Preparation method of low-emulsifier hemp protein pure plant-based cream

Abstract

The present invention discloses a method for preparing a low-emulsifier hemp protein pure plant-based cream, belonging to the technical field of cream processing. The preparation of the low-emulsifier hemp protein pure plant-based cream of the present invention includes using pullulan-modified hemp protein isolate as an emulsifier to prepare an aqueous phase, and mixing it with an oil phase formed by non-hydrogenated palm oil, and then shearing and homogenizing it. The method uses modified hemp protein to replace sodium caseinate and emulsifiers xanthan gum and guar gum in traditional non-dairy cream. In combination with the natural hard state of non-hydrogenated palm oil, a pure plant-based cream with high nutritional value, fine and mellow texture, good stability, and high safety is prepared, avoiding the use of animal-based protein in the prior art and also reducing the amount of chemical emulsifiers.

Description

Technical Field

[0001] The invention relates to a preparation method of low-emulsifier hemp protein pure plant-based cream, belonging to the technical field of cream processing. Background Art

[0002] Hemp is a widely cultivated plant with significant industrial value. Its seeds are a valuable source of traditional Chinese medicine and medicinal foods. Hemp seeds typically contain approximately 20-25% protein, rich in essential amino acids and more easily digestible than soy protein, making them a promising food ingredient with significant commercial potential in the food industry. However, hemp seeds have long been used solely for oil extraction, resulting in significant protein waste.

[0003] Hemp protein isolate (HPI) is gaining increasing attention as a food ingredient, and it has been included in many food products, such as dairy products and snacks. Compared to many other food proteins, hemp protein, due to its compact protein structure, typically has limited functional properties (such as solubility and emulsification). Consequently, its application in food and industrial applications is inevitably greatly limited.

[0004] Therefore, it is necessary to structurally modify hemp protein to improve its functional properties. Existing physical, chemical or enzymatic treatments are performed on proteins to convert them into stable forms with better functional properties and to be better utilized in the food industry. In recent years, many researchers have begun to combine proteins with sugars through the Maillard reaction. It is reported that this modification method is effective in improving the emulsification properties, solubility, antibacterial effect, antioxidant effect and reducing allergenicity of proteins. In addition, this method utilizes naturally occurring reactions and no chemical reagents are used in the method. Therefore, due to its safety, this method may be one of the most promising food application methods.

[0005] Whipping cream is a traditional dairy product. Most cream products currently on the market contain animal-derived food raw materials, such as milk fat, sodium caseinate, etc., and their production process produces a large amount of greenhouse gases and consumes a large amount of water resources, which has a negative impact on the environment. There are also potential health risks such as milk allergies and high cholesterol. Summary of the Invention

[0006] [Technical Issues]

[0007] Most existing cream products contain animal-derived food ingredients, and pose potential health risks such as milk allergies and high cholesterol.

[0008] [Technical solution]

[0009] In order to solve the above problems, the present invention provides a method for preparing a low-emulsifier hemp protein pure plant-based cream, the purpose of which is to replace the animal protein emulsifier and thickener in traditional non-dairy cream and provide a pure plant-based cream; specifically, pullulan is used to carry out a glycosylation reaction with hemp protein isolate to enhance the emulsification properties of hemp protein, forming a hemp protein emulsifier, which replaces the animal protein emulsifier and thickener in traditional non-dairy cream, thereby preparing a pure plant-based cream with good stability and high nutritional value.

[0010] The object of the present invention is to provide a method for preparing a low-emulsifier hemp protein pure plant-based cream, the method comprising the following steps:

[0011] (1) Preparation of pullulan grafted products of hemp protein isolate: hemp protein isolate and pullulan were subjected to glycosylation reaction at a mass ratio of 5:1 to 1:5 at 40 to 90°C to obtain a pullulan grafted product of hemp protein isolate;

[0012] (2) Preparation of pure plant-based cream aqueous phase: dissolve the aqueous phase raw materials in 70-90°C water and stir until completely dissolved to obtain the aqueous phase; the aqueous phase raw materials include 0.28% sucrose ester, 0.6%-0.84% ​​hemp protein isolate pullulan grafted product, 10%-15% white sugar, and 2%-5% corn syrup;

[0013] (3) Preparation of pure plant-based butter oil phase: Mix 25%-30% non-hydrogenated palm kernel oil and 0.12%-0.35% monoglyceride, place in a water bath and heat until completely melted to obtain the oil phase;

[0014] (4) The aqueous phase prepared in step (2) and the oil phase prepared in step (3) are mixed and made up to 100% with water. The mixture is stirred continuously until uniformly mixed. The mixture is then sheared with a high-speed disperser and homogenized with a high-pressure homogenizer. After homogenization, the mixture is rapidly cooled to 2-4°C and stored in a constant temperature box at 2-4°C for 24-36 hours.

[0015] In one embodiment, the preparation of the hemp protein isolate in step (1) comprises the following steps: dispersing hemp meal defatted with n-hexane in deionized water, adjusting the pH to 9.5-10.5, stirring continuously for 2 hours, and then centrifuging at 5000-8000 r / min for 15-30 minutes to collect the supernatant; then adjusting the pH value of the supernatant to 4.8 to precipitate protein, centrifuging at 5000-8000 r / min for 15-30 minutes, pre-freezing the precipitate at -80°C, and then freeze-drying and pulverizing to obtain the hemp protein isolate.

[0016] In one embodiment, the temperature of the glycosylation reaction in step (1) is 50-70°C.

[0017] In one embodiment, the mass ratio of the hemp protein isolate to pullulan in step (1) is 2:1 to 1:2; preferably 1:1.

[0018] In one embodiment, the glycosylation reaction time in step (1) is 3 to 48 hours, preferably 6 to 24 hours.

[0019] In one embodiment, the water bath temperature in step (3) is 70°C-95°C.

[0020] In one embodiment, the shear rate in step (4) is 8000-10000 rpm, and the time is 3-5 min.

[0021] In one embodiment, the homogenization in step (4) is performed at 150 / 30 bar for 2 to 5 times.

[0022] Another object of the present invention is to provide a low-emulsifier hemp protein pure plant-based cream prepared by the above method.

[0023] The third object of the present invention is to provide a use of the low-emulsifier hemp protein pure plant-based cream described above in preparing a cake baking system.

[0024] [Beneficial Effects]

[0025] The present invention uses hemp protein isolate and pullulan polysaccharide-treated hemp protein grafts to prepare vegetable cream, which can effectively replace the animal protein emulsifier sodium caseinate, thickener xanthan gum, and guar gum in traditional vegetable cream, thereby preparing a pure plant-based cream with high nutritional value, fine and mellow texture, good stability, and high safety, avoiding the use of animal-based protein in the prior art and also reducing the amount of chemical emulsifiers used. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 This is a picture of decorating the low-emulsifier hemp protein pure plant-based cream prepared in Examples 1-2 and Comparative Examples 1-3 of the present invention. DETAILED DESCRIPTION

[0027] The following describes preferred embodiments of the present invention. It should be understood that the embodiments are for better explanation of the present invention and are not intended to limit the present invention.

[0028] Test Method

[0029] 1. Send multiples

[0030] Use a 100mL dry wide-mouthed bowl, fill it with unwhipped non-dairy cream and weigh it. Use the same wide-mouthed bowl to carefully add the whipped non-dairy cream (be careful not to mix in bubbles). After filling it, use a spatula to scrape off the excess cream, weigh it, and calculate the whipping multiple as follows:

[0031] X={(M2- M1) / (M1-M0)}+1

[0032] Where: X is the whipping multiple, in times; M0 is the mass of the empty bowl, in grams; M1 is the total mass of the whipped cream sample and the bowl, in grams; M2 is the total mass of the emulsion and the bowl, in grams;

[0033] 2. Kill time

[0034] When the product is whipped until soft peaks appear, it is whipping time.

[0035] 3. Star-shaped flower stability

[0036] Put the whipped cream into a pre-prepared piping bag and record the room temperature. Pipe a star-shaped flower every 10 minutes at room temperature until the star-shaped flower becomes unstable. Record the time, which is the star-shaped flower stability result.

[0037] Example 1

[0038] A method for preparing low-emulsifier hemp protein pure plant-based cream, the method comprising the following steps:

[0039] (1) Preparation of hemp protein: Hemp meal defatted with n-hexane was dispersed in deionized water (1:5, w / v), the pH was adjusted to 10.0, the mixture was stirred for 2 h, centrifuged at 8000 r / min for 15 min, and the supernatant was collected. The pH of the supernatant was then adjusted to 4.8 to precipitate the protein, and the mixture was centrifuged at 8000 r / min for 15 min. The precipitate was pre-frozen at -80°C and freeze-dried, and then pulverized in a grinder to obtain hemp protein isolate powder.

[0040] (2) The hemp protein isolate and pullulan prepared in step (1) were glycosylated at 70° C. for 12 hours in a mass ratio of 1:1. After glycosylation, the sample was quickly placed in an ice-water mixture to terminate the reaction, thereby obtaining a hemp protein isolate pullulan grafted product (emulsifier).

[0041] (3) Preparation of the aqueous phase of low-emulsifier hemp protein pure plant-based cream: 0.28% (v / v) sucrose ester, 0.6% hemp protein grafted product (w / v), 10% white sugar (w / v), and 3% (w / v) corn syrup were added to distilled water; stirred at 85°C with a sterile stirring roller until the aqueous phase was completely dissolved to form an aqueous phase;

[0042] (4) 25% (w / w) non-hydrogenated palm kernel oil and 0.23% (w / w) monoglyceride were mixed and heated in an 85°C water bath until completely melted to prepare the oil phase of the cream;

[0043] (5) The aqueous phase prepared in step (3) and the oil phase prepared in step (4) were mixed and made up to 100% with water. The mixture was stirred for more than 30 minutes until the mixture was uniformly mixed. The mixture was then sheared with a high-speed disperser at a rate of 10,000 rpm for 3 minutes. The emulsion was then homogenized twice with a high-pressure homogenizer at 150 / 30 bar. The homogenized emulsion was quickly cooled to 4°C with an ice water bath and stored in a constant temperature box at 4°C for 24 hours.

[0044] Example 2

[0045] A method for preparing low-emulsifier hemp protein pure plant-based cream, the method comprising the following steps:

[0046] (1) Preparation of hemp protein: Hemp meal defatted with n-hexane was dispersed in deionized water (1:5, w / v), the pH was adjusted to 10.0, the mixture was stirred for 2 h, centrifuged at 8000 r / min for 15 min, and the supernatant was collected. The pH of the supernatant was then adjusted to 4.8 to precipitate the protein, and the mixture was centrifuged at 8000 r / min for 15 min. The precipitate was pre-frozen at -80°C and freeze-dried, and then pulverized in a grinder to obtain hemp protein isolate powder.

[0047] (2) Glycosylation of the hemp protein isolate and pullulan in step (1) at a mass ratio of 1:1 at 70° C. for 12 hours; after the glycosylation treatment, the sample was quickly placed in an ice-water mixture to terminate the reaction, thereby obtaining a hemp protein isolate pullulan grafted product (emulsifier);

[0048] (3) Preparation of the aqueous phase of low-emulsifier hemp protein pure plant-based cream: 0.28% (v / v) sucrose ester, 0.84% ​​hemp protein grafted product (w / v), 10% white sugar (w / v), and 3% (w / v) corn syrup were added to distilled water and stirred with a sterile stirring roller at 85°C until the aqueous phase was completely dissolved to form an aqueous phase;

[0049] (4) 25% (w / w) non-hydrogenated palm kernel oil and 0.23% (w / w) monoglyceride were mixed and heated in a water bath until completely melted to prepare the oil phase of the cream;

[0050] (5) The aqueous phase prepared in step (3) and the oil phase prepared in step (4) were mixed and made up to 100% with water. The mixture was stirred for more than 30 minutes until the mixture was uniformly mixed. The mixture was then sheared with a high-speed disperser at a rate of 10,000 rpm for 3 minutes. The emulsion was then homogenized twice with a high-pressure homogenizer at 150 / 30 bar. The homogenized emulsion was quickly cooled to 4°C with an ice water bath and stored in a constant temperature box at 4°C for 24 hours.

[0051] Comparative Example 1

[0052] The only difference from Example 1 is that the hemp protein graft in step (3) is adjusted to sodium caseinate, and the other conditions are the same as those in Example 1.

[0053] Comparative Example 2

[0054] The only difference from Example 1 is that the hemp protein graft in step (3) is adjusted to hemp protein isolate, and the other conditions are the same as those in Example 1.

[0055] Comparative Example 3

[0056] The only difference from Example 2 is that step (3) is adjusted to add 0.28% (v / v) sucrose ester, 10% white sugar (w / v), and 3% (w / v) corn syrup to distilled water, and stir with a sterile stirring roller at 85°C until the aqueous phase is completely dissolved to form an aqueous phase; other conditions are the same as in Example 2.

[0057] Comparative Example 4

[0058] The only difference from Example 2 is that in step (2), glucan is used for glycosylation reaction to form a hemp protein glucan graft; the hemp protein graft product in step (3) is replaced with an equal mass of hemp protein glucan graft; the other conditions are the same as in Example 2.

[0059] Comparative Example 5

[0060] The only difference from Example 2 is that chitosan is used in step (2) for glycosylation reaction to form a hemp protein chitosan graft; the hemp protein graft product in step (3) is replaced with an equal mass of hemp protein chitosan graft; other conditions are the same as in Example 2.

[0061] Results Performance Measurement

[0062] 1. The pure plant-based creams prepared in Examples 1-2 and Comparative Examples 1-5 were tested for emulsion stability, emulsification performance, particle size and other related indicators. The test results are shown in Table 1:

[0063] Table 1. Performance indicators of hemp protein pure plant-based cream emulsion

[0064]

[0065] 2. The whipping performance and stability of the pure plant-based cream emulsions prepared in Examples 1 to 2 and Comparative Examples 1 to 5 were measured. The results are shown in Tables 2 and Figure 1 As shown:

[0066] Table 2. Whipping performance and stability of pure plant-based cream

[0067]

[0068] The embodiments provided above are not intended to limit the scope of the present invention, nor are the steps described to limit their execution order. Any obvious improvements to the present invention made by those skilled in the art in combination with existing common knowledge shall fall within the scope of protection defined by the claims of the present invention.

Claims

1. A method for preparing low-emulsifier hemp protein pure plant-based cream, characterized in that: The method comprises the following steps: (1) Hemp protein isolate and pullulan are subjected to glycosylation reaction at a mass ratio of 5:1 to 1:5 at 40 to 90°C to obtain a hemp protein isolate pullulan grafted product; (2) dissolving the aqueous phase raw materials in 70-90°C water and stirring until completely dissolved to obtain an aqueous phase; the aqueous phase raw materials include 0.28% sucrose ester, 0.6%-0.84% ​​hemp protein isolate pullulan grafted product, 10%-15% white sugar, and 2%-5% corn syrup; (3) Mix 25%-30% non-hydrogenated palm kernel oil and 0.12%-0.35% monoglyceride, place in a water bath and heat until completely melted to obtain the oil phase; (4) The aqueous phase prepared in step (2) and the oil phase prepared in step (3) are mixed and made up to 100% with water. The mixture is stirred continuously until uniformly mixed. The mixture is then sheared with a high-speed disperser and homogenized with a high-pressure homogenizer. After homogenization, the mixture is rapidly cooled to 2-4°C and stored in a constant temperature box at 2-4°C for 24-36 hours.

2. The method according to claim 1, characterized in that The preparation of the hemp protein isolate in step (1) comprises the following steps: dispersing hemp meal defatted with n-hexane in deionized water, adjusting the pH to 9.5-10.5, stirring continuously for 2 hours, and then centrifuging at 5000-8000 r / min for 15-30 minutes to collect the supernatant; then adjusting the pH value of the supernatant to 4.8 to precipitate protein, centrifuging at 5000-8000 r / min for 15-30 minutes, pre-freezing the precipitate at -80°C, and then freeze-drying and pulverizing to obtain the hemp protein isolate.

3. The method according to claim 1, characterized in that The temperature of the glycosylation reaction in step (1) is 50-70°C.

4. The method according to claim 1, wherein The mass ratio of the hemp protein isolate to pullulan in step (1) is 2:1 to 1:

2.

5. The method according to claim 1, characterized in that The glycosylation reaction time in step (1) is 3 to 48 hours.

6. The method according to claim 1, characterized in that The water bath temperature in step (3) is 70°C-95°C.

7. The method according to claim 1, wherein The shear rate in step (4) is 8000-10000 rpm, and the time is 3-5 min.

8. The method according to claim 1, wherein The homogenization in step (4) is carried out at 150 / 30 bar for 2 to 5 times.

9. Low-emulsifier hemp protein pure plant-based cream prepared by the method according to any one of claims 1 to 8.

10. Use of the low-emulsifier hemp protein pure plant-based cream according to claim 9 in preparing a cake baking system.

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