Preparation method and application of easy-to-eat composite gel with dual-directional regulation of texture and digestibility

Abstract

The present application relates to the field of food technology, and more particularly to a preparation method and application of an easy-to-eat composite gel with texture and digestibility dual-oriented regulation and control. The method comprises the following steps: fibrous protein preparation: dissolving protein in distilled water, the mass concentration of the protein being 4-8%, adjusting the pH to 2.0, and heating hydrolysis at 75-95 DEG C for 5-18 hours under stirring to obtain a fibrous protein solution; fibrous protein emulsion preparation: adjusting the pH of the fibrous protein solution to 6.2-7.8 by using hydrochloric acid or sodium hydroxide solution, adding 5-20% liquid oil based on the mass of the adjusted fibrous protein solution, and obtaining a protein emulsion by high-speed shearing with a high-speed homogenizing shearing device; composite gel preparation: adding 5-20% starch based on the mass of the fibrous protein emulsion after high-speed homogenizing shearing to the fibrous protein emulsion, and making the protein emulsion-starch gelatinize by using a two-step heating method, and cutting to obtain a composite gel.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of food technology, in particular to a preparation method of an easy-to-eat composite gel with texture and digestibility dual-oriented regulation and application thereof. BACKGROUND

[0002] With the increase of age, most of the elderly have different degrees of loss of oral structure and physiological function, including: tooth loss, oral masticatory muscle damage, esophageal upper sphincter function degradation, etc. Thus, swallowing dysfunction occurs, leading to the inability to safely and effectively send food from the mouth to the stomach, which has a negative impact on the nutritional intake and quality of life of the elderly population. Food texture modification technology can reduce the incidence of swallowing disorders in most elderly people, and has been considered as an effective means to improve the nutritional status and quality of life of elderly people with swallowing disorders, and is also the research direction of future food processing technology innovation.

[0003] At present, in the development and application process of texture-modified food, a series of methods such as ultra-high pressure treatment method, enzymatic method, ultrasonic method, pulsed electric field method, 3D printing technology, etc. are used to modify the texture of food. Although these methods can soften food to a certain extent, some of the equipment has high cost, and has certain selectivity to materials, which limits its industrialization and large-scale application. In addition, most of the research on food texture modification is dedicated to modifying food raw materials, or adding protein / starch gelation inhibitors in the gel system, or optimizing food formula. These studies are easy to introduce exogenous food additives or chemical reagents, and at present, they are all in the basic research stage and cannot be put into industrial production.

[0004] On May 17, 2024, a search was conducted in the China Patent Publication Database with "protein and gel and fibrosis" as the abstract keyword, and 29 documents were found, respectively: CN113100325A-Method for preparing fibrous soy protein gel under acidic conditions; CN111567672A-Method for preparing fibrous peanut protein gel using endogenous protease; CN117502554A-Processing technology for stepwise induction and regulation of soy protein gel structure based on salt ions; CN106310380A-Nanofibrous silk fibroin gel and its preparation method; CN116102743A-Electrostatic self-assembled protein fiber hydrogel and its preparation method; CN117180494A-Injectable polysaccharide hydrogel that can reduce fibrosis scar formation and its preparation method; CN116530611A-Preparation method of plant protein meat; CN110547467A-Casein-based probiotic delivery gel, its preparation method and application; CN111493209A-Preparation method of composite drawn protein and product and its application; CN111187761A-Fusion protein of MNK2 protein kinase and cell-penetrating peptide, and hydrogel thereof and application for promoting myocardial regeneration; CN117959494A-Bi-crosslinked network structure hydrogel, preparation method thereof, application thereof and repair material; CN114392230A-Application of tripterine in preparation of drug for inhibiting corneal stroma fibrosis; CN114099419A-Sodium hydrosulfide-loaded injectable nanofibrous hydrogel, its preparation method and application; CN114470178A-Recombinant human CHK1 protein kinase hydrogel for promoting myocardial regeneration, its preparation method and application; CN110904070A-Recombinant human CHK1 protein kinase hydrogel for promoting myocardial regeneration, its preparation method and application; CN117064848A-Water gel for regulating immune cascade corneal fibrosis and preparation method and application thereof; CN117599435A-Solar interface evaporator based on amyloid plant protein fiber aerogel and its preparation method and application; CN110229214A-Exosome sustained-release polypeptide hydrogel, its preparation method and use; CN113546217A-Modified decellularized myocardial matrix gel and its preparation method; CN114009715A-Food protein modifier and its application in improving fish ball quality; CN115500521A-Preparation method of soy protein fiber-microcrystalline chitin composite gel; CN117223831A-Frozen restructured fish fillet product with fibrous texture sheet structure and its processing method; CN1491634A-Cosmetic composition for keratin fiber coating and / or separation; CN110624112A-Hydrogel connected to prostaglandin E2, its preparation method and application;CN111569088A - Dressing for oral submucous fibrosis and its preparation and application; CN1231166A - Solid cosmetic composition and its application; CN115779147A - Method for preparing biological tissue engineering scaffold with good mechanical properties and high cell proliferation ability; CN101010073A - Nano coating for improving the biocompatibility of medical implants; CN112986546A - An impedance sensing method for monitoring population cell invasion in a three-dimensional matrix. Most of the technologies belong to the field of cosmetics, or are slow-release materials in the medical field, etc., and are basically irrelevant to the food field.

[0005] CN117502554A discloses a processing technology for step-by-step induction and regulation of soybean protein gel structure based on salt ions, which uses glucose, etc., and is irrelevant to the regulation of food gel hardness.

[0006] CN115500521A discloses a preparation method of soybean protein fiber-microcrystalline chitin composite gel, which includes the following steps: weighing the freeze-dried SPI powder, which is completely different from the purpose of the invention.

[0007] CN114009715A discloses a food protein modifier and its application in improving the quality of fish balls. The food protein modifier uses animal protein and / or plant protein as raw material, which can enhance the boiling resistance of fish balls, improve the elasticity, gelation and chewiness of fish balls.

[0008] CN113100325A discloses a method for preparing fibrous soybean protein gel, which belongs to the field of plant protein processing technology. The fibrous soybean protein gel is finally obtained through the preparation of soybean water extract, the preparation of soybean protein solution, the preparation of protein solution system and heat treatment. The invention utilizes the principle of protein molecule hydrolysis, polymerization and crosslinking under acidic conditions to prepare fibrous soybean protein gel, which can be used as a base material for artificial meat or a substitute for animal protein, effectively making up for the lack of animal protein resources in China, and having great significance in environmental protection, green and health. It is completely different from the present invention.

[0009] It is completely different from the concept of the present invention. SUMMARY

[0010] The purpose of the invention is to provide a preparation method of easy-to-eat composite gel with better texture and digestibility dual-oriented regulation and its application, and the specific purposes are shown in the multiple substantial technical effects of the specific implementation part.

[0011] In order to achieve the above purpose, the present invention adopts the following technical scheme:

[0012] The application discloses a preparation method of an easy-to-eat composite gel with dual guidance of texture and digestibility, and has the characteristics of the following steps.

[0013] Fibrillated protein preparation: the protein is fully dissolved in distilled water, the mass concentration of the protein is 4-8%, the pH is adjusted to 2.0, and the protein solution is obtained by hydrolyzing the water at 75-95 DEG C for 5-18 hours under stirring; fibrillated protein emulsion preparation: the pH of the fibrillated protein solution is adjusted to 6.2-7.8 by using hydrochloric acid or sodium hydroxide solution, 5-20% liquid oil is added to the adjusted fibrillated protein solution, and the protein emulsion is obtained by high-speed shearing of a high-speed homogenizing shearing device at a shearing rate of 8000-15000 rpm for 2-10 minutes.

[0014] Composite gel preparation: 5-20% starch of the mass of the fibrillated protein emulsion after high-speed homogenizing shearing is added to the fibrillated protein emulsion, the starch is uniformly dispersed by stirring at room temperature, the protein emulsion-starch gel is obtained by using a two-step heating method, and the composite gel is obtained by cold cutting.

[0015] The application further provides a technical scheme, wherein the protein is milk protein or legume protein.

[0016] The application further provides a technical scheme, wherein the milk protein is whey protein, and the legume protein is soybean protein.

[0017] The application further provides a technical scheme, wherein the starch is any one or more of cereal starch, potato starch, legume starch and modified starch thereof.

[0018] The application further provides a technical scheme, wherein the two-step heating method comprises preheating treatment and high-temperature gelation treatment; in the preheating treatment step, the treatment temperature is 50-80 DEG C, the time is 5-60 minutes, and stirring is performed during the treatment at a stirring rate of 500-1000 rpm; in the high-temperature treatment step, the treatment temperature is 95 DEG C, and the time is 15-60 minutes.

[0019] The application further provides a technical scheme, wherein in the preheating treatment step, the temperature is 55-75 DEG C, and the time is 10-40 minutes; and in the high-temperature treatment step, the time is 20-40 minutes.

[0020] The application further provides a technical scheme, wherein the cold cutting step is gradient cold cutting, the composite gel is first rapidly cold cut to 50 DEG C at a cooling rate of 20 DEG C / min, then slowly cooled to room temperature at a cold cutting rate of 5 DEG C / min, and finally stored at 4 DEG C for 8-24 hours.

[0021] The application further provides a technical scheme, wherein the digestibility is starch digestibility, and the starch is slow-digesting starch and / or resistant starch.

[0022] The "soft type" easy-to-eat composite gel with easy-to-eat characteristics prepared by the method for preparing the texture and digestibility dual-oriented regulated easy-to-eat composite gel according to any one of the above.

[0023] The use of the "soft type" easy-to-eat composite gel with easy-to-eat characteristics prepared by the method for preparing the texture and digestibility dual-oriented regulated easy-to-eat composite gel according to any one of the above in the production of dysphagia food.

[0024] The present application has the following beneficial effects relative to the prior art: (1) The present application first proposes a simple and easy method for preparing an easy-to-eat composite gel, which can effectively reduce the hardness of the composite gel and the difficulty of swallowing by using a two-step heating method through adjusting the heating process. The preparation method is simple, easy to scale up, suitable for industrial application, and has great application potential in the preparation of special food for the elderly.

[0025] (2) The preparation method provided by the present application can realize dual-oriented regulation of the texture and starch digestibility of the composite gel, which can reduce the content of resistant starch and increase the content of slowly digestible starch while reducing the hardness of the composite gel, and has application potential in improving the metabolic abnormalities of the elderly.

[0026] (3) The present application finds through experiments that the molecular form of protein significantly affects the regulation effect of the texture and starch digestibility of the easy-to-eat composite gel: based on the method of the present application, only the composite gel prepared by using fibrous protein as the raw material can have its texture and starch digestibility simultaneously regulated by the two-step heating method, while the composite gel prepared by using natural globulin as the raw material cannot achieve the effect described in the present application. BRIEF DESCRIPTION OF DRAWINGS

[0027] In order to further illustrate the present application, the following further illustrates the present application with reference to the accompanying drawings:

[0028] Figure 1 . Distribution of protein and starch in the gel network: yellow represents protein and red represents starch DETAILED DESCRIPTION

[0029] The following detailed description further illustrates the present application and should be understood as merely illustrative of the present application and not limiting the scope of the present application.

[0030] Therefore, in order to meet the individualized dietary needs of consumers for special nutrition and texture, it is imperative to develop a simple and easy-to-use easy-to-eat food processing technology suitable for industrial application. In addition, dysphagia elderly patients often have digestive metabolic syndrome, and regulating the starch digestion characteristics while improving the food texture has a positive significance for improving the digestive and metabolic conditions of the elderly.

[0031] The present application aims to overcome the shortcomings of the prior art gel food, such as hard texture, difficulty in chewing, and the like, and the problems of intestinal inflammation and the like caused by poor digestion of carbohydrates such as starch, and provides a preparation method of an easy-to-eat composite gel with synchronous regulation of texture and starch digestion, in which protein denaturation and pre-crosslinking and starch pregelatinization are performed through preheating treatment, the interaction between protein and starch is promoted, then a protein and starch composite gel is formed through high-temperature treatment, and finally, the easy-to-eat composite gel is obtained through gradient cold cutting treatment. The preheating treatment changes the interaction force between protein and starch and the spatial distribution of the two, and the gradient cold cutting treatment further changes the internal structure of the gel, and finally, the obtained composite gel has soft texture, low resistant starch content, and high slowly digestible starch content, and can be used as a soft easy-to-eat gel suitable for special populations such as the elderly, dysphagia patients, or patients with digestive metabolic syndrome.

[0032] Example 1

[0033] 5% whey protein was dissolved in distilled water, the pH was adjusted to 2.0, and heating was performed at 85°C for 12h under stirring at 600rpm to obtain a fibrous whey protein solution;

[0034] The pH was adjusted to 7.0, and 10% peanut oil was added under high-speed shearing at a rate of 10000rpm for 5min to obtain a fibrous whey protein emulsion;

[0035] 8% mass fraction of wheat starch was added, and stirring was performed at room temperature until the wheat starch was uniformly dispersed, heating was performed at 60°C for 20min, during which the stirring rate was 750rpm, then heating was performed at 95°C for 30min. Rapid cold cutting was performed to 50°C at a cold cutting rate of 20°C / min, then slow cold cutting was performed to room temperature at a cold cutting rate of 5°C / min, and finally, 4°C cold storage was performed for 15h to obtain a composite gel, which is recorded as Example 1. After the starch was uniformly dispersed, stirring was performed at room temperature for 20min, heating was performed at 95°C for 30min, and then 4°C cold storage was performed for 12h to obtain a control sample 1.

[0036] Example 2

[0037] 5% whey protein was dissolved in distilled water, the pH was adjusted to 2.0, and heating was performed at 85°C for 12h under stirring at 600rpm to obtain a fibrous whey protein solution;

[0038] The pH was adjusted to 7.0, and 10% peanut oil was added under high-speed shearing at a rate of 10000rpm for 5min to obtain a fibrous whey protein emulsion;

[0039] Example 2 8% wheat starch was added and stirred at room temperature until evenly dispersed, heated at 70°C for 40 min with stirring at 800 rpm, then heated at 95°C for 30 min. The mixture was removed and rapidly cooled to 50°C at a rate of 20°C / min, then slowly cooled to room temperature at a rate of 5°C / min, and finally stored at 4°C for 12 h to obtain a composite gel, which was labeled as Example 2. After the starch was evenly dispersed, the mixture was stirred at room temperature for 20 min, heated at 95°C for 30 min, and then stored at 4°C for 12 h to obtain Control 2.

[0040] Example 3

[0041] 5% whey protein was dissolved in distilled water, the pH was adjusted to 2.0, and the solution was heated at 85°C for 12 h with stirring at 600 rpm to obtain a fibrous whey protein solution.

[0042] The pH was adjusted to 7.0, and 10% peanut oil was added under high-speed shearing at a rate of 10,000 rpm for 5 min to obtain a fibrous whey protein emulsion.

[0043] Example 3 8% wheat starch was added and stirred at room temperature until evenly dispersed, heated at 80°C for 10 min with stirring at 900 rpm, then heated at 95°C for 30 min. The mixture was removed and rapidly cooled to 50°C at a rate of 20°C / min, then slowly cooled to room temperature at a rate of 5°C / min, and finally stored at 4°C for 18 h to obtain a composite gel, which was labeled as Example 3. After the starch was evenly dispersed, the mixture was stirred at room temperature for 20 min, heated at 95°C for 30 min, and then stored at 4°C for 12 h to obtain Control 3.

[0044] Example 4

[0045] 6% whey protein was dissolved in distilled water, the pH was adjusted to 2.0, and the solution was heated at 90°C for 8 h with stirring at 600 rpm to obtain a fibrous whey protein solution.

[0046] The pH was adjusted to 6.5, and 15% peanut oil was added under high-speed shearing at a rate of 10,000 rpm for 6 min to obtain a fibrous whey protein emulsion.

[0047] Example 4 12% wheat starch was added and stirred at room temperature until evenly dispersed, heated at 60°C for 40 min with stirring at 800 rpm, then heated at 95°C for 25 min. The mixture was removed and rapidly cooled to 50°C at a rate of 20°C / min, then slowly cooled to room temperature at a rate of 5°C / min, and finally stored at 4°C for 18 h to obtain a composite gel, which was labeled as Example 4. After the starch was evenly dispersed, the mixture was stirred at room temperature for 20 min, heated directly at 95°C for 25 min, and then stored at 4°C for 12 h to obtain Control 4.

[0048] Example 5

[0049] 6% soy protein was dissolved in distilled water, pH was adjusted to 2.0, and heated at 80°C for 15 h under stirring at 600 rpm to obtain a fibrous soy protein solution;

[0050] pH was adjusted to 7.5, and 6% peanut oil was added under high shear at a rate of 10000 rpm for 6 min to obtain a fibrous whey protein emulsion;

[0051] 16% mass fraction of rice starch was added and stirred to disperse uniformly at room temperature, heated at 70°C for 20 min with stirring at 600 rpm, then heated at 95°C for 35 min. It was quickly cooled to 50°C at a cooling rate of 20°C / min, then slowly cooled to room temperature at a cooling rate of 5°C / min, and finally stored at 4°C for 10 h to obtain a composite gel, which was denoted as Example 5. After the starch was uniformly dispersed, it was stirred at room temperature for 20 min, directly heated at 95°C for 35 min, and then stored at 4°C for 12 h to obtain a control sample 5.

[0052] Example 6

[0053] 8% soy protein was dissolved in distilled water, pH was adjusted to 2.0, and heated at 90°C for 6 h under stirring at 600 rpm to obtain a fibrous soy protein solution;

[0054] pH was adjusted to 7.0, and 12% peanut oil was added under high shear at a rate of 10000 rpm for 6 min to obtain a fibrous whey protein emulsion;

[0055] 16% mass fraction of rice starch was added and stirred to disperse uniformly at room temperature, heated at 60°C for 20 min with stirring at 600 rpm, then heated at 95°C for 30 min. It was quickly cooled to 50°C at a cooling rate of 20°C / min, then slowly cooled to room temperature at a cooling rate of 5°C / min, and finally stored at 4°C for 10 h to obtain a composite gel, which was denoted as Example 6. After the starch was uniformly dispersed, it was stirred at room temperature for 20 min, directly heated at 95°C for 30 min, and then stored at 4°C for 12 h to obtain a control sample 6.

[0056] Example 7

[0057] 5% soy protein was dissolved in distilled water, pH was adjusted to 2.0, and heated at 85°C for 12 h under stirring at 600 rpm to obtain a fibrous soy protein solution;

[0058] pH was adjusted to 7.0, and 10% peanut oil was added under high shear at a rate of 10000 rpm for 4 min to obtain a fibrous whey protein emulsion;

[0059] Add 12% mass fraction of tapioca starch, stir to disperse evenly at room temperature, heat at 70°C for 20 min, the stirring rate is 600 rpm during the heating, then heat at 95°C for 30 min. Take out and cut quickly to 50°C, the cutting rate is 20°C / min, then cut slowly to room temperature, the cutting rate is 5°C / min, finally 4°C cold storage for 10 h, get the composite gel, recorded as Example 7. After the starch is dispersed evenly, stir to disperse at room temperature for 20 min, directly heat at 95°C for 30 min, then cold storage at 4°C for 12 h, get the control sample 7.

[0060] Control Example 1

[0061] 5% whey protein is dissolved in distilled water, adjust the pH to 7.0, add 10% peanut oil under high speed shearing, the shearing rate is 10000 rpm for 4 min, get the whey protein emulsion;

[0062] Add 8% mass fraction of wheat starch, stir to disperse evenly at room temperature, heat at 70°C for 20 min, the stirring rate is 600 rpm during the heating, then heat at 95°C for 30 min. Take out and cut quickly to 50°C, the cutting rate is 20°C / min, then cut slowly to room temperature, the cutting rate is 5°C / min, finally 4°C cold storage for 12 h, get the composite gel, recorded as Control Example 1. After the starch is dispersed evenly, stir to disperse at room temperature for 20 min, directly heat at 95°C for 30 min, then cold storage at 4°C for 12 h, get the Control Example 1-0.

[0063] Control Example 2

[0064] 5% soy protein is dissolved in distilled water, adjust the pH to 7.0, add 10% peanut oil under high speed shearing, the shearing rate is 10000 rpm for 4 min, get the soy protein emulsion;

[0065] Add 12% mass fraction of tapioca starch, stir to disperse evenly at room temperature, heat at 70°C for 20 min, the stirring rate is 600 rpm during the heating, then heat at 95°C for 30 min. Take out and cut quickly to 50°C, the cutting rate is 20°C / min, then cut slowly to room temperature, the cutting rate is 5°C / min, finally 4°C cold storage for 12 h, get the composite gel, recorded as Control Example 2. After the starch is dispersed evenly, stir to disperse at room temperature for 20 min, directly heat at 95°C for 30 min, then cold storage at 4°C for 12 h, get the Control Example 2-0.

[0066] (I) Method

[0067] Hardness test

[0068] The hardness of the composite gel was tested at 25°C using a P / 0.5 probe, with a pre-test speed of 2 mm / s, a test speed of 1 mm / s, a post-test speed of 2 mm / s, and a trigger force of 5 g. Each sample was tested 5 times in parallel.

[0069] IDDSI swallowing performance test and texture grade evaluation

[0070] The detection content includes fork extrusion test and spoon extrusion test. Specifically, the composite gel (about 1.5 cm*1.5 cm in size) is cut, and the gel sample is extruded by the thumb using a fork or a spoon. The extrusion degree is determined by the color of the thumb nail bed turning white. At this time, the pressure value is about 17 KPa, which is equivalent to the tongue force in the food swallowing process, so it can be used to simulate the stress condition of food during oral processing. After the detection is completed, the gel is classified according to the texture grade based on the gel deformation and particle size according to the IDDSI standard description.

[0071] Starch digestibility test

[0072] 5 g of the composite gel was weighed into a 100 mL centrifuge tube, 20 mL of sodium acetate buffer was added, and it was incubated in a 37°C water bath for 30 min. 5 mL of mixed enzyme solution of porcine pancreatic enzyme and glucose amylase was added, and it was stirred at 37°C. 0.5 mL of enzyme solution was taken at 20 min and 120 min, respectively, and placed in 66% ethanol solution to terminate the enzyme reaction. The glucose content was determined by glucose oxidase / peroxidase method (GOPOD), and the fast digestible starch, slow digestible starch and resistant starch content was calculated after multiplying by the conversion factor of 0.9.

[0073] Gel network structure test

[0074] After slicing, the composite gel was dyed with rhodamine B and fluorescein isothiocyanate (FITC), and observed under a laser confocal microscope. In the microscopic image, yellow represents protein and red represents starch. The results are shown in Figure 1 .

[0075] (ii) Results

[0076] (1) Hardness and IDDSI texture classification

[0077] Gel hardness measurement and IDDSI swallowing performance test and texture grade evaluation were performed on the example and control sample. As shown in Table 1, the gel hardness of Example 1-Example 7 was 9.8-19.5 KPa, while the gel hardness of Control Sample 1-Control Sample 7 was 19.2-34.5 KPa. The IDDSI texture classification of Example 1-3, Example 5 and Example 7 was Level 5, and the corresponding control sample IDDSI texture classification was Level 6; the IDDSI texture classification of Example 4 and Example 6 was Level 6, and the corresponding control sample IDDSI texture classification was Level 7. The hardness and IDDSI texture classification results showed that compared with the direct heating method, the two-step heating method can significantly reduce the gel hardness of the composite gel, and reduce the IDDSI texture classification grade of the composite gel, thereby reducing the chewing swallowing difficulty of the composite gel.

[0078] The gel hardness of Control Example 1 and Control Example 2 was 23.5 KPa and 26.1 KPa, respectively, and the IDDSI texture grade was Level 6; the gel hardness of Control Example 1-0 and Control Example 2-0 was 23.9 KPa and 26.8 KPa, respectively, and the IDDSI texture grade was Level 6. The results showed that the composite gel prepared with non-fiberized protein as raw material, the two-step heating method cannot reduce the hardness of the composite gel, and change the swallowing performance of the composite gel.

[0079] Comparing the gel hardness and IDDSI texture classification of the comparative example and the control example, the results showed that compared with the non-fiberized protein, the composite gel prepared with the fiberized protein as the raw material has softer texture and more easy-to-eat characteristics.

[0080] Table 1 Gel hardness and IDDSI texture classification of example and control sample

[0081]

[0082] (2) Starch digestibility

[0083] The starch digestibility of the example and control sample was determined. Table 2 results showed that compared with the one-step heating method, the two-step heating method reduced the resistant starch content of the composite gel and improved the slow-digestible starch content of the composite gel; the heating method did not change the starch digestibility of the composite gel prepared with non-fiberized protein as raw material, further illustrating the uniqueness of the fiberized protein in achieving the effect of the present application.

[0084] Table 2 Starch digestibility of example and control sample

[0085] Fast digesting starch (%) Chronicizing starch (%) Resistant starch (%) Example 1 78.6±1.6 8.2±1.4 13.2±0.3 Example 2 79.4±1.4 10.0±0.9 10.6±0.4 Example 3 80.7±0.3 12.0±1.1 7.4±0.8 Example 7 75.8±0.6 11.5±1.2 12.7±0.6 Control sample 1 80.4±0.2 4.9±1.4 14.7±1.6 Control sample 7 76.4±0.5 5.5±0.9 18.1±0.6 Control example 1 80.1±0.8 3.6±0.1 16.3±0.9 Control example 1-0 80.8±0.7 4.0±1.3 15.2±0.6 Control example 2 76.1±1.2 5.7±0.6 18.2±1.3 Control example 2-0 76.9±0.9 5.1±1.1 18.0±0.8

[0086] From the above analysis, the preparation method of the easy-to-eat composite gel with texture and digestibility dual-oriented regulation can effectively reduce the gel hardness and chewing-swallowing difficulty of the composite gel and regulate the digestibility of starch, reduce the content of resistant starch and increase the content of slow-digesting starch by adjusting the heating process using a two-step heating method. The molecular form of protein significantly affects the regulation effect of the texture of the easy-to-eat composite gel and the digestibility of starch, and only by selecting fibrous protein as the raw material can the effect described in the application be achieved.

[0087] Further, different preheating treatment temperatures result in changes in the structure of fibrous protein and different degrees of pre-gelatinization of starch, so that the interaction between protein and starch is different, affecting the spatial distribution of the two in the gel network, and further affecting the effect of synchronous gel texture and starch digestibility. In the examples described, example 2 is the optimal example. Compared with the control sample / control example, the fibrous protein in example 2 is aggregated into more obvious aggregates, forms inclusion compounds with starch, and is distributed as an inert filler in the gel network (as shown in Figure 1 ), resulting in the largest decrease in gel hardness, the most obvious increase in slow-digesting starch content and the most obvious decrease in resistant starch content, and best reflecting the effect described in the application.

[0088] The above shows and describes the basic principles, main features and advantages of the application. Those skilled in the art should understand that the application is not limited by the above examples, and the above examples and descriptions in the specification are only to illustrate the principles of the application. Without departing from the spirit and scope of the application, various changes and improvements can be made to the application, and these changes and improvements all fall within the scope of protection.

Claims

1. A method for preparing an easily digestible composite gel with dual-guided regulation of texture and digestibility, characterized in that, Includes the following steps: Preparation of fibrin: Dissolve the protein fully in distilled water to a protein concentration of 4-8%, adjust the pH to 2.0, and hydrolyze at 75-95°C for 5-18 hours with stirring to obtain a fibrin solution. Preparation of fibrin emulsion: The pH of the fibrin solution was adjusted to 6.2-7.8 using hydrochloric acid or sodium hydroxide solution. 5-20% liquid oil was added to the adjusted fibrin solution. The protein emulsion was obtained by high-speed shearing using a high-speed homogenizer with a shearing rate of 8000-15000 rpm and a shearing time of 2-10 min. Preparation of composite gel: 5-20% starch by mass of the fiberized protein emulsion after high-speed homogenization and shearing is added to the fiberized protein emulsion. The starch is stirred at room temperature to disperse it evenly. The protein emulsion-starch gel is gelled by a two-step heating method and then cooled to obtain the composite gel.

2. The method for preparing the easily digestible composite gel with dual-guided regulation of texture and digestibility as described in claim 1, characterized in that, The protein is either milk protein or soy protein.

3. The method for preparing the easily digestible composite gel with dual-guided regulation of texture and digestibility as described in claim 2, characterized in that, Milk protein is whey protein, and soy protein is soy protein.

4. The method for preparing the easily digestible composite gel with dual-guided regulation of texture and digestibility as described in claim 1, characterized in that, The starch is any one or more of cereal starch, potato starch, legume starch and their modified starches.

5. The method for preparing the easily digestible composite gel with dual-guided regulation of texture and digestibility as described in claim 1, characterized in that, The two-step heating method consists of a preheating treatment and a high-temperature gelation treatment. In the preheating treatment step, the treatment temperature is 50-80℃ and the time is 5-60 min, during which the mixture is stirred at a speed of 500-1000 rpm. In the high-temperature treatment step, the treatment temperature is 95℃ and the time is 15~60min.

6. The method for preparing the easily digestible composite gel with dual-guided regulation of texture and digestibility as described in claim 5, characterized in that, In the preheating step, the temperature is 55~75℃ and the time is 10~40min; in the high-temperature treatment step, the time is 20~40min.

7. The method for preparing the easily digestible composite gel with dual-guided regulation of texture and digestibility as described in claim 6, characterized in that, The cooling process involved a gradient cooling procedure. The composite gel was first rapidly cooled to 50°C at a rate of 20°C / min, then slowly cooled to room temperature at a rate of 5°C / min, and finally refrigerated at 4°C for 8–24 hours.

8. The method for preparing the easily digestible composite gel with dual-guided regulation of texture and digestibility as described in claim 1, characterized in that, The digestibility refers to starch digestibility, and the starch is slow-digesting starch and / or resistant starch.

9. A "soft" easy-to-eat composite gel prepared by the method for preparing an easy-to-eat composite gel with dual-guided regulation of texture and digestibility as described in any one of claims 1-8.

10. The use of the "soft" easy-to-eat composite gel prepared by the method of preparation of the easy-to-eat composite gel with dual-guided regulation of texture and digestibility as described in any one of claims 1-8 in the production of foods for dysphagia.

Images