Preparation method and application of a plant fat substitute based on protein micronization

Abstract

The present invention relates to the technical field of protein micronization preparation, and discloses a preparation method and application of a plant fat substitute based on protein micronization, comprising the following steps: (1) preparing a separated protein solution from plant separated protein, and then performing protein hydration to obtain a hydrated separated protein solution; (2) subjecting the hydrated separated protein solution to ultrasonic heat treatment to obtain a micronized protein dispersion; (3) performing post-treatment to obtain a plant fat substitute based on protein micronization. The present invention utilizes the combined ultrasonic-heat treatment technology to obtain micronized protein particles, endowing them with the texture characteristics of milk fat globules, greatly expanding the application of plant proteins in the food field; adding the plant fat substitute to plant milk can meet the nutritional needs of consumers and the pursuit of more natural and green foods, and the processing technology is green and fast, expanding the practical application of micronized proteins in the field of plant milk.

Description

Technical Field

[0001] The present invention relates to the technical field of protein micronization preparation, and particularly to a preparation method and application of a plant fat substitute based on protein micronization. Background Art

[0002] Plant protein milk can meet the needs of specific populations for milk substitute products and is one of the important ways to solve problems such as global warming, pressure on the livestock industry, excessive intake of saturated fat, and water pollution. In the development and manufacture of plant protein milk, in addition to meeting the nutritional needs of consumers, how to simulate the flavor and texture of cow's milk is also a major issue in the current food field. The fat in cow's milk exists in the form of fat globules, with an average particle size of about 5 μm and a particle size range of about 0.1 - 15 μm. Currently, the commonly used fat substitute in plant milk is vegetable oil. Directly substituting vegetable oil for animal fat cannot simulate the texture of animal fat and is prone to lipid oxidation.

[0003] Therefore, using plant protein and micronizing it to form micron-sized particles can not only enhance the flavor and texture of plant milk itself to make it closer to cow's milk, but also does not introduce animal-derived oils and other food additives, further meeting the pursuit of more and more consumers for more natural and green foods and realizing the future sustainable development of plant-based products.

[0004] Micronized protein is formed based on the denaturation of protein under extreme conditions (pH and high temperature) and by using shear-controlled aggregation. During the generation process of micronized protein particles, the influence of the shear process is very significant. Its essence is to appropriately break the aggregates formed by heat treatment, which is an essential aggregation control process. However, it has been found through research that shear will also cause an increase in the particle size of some protein particles and redox reactions, resulting in the "shear over-aggregation" effect of the protein.

[0005] Currently, the main methods for regulating the dispersion of micronized protein are physical methods (high-speed shear and high-pressure homogenization) or the method of externally adding other media (ions, emulsifiers or polysaccharides). The former, as a single physical effect, cannot solve the "over-aggregation" effect at the root, while the latter can avoid the formation of "over-aggregation", but will introduce other components and affect the claim of "clean label" of the product, resulting in a decrease in market acceptance. Summary of the Invention

[0006] In order to solve the above technical problems, the present invention provides a preparation method and application of a plant fat substitute based on protein micronization. The ultrasonic-thermal treatment combined technology is used to prepare micronized protein particles, endowing them with the texture characteristics and flavor of milk fat globules and having high thermal stability, greatly expanding the application of plant protein in the food field.

[0007] The object of the present invention is achieved by the following technical solutions:

[0008] In a first aspect, the present invention provides a preparation method of a plant fat substitute based on protein micronization, comprising the following steps:

[0009] (1) Prepare a separated protein solution from plant separated protein, and then perform protein hydration to obtain a hydrated separated protein solution; (2) Perform ultrasonic heat treatment on the hydrated separated protein solution to obtain a micronized protein dispersion;

[0010] (3) Then perform post-treatment to obtain a plant fat substitute based on protein micronization.

[0011] The present invention can more precisely control the size of microparticles through ultrasonic technology, can develop emulsions or protein particles with smaller particle sizes and higher stability, and has higher energy efficiency. Ultrasonic waves can form cavitation bubbles from gas nuclei existing in the fluid through acoustic cavitation. The rupture of cavitation bubbles will generate strong hydrodynamic shear force, turbulence, high temperature (5000K) and high pressure (100MPa) in the cavitation zone, destroying the secondary and tertiary structures of proteins, as well as non-covalent bonds (such as hydrogen bonds and hydrophobic bonds) and even covalent bonds (disulfide bonds) between or within molecules, opening the closely arranged structure of protein aggregates. Along with the unfolding of domains, free sulfhydryl groups and hydrophobic groups are exposed, and larger protein particles are further broken into small particles. On the other hand, ultrasonic waves cause the destruction of water molecules, resulting in the generation of highly reactive free radicals and superoxides. These free radicals can affect the protein structure by hydrogen abstraction, oxidizing free sulfhydryl groups to form disulfide bonds or even extracting hydrogen atoms from the α-carbon of amino acids, the polypeptide backbone, and the aliphatic side chains of hydrophobic amino acid residues, thereby reducing intermolecular binding and changing the molecular conformation, forming new low-molecular-weight and stable protein aggregates, while solving the "over-aggregation" effect of proteins and better simulating the texture of animal fats.

[0012] Using the ultrasonic-thermal coupling technology for micronization treatment, heat treatment is used to accelerate protein denaturation and aggregation, and ultrasonic waves are used to regulate the particle size of protein aggregates. Fat substitutes with particle size ranges similar to those of milk fat globules (0.1 - 20μm) and good stability can be prepared under simple process conditions, making the application scenarios of plant proteins in foods more extensive.

[0013] Preferably, in step (2), the conditions of the ultrasonic heat treatment are: under the heating condition of 75 - 95°C, control the ultrasonic frequency to be 18 - 40kHz, the energy density to be 5 - 15w / ml, and the treatment time to be 15 - 60min.

[0014] Within this parameter range, the cooperative effect of the acoustic cavitation mechanical action and highly reactive free radicals of ultrasonic waves is the best.

[0015] Preferably, in step (1), the plant protein isolate includes legume protein isolate and cereal protein isolate.

[0016] Preferably, in step (1), the plant protein isolate includes soybean protein isolate and oat bran protein isolate, wherein the mass ratio of oat bran protein isolate is 10-40%, and the mass ratio of soybean protein isolate is 60-90%, and the total mass percentage of the two is 100%.

[0017] Soybean protein isolate and oat bran protein isolate are used. Both proteins are the proteins contained in current mainstream plant-based milks, and both protein raw materials are mainly globulins. Among them, globulins account for 90% in soybean protein isolate, while globulins account for 80% in oat bran protein isolate. The two globulin structures are similar, which is beneficial to the formation of stable microparticulated proteins, and both contain disulfide bonds, which are very suitable for the development of microparticulated products.

[0018] In the microparticulation preparation, the dosage ratio of oat bran protein isolate does not exceed 40%. The reason is that the purity of oat bran protein isolate is relatively lower, and the globulin ratio is lower than that of soybean protein isolate. When the dosage ratio of soybean protein isolate is 60-90%, the microparticulation effect is better.

[0019] Preferably, in step (1), the mass concentration of the protein isolate solution is 10-20%, and the pH value is 3.5-4.5.

[0020] Preferably, in step (1), the conditions for protein hydration are: refrigerating the protein isolate solution at a low temperature of 4-10°C for 16-24 h.

[0021] The conditions for protein hydration can dissolve sufficient protein in water.

[0022] Preferably, in step (3), the post-treatment is: adjusting the pH of the microparticulated protein dispersion to 6.5-7.5, and then performing spray drying.

[0023] Preferably, in step (3), the inlet air temperature for spray drying is 140-160°C, the outlet air temperature is 70-90°C, and spray drying is performed until the moisture content of the obtained powder is lower than 5%.

[0024] Second, the present invention also provides an application of the plant fat substitute prepared by the above preparation method in the food field.

[0025] Third, the present invention also provides an application of the plant fat substitute prepared by the above preparation method in plant-based protein milk. The fat substitute is added to the plant milk liquid in a proportion of 1-5% by mass fraction to obtain plant-based protein milk.

[0026] The present invention can add the prepared fat substitute into plant milk, use micronized plant protein to simulate the flavor and texture of cow's milk, and meet the nutritional needs of consumers and the pursuit of more natural and green foods.

[0027] Compared with the prior art, the present invention has the following beneficial effects:

[0028] (1) The bean and cereal protein sources used in the preparation process of the plant fat substitute are wide in source, high in yield, rich in amino acid types, and have various biological activities, which can meet the nutritional and healthy dietary needs;

[0029] (2) The micronized protein particles are obtained by using the combined ultrasonic-thermal treatment technology, endowing them with the texture characteristics of milk fat globules, and greatly expanding the application of plant protein in the food field;

[0030] (3) Adding the plant fat substitute into plant milk can meet the nutritional needs of consumers and the pursuit of more natural and green foods, and the processing technology is green and fast, expanding the practical application of micronized protein in the field of plant milk. Specific embodiments

[0031] The following specific examples are used to illustrate the technical solutions of the present invention, but the protection scope of the present invention is not limited thereto:

[0032] Example 1

[0033] A preparation method of a plant fat substitute based on protein micronization includes the following steps:

[0034] (1) Using phosphate buffer solution as the solvent, prepare a separated protein solution with a mass concentration of 15% (the mass ratio of soy protein isolate and oat bran protein isolate is 17:3), stir at a frequency of 500 rpm for 1 h, then adjust the pH value to 4.0, and place it in a refrigerator at 4 °C for 24 h to fully hydrate the protein, obtaining the hydrated separated protein solution;

[0035] (2) Place the hydrated separated protein solution in an 80 °C water bath for heating, and at the same time, perform ultrasonic treatment at 20 kHz and an energy density of 7.5 w / ml. Carry out ultrasonic-thermal treatment for 30 min to obtain a micronized protein dispersion;

[0036] (3) Adjust the pH value of the micronized protein dispersion back to 6.7, and then perform spray drying treatment. The inlet air temperature for spray drying is 150 °C, the outlet air temperature is 80 °C, and spray dry until the moisture content of the obtained powder is lower than 5% to obtain the plant fat substitute.

[0037] Example 2

[0038] A preparation method of a plant fat substitute based on protein micronization includes the following steps:

[0039] (1) Using phosphate buffer as the solvent, prepare a separated protein solution with a mass concentration of 12% (the mass ratio of soy protein isolate to oat bran protein isolate is 4:1), stir at a frequency of 500 rpm for 1 h, then adjust the pH value to 3.5, and place it in a refrigerator at 4 °C for 16 h to fully hydrate the protein, obtaining a hydrated separated protein solution;

[0040] (2) Place the hydrated separated protein solution in a water bath at 75 °C and heat it while performing ultrasonic treatment at 20 kHz and an energy density of 10 w / ml for 20 min to obtain a micronized protein dispersion;

[0041] (3) Adjust the pH value of the micronized protein dispersion back to 6.9, and then perform spray drying. The inlet air temperature for spray drying is 150 °C, the outlet air temperature is 80 °C, and spray dry until the moisture content of the obtained powder is less than 5% to obtain a plant fat substitute.

[0042] Example 3

[0043] A preparation method of a plant fat substitute based on protein micronization, comprising the following steps:

[0044] (1) Using phosphate buffer as the solvent, prepare a separated protein solution with a mass concentration of 10% (the mass ratio of soy protein isolate to oat bran protein isolate is 9:1), stir at a frequency of 500 rpm for 1 h, then adjust the pH value to 4.2, and place it in a refrigerator at 4 °C for 12 h to fully hydrate the protein, obtaining a hydrated separated protein solution;

[0045] (2) Place the hydrated separated protein solution in a water bath at 70 °C and heat it while performing ultrasonic treatment at 30 kHz and an energy density of 12 w / ml for 15 min to obtain a micronized protein dispersion;

[0046] (3) Adjust the pH value of the micronized protein dispersion back to 7.1, and then perform spray drying. The inlet air temperature for spray drying is 150 °C, the outlet air temperature is 80 °C, and spray dry until the moisture content of the obtained powder is less than 5% to obtain a plant fat substitute.

[0047] Example 4

[0048] A method for preparing oat plant milk based on the plant fat substitute in Example 1, comprising the following steps:

[0049] (1) 1 L of oat plant milk is made from the following raw materials by weight: 80 g of oat flour, 10 g of plant fat substitute, 10 g of blended vegetable oil, 4 g of sodium citrate, 2 g of glycerol monostearate, 0.5 g of salt, 5 g of polydextrose, and the balance is water.

[0050] (2) Preparation of enzymolysis solution of oat juice:

[0051] (a) Preparation of oat juice: Add oat flour to warm water at 50 - 55°C, mix to obtain oat juice;

[0052] (b) Enzymolysis: Add the oat juice to a reactor, add protease at 50 - 55°C, enzymolyze for 45 - 60 min, then raise the temperature to 70 - 75°C, add α - amylase, and enzymolyze for 45 - 60 min;

[0053] (c) Inactivate enzymes (keep warm at 90 - 95°C for 5 - 10 min), filter to obtain the enzymolysis solution of oat juice.

[0054] (3) Add plant fat substitute to the enzymolysis solution of oat juice, mix evenly, then add acidity regulator, dispersant, salt, polydextrose and mix, and then add blended vegetable oil.

[0055] (4) Filter, make up the volume, homogenize (25 - 35 MPa, temperature of the liquid material is 70 - 75°C), sterilize (138 - 140°C, 5 - 15 s), can (temperature is 20 - 25°C) in sequence to obtain oat plant milk.

[0056] Example 5

[0057] A method for preparing pea plant milk based on the plant fat substitute in Example 1, comprising the following steps:

[0058] (1) 1 L of pea plant milk is made from the following raw materials by weight: 30 g of yellow pea protein isolate, 10 g of plant fat substitute, 15 g of blended vegetable oil, 2 g of sodium citrate, 2 g of glycerol monostearate, 0.5 g of salt, 10 g of polydextrose, and the balance is water.

[0059] (2) Add yellow pea protein isolate and plant fat substitute to water, mix evenly, then add acidity regulator, dispersant, salt, polydextrose and mix, and then add blended vegetable oil;

[0060] (3) Filter, make up the volume, homogenize (25 - 35 MPa, temperature of the liquid material is 70 - 75°C), sterilize (138 - 140°C, 5 - 15 s), can (temperature is 20 - 25°C) in sequence to obtain pea plant milk.

[0061] Example 6

[0062] A method for preparing coconut - oat plant milk based on the plant fat substitute in Example 1, comprising the following steps:

[0063] (1) 1 L of oat plant milk is made from the following raw materials by weight: 80 g of oat flour, 10 g of plant fat substitute, 10 g of coconut milk, 4 g of sodium citrate, 2 g of glycerol monostearate, 0.5 g of salt, 5 g of polydextrose, and the balance is water.

[0064] (2) Preparation of oat juice enzymatic hydrolysate:

[0065] (a) Preparation of oat juice: Add oat flour to warm water at 50 - 55 °C and mix to obtain oat juice;

[0066] (b) Enzymatic hydrolysis: Add oat juice to a reactor, add protease at 50 - 55 °C, and carry out enzymatic hydrolysis for 45 - 60 min. Then raise the temperature to 70 - 75 °C, add α - amylase, and carry out enzymatic hydrolysis for 45 - 60 min;

[0067] (c) Inactivate the enzyme (keep warm at 90 - 95 °C for 5 - 10 min), and filter to obtain oat juice enzymatic hydrolysate.

[0068] (3) Add plant fat substitute to oat juice enzymatic hydrolysate, mix evenly, then add acid regulator, dispersant, salt, and polydextrose and mix, and then add coconut milk.

[0069] (4) Filter, make up the volume, homogenize (25 - 35 MPa, temperature of the liquid material is 70 - 75 °C), sterilize (138 - 140 °C, 5 - 15 s), and can (temperature is 20 - 25 °C) in sequence to obtain coconut oat plant milk.

[0070] Example 7

[0071] A method for preparing almond plant milk based on plant fat substitute, comprising the following steps:

[0072] (1) 1 L of almond plant milk is made from the following raw materials by weight: 50 g of almond paste, 30 g of plant fat substitute, 5 g of blended vegetable oil, 3 g of sodium citrate, 2 g of glycerol monostearate, 0.5 g of salt, 5 g of polydextrose, and the balance is water.

[0073] (2) Add almond paste and plant fat substitute to water, mix evenly, then add acid regulator, dispersant, salt, and polydextrose and mix, and then add blended vegetable oil;

[0074] (3) Filter, make up the volume, homogenize (25 - 35 MPa, temperature of the liquid material is 70 - 75 °C), sterilize (138 - 140 °C, 5 - 15 s), and can (temperature is 20 - 25 °C) in sequence to obtain almond plant milk.

[0075] Comparative Example 1

[0076] The difference from Example 1 is that: A high - frequency and low - intensity ultrasonic bath is used to prepare the plant fat substitute.

[0077] It includes the following steps:

[0078] (1) Using phosphate buffer as the solvent, prepare a separated protein solution with a mass concentration of 15% (the mass ratio of soy protein isolate to oat bran protein isolate is 9:1), stir at a frequency of 500 rpm for 1 h, then adjust the pH value to 4.0, and place it in a refrigerator at 4°C for 24 h to fully hydrate the protein, obtaining a hydrated separated protein solution;

[0079] (2) Place the hydrated separated protein solution in a water bath at 80°C for heating, and at the same time, perform ultrasonic treatment at 500 kHz and an energy density of 0.7 w / ml. Carry out ultrasonic heat treatment for 20 min to obtain a micronized protein dispersion;

[0080] (3) Adjust the pH value of the micronized protein dispersion back to 6.7, and then perform spray drying. The inlet air temperature for spray drying is 150°C, and the outlet air temperature is 80°C. Spray dry until the moisture content of the obtained powder is lower than 5% to obtain a plant fat substitute.

[0081] Comparative Example 2

[0082] The difference from Example 1 is that only ultrasonic treatment is used to prepare the plant fat substitute.

[0083] It includes the following steps:

[0084] (1) Using phosphate buffer as the solvent, prepare a separated protein solution with a mass concentration of 15% (the mass ratio of soy protein isolate to oat bran protein isolate is 9:1), stir at a frequency of 500 rpm for 1 h, then adjust the pH value to 4.0, and place it in a refrigerator at 4°C for 24 h to fully hydrate the protein, obtaining a hydrated separated protein solution;

[0085] (2) Perform ultrasonic treatment on the hydrated separated protein solution at 20 kHz and an energy density of 7.5 w / ml. Carry out ultrasonic heat treatment for 30 min to obtain a micronized protein dispersion;

[0086] (3) Adjust the pH value of the micronized protein dispersion back to 6.7, and then perform spray drying. The inlet air temperature for spray drying is 150°C, and the outlet air temperature is 80°C. Spray dry until the moisture content of the obtained powder is lower than 5% to obtain a plant fat substitute.

[0087] Comparative Example 3

[0088] The difference from Example 1 is that shear heat treatment is used to prepare the plant fat substitute.

[0089] It includes the following steps:

[0090] (1) Using phosphate buffer as the solvent, prepare a separated protein solution with a mass concentration of 15% (the mass ratio of soy protein isolate to oat bran protein isolate is 9:1), stir at a frequency of 500 rpm for 1 h, then adjust the pH value to 4.0, and place it in a refrigerator at 4 °C for 24 h to fully hydrate the protein, obtaining a hydrated separated protein solution;

[0091] (2) Place the hydrated separated protein solution in a water bath at 80 °C for heating, while stirring at a speed of 600 r / min, and perform shear heat treatment for 30 min to obtain a microparticulated protein dispersion;

[0092] (3) Adjust the pH value of the microparticulated protein dispersion back to 6.7, and then perform spray drying. The inlet air temperature for spray drying is 150 °C, the outlet air temperature is 80 °C, and spray dry until the moisture content of the obtained powder is less than 5% to obtain a plant fat substitute.

[0093] Comparative Example 4

[0094] The difference from Example 4 is that coconut oil is used to prepare oat plant milk (replacing the plant fat substitute with coconut oil).

[0095] Comparative Example 5

[0096] The difference from Example 5 is that soybean oil is used to prepare pea plant milk (replacing the plant fat substitute with soybean oil).

[0097] Comparative Example 6

[0098] The difference from Example 6 is that coconut oil is used to prepare coconut oat plant milk (replacing the plant fat substitute with coconut oil).

[0099] Comparative Example 7

[0100] The difference from Example 7 is that walnut oil is used to prepare almond plant milk (replacing the plant fat substitute with walnut oil).

[0101] Perform tests on the average particle size, free sulfhydryl groups, and surface hydrophobicity aggregate dispersion of the plant fat substitutes prepared in Examples 1 - 3 and Comparative Examples 1 - 3. The test results are shown in Table 1.

[0102] Table 1

[0103] Case Particle size (D[4,3]) Free sulfhydryl groups (μmol / g) Aggregate dispersity (PDI) Example 1 1.62 80.2 0.422 Example 2 1.47 73.3 0.419 Example 3 1.55 83.1 0.453 Comparative Example 1 6.48 36.3 0.710 Comparative Example 2 0.23 50.6 0.347 Comparative Example 3 5.32 91.5 0.682

[0104] As shown in Table 1, the average particle size of the atomized plant protein obtained by the ultrasound of the present invention is moderate, and the aggregate dispersion degree is smaller. The product obtained by high-frequency and low-intensity ultrasound in Comparative Example 1 has a larger average particle size. Although the lower free sulfhydryl content makes the aggregates more stable, the aggregation dispersion degree is too large. The average particle size prepared by shear heat treatment in Comparative Example 3 is larger, and the higher free sulfhydryl content leads to unstable aggregates and a larger dispersion degree. Similar to high-frequency and low-intensity ultrasound, it will produce an unpleasant taste such as a granular feeling in application. The particle size of the product obtained by only ultrasonic treatment in Comparative Example 2 is smaller and cannot meet the requirements of atomization.

[0105] The viscosities, particle sizes and milk-fat sensations of the plant milks prepared in Examples 4-7 and Comparative Examples 4-7 were tested, and the test results are shown in Table 2. The milk-fat sensation test was to evaluate the plant milk at room temperature. If it is delicate, smooth, has no granular feeling, and is closer to the fineness of whole milk, the score is higher, with a full score of 10 points. The milk-fat sensation evaluation scores in Table 2 are the average scores of 20 people's evaluations of the plant milks prepared in Examples 4-7 and Comparative Examples 4-7.

[0106] Table 2

[0107]

[0108]

[0109] As shown in Table 2, Comparative Examples 4-7 show that the plant fat substitute obtained by the present invention can provide a better milk-fat sensation compared with the vegetable oils commonly used in conventional plant milks. In addition, it also has excellent thermal stability, specifically manifested as having a lower viscosity and particle size after being added to the plant milk for preparation and processing. Compared with the comparative examples with vegetable oil addition, the viscosity does not increase significantly, and the particle size only increases slightly, which has no significant impact on the stability of the plant milk system, but has a better milk-fat sensation. The fat in cow's milk exists in the form of fat globules, with an average particle size of about 5 μm. The particle size of the plant milk prepared by the present invention is closer to the particle size of cow's milk fat globules, which can better simulate the flavor and texture of cow's milk and improve the quality and taste of the plant milk.

[0110] The present invention optimizes the system of plant milk by using a plant fat substitute. The processing technology is green and fast, which expands the practical application of atomized protein in the field of plant milk. Moreover, the bean and cereal protein sources used in the preparation process of the plant fat substitute are wide in source, high in yield, rich in amino acid types, and have various biological activities, which can meet the nutritional and healthy dietary needs. The atomized protein particles are obtained by using the combined ultrasound-thermal treatment technology, endowing them with the texture characteristics and flavor of milk fat globules, which greatly expands the application of plant protein in the food field.

[0111] The above are only the preferred embodiments of the present invention, and do not limit the patent scope of the present invention accordingly. Any equivalent structure or equivalent process transformation made by using the specification of the present invention, or directly or indirectly applied in other related technical fields, shall be similarly included in the patent protection scope of the present invention.

Claims

1. A preparation method of a plant fat substitute based on protein microparticulation, characterized in that, It includes the following steps: (1) The plant protein isolate is soy protein isolate and oat bran protein isolate, and the mass ratio of oat bran protein isolate is 10-40%; the plant protein isolate is formulated into a protein isolate solution with a mass concentration of 10-20%, and then protein hydration is carried out to obtain a hydrated protein isolate solution with a pH value of 3.5-4.5; (2) The hydrated protein isolate solution is subjected to ultrasonic heat treatment. Under the heating condition of 75-95 °C, the ultrasonic frequency is controlled at 18-40 kHz, the energy density is 5-15 w / ml, and the treatment time is 15-60 min to obtain a microparticulated protein dispersion; (3) After adjusting the pH of the microparticulated protein dispersion to 6.5-7.5, spray drying is carried out to obtain a plant fat substitute.

2. The preparation method of the plant fat substitute based on protein microparticulation according to claim 1, characterized in that, In step (1), the mass ratio of the soy protein isolate to the oat bran protein isolate is 17:

3.

3. The preparation method of the plant fat substitute based on protein microparticulation according to claim 1, characterized in that, In step (1), the mass ratio of the soy protein isolate to the oat bran protein isolate is 4:

1.

4. The preparation method of the plant fat substitute based on protein microparticulation according to claim 1, characterized in that, In step (1), the mass ratio of the soy protein isolate to the oat bran protein isolate is 9:

1.

5. The preparation method of the plant fat substitute based on protein microparticulation according to claim 1, characterized in that, In step (1), the mass concentration of the protein isolate solution is 10%, 12% or 15%.

6. The preparation method of the plant fat substitute based on protein microparticulation according to claim 1, characterized in that, In step (1), the conditions for protein hydration are: the protein isolate solution is placed in a low temperature of 4-10 °C and refrigerated for 16-24 h.

7. The preparation method of the plant fat substitute based on protein microparticulation according to claim 1, characterized in that, In step (3), the inlet air temperature of the spray drying is 140-160 °C, the outlet air temperature is 70-90 °C, and the spray drying is carried out until the moisture content of the obtained powder is less than 5%.

8. Application of a plant fat substitute prepared by the preparation method according to any one of claims 1 - 7 in the food field.

9. Application of a plant fat substitute prepared by the preparation method according to any one of claims 1 - 7 in plant protein milk, characterized in that, The plant fat substitute is added to the plant milk liquid in a proportion of 1-5% by mass fraction to obtain a plant protein milk.

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