Coconut milk pine nut powder and preparation process

Abstract

The invention relates to the field of food technology, in particular to a coconut milk pine nut kernel powder and a preparation process thereof. The coconut milk pine nut kernel powder comprises the following components: maltodextrin, coconut milk, white kidney bean extract, coconut oil, sodium caseinate, pine nut kernel, perilla seed oil, sodium alginate, tagatose, guar gum, mono- and di-glycerol fatty acid esters, diglyceride, sodium tripolyphosphate and sodium stearoyl lactylate, and has the advantages of low GI, strong satiety and good stability.

Description

Technical Field

[0001] The invention relates to the technical field of food, and in particular to coconut milk pine nut powder and a preparation process thereof. Background Art

[0002] The glycemic index, abbreviated as GI (Glycemic Index) in English, is an indicator used to describe the impact of carbohydrate foods on postprandial blood sugar. The GI value of food is divided into three categories according to the numerical value: high GI (GI value > 70), medium GI (55 < GI value ≤ 70), and low GI (GI value ≤ 55). Generally speaking, after high GI foods enter the human digestive system, they are digested and absorbed faster, and glucose is released faster. In contrast, low GI foods stay in the intestines for a longer time, have a low glucose absorption rate, and have a low peak after entering the blood.

[0003] Satiety is the feeling of being full during eating and is also a factor in determining the end of eating, that is, the degree of satiety brought by food before the next meal. Satiety involves and is controlled by people's perception of the changes in the decrease in hunger and the increase in satiety after a meal. Unbalanced energy intake can easily lead to obesity, high blood sugar and high blood lipids, insulin resistance and other phenomena. The effect of food on satiety is a very important research factor in controlling overeating and health problems such as overweight and obesity caused by energy imbalance due to overeating. Food categories or types with high satiety can help individuals increase the time between meals, which helps to reduce overall energy intake.

[0004] Microcapsule technology is a method of encapsulating the core material by using the characteristics of the wall material. This technology can well protect the stability of the core material's physiological activity, mask the bad flavor produced in the food, improve the release performance of the active ingredients, increase the bioavailability, etc. Microcapsules are micro containers or packaging materials with polymer or inorganic walls. They can effectively reduce the reaction of active substances with external environmental factors, reduce the diffusion and evaporation of the core material to the environment, control the release of the core material, and change the physical and chemical properties of the core material. At the same time, it can solve problems that cannot be solved using traditional processes.

[0005] The wall material is actually used to cover up some performance defects of the embedded material, so as to isolate it from the environment that has adverse effects on it during processing and use, prevent physical and chemical reactions that should not occur, and protect the original properties from being changed. It is usually made of some polymer materials as a film, such as sodium alginate, gelatin, β-cyclodextrin, methyl cellulose and polyethylene.

[0006] For example, grease is a general term for oil and fat. It has the function of storing and supplying heat energy. The energy it can provide in metabolism is about 1 times higher than that of sugar and protein. It is widely used in the fields of cosmetics and food. However, the unsaturated fatty acids it contains are easily affected by oxygen, moisture, light, etc. in the environment, which can cause rancidity and deterioration, affecting the sensory perception and quality of the grease, thus hindering its value. After microencapsulation, the grease will become granules or powders, and its texture and quality will not change due to changes in the environment. The anti-oxidation property of microencapsulated grease is stronger than that of naked grease.

[0007] Chinese patent application CN102934703A discloses a linseed oil microcapsule and a production method thereof, wherein the core material of the linseed oil microcapsule is linseed oil, and the wall material is composed of modified starch, maltodextrin and sodium caseinate. The production method comprises the following steps: 1) weighing maltodextrin, modified starch and sodium caseinate, adding them to hot water and stirring at high speed to completely dissolve them to form an aqueous phase; 2) weighing linseed oil, gradually adding vitamin E, rosemary and tea polyphenols and stirring to completely dissolve them to form an oil phase; 3) using a shearing machine to shear the aqueous phase obtained in the step at high speed, and slowly adding the obtained oil phase to obtain an emulsion; 4) using a high-pressure homogenizer to homogenize the obtained emulsion; 5) using an ultra-high temperature instantaneous sterilizer to sterilize the homogenized emulsion obtained in the step; 6) spray drying the obtained sterilized emulsion to obtain a linseed oil microcapsule particle embedding rate ≧90%, and a linseed oil loading of up to 45%. The process is simple, the taste is unique, the fragrance is obvious, and the shelf life is long. However, its stability needs to be further improved.

[0008] Therefore, it is very necessary to develop a coconut milk pine nut powder and a preparation process that can solve the above-mentioned technical problems. Summary of the invention

[0009] The purpose of the present invention is to overcome the deficiencies of the prior art and provide a coconut milk pine nut powder with low GI, strong satiety and good stability and a preparation process.

[0010] The present invention is achieved through the following technical solutions:

[0011] A coconut milk and pine nut powder comprises the following components: maltodextrin, coconut milk, white kidney bean extract, coconut oil, sodium caseinate, pine nut, perilla seed oil, sodium alginate, tagatose, guar gum, mono- and di-glycerol fatty acid esters, diglycerol, sodium tripolyphosphate and sodium stearoyl lactylate.

[0012] Preferably, the coconut milk and pine nut powder comprises the following components in parts by weight: 400-500 parts of maltodextrin, 220-320 parts of coconut milk, 30-60 parts of white kidney bean extract, 150-200 parts of coconut oil, 60-75 parts of sodium caseinate, 25-45 parts of pine nuts, 0.5-1.5 parts of perilla seed oil, 10-30 parts of sodium alginate, 10-30 parts of tagatose, 10-30 parts of guar gum, 4-6 parts of mono- and diglycerol fatty acid esters, 20-50 parts of diglyceride, 4-5 parts of sodium tripolyphosphate and 1-2 parts of sodium stearoyl lactylate.

[0013] The present invention also relates to a method for preparing the coconut milk pine nut kernel powder, comprising the following steps:

[0014] S1: adding coconut oil into an oil phase storage tank, and then adding mono- and di-glycerol fatty acid esters and diglycerol to obtain an oil phase for standby use;

[0015] S2: adding water, maltodextrin, tagatose, white kidney bean extract, sodium caseinate, sodium tripolyphosphate, sodium alginate, guar gum and sodium stearoyl lactylate into a water phase tank, shearing the mixture to obtain a water phase for later use;

[0016] S3: adding part of the water phase into a blending tank, then adding the oil phase into a blending tank, and then adding coconut milk and perilla seed oil to obtain liquid a;

[0017] S4 takes the remaining water phase, grinds the pine nut kernels, adds them into the blending tank, and shears them to obtain liquid b;

[0018] S5: homogenize the liquid b and then dry it to obtain.

[0019] Preferably, in S1, coconut oil is added to the oil phase storage tank and heated to 60-66°C.

[0020] Preferably, in S2, the water temperature is 70-76°C, the shearing time is 8-12 min, and the shearing temperature is maintained above 60°C.

[0021] Preferably, in S4, the shearing time is 15-20 min.

[0022] Preferably, in S5, homogenization is performed twice, the first homogenization pressure is 30-40 MPa, and the second homogenization pressure is 25-35 MPa.

[0023] Preferably, in S5, the drying method is spray drying, the air inlet temperature is 160±5°C, and the air outlet temperature is 95±5°C.

[0024] Preferably, in S5, sterilization is performed after homogenization, and the specific operation is: heating to 110-120°C and maintaining for 15 seconds, and then cooling to 60±5°C.

[0025] More preferably, the preparation process of coconut milk pine nut powder comprises the following steps:

[0026] S1: add coconut oil into the oil phase storage tank, heat it to 60-66°C, then add mono- and di-glycerol fatty acid esters and diglycerol to obtain an oil phase for later use;

[0027] S2: Add 70-76°C water to the water phase tank, then add maltodextrin, tagatose, white kidney bean extract, sodium caseinate, sodium tripolyphosphate, sodium alginate, guar gum and sodium stearoyl lactylate, shear for 8-12 minutes, keep the temperature above 60°C, and obtain the water phase for standby use;

[0028] S3: adding three quarters of the water phase into a mixing tank, then adding the oil phase into the mixing tank, and then adding coconut milk and perilla seed oil to obtain liquid a;

[0029] S4 takes the remaining one quarter of the water phase, grinds the pine nut kernels, adds them into the mixing tank, and shears for 15-20 minutes to obtain liquid b;

[0030] S5 homogenizes liquid b twice, the first homogenization pressure is 30-40MPa, and the second homogenization pressure is 25-35MPa, then sterilizes (heats to 110-120℃ for 15 seconds, then cools to 60±5℃), and then spray-dries (inlet air temperature 160±5℃, outlet air temperature 95±5℃).

[0031] The invention also relates to a coconut milk pine nut kernel microcapsule, comprising the coconut milk pine nut kernel powder or the coconut milk pine nut kernel powder prepared by the preparation method and auxiliary materials.

[0032] Preferably, the auxiliary material includes at least one of zein, sodium caseinate, sodium carboxymethyl cellulose, sodium alginate, gum arabic, carrageenan and gellan gum.

[0033] More preferably, the auxiliary material consists of auxiliary material A and auxiliary material B, wherein auxiliary material A is a mixture of sodium alginate, gum arabic and carrageenan; and auxiliary material B is a mixture of zein, sodium caseinate and sodium carboxymethyl cellulose.

[0034] More preferably, the mass ratio of sodium alginate, gum arabic and carrageenan in auxiliary material A is 2-4:1-2:1.

[0035] More preferably, the mass ratio of zein, sodium caseinate and sodium carboxymethyl cellulose in auxiliary material B is 1-3:2-4:1.

[0036] The present invention also relates to a preparation process of the above-mentioned coconut milk pine nut kernel microcapsules, comprising the following steps:

[0037] (1) adding auxiliary material A into water and dissolving it to obtain a mixed solution A;

[0038] (2) adding coconut milk and pine nut powder to the mixed solution A, homogenizing, and spray drying to obtain mixed particles A;

[0039] (3) adding zein in auxiliary material B into ethanol to dissolve, thereby obtaining a mixed solution B; adding sodium caseinate and sodium carboxymethyl cellulose into water to dissolve, thereby obtaining a mixed solution C;

[0040] (4) Add the mixed particles A to the mixed solution B and the mixed solution C in sequence, homogenize, and spray-dry to obtain the product.

[0041] Preferably, the mass ratio of the auxiliary material A to the coconut milk and pine nut powder is 2-4:100.

[0042] Preferably, auxiliary material A is dissolved in 8-12 times the amount of water to obtain a mixed solution A.

[0043] Preferably, the mass ratio of the auxiliary material B to the coconut milk and pine nut powder is 1-3:100.

[0044] Preferably, zein in auxiliary material B is dissolved in 5-10 times amount of 80-90% ethanol to obtain mixed solution B; sodium caseinate and sodium carboxymethyl cellulose are dissolved in 5-10 times amount of 50-60° C. water to obtain mixed solution C.

[0045] Preferably, the homogenization pressure is 30-40 MPa, and the homogenization is performed 2-3 times.

[0046] Preferably, the inlet air temperature of the spray drying is 160-200°C, and the outlet air temperature is 80-95°C.

[0047] The beneficial effects of the present invention are:

[0048] The invention optimizes the composition of coconut milk pine nut kernel powder, especially uses tagatose, sodium alginate and guar gum in combination, slows down gastric emptying, and sodium alginate can form gel, so the feeling of fullness is significantly enhanced.

[0049] The present invention also adds a variety of low GI raw materials, such as white kidney bean extract, which can reduce the GI value of the product and improve satiety.

[0050] The present invention prepares the coconut milk pine nut kernel powder by adopting a microcapsule embedding process, optimizes the composition of wall material auxiliary materials, performs two embeddings, improves the stability of the product, delays digestion and absorption, and can further improve the satiety. BRIEF DESCRIPTION OF THE DRAWINGS

[0051] Figure 1 This is an example diagram of the VAS scale for satiety and its related evaluation. DETAILED DESCRIPTION

[0052] The present invention will be further described below in conjunction with specific embodiments, and the advantages and features of the present invention will become clearer as the description proceeds. However, these embodiments are exemplary only and do not constitute any limitation to the scope of the present invention. It should be understood by those skilled in the art that the details and forms of the technical solution of the present invention may be modified or replaced without departing from the spirit and scope of the present invention, but these modifications and replacements all fall within the scope of protection of the present invention.

[0053] Example 1

[0054] A coconut milk and pine nut powder comprises the following components by weight: 400 parts of maltodextrin, 220 parts of coconut milk, 30 parts of white kidney bean extract, 150 parts of coconut oil, 60 parts of sodium caseinate, 25 parts of pine nut kernels, 0.5 parts of perilla seed oil, 10 parts of sodium alginate, 20 parts of tagatose, 30 parts of guar gum, 4 parts of mono- and di-glycerol fatty acid esters, 20 parts of diglyceride, 4 parts of sodium tripolyphosphate and 1 part of sodium stearoyl lactylate.

[0055] The preparation process of coconut milk pine nut powder comprises the following steps:

[0056] S1 adds coconut oil to the oil phase storage tank, turns on the steam heat exchanger, starts the circulation, heats the coconut oil to 65°C, then slowly adds mono- and di-glycerol fatty acid esters and diglycerol, maintains the oil phase temperature, keeps circulating, and obtains the oil phase after it is fully dissolved for standby use;

[0057] S2: Add 73°C hot water to the water phase tank, then add maltodextrin, tagatose, white kidney bean extract, sodium caseinate, sodium tripolyphosphate, sodium alginate, guar gum and sodium stearoyl lactylate, keep shearing for 10 minutes, keep the temperature above 60°C, obtain the water phase, and set aside;

[0058] S3: adding three quarters of the water phase into a mixing tank, then adding the oil phase into the mixing tank, and then adding coconut milk and perilla seed oil to obtain liquid a;

[0059] S4 takes the remaining one quarter of the water phase and grinds the pine nut kernels, then adds them into the blending tank and shears for 20 minutes to obtain liquid b;

[0060] S5 homogenizes liquid b twice, the first homogenization pressure is 35MPa, and the second homogenization pressure is 30MPa, and then sterilizes (heats to 115℃ for 15 seconds, then cools to 60℃), and then pumps it into a spray drying tower for spray drying (inlet air temperature 160℃, outlet air temperature 95℃).

[0061] A coconut milk pine nut kernel microcapsule comprises the above-mentioned coconut milk pine nut kernel powder, auxiliary material A and auxiliary material B, the mass ratio of the three being 100:2:1; auxiliary material A is a mixture of sodium alginate, gum arabic and carrageenan, the mass ratio being 2:1:1; auxiliary material B is a mixture of zein, sodium caseinate and sodium carboxymethyl cellulose, the mass ratio being 1:2:1.

[0062] The preparation process of coconut milk pine nut kernel microcapsules comprises the following steps:

[0063] (1) Add auxiliary material A to 8 times the amount of water to dissolve, and stir at a rate of 7000 r / min for 0.5-1 h to obtain a mixed solution A;

[0064] (2) adding coconut milk and pine nut powder to the mixed solution A, homogenizing at a homogenizing pressure of 30 MPa, homogenizing twice, and then spray drying at an inlet air temperature of 160° C. and an outlet air temperature of 80° C. to obtain mixed particles A;

[0065] (3) adding 5 times the amount of 80% ethanol to dissolve the zein in auxiliary material B to obtain a mixed solution B; adding 5 times the amount of 50° C. water to dissolve sodium caseinate and sodium carboxymethyl cellulose to obtain a mixed solution C;

[0066] (4) Add the mixed particles A to the mixed solution B and homogenize at a homogenization pressure of 30 MPa, homogenize twice, and then spray dry with an inlet air temperature of 160°C and an outlet temperature of 80°C. The obtained mixed particles are then added to the mixed solution C and homogenized at a homogenization pressure of 30 MPa, homogenize twice, and then spray dry with an inlet air temperature of 160°C and an outlet temperature of 80°C.

[0067] Example 2

[0068] A coconut milk pine nut powder comprises the following components by weight: 500 parts of maltodextrin, 320 parts of coconut milk,

[0069] 60 parts of white kidney bean extract, 200 parts of coconut oil, 75 parts of sodium caseinate, 45 parts of pine nut kernels, 1.5 parts of perilla seed oil, 30 parts of sodium alginate, 20 parts of tagatose, 20 parts of guar gum, 6 parts of mono- and di-glycerol fatty acid esters, 50 parts of diglyceride, 5 parts of sodium tripolyphosphate and 2 parts of sodium stearoyl lactylate.

[0070] The preparation process of coconut milk pine nut powder is the same as that of Example 1.

[0071] A coconut milk pine nut kernel microcapsule comprises the above-mentioned coconut milk pine nut kernel powder, auxiliary material A and auxiliary material B, the mass ratio of the three being 100:4:3; auxiliary material A is a mixture of sodium alginate, gum arabic and carrageenan, the mass ratio being 4:2:1; auxiliary material B is a mixture of zein, sodium caseinate and sodium carboxymethyl cellulose, the mass ratio being 3:4:1.

[0072] The preparation process of coconut milk pine nut kernel microcapsules comprises the following steps:

[0073] (1) Add auxiliary material A to 12 times the amount of water to dissolve, and stir at a rate of 10000 r / min for 1 hour to obtain a mixed solution A;

[0074] (2) adding coconut milk and pine nut powder to the mixed solution A, homogenizing at a homogenizing pressure of 40 MPa for 3 times, and then spray drying at an inlet air temperature of 200° C. and an outlet air temperature of 95° C. to obtain mixed particles A;

[0075] (3) adding 10 times the amount of zein in auxiliary material B to 90% ethanol to dissolve, to obtain a mixed solution B; adding 10 times the amount of sodium caseinate and sodium carboxymethyl cellulose to 60° C. water to dissolve, to obtain a mixed solution C;

[0076] (4) Add the mixed particles A to the mixed solution B and homogenize at a homogenization pressure of 40 MPa for 3 times, then spray dry at an inlet air temperature of 200°C and an outlet temperature of 95°C. Then add the obtained mixed particles to the mixed solution C and homogenize at a homogenization pressure of 40 MPa for 3 times, then spray dry at an inlet air temperature of 200°C and an outlet temperature of 95°C.

[0077] Example 3

[0078] A coconut milk and pine nut powder comprises the following components by weight: 450 parts of maltodextrin, 280 parts of coconut milk, 45 parts of white kidney bean extract, 160 parts of coconut oil, 70 parts of sodium caseinate, 35 parts of pine nut kernels, 1 part of perilla seed oil, 15 parts of sodium alginate, 30 parts of tagatose, 10 parts of guar gum, 5 parts of mono- and di-glycerol fatty acid esters, 35 parts of diglyceride, 4 parts of sodium tripolyphosphate and 1 part of sodium stearoyl lactylate.

[0079] The preparation process of coconut milk pine nut powder is the same as that of Example 1.

[0080] A coconut milk pine nut kernel microcapsule comprises the above-mentioned coconut milk pine nut kernel powder, auxiliary material A and auxiliary material B, the mass ratio of the three being 100:3:2; auxiliary material A is a mixture of sodium alginate, gum arabic and carrageenan, the mass ratio being 3:1.5:1; auxiliary material B is a mixture of zein, sodium caseinate and sodium carboxymethyl cellulose, the mass ratio being 2:3:1.

[0081] The preparation process of coconut milk pine nut kernel microcapsules comprises the following steps:

[0082] (1) Add auxiliary material A to 10 times the amount of water to dissolve, and stir at a rate of 8000 r / min for 1 h to obtain a mixed solution A;

[0083] (2) adding coconut milk and pine nut powder to the mixed solution A, homogenizing at a homogenizing pressure of 35 MPa, homogenizing 3 times, and then spray drying at an inlet air temperature of 180° C. and an outlet air temperature of 90° C. to obtain mixed particles A;

[0084] (3) adding 8 times the amount of 90% ethanol to dissolve the zein in auxiliary material B to obtain a mixed solution B; adding 8 times the amount of 55° C. water to dissolve sodium caseinate and sodium carboxymethyl cellulose to obtain a mixed solution C;

[0085] (4) Add the mixed particles A to the mixed solution B and homogenize at a homogenization pressure of 35 MPa for 3 times, then spray dry with an inlet air temperature of 180°C and an outlet temperature of 90°C. Then add the obtained mixed particles to the mixed solution C and homogenize at a homogenization pressure of 35 MPa for 3 times, then spray dry with an inlet air temperature of 180°C and an outlet temperature of 90°C.

[0086] Comparative Example 1

[0087] The only difference from Example 3 is that the total mass of tagatose, sodium alginate and guar gum remains unchanged, the mass ratio is changed to 4:6:1, and the other conditions are the same.

[0088] Comparative Example 2

[0089] The only difference from Example 3 is that only auxiliary material A is contained, auxiliary material B is not contained, the mass ratio of coconut milk pine nut kernel powder to auxiliary material A is 100:5, and the preparation process of coconut milk pine nut kernel microcapsules comprises the following steps:

[0090] (1) Add auxiliary material A to 10 times the amount of water to dissolve, and stir at a rate of 8000 r / min for 1 h to obtain a mixed solution A;

[0091] (2) Add coconut milk and pine nut powder to the mixed solution A, homogenize at a homogenization pressure of 35 MPa, homogenize 3 times, and then spray dry at an inlet air temperature of 180° C. and an outlet air temperature of 90° C. to obtain the product.

[0092] Comparative Example 3

[0093] The difference from Example 3 is that only auxiliary material B is contained without auxiliary material A, the mass ratio of coconut milk pine nut kernel powder and auxiliary material B is 100:5, and the preparation process of coconut milk pine nut kernel microcapsules comprises the following steps:

[0094] (1) adding 8 times the amount of zein in auxiliary material B to 90% ethanol to dissolve, to obtain a mixed solution B; adding 8 times the amount of sodium caseinate and sodium carboxymethyl cellulose to 55° C. water to dissolve, to obtain a mixed solution C;

[0095] (2) Add coconut milk and pine nut powder to mixed solution B and homogenize at a homogenization pressure of 35 MPa for 3 times, then spray dry at an inlet air temperature of 180°C and an outlet temperature of 90°C. The obtained mixed particles are then added to mixed solution C and homogenized at a homogenization pressure of 35 MPa for 3 times, then spray dried at an inlet air temperature of 180°C and an outlet temperature of 90°C.

[0096] Comparative Example 4

[0097] The only difference from Example 3 is the composition of auxiliary material A, and the other conditions are the same, as shown in Table 1.

[0098] Table 1

[0099] Composition of auxiliary material A Comparative Example 4-1 A mixture of sodium alginate and gum arabic, with a mass ratio of 3:2.5 Comparative Example 4-2 A mixture of sodium alginate and carrageenan, with a mass ratio of 3:2.5

[0100] Comparative Example 5

[0101] The only difference from Example 3 is the composition of auxiliary material B, and the other conditions are the same, as shown in Table 2.

[0102] Table 2

[0103] Composition of auxiliary material B Comparative Example 5-1 A mixture of zein and sodium carboxymethyl cellulose, with a mass ratio of 5:1 Comparative Example 5-2 A mixture of sodium caseinate and sodium carboxymethyl cellulose, with a mass ratio of 5:1 Comparative Example 5-3 A mixture of zein, sodium caseinate and sodium carboxymethyl cellulose in a mass ratio of 4:1:1

[0104] 1. GI value test

[0105] (I) GI test method

[0106] The test method is based on ISO26642:2010 "Food products-Determination of the glycaemic index (GI) and recommendation for food classification" and WS / T 652-2019 "Method for determination of the glycaemic index of food".

[0107] 1. Some definitions involved

[0108] (1) Glycemic index (GI): It is the property of carbohydrates in food, which refers to the ability of digestible carbohydrates in food to cause blood sugar to rise in the human body.

[0109] (2) Incremental area under the curve (IAUC): the area under the curve above the fasting blood glucose level.

[0110] (3) Standard deviation (SD): It is the square root of the arithmetic mean of the squares of the deviations between the measured values ​​of the population and their mean. It reflects the degree of dispersion among individuals within a group.

[0111] (4) Standard error (SE): It is the ratio of the standard deviation of each measurement value to the square root of the number of participants (more than 10 data points):

[0112]

[0113] Where s represents the standard deviation of each measurement value, and n represents the number of subjects.

[0114] (5) Reference food: glucose or white bread, with a GI value of 100 (glucose) or 71 (white bread).

[0115] 2. Blood glucose testing method

[0116] After the subjects disinfected their fingers with 75% alcohol and evaporated them, they used a sterile blood collection needle to collect blood samples from the fingertip vein, and chose the Beckman Coulter AU480 automatic biochemical analyzer to measure postprandial blood sugar.

[0117] The subjects should maintain a regular schedule and eat a normal diet three days before the test; avoid high-fiber and high-sugar foods for dinner and alcohol on the day before the test, and fast before 22:00; avoid strenuous exercise in the early morning of the test day.

[0118] After arriving at the test site, the subjects sat quietly for 10 minutes before starting the food tasting test.

[0119] Fasting blood samples were collected twice at an interval of 5 minutes (-5 minutes and 0 minutes). After the collection, the subjects started eating and consumed all the test substances and a cup of 250 mL of water within 5 to 10 minutes. The timing started from the time of the first bite of food. Blood samples were collected at 15, 30, 45, 60, 90 and 120 minutes after the meal.

[0120] The measurement cycle includes 3-4 independent food test measurements, including 3 reference food (glucose) measurements, and 1 measurement for each embodiment and comparative example, using a random design. The interval between each independent food test measurement is ≥72h.

[0121] 3. GI calculation method

[0122] The blood glucose response curve was prepared with time as the horizontal axis and the blood glucose value at each time point as the vertical axis. The area under the blood glucose curve was calculated, and the GI value of the test food was calculated with the GI value of glucose reference food as 100 (the GI value of white bread is 71). mean .

[0123] I mean= Test food IAUC / reference food glucose IAUC×100

[0124] 4. Data processing requirements

[0125] According to the ISO26642:2010 standard, combined with the testing experience of Sydney University GI Research Service (SUGiRS), the following requirements are set for food blood sugar determination and GI calculation: When calculating the GI value, if the volunteer's GI calculation value exceeds I mean ±2SD, the volunteer’s data needs to be eliminated and the food GI value needs to be recalculated, and finally there must be data from at least 12 volunteers.

[0126] 5. Data Analysis

[0127] The data were plotted in Excel and statistically analyzed. T-test was used to analyze the significance of differences. P < 0.05 indicated a significant difference, and P < 0.01 indicated an extremely significant difference.

[0128] (II) Test results

[0129] Twelve volunteers underwent three glucose tests, and the glucose data are shown in Table 3 . IAUC-1, IAUC-2, and IAUC-3 are the IAUCs calculated for the three glucose tests, respectively.

[0130] Table 3 IAUC values ​​and average values ​​of three glucose tests

[0131]

[0132] The GI values ​​of Examples 1-3 and Comparative Examples 1-3 of 12 volunteers are shown in Tables 4 to 9.

[0133] Table 4 IAUC values ​​and GI values ​​tested in Example 1

[0134]

[0135] Table 5 IAUC values ​​and GI values ​​tested in Example 2

[0136]

[0137]

[0138] Table 6 IAUC values ​​and GI values ​​tested in Example 3

[0139]

[0140] Table 7 IAUC value and GI value of comparative example 1

[0141]

[0142] Table 8 IAUC value and GI value of comparative example 2

[0143]

[0144] Table 9 IAUC value and GI value of comparative example 3

[0145]

[0146] 2. Evaluation of satiety

[0147] 2.1 Commonly used evaluation methods for satiety

[0148] The body's feelings of hunger, satiety, appetite, and desire for specific foods are influenced by many internal factors, including physiological and psychological factors. External factors, such as the last meal eaten, recent physical activity level, and ambient temperature, will affect the participants' perceptions and feelings on the day of the assessment. Therefore, the assessment of satiety is very challenging.

[0149] The most common method for evaluating satiety is to evaluate the subjective feelings of the subjects. Visual Analog Scales (VAS) are usually used to self-recognize and evaluate the changes in satiety from the beginning of eating to a period of time after eating. Subjects are required to conduct self-evaluation at the corresponding time points before and after eating, and mark the position where the straight line can reflect their feelings. Then, the Incremental Area Under the Curve (IAUC) and other numerical statistics are calculated to obtain the satiety evaluation.

[0150] 2.2 Content of satiety evaluation

[0151] The satiety evaluation will conduct subjective self-evaluation of the test product (and the reference sample white bread with the same energy as the test product) in terms of satiety of the product (the corresponding position of the VAS line ranges from "very hungry" to "very full"), willingness to continue eating the product (the two ends of the VAS line have words "not at all" and "very"), the degree of desire to eat (the two ends of the VAS line have words "not at all" and "very"), and the estimated degree of food intake (the two ends of the VAS line have words "not at all" and "a whole meal"). The specific examples of VAS scales for satiety and related evaluations are as follows: Figure 1 shown.

[0152] 2.3 Calculation of satiety

[0153] The satiety and related satiety indicators of this project all use the VAS scale, and the subjects are evaluated subjectively and data is collected at 9 time points (0min, 15min, 30min, 45min, 60min, 90min, 120min, 180min, 240min) before and after eating within 4 hours. Subjects are required to conduct self-assessment at the corresponding time points before and after eating, and the position marks that reflect their feelings are on the straight line. By collecting data and statistically processing the distance at the mark, with time as the horizontal axis and the difference between the length of the scale at each time point and the fasting (0min) baseline as the vertical axis, a curve of satiety and satiety-related evaluation values ​​is made, and the IAUC area value based on the baseline value comparison is calculated. The data were statistically analyzed using Excel, and the area below the line was calculated using Graph Prism 9.0. The T test was used for the significant difference analysis, P<0.05 was a significant difference, and P<0.01 was an extremely significant difference. The calculation formula of the satiety index SI is as follows:

[0154] Satiety index SI = test product IAUC / reference sample white bread IAUC × 100.

[0155] 2.4 Volunteer subjects

[0156] 18 healthy female volunteers aged 18 to 40 participated in this experiment. A combination of self-filled questionnaires and on-site measurements were used to screen volunteers who met the requirements. Volunteers participating in the evaluation filled in relevant information about themselves, including age, height, weight, and whether they had irregular diets. In addition, the questionnaire asked about the last meal time, recent exercise and diet. Before the experiment begins, the subjects will be informed of the relevant risks, such as a history of food or drug allergies, to minimize possible risks.

[0157] 2.5 Test Arrangement

[0158] The subjects were required to eat normally the day before the test, and to fast 10 hours before eating on the day of the experiment; strenuous exercise should be avoided in the early morning of the test day. After arriving at the test site, the volunteers sat quietly and filled in the corresponding questionnaire information before starting the eating assessment. At 9 time points (0min, 15min, 30min, 45min, 60min, 90min, 120min, 180min, 240min) before and within 4 hours after eating, make evaluations at the corresponding questions in the participant questionnaire. The measurement cycle included 2 independent tasting measurements, including 1 time for each of the test products (a total of 11 products in Examples 1-3 and Comparative Examples 1 to 5-3), and 1 time for the reference sample white bread.

[0159] 2.6 Satiety Test Results

[0160] The Incremental area under the curve (IAUC) and the satiety index (SI) of the satiety increase are shown in Tables 10 and 11. The IAUC of Examples 1-3 are significantly higher than those of Comparative Examples 1-5 (P < 0.05) and the reference sample white bread (P < 0.05). The satiety index of white bread is defined as 100. After calculation, the SI of Examples 1-3 is significantly higher than that of Comparative Examples 1-5 (P < 0.05).

[0161] Table 10 Comparison of changes in satiety IAUC and satiety index SI

[0162] product Satiety IAUC Satiety Index SI Example 1 <![CDATA[778.7±21.2 a ]]> <![CDATA[124.4±9.7 a ]]> Example 2 <![CDATA[737.0±24.3 a ]]> <![CDATA[120.8±12.7 a ]]> Example 3 <![CDATA[697.3±23.2 b ]]> <![CDATA[118.6±11.7 a ]]> Comparative Example 1 <![CDATA[621.7±29.1 c ]]> <![CDATA[99.4±9.0 b ]]> Comparative Example 2 <![CDATA[474.7±42.6 d ]]> <![CDATA[73.5±9.4 c ]]> Comparative Example 3 <![CDATA[489.2±34.8 d ]]> <![CDATA[80.5±9.0 c ]]> Comparative Example 4-1 <![CDATA[598.1±40.9 c ]]> <![CDATA[94.1±9.7 b ]]> Comparative Example 4-2 <![CDATA[579.4±35.6 c ]]> <![CDATA[90.5±10.1 b ]]> Comparative Example 5-1 <![CDATA[581.8±29.0 c ]]> <![CDATA[91.7±8.1 b ]]> Comparative Example 5-2 <![CDATA[593.5±40.6 c ]]> <![CDATA[93.6.9±9.1 b ]]> Comparative Example 5-3 <![CDATA[601.5±39.7 c ]]> <![CDATA[95.2±9.3 b ]]> White Bread <![CDATA[629.6±50.1 c ]]> <![CDATA[100±0.00 b ]]>

[0163] Note: Different letters in the same column indicate significant differences (P<0.05).

[0164] Table 11 Satiety Index SI values ​​(Mena±SE) of Examples and Comparative Examples at 8 time points

[0165]

[0166] Note: The same letters in the same column indicate significant differences (P < 0.05).

[0167] As can be seen from Table 10 and Table 11, the satiety change trends of the test substances are similar, and the satiety values ​​all reach a peak at around 15 minutes. Example 1 has the best satiety, and the satiety values ​​of Example 1, Example 2 and Example 3 at each time point from 15 to 240 minutes are better than those of the comparative examples, with significant differences (P < 0.05).

[0168] 3. Stability Test

[0169] 1. Product particle size

[0170] The particle size distribution of Examples 1-3 and Comparative Examples 2-5 after rehydration was measured using a laser nanoparticle size analyzer, and the results are shown in Table 12. The particle size of Examples 1-3 of the rehydrated emulsions is smaller, which indicates that the product has better uniformity and better dissolution properties, which is conducive to the application of the product in other food systems.

[0171] Table 12 Particle size distribution after rehydration of Examples 1-3 and Comparative Examples 2-5

[0172]

[0173] 2. Product embedding rate

[0174] As shown in Table 13, when nitrogen packaging is adopted, after storage for 180 days, the embedding rate of Examples 1-3 remains above 88%, which is not significantly different from the embedding rate (89.85%) of the newly made coconut milk pine nut kernel microcapsule, while the embedding rate of Comparative Examples 2 and 3 decreases significantly; when the common packaging method is adopted, when Examples 1, 2 and 3 are stored for 180 days, the embedding rate still remains at a relatively high level (83.67%, 83.9% and 84.16%, respectively), while when Comparative Examples 2 and 3 are stored for 60 days, the embedding rate of the coconut milk pine nut kernel microcapsule is relatively high, and when stored for 120 days and 180 days, the embedding rate decreases significantly. This shows that the wall material used by the coconut milk pine nut kernel microcapsule product of the present invention has good compactness and good stability during storage.

[0175] Table 13 Changes in the embedding rate of coconut milk and pine nut powder under two packaging methods

[0176]

[0177] The above detailed description is a specific description of one feasible embodiment of the present invention. The embodiment is not intended to limit the patent scope of the present invention. Any equivalent implementation or modification that does not deviate from the present invention should be included in the scope of the technical solution of the present invention.

Claims

1. A coconut milk pine nut kernel microcapsule, comprising coconut milk pine nut kernel powder and auxiliary materials, characterized in that: The coconut milk and pine nut kernel powder comprises the following components by weight: 400-500 parts of maltodextrin, 220-320 parts of coconut milk, 30-60 parts of white kidney bean extract, 150-200 parts of coconut oil, 60-75 parts of sodium caseinate, 25-45 parts of pine nut kernels, 0.5-1.5 parts of perilla seed oil, 10-30 parts of sodium alginate, 10-30 parts of tagatose, 10-30 parts of guar gum, 4-6 parts of mono- and di-glycerol fatty acid esters, 20-50 parts of diglyceride, 4-5 parts of sodium tripolyphosphate and 1-2 parts of sodium stearoyl lactylate; The auxiliary material is composed of auxiliary material A and auxiliary material B, wherein auxiliary material A is a mixture of sodium alginate, gum arabic and carrageenan; and auxiliary material B is a mixture of zein, sodium caseinate and sodium carboxymethyl cellulose; The preparation process of the coconut milk pine nut kernel microcapsules comprises the following steps: (1) Add auxiliary material A into water and dissolve it to obtain mixed solution A; (2) adding coconut milk and pine nut powder to the mixed solution A, homogenizing, and spray drying to obtain mixed particles A; (3) adding zein in auxiliary material B into ethanol to dissolve, thereby obtaining a mixed solution B; adding sodium caseinate and sodium carboxymethyl cellulose into water to dissolve, thereby obtaining a mixed solution C; (4) Add the mixed particles A to the mixed solution B, homogenize, and spray-dry. Then add the obtained mixed particles to the mixed solution C, homogenize, and spray-dry.

2. The coconut milk pine nut microcapsule according to claim 1, characterized in that: The preparation method of coconut milk pine nut powder comprises the following steps: S1: adding coconut oil into an oil phase storage tank, and then adding mono- and di-glycerol fatty acid esters and diglycerol to obtain an oil phase for standby use; S2: adding water, maltodextrin, tagatose, white kidney bean extract, sodium caseinate, sodium tripolyphosphate, sodium alginate, guar gum and sodium stearoyl lactylate into a water phase tank, shearing the mixture to obtain a water phase for later use; S3: adding part of the water phase into a blending tank, then adding the oil phase into a blending tank, and then adding coconut milk and perilla seed oil to obtain liquid a; S4 takes the remaining water phase, grinds the pine nut kernels, adds them into the blending tank, and shears them to obtain liquid b; S5: homogenize the liquid b and then dry it to obtain.

3. The coconut milk pine nut kernel microcapsule according to claim 2, characterized in that: In S1, coconut oil is added to the oil phase storage tank and heated to 60-66°C; in S2, the water temperature is 70-76°C, the shearing time is 8-12 minutes, and the shearing temperature is maintained above 60°C; in S4, the shearing time is 15-20 minutes.

4. The coconut milk pine nut kernel microcapsule according to claim 2, characterized in that: In S5, homogenization is performed twice, the first homogenization pressure is 30-40 MPa, and the second homogenization pressure is 25-35 MPa.

5. The coconut milk pine nut kernel microcapsule according to claim 2, characterized in that: In S5, the drying method is spray drying, the air inlet temperature is 160±5℃, and the air outlet temperature is 95±5℃.

6. The coconut milk and pine nut microcapsules according to claim 1, characterized in that: The mass ratio of sodium alginate, gum arabic and carrageenan in auxiliary material A is 2-4:1-2:1; the mass ratio of zein, sodium caseinate and sodium carboxymethyl cellulose in auxiliary material B is 1-3:2-4:

1.

7. The preparation process of the coconut milk and pine nut kernel microcapsules according to any one of claims 1 to 6, characterized in that: The steps include: (1) Add auxiliary material A into water and dissolve it to obtain mixed solution A; (2) adding coconut milk and pine nut powder to the mixed solution A, homogenizing, and spray drying to obtain mixed particles A; (3) adding zein in auxiliary material B into ethanol to dissolve, thereby obtaining a mixed solution B; adding sodium caseinate and sodium carboxymethyl cellulose into water to dissolve, thereby obtaining a mixed solution C; (4) Add the mixed particles A to the mixed solution B, homogenize, and spray-dry. Then add the obtained mixed particles to the mixed solution C, homogenize, and spray-dry.

8. The preparation process according to claim 7, characterized in that: The mass ratio of the auxiliary material A to the coconut milk and pine nut powder is 2-4:100; the mass ratio of the auxiliary material B to the coconut milk and pine nut powder is 1-3:

100.

9. The preparation process according to claim 7, characterized in that: Add auxiliary material A to 8-12 times the amount of water; add zein to 5-10 times the amount of 80-90% ethanol; add sodium caseinate and sodium carboxymethyl cellulose to 5-10 times the amount of 50-60°C water; the homogenization pressure is 30-40MPa, and homogenization is performed 2-3 times.

10. The preparation process according to claim 7, characterized in that: The inlet air temperature of spray drying is 160-200℃, and the outlet temperature is 80-95℃.

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