixed oil; a whey protein isolate aqueous solution with a mass concentration of 5~10% is heated at 80~90℃ for 30~40 minutes; the mixed oil and whey protein isolate aqueous solution are mixed at a mass ratio of 75:25~70:

30.

4. The preparation method according to claim 1, characterized in that, In step S1, the high-pressure homogenization conditions are a crushing pressure of 300~500 bar and a crushing time of 3~10 min; the emulsification conditions are a high-speed shearing of 8000~10000 rpm for 2~3 min.

5. The preparation method according to claim 1, characterized in that, In step S2, the cooked Antarctic krill meat is mixed with water at a mass ratio of 1:5 to 1:10 and homogenized. After adjusting the pH to 11 to 12, the mixture is centrifuged to separate the protein components and obtain Antarctic krill protein. The cooking conditions are 90 to 100°C for 30 to 40 minutes. The centrifugation conditions are 8000 rpm to 10000 rpm for 15 to 30 minutes.

6. The preparation method according to claim 1, characterized in that, In step S2, the mass ratio of Antarctic krill oil high internal phase emulsion to Antarctic krill protein is 20:80 to 30:

70.

7. The preparation method according to claim 1, characterized in that, In step S2, based on the total mass of the high internal phase emulsion and Antarctic krill protein, the amount of κ-carrageenan added is 0.2~0.4wt%, and the pH is adjusted to 7~8.

8. The preparation method according to claim 1, characterized in that, In step S2, the cold induction temperature is 4°C and the cold induction time is 8~12h.

9. The preparation method according to claim 1, characterized in that, In step S3, the ultra-high pressure is set to 300~500MPa, and the pressure holding time is 10~30min.

10. Antarctic krill cold-induced gel nutrient protein jelly prepared by any one of claims 1 to 9.

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