Preparation method and application of loaded roast beef flavor protein polysaccharide composite pickering emulsion

Abstract

The application discloses a preparation method of a roasted beef essence protein polysaccharide composite Pickering emulsion and application thereof. The components of the emulsion, except water, include: 0.2%-1% of soybean protein isolate; 0.2%-1% of beta-cyclodextrin; 0.8%-1.2% of roasted beef essence; 38%-40% of sunflower oil; the mass ratio of the soybean protein isolate to the beta-cyclodextrin is 3:1-1:3; the mixed solution of the soybean protein isolate and the beta-cyclodextrin is heated at 90 DEG C for 4-12 min, the pH value is adjusted to 6.0-8.0, and the sunflower oil containing the roasted beef essence is mixed to obtain the roasted beef essence protein polysaccharide composite Pickering emulsion. The prepared Pickering emulsion has the advantages of high essence embedding rate, strong emulsification activity and good emulsification stability, and can significantly reduce the loss of characteristic flavor compounds and improve the texture quality of plant meat to a certain extent.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of food processing, especially relates to the technical field of edible essence, and in particular relates to a preparation method of a roasted beef essence protein polysaccharide composite Pickering emulsion and application thereof. BACKGROUND

[0002] As a large country of meat production and consumption, the meat production of China is generally lower than the consumption. Due to the long-term existence of this situation, China currently depends on the import of meat raw materials to a certain extent. In order to reduce the dependence on foreign meat raw materials, in addition to improving the technical level and production efficiency of agriculture, the use of meat flavor essence to flavor artificial meat products (especially plant meat) can also reduce meat consumption. Roasted beef essence is a common meat flavor essence that can be used to simulate the flavor of beef. Adding roasted beef essence to plant beef products can meet the sensory needs of consumers to a certain extent, and improve the added value and market competitiveness of the products. However, due to the unstable nature of roasted beef essence, it is easily affected by air, temperature, light and other factors, leading to its oxidation and deterioration, and its hydrophobicity also limits its application.

[0003] The embedding method is an effective method to protect the essence and reduce the loss of key flavor compounds. The commonly used systems at present include microcapsules, nanoparticles and emulsions. Among them, the emulsion can use solid particles as stabilizers, and this kind of emulsion is called Pickering emulsion. The wettability of solid particles is one of the key factors for the formation and stability of Pickering emulsion. The wettability can be evaluated by the three-phase contact angle, which measures the contact angle between the solid particles at the junction of the continuous phase, the dispersed phase and the solid particles. The contact angle affects the adsorption position of the solid particles at the water-oil interface, thereby affecting whether the formed emulsion is oil-in-water (O / W) or water-in-oil (W / O). Most protein particles are commonly used to prepare O / W emulsions, but they are preferentially wetted by the water phase or the oil phase of the system, which may lead to the instability of the formed emulsion, resulting in demulsification within a certain period of time, and the structure of the protein particles will change after adsorption at the water-oil interface, which usually causes the interface film to thin, thereby causing the emulsion to produce flocculation and coalescence and other instability phenomena. Therefore, protein particles are often used in combination with other materials to stabilize the emulsion, and studies have shown that a more stable Pickering emulsion can be prepared by using a protein-polysaccharide composite method.

[0004] It is expected to effectively protect the essence and realize the slow release of the essence by embedding the essence in the proteoglycan composite Pickering emulsion. However, no team has tried to use the proteoglycan composite Pickering emulsion to embed roast beef essence for the quality improvement of plant beef. Therefore, how to prepare a proteoglycan composite Pickering emulsion capable of effectively embedding roast beef essence and used for the flavor and taste improvement of plant meat products is a problem to be solved at present. SUMMARY

[0005] In order to overcome the shortcomings of the prior art, one of the purposes of the present application is to provide a preparation method of a roast beef essence loaded proteoglycan composite Pickering emulsion, so as to solve the problems of hydrophobicity, oxidation deterioration and flavor loss of roast beef essence in the application process. Another purpose of the present application is to provide a specific application method of the emulsion. The purpose of the present application is realized by the following technical scheme:

[0006] The preparation method of a roast beef essence loaded proteoglycan composite Pickering emulsion, the components in the emulsion except water and the mass percentage of each component are as follows: soybean protein isolate: 0.2%~1%;β-cyclodextrin: 0.2%~1%;roast beef essence: 0.8%~1.2%;sunflower oil: 38%~40%;the characteristic aroma compounds in the roast beef essence include: 2-methyltetrahydrofuran-3-ketone, 2-methyl-3-methylthiofuran, 2,3,5-trimethylpyrazine, furfural, 2-acetylthiazole and furfuryl methyl disulfide;the preparation method comprises the following steps:

[0007] Step a, dissolving soybean protein isolate in water to obtain a first solution;

[0008] Step b, dissolving β-cyclodextrin in water to obtain a second solution;

[0009] Step c, mixing the first solution and the second solution to obtain a third solution, wherein the mass ratio of soybean protein isolate to β-cyclodextrin is 3:1~1:3;

[0010] Step d, heating the third solution at 90℃ for 4~12min, and cooling to room temperature to obtain a fourth solution;

[0011] Step e, adjusting the pH value of the fourth solution to 6.0~8.0 to obtain a fifth solution;

[0012] Step f, dissolving roast beef essence in sunflower oil to prepare a sixth solution.

[0013] Step g, mixing the fifth solution and the sixth solution, homogenizing, to obtain a roast beef essence loaded proteoglycan composite Pickering emulsion.

[0014] Further, in step a, the soybean protein isolate is dissolved in water to form a solution with a mass concentration of 2%, and is magnetically stirred for 4 hours, and is hydrated overnight at 4 DEG C to obtain a first solution.

[0015] Further, in step b, the beta-cyclodextrin is dissolved in water to form a solution with a mass concentration of 2%, and is magnetically stirred for 4 hours, and is hydrated overnight at 4 DEG C to obtain a second solution.

[0016] Further, in step c, the mass ratio of the soybean protein isolate to the beta-cyclodextrin is 1:1.

[0017] Further, in step d, the third solution is heated at 90 DEG C for 8 minutes.

[0018] Further, in step e, the pH value is 7.0.

[0019] Further, in step f, the mass percentage of the roast beef flavoring in the sixth solution is 2.5%.

[0020] Further, in step g, the homogenization is performed at 12000 r / min for 4 minutes.

[0021] The emulsion is added to a plant meat product semi-finished product which has not been subjected to a heating process, and a plant meat finished product is obtained after a baking process.

[0022] In a further scheme, the emulsion is added to a soybean textured protein and a water solution of a drawn protein which are continuously stirred at 0-4 DEG C for 12 hours, so that the final flavoring addition amount is 1-3 mg / g, and the mixture is uniformly stirred and is then placed in a mold to form a patty, and the patty is baked at 180 DEG C to obtain a plant meat finished product.

[0023] The emulsion is added to a plant meat product, which plays a certain protective role in the diffusion of characteristic aroma compounds and improves the texture quality.

[0024] The present application has the following advantages:

[0025] 1) The present application uses soybean protein isolate / β-cyclodextrin complex as a particle stabilizer, uses sunflower oil with roasted beef flavor dissolved in it as the oil phase to prepare a high-stability Pickering emulsion that can obviously protect the characteristic aroma compounds of meat flavor from escaping. Among them, β-cyclodextrin, as a cyclic molecule, has good coating performance, can coat soybean protein isolate and form a certain cavity structure to interact with oil droplets, so that the protein-polysaccharide complex is more easily to form an adsorption layer on the oil-water interface, forming a stable Pickering emulsion; within the suitable pH range, the soybean protein isolate / β-cyclodextrin complex has high surface activity and hydrophilicity, can coat the oil droplets and form a stable emulsion; and the pre-heat treatment can change the intermolecular forces of the protein-polysaccharide complex, including hydrogen bonds, van der Waals forces, etc., thereby affecting the structure and stability of the complex, making it more easily to interact with oil droplets, and ultimately improving the stability of the emulsion.

[0026] 2) Adding the protein-polysaccharide complex emulsion loaded with roasted beef flavor in the processing of plant meat can ensure the slow release of characteristic aroma compounds and improve the texture of the product. BRIEF DESCRIPTION OF DRAWINGS

[0027] The present application will be further described below in conjunction with the drawings and examples.

[0028] Figure 1 The total ion chromatogram of roasted beef flavor;

[0029] Figure 2 The embedding rate of the protein-polysaccharide complex Pickering emulsion prepared in Examples 1-7 and Comparative Examples 1-6, respectively, for roasted beef flavor; Figure 2 (a)-(c) correspond to the changes in pH, protein / chitosan ratio and heat treatment temperature, respectively;

[0030] Figure 3 The Fourier infrared spectrum and rheological analysis chart of the protein-polysaccharide complex Pickering emulsion loaded with roasted beef flavor prepared in Example 1;

[0031] Figure 4 The laser confocal chart of the protein-polysaccharide complex Pickering emulsion loaded with roasted beef flavor prepared in Example 1; wherein Figure 4 A shows the microscopic image of the emulsion dyed with Nile red and Nile blue at the same time; Figure 4 B and Figure 4 C shows the microscopic images dyed with Nile blue and Nile red, respectively; Figure 4 A1 shows the microscopic image of the emulsion dyed with Nile blue and fluorescein isothiocyanate at the same time; Figure 4 B1 and Figure 4C1 shows the microscopic images of the emulsion dyed with Nile blue and fluorescein isothiocyanate, respectively;

[0032] Figure 5 Effect of heat treatment time on the retention of characteristic flavor compounds in the protein polysaccharide Pickering emulsion loaded with roast beef flavor prepared in Example 1;

[0033] Figure 6 Effect of adding protein polysaccharide Pickering emulsion loaded with roast beef flavor with different concentrations prepared in Example 1 to the plant meat processing process on the protection of flavor compounds;

[0034] Figure 7 Particle size and polydispersity index of the protein polysaccharide Pickering emulsion prepared in Experimental Examples 1-13; Figure 7 (a)-(c) correspond to pH, protein / chitosan ratio change and heat treatment temperature change, respectively;

[0035] Figure 8 Zeta potential of the protein polysaccharide Pickering emulsion prepared in Experimental Examples 1-13; Figure 8 (a)-(c) correspond to pH, protein / chitosan ratio change and heat treatment temperature change, respectively;

[0036] Figure 9 Emulsifying activity and emulsion stability of the protein polysaccharide Pickering emulsion prepared in Experimental Examples 1-13; Figure 9 (a)-(c) correspond to pH, protein / chitosan ratio change and heat treatment temperature change, respectively. DETAILED DESCRIPTION

[0037] Example 1

[0038] The present embodiment provides a preparation method of a protein polysaccharide Pickering emulsion loaded with roast beef flavor,

[0039] The ingredients in the emulsion except water and the mass percentage of each ingredient are as follows:

[0040] Soybean protein isolate: 0.6%;

[0041] Beta-cyclodextrin: 0.6%;

[0042] Roast beef flavor: 1.0%;

[0043] Sunflower oil: 39.0%;

[0044] The preparation method comprises the following steps:

[0045] a. Dissolve soybean protein isolate in water to form a solution with a mass concentration of 2%, and magnetically stir for 4 h, and hydrate overnight at 4°C; the protein solution obtained is the first solution;

[0046] b. Dissolve β-cyclodextrin (polysaccharide) in water to form a solution with a mass concentration of 2%, and magnetically stir for 4 h, and hydrate overnight at 4°C; the polysaccharide solution obtained is the second solution;

[0047] c. Mix the protein solution of step a with the polysaccharide solution of step b at a volume ratio of 1:1; the third solution is obtained;

[0048] d. Heat the mixed solution (third solution) at 90°C for 8 min, and cool to room temperature to obtain the fourth solution; the room temperature is 18-30°C

[0049] e. Adjust the pH of the protein-polysaccharide mixture (fourth solution) to 7.0 with 1% hydrochloric acid and 1% sodium hydroxide to obtain the fifth solution;

[0050] f. Dissolve roast beef flavor in sunflower oil to form a solution with a mass concentration of 2.5%, and obtain the sixth solution;

[0051] g. Mix the protein-polysaccharide mixture (fifth solution) with the sunflower oil (sixth solution) dissolved with roast beef flavor at a volume ratio of 3:2, and homogenize at 12000 r / min for 4 min to obtain a roast beef flavor-loaded protein-polysaccharide composite Pickering emulsion.

[0052] The roast beef flavor embedding rate of the composite emulsion prepared is shown by the peak values in (a), 2(b), and 2(c). Figure 2

[0053] The soybean protein isolate used in this example is produced by Shandong Yuwang Industrial Co., Ltd., and the product model is YP928Z; the β-cyclodextrin is purchased from Shanghai Yuan Ye Biological Technology Co., Ltd., and the product model is S11010; the roast beef flavor is produced by Swiss Givaudan Company, and the product model is L-260032; the sunflower oil (Xishiji) is purchased from Cargill Asia Pacific Food Systems (Beijing) Co., Ltd. The characteristic aroma compounds in the roast beef flavor include: 2-methyltetrahydrofuran-3-ketone, 2-methyl-3-methylthiofuran, 2,3,5-trimethylpyrazine, furfural, 2-acetylthiazole, and furfuryl methyl disulfide; Figure 1 The total ion chromatogram of the roast beef flavor is shown in Figure 2.

[0054] Example 2

[0055] The example provides a preparation method of a roast beef flavor-loaded protein-polysaccharide composite Pickering emulsion, and the raw materials used are the same as those in Example 1, and the difference between the preparation methods of the two examples is that:​

[0056] Step c, the protein solution and polysaccharide solution were mixed at a volume ratio of 3:1 and heated at 90°C for 8 min.

[0057] The fragrance embedding rate of the prepared composite emulsion was as shown in Figure 2 (b).

[0058] Soybean protein isolate: 0.9%;

[0059] Beta-cyclodextrin: 0.3%;

[0060] Roast beef flavor: 1.0%;

[0061] Sunflower oil: 39.0%.

[0062] Example 3

[0063] This example provides a preparation method of roast beef flavor loaded protein polysaccharide composite Pickering emulsion, and the raw materials used are the same as those of Example 1, and the difference between the preparation method and Example 1 is that:

[0064] Step c, the protein solution and polysaccharide solution were mixed at a volume ratio of 1:3 and heated at 90°C for 8 min.

[0065] The fragrance embedding rate of the prepared composite emulsion was as shown in Figure 2 (c).

[0066] Soybean protein isolate: 0.3%;

[0067] Beta-cyclodextrin: 0.9%;

[0068] Roast beef flavor: 1.0%;

[0069] Sunflower oil: 39.0%.

[0070] Example 4

[0071] This example provides a preparation method of roast beef flavor loaded protein polysaccharide composite Pickering emulsion, and the raw materials used are the same as those of Example 1, and the difference between the preparation method and Example 1 is that:

[0072] Step c, the protein solution and polysaccharide solution were mixed at a volume ratio of 1:1 and heated at 90°C for 4 min.

[0073] The fragrance embedding rate of the prepared composite emulsion was as shown in Figure 2 (c).

[0074] Example 5

[0075] The embodiment provides a preparation method of a roasted beef flavor protein polysaccharide composite Pickering emulsion, and the raw materials used are the same as those in the embodiment 1, and the preparation method is different from that in the embodiment 1.

[0076] Step c, the protein solution and the polysaccharide solution are mixed at a volume ratio of 1:1, and then heated at 90 DEG C for 12 min.

[0077] The flavor embedding rate of the prepared composite emulsion is as shown in Figure 2 (c).

[0078] Embodiment 6

[0079] The embodiment provides a preparation method of a roasted beef flavor protein polysaccharide composite Pickering emulsion, and the raw materials used are the same as those in the embodiment 1, and the preparation method is different from that in the embodiment 1.

[0080] Step e, the pH of the protein polysaccharide mixture is adjusted to 6.0 by using 1% hydrochloric acid and 1% sodium hydroxide;

[0081] The flavor embedding rate of the prepared composite emulsion is as shown in Figure 2 (a).

[0082] Embodiment 7

[0083] The embodiment provides a preparation method of a roasted beef flavor protein polysaccharide composite Pickering emulsion, and the raw materials used are the same as those in the embodiment 1, and the preparation method is different from that in the embodiment 1.

[0084] Step e, the pH of the protein polysaccharide mixture is adjusted to 8.0 by using 1% hydrochloric acid and 1% sodium hydroxide;

[0085] The flavor embedding rate of the prepared composite emulsion is as shown in Figure 2 (a).

[0086] Embodiment 8

[0087] The roasted beef flavor polysaccharide composite Pickering emulsion loaded with roasted beef flavor protein described in Example 1 was added to 8:2 mass ratio of soybean textured protein and strand protein under continuous stirring at 0-4 ℃ for 12 h, so that the concentration of flavor in the mixture was 1-3 mg / g, respectively, and then the sample was uniformly stirred and mixed, and then placed in a mold to form uniform round meat patties (10 cm x 1.5 cm). The meat patties were baked at 180 ℃ for 12 min to ensure uniform baking of the front and back of the meat patties. After the baking process was completed, the sample was mixed and sampled for texture and gas chromatography analysis. The results showed that the addition of the roasted beef flavor polysaccharide composite Pickering emulsion loaded with roasted beef flavor protein not only significantly protected the aroma loss of the plant meat product, but also reduced the hardness and other texture parameters, and improved the sensory quality. The results are shown in Figure 6 Table 1.

[0088] Comparative Example 1

[0089] This comparative example provides a method for preparing a roasted beef flavor polysaccharide composite Pickering emulsion. The raw materials used are the same as in Example 1, and the preparation method is similar to that of Example 1, except that:

[0090] Step c: The protein solution and the polysaccharide solution were mixed at a volume ratio of 5:1 and heated at 90 ℃ for 8 min.

[0091] The flavor embedding rate of the prepared composite emulsion is shown in Figure 2 (b).

[0092] Soybean protein isolate: 1.0%;

[0093] Beta-cyclodextrin: 0.2%;

[0094] Roasted beef flavor: 1.0%;

[0095] Sunflower oil: 39.0%.

[0096] Comparative Example 2

[0097] This comparative example provides a method for preparing a roasted beef flavor polysaccharide composite Pickering emulsion. The raw materials used are the same as in Example 1, and the preparation method is similar to that of Example 1, except that:

[0098] Step c: The protein solution and the polysaccharide solution were mixed at a volume ratio of 1:5 and heated at 90 ℃ for 8 min.

[0099] The flavor embedding rate of the prepared composite emulsion is shown in Figure 2 (b).

[0100] Soybean protein isolate: 0.2%;

[0101] Beta-cyclodextrin: 1.0%;

[0102] Roast beef flavor: 1.0%;

[0103] Sunflower oil: 39.0%.

[0104] Comparative Example 3

[0105] This comparative example provides a method for preparing a roast beef flavor-loaded protein polysaccharide composite Pickering emulsion, using the same raw materials as Example 1, and the difference between the preparation method and Example 1 is that:

[0106] Step c, the protein solution and polysaccharide solution are mixed at a volume ratio of 1:1 without heating.

[0107] The flavor embedding rate of the composite emulsion prepared is shown in Figure 2 (c).

[0108] Comparative Example 4

[0109] This comparative example provides a method for preparing a roast beef flavor-loaded protein polysaccharide composite Pickering emulsion, using the same raw materials as Example 1, and the difference between the preparation method and Example 1 is that:

[0110] Step c, the protein solution and polysaccharide solution are mixed at a volume ratio of 1:1 and heated at 90°C for 16 min.

[0111] The flavor embedding rate of the composite emulsion prepared is shown in Figure 2 (c).

[0112] Comparative Example 5

[0113] This comparative example provides a method for preparing a roast beef flavor-loaded protein polysaccharide composite Pickering emulsion, using the same raw materials as Example 1, and the difference between the preparation method and Example 1 is that:

[0114] Step e, adjust the pH of the protein polysaccharide mixture to 5.0 with 1% hydrochloric acid and 1% sodium hydroxide;

[0115] The flavor embedding rate of the composite emulsion prepared is shown in Figure 2 (a).

[0116] Comparative Example 6

[0117] This comparative example provides a method for preparing a roast beef flavor-loaded protein polysaccharide composite Pickering emulsion, using the same raw materials as Example 1, and the difference between the preparation method and Example 1 is that:

[0118] Step e, adjust the pH of the protein polysaccharide mixture to 9.0 with 1% hydrochloric acid and 1% sodium hydroxide;

[0119] The encapsulation efficiency of the fragrance in the composite emulsion prepared is as shown in Figure 2 (a).

[0120] Comparative Example 7

[0121] This comparative example provides a method for preparing a roasted beef fragrance protein polysaccharide composite Pickering emulsion, which is different from Example 1 in that the polysaccharide is replaced by cassava starch:

[0122] In step b, the cassava starch is dissolved in deionized water to form a solution with a mass concentration of 2%.

[0123] The system prepared cannot form a uniform and stable composite emulsion, and the water phase and the oil phase are separated after 30 min.

[0124] Comparative Example 8

[0125] This comparative example provides a method for preparing a roasted beef fragrance protein polysaccharide composite Pickering emulsion, which is different from Example 1 in that the polysaccharide is replaced by corn starch:

[0126] In step b, the corn starch is dissolved in deionized water to form a solution with a mass concentration of 2%.

[0127] The system prepared cannot form a uniform and stable composite emulsion, and the water phase and the oil phase are separated after 30 min.

[0128] The following are 13 experimental examples of the present application for preliminary research. In the experimental process, in order to obtain the Pickering emulsion with the best properties, the fragrance is not added in the vegetable oil, and the research is carried out as follows:

[0129] Experimental Example 1

[0130] This experimental example provides a protein polysaccharide composite Pickering emulsion, which is different from Example 1 in that:

[0131] There is no step f;

[0132] In step g, the protein polysaccharide mixture is mixed with sunflower oil without any added ingredients at a volume ratio of 3:2, and homogenized at 12000 r / min for 4 min.

[0133] The rest is the same as Example 1.

[0134] Experimental Example 2

[0135] This experimental example provides a protein polysaccharide composite Pickering emulsion, which is different from Example 1 in that:

[0136] Step c, the protein solution and polysaccharide solution were mixed at a volume ratio of 5:1 and heated at 90°C for 8 min.

[0137] No step f;

[0138] Step g, the protein polysaccharide mixture and sunflower oil without any added ingredients were mixed at a volume ratio of 3:2 and homogenized at 12000 r / min for 4 min.

[0139] The rest was the same as example 1.

[0140] Experimental example 3

[0141] This experimental example provides a protein polysaccharide composite Pickering emulsion, and the difference between its preparation method and example 1 is:

[0142] Step c, the protein solution and polysaccharide solution were mixed at a volume ratio of 3:1 and heated at 90°C for 8 min.

[0143] No step f;

[0144] Step g, the protein polysaccharide mixture and sunflower oil without any added ingredients were mixed at a volume ratio of 3:2 and homogenized at 12000 r / min for 4 min.

[0145] The rest was the same as example 1.

[0146] Experimental example 4

[0147] This experimental example provides a protein polysaccharide composite Pickering emulsion, and the difference between its preparation method and example 1 is:

[0148] Step c, the protein solution and polysaccharide solution were mixed at a volume ratio of 1:3 and heated at 90°C for 8 min.

[0149] No step f;

[0150] Step g, the protein polysaccharide mixture and sunflower oil without any added ingredients were mixed at a volume ratio of 3:2 and homogenized at 12000 r / min for 4 min.

[0151] The rest was the same as example 1.

[0152] Experimental example 5

[0153] This experimental example provides a protein polysaccharide composite Pickering emulsion, and the difference between its preparation method and example 1 is:

[0154] Step c, the protein solution and polysaccharide solution were mixed at a volume ratio of 1:5 and heated at 90°C for 8 min.

[0155] Step f is omitted.

[0156] Step g, the protein polysaccharide mixture is mixed with sunflower oil without adding any ingredients at a volume ratio of 3:2, and homogenized at 12000 r / min for 4 min.

[0157] The rest is the same as Example 1.

[0158] Experimental Example 6

[0159] This experimental example provides a protein polysaccharide composite Pickering emulsion, and the difference between its preparation method and Example 1 is:

[0160] Step c, the protein solution and the polysaccharide solution are mixed at a volume ratio of 1:1 without heating.

[0161] Step f is omitted.

[0162] Step g, the protein polysaccharide mixture is mixed with sunflower oil without adding any ingredients at a volume ratio of 3:2, and homogenized at 12000 r / min for 4 min.

[0163] The rest is the same as Example 1.

[0164] Experimental Example 7

[0165] This experimental example provides a protein polysaccharide composite Pickering emulsion, and the difference between its preparation method and Example 1 is:

[0166] Step c, the protein solution and the polysaccharide solution are mixed at a volume ratio of 1:1 and heated at 90°C for 4 min.

[0167] Step f is omitted.

[0168] Step g, the protein polysaccharide mixture is mixed with sunflower oil without adding any ingredients at a volume ratio of 3:2, and homogenized at 12000 r / min for 4 min.

[0169] The rest is the same as Example 1.

[0170] Experimental Example 8

[0171] This experimental example provides a protein polysaccharide composite Pickering emulsion, and the difference between its preparation method and Example 1 is:

[0172] Step c, the protein solution and the polysaccharide solution are mixed at a volume ratio of 1:1 and heated at 90°C for 12 min.

[0173] Step f is omitted.

[0174] Step g, the protein polysaccharide mixture was mixed with sunflower oil without any ingredients at a volume ratio of 3:2, and homogenized at 12000 r / min for 4 min.

[0175] The rest is the same as Example 1.

[0176] Experimental Example 9

[0177] This experimental example provides a protein polysaccharide composite Pickering emulsion, and the difference between its preparation method and Example 1 is:

[0178] Step c, the protein solution and the polysaccharide solution were mixed at a volume ratio of 1:1, and then heated at 90°C for 16 min.

[0179] No step f;

[0180] Step g, the protein polysaccharide mixture was mixed with sunflower oil without any ingredients at a volume ratio of 3:2, and homogenized at 12000 r / min for 4 min.

[0181] The rest is the same as Example 1.

[0182] Experimental Example 10

[0183] This experimental example provides a protein polysaccharide composite Pickering emulsion, and the difference between its preparation method and Example 1 is:

[0184] Step e, the pH of the protein polysaccharide mixture was adjusted to 5.0 with 1% hydrochloric acid and 1% sodium hydroxide;

[0185] No step f;

[0186] Step g, the protein polysaccharide mixture was mixed with sunflower oil without any ingredients at a volume ratio of 3:2, and homogenized at 12000 r / min for 4 min.

[0187] The rest is the same as Example 1.

[0188] Experimental Example 11

[0189] This experimental example provides a protein polysaccharide composite Pickering emulsion, and the difference between its preparation method and Example 1 is:

[0190] Step e, the pH of the protein polysaccharide mixture was adjusted to 6.0 with 1% hydrochloric acid and 1% sodium hydroxide;

[0191] No step f;

[0192] Step g, the protein polysaccharide mixture was mixed with sunflower oil without any ingredients at a volume ratio of 3:2, and homogenized at 12000 r / min for 4 min.

[0193] The rest are the same as Example 1.

[0194] Experimental Example 12

[0195] This experimental example provides a proteoglycan composite Pickering emulsion, the difference between its preparation method and Example 1 is:

[0196] Step e, adjust the pH of the proteoglycan mixture to 8.0 with 1% hydrochloric acid and 1% sodium hydroxide;

[0197] No step f;

[0198] Step g, mix the proteoglycan mixture with sunflower oil without adding any ingredients at a volume ratio of 3:2, and homogenize at 12000 r / min for 4 min.

[0199] The rest are the same as Example 1.

[0200] Experimental Example 13

[0201] This experimental example provides a proteoglycan composite Pickering emulsion, the difference between its preparation method and Example 1 is:

[0202] Step e, adjust the pH of the proteoglycan mixture to 9.0 with 1% hydrochloric acid and 1% sodium hydroxide;

[0203] No step f;

[0204] Step g, mix the proteoglycan mixture with sunflower oil without adding any ingredients at a volume ratio of 3:2, and homogenize at 12000 r / min for 4 min.

[0205] The rest are the same as Example 1.

[0206] Results and analysis of examples, comparative examples and experimental examples:

[0207] The total ion chromatogram of roast beef flavor analyzed by GC-MS is shown in Figure 1 The embedding rate of proteoglycan composite Pickering emulsion of Examples 1-7 and Comparative Examples 1-6 on roast beef flavor is shown in Figure 2 The Fourier infrared spectrum, rheological analysis and laser confocal microscope image of the proteoglycan composite Pickering emulsion loaded with roast beef flavor prepared by Example 1 are shown in Figure 3 、 Figure 4 The effect of heat treatment time on the retention rate of characteristic flavor compounds in the proteoglycan composite Pickering emulsion loaded with roast beef flavor prepared by Example 1 is shown in Figure 5The protection of flavor compounds by the protein polysaccharide Pickering emulsion loaded with roast beef flavor prepared in Example 1 at different concentrations during the processing of plant meat is shown in Table 1. Figure 6 The influence of the protein polysaccharide Pickering emulsion loaded with roast beef flavor prepared in Example 1 at different concentrations on the texture quality of the product during the processing of plant meat is shown in Table 1. The particle size and emulsification properties of the protein polysaccharide Pickering emulsion prepared in Experimental Examples 1-13 are shown in Table 2. Figure 7 、 Figure 8 、 Figure 9 (PDI: polydispersity coefficient, EAI: emulsification activity, ESI: emulsion stability).

[0208] Table 1 Influence of the protein polysaccharide Pickering emulsion loaded with roast beef flavor on various texture parameters of plant meat

[0209]

[0210] As shown in Table 1, the protein polysaccharide Pickering emulsion loaded with roast beef flavor prepared in Example 1 at different concentrations during the processing of plant meat is shown in Table 1. Figure 1 As shown in Table 1, the protein polysaccharide Pickering emulsion loaded with roast beef flavor prepared in Example 1 at different concentrations during the processing of plant meat is shown in Table 1.

[0211] As shown in Table 1, the protein polysaccharide Pickering emulsion loaded with roast beef flavor prepared in Example 1 at different concentrations during the processing of plant meat is shown in Table 1. Figure 2 As shown in Table 1, the protein polysaccharide Pickering emulsion loaded with roast beef flavor prepared in Example 1 at different concentrations during the processing of plant meat is shown in Table 1. Figure 2(b) As heat treatment time increases, β-cyclodextrin molecules gradually open in aqueous solution, forming -OH groups. These groups form inclusion complexes by hydrogen bonding with amino acid residues in soy protein isolate. Simultaneously, the number of exposed hydrophobic groups on the protein molecules increases. These hydrophobic groups interact with volatile compounds in the flavoring, thereby increasing the encapsulation rate of the flavoring in the emulsion. Figure 2 (c)). The soy protein isolate / β-cyclodextrin complex in Example 1 has a higher structure and stability compared to Examples 6 and 7, and Comparative Examples 5 and 6. In this case, flavor molecules can be more easily encapsulated within the complex. Figure 2 (a)).

[0212] Depend on Figure 3 It is known that in Example 1, the β-cyclodextrin molecules contained soy protein isolate molecules in a certain way to form a complex. When flavoring molecules were added, the conformation of the β-cyclodextrin changed, affecting the molecules and vibrations in the emulsion, resulting in a 1464 cm⁻¹... -1 The peak intensity at that point decreases. Furthermore, the rheological results before and after encapsulation of the fragrance in Example 1 are not significantly different. As the oscillation frequency increases, the storage modulus (G') and loss modulus (G”) of the emulsion also increase within a certain range until the stress critical point is reached. Figure 4 As shown, in Example 1, oil droplets are uniformly dispersed in the polysaccharide aqueous solution, and a layer of protein is uniformly attached to the surface, thereby stabilizing the entire emulsion system.

[0213] like Figure 5 As shown, when the heat treatment time reached 25 min, the retention rates of 2,3,5-trimethylpyrazine and 2-acetylthiazole in Example 1 were 45.07% ± 3.68% and 64.83% ± 2.55%, respectively, while the retention rate of furfural was only 21.59% ± 2.52%. This may be because the carbonyl group in the furfural molecule readily undergoes a condensation reaction with amino acid residues (such as lysine) in SPI to form Schiff bases. During emulsion heating, the increased temperature accelerates the formation rate of Schiff bases, thereby increasing the release of furfural. In addition, due to the small molecular weight of furfural, it is easily released from the internal cavity of β-cyclodextrin when the emulsion is heated, which is also one of the reasons for the increased release of furfural in the emulsion. In Example 1, 2-methyltetrahydrofuran-3-one, 2-methyl-3-methylthiofuran, and furfural methyl disulfide have high thermal stability in the emulsion and exhibit similar release behavior after heat treatment. When the heat treatment time was 25 min, the retention rates of aroma compounds were 78.33% ± 1.51%, 77.42% ± 3.98%, and 76.58% ± 6.22%, respectively.

[0214] according to Figure 6During plant-based meat processing, the retention of aroma compounds after adding different concentrations of the product from Example 1 was significantly higher than that of products with the same concentration of flavoring. When the flavoring concentration was 3 mg / g, the loss of flavor compounds in the compound emulsion group was only 74.5% of that in the control group.

[0215] As shown in Table 1, the plant-based meat from Example 1 exhibited reduced firmness. When the concentration of flavoring added to the composite emulsion group reached 3 mg / g, its firmness decreased significantly, while the adhesiveness and cohesiveness of the plant-based meat increased significantly, and its cohesiveness remained essentially unchanged. This may be because β-cyclodextrin, acting as an emulsifier, allows proteins dispersed in the aqueous phase to more easily combine with oil, and the resulting emulsion can cross-link with the proteins in the plant-based meat, increasing its adhesiveness.

[0216] like Figure 7 As shown in (b), as the SPI / β-CD ratio decreased, the particle size of Experiments 1–5 fluctuated between 1.05 and 1.55 μm, showing a trend of first increasing and then decreasing. The effect of preheating time on the particle size of the emulsion was similar; as the preheating time increased, the particle size of Experiments 6–9 first increased and then decreased. Figure 7 (c)). Among them, Experimental Example 7 had the largest particle size, reaching 1.89 μm, at which point the PDI value of the emulsion was 0.314. According to... Figure 7 (a) The particle size of Experimental Examples 11 to 13 first increased and then decreased with increasing pH. Experimental Example 11 had the largest particle size (1.54 μm), and the PDI value of the emulsion was 0.397 at this time.

[0217] like Figure 8 As shown, pH has a significantly stronger effect on the zeta potential of the composite emulsion than the proteoglycan ratio and heat treatment time. With increasing pH, the emulsion potential first increases and then decreases. In Experiment 1, the molecular structures of soy protein isolate and β-cyclodextrin are well-matched, resulting in the strongest electrostatic attraction between them, and the emulsion exhibits the highest absolute potential value of 41.5 mV.

[0218] Depend on Figure 9 As shown in (b) and 9(c), the emulsifying activity of the emulsion continuously increases with decreasing protein / polysaccharide ratio and increasing preheating time, while the emulsifying stability first increases and then decreases. Among these, Example 1 exhibits the highest emulsifying stability at 111.43 min. With increasing pH, the emulsifying activity and stability of Examples 10–13 first increase and then decrease, reaching their highest values ​​under neutral conditions. At this pH, the surface charge density of the protein and polysaccharide is relatively low, which helps to improve the adsorption capacity and stability of the complex at the water / oil interface, thereby enhancing the emulsifying activity and stability of the emulsion. Figure 9(a)). In addition, some of the acidic groups in the soybean protein isolate molecules (such as glutamic acid and aspartic acid) will be protonated to form positive charges, which will form electrostatic attraction with the negative charges in the β-cyclodextrin molecules, thus enhancing the stability of the complex and improving the stability of the emulsion.

[0219] Finally, it should be noted that the above is only to illustrate the technical solutions of the present application and is not limiting. Although the present application has been described in detail with reference to the preferred arrangement, it will be understood by those skilled in the art that the technical solutions of the present application can be modified or equivalently replaced without departing from the spirit and scope of the technical solutions of the present application.

Claims

1. Use of a loaded roast beef flavor protein glycan composite Pickering emulsion, characterized in that, The Pickering emulsion is added to a plant meat product semi-finished product without heat processing, and a plant meat finished product is obtained after baking processing. The components of the Pickering emulsion except water and the mass percentage of each component are as follows: Soybean protein isolate: 0.2% to 1%; Beta-cyclodextrin: 0.2% to 1%; Roast beef flavor: 0.8% to 1.2%; Sunflower oil: 38% to 40%; The characteristic aroma compounds in the roast beef flavor include 2-methyltetrahydrofuran-3-ketone, 2-methyl-3-methylthiofuran, 2,3,5-trimethylpyrazine, furfural, 2-acetylthiazole, and furfuryl methyl disulfide; The preparation method of the Pickering emulsion comprises the following steps: Step a: dissolving soybean protein isolate in water to obtain a first solution; Step b: dissolving beta-cyclodextrin in water to obtain a second solution; Step c: mixing the first solution and the second solution to obtain a third solution, wherein the mass ratio of soybean protein isolate to beta-cyclodextrin is 3:1 to 1:3; Step d: heating the third solution at 90°C for 4 to 12 min, and cooling to room temperature to obtain a fourth solution; Step e: adjusting the pH value of the fourth solution to 6.0 to 8.0 to obtain a fifth solution; Step f: dissolving roast beef flavor in sunflower oil to prepare a sixth solution; Step g: mixing the fifth solution and the sixth solution, and homogenizing to obtain a roast beef flavor-loaded polysaccharide-protein composite Pickering emulsion.

2. Use of a load roasted beef flavor protein glycan composite Pickering emulsion according to claim 1, characterized in that, In step a, the soybean protein isolate is dissolved in water to prepare a solution with a mass concentration of 2%, magnetically stirred for 4 h, and hydrated overnight at 4°C to obtain the first solution.

3. Use of a load roasted beef flavor protein glycan composite Pickering emulsion according to claim 1, characterized in that, In step b, the beta-cyclodextrin is dissolved in water to prepare a solution with a mass concentration of 2%, magnetically stirred for 4 h, and hydrated overnight at 4°C to obtain the second solution.

4. Use of a load roasted beef flavor protein glycan composite Pickering emulsion according to claim 1, characterized in that, In step c, the mass ratio of soybean protein isolate to beta-cyclodextrin is 1:

1.

5. Use of a load roasted beef flavor protein glycan composite Pickering emulsion according to claim 1, characterized in that, In step d, the third solution is heated at 90°C for 8 min.

6. Use of a load roasted beef flavor protein glycan composite Pickering emulsion according to claim 1, characterized in that, In step e, the pH value is 7.

0.

7. Use of a load roasted beef flavor protein glycan composite Pickering emulsion according to claim 1, characterized in that, In step f, the mass percentage of roast beef flavor in the sixth solution is 2.5%.

8. Use of a load roasted beef flavor protein glycan composite Pickering emulsion according to claim 1, characterized in that, In step g, the homogenization conditions are 12000 r / min for 4 min.

9. Use of a load roasted beef flavor protein glycan composite Pickering emulsion according to claim 1, characterized in that, The emulsion is added to a soybean tissue protein and water solution of drawn protein that is continuously stirred at 0 to 4°C for 12 h to achieve a final flavor addition amount of 1 to 3 mg / g, uniformly stirred, mixed, and then placed in a mold for molding. The patties are baked at 180°C to obtain a plant meat finished product.

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