Vegetable protein-sucrose composite particle as well as preparation method and application thereof
By buried the plant protein inside the sucrose crystal, the plant protein-sucrose composite particles are formed to solve the sweetness and safety of the existing sweetener during the sugar reduction process. Essence
Patent Information
- Application Number
- CN202411670117.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-21
- Publication Date
- 2025-01-28
AI Technical Summary
The existing sweeteners have defects such as improper sweetness, impure taste, and bitterness in the process of reducing sugar. The excessive intake of non-nutritional high-power sweeteners may affect the human microbiome and blood sugar metabolism, and their safety is controversial. .
Develop a plant protein-sucrose composite particle, and to embed the plant protein inside the sucrose crystal to form a composite particle. Using the nutrients of the plant protein and the sweetness of the sucrose, combined with the hydration, evaporation crystals and dry steps in the preparation methods , Prepare a sweetener with excellent sugar reduction effect.
It has achieved excellent sugar reduction effect, safe and healthy, highly nutritious, and uncomfortable sweet flavor, and the preparation method is simple and the production cost is low, which is suitable for large -scale industrialized production and application.
Smart Images
Figure CN119366623A_ABST
Abstract
Description
Technical Field
[0001] The present invention relates to the technical field of food additives, and in particular to a plant protein-sucrose composite particle and a preparation method and application thereof. Background Art
[0002] Sucrose can give food a sweet taste and is one of the main sweeteners used in the food industry and daily life. However, excessive intake of sucrose can cause many non-communicable diseases such as obesity, diabetes, and cardiovascular disease. With the continuous improvement of people's awareness of healthy eating, food manufacturers have to vigorously promote food sugar reduction. At present, most food manufacturers use non-nutritional high-intensity sweeteners such as acesulfame potassium and aspartame to achieve food sugar reduction without reducing sweetness. However, non-nutritional high-intensity sweeteners usually have defects such as improper sweetness, impure taste, and bitterness. They cannot provide people with the pleasure they feel when consuming sucrose. In addition, studies have shown that excessive intake of non-nutritional sweeteners can also affect the composition of human microorganisms and change blood sugar metabolism, and their safety is also controversial. In addition, in the process of artificially synthesizing sweeteners, usually only the increase in sweetness is considered, and nutritional needs are not considered.
[0003] Therefore, it is of great significance to develop a sweetener that has excellent sugar reduction effect, is safe and healthy, has high nutritional value, and has no unpleasant flavor. Summary of the invention
[0004] The purpose of the present invention is to provide a plant protein-sucrose composite particle and a preparation method and application thereof.
[0005] The technical solution adopted by the present invention is:
[0006] The invention discloses a plant protein-sucrose composite particle, which comprises sucrose crystals and plant protein embedded in the sucrose crystals.
[0007] Preferably, the plant protein is at least one of soy protein isolate, soy protein concentrate, pea protein isolate, pea protein concentrate, mung bean protein isolate and mung bean protein concentrate.
[0008] Preferably, the mass percentage of the plant protein in the plant protein-sucrose composite particles is 4.5% to 50%.
[0009] Further preferably, the mass percentage of the plant protein in the plant protein-sucrose composite particles is 4.5% to 25%.
[0010] Preferably, the particle size of the plant protein-sucrose composite particles is 10 μm to 75 μm.
[0011] Preferably, the surface of the sucrose crystals is loose and porous.
[0012] A method for preparing the plant protein-sucrose composite particles as described above comprises the following steps:
[0013] 1) dispersing the vegetable protein in water to prepare a protein dispersion, and then hydrating the protein at room temperature to obtain a protein hydration liquid;
[0014] 2) dissolving sucrose in the protein hydration solution, adjusting the pH value of the protein hydration solution to 6.5-7.5, and then evaporating and crystallizing, and then drying, crushing and sieving to obtain plant protein-sucrose composite particles.
[0015] Preferably, the mass percentage of plant protein in the protein dispersion in step 1) is 1% to 5%.
[0016] Preferably, the time of the room temperature hydration in step 1) is 20 min to 40 min.
[0017] Preferably, the evaporative crystallization in step 2) is carried out by heating in a water bath at normal pressure or by rotary evaporation concentration.
[0018] Preferably, the normal pressure water bath heating is carried out at a temperature of 70° C. to 90° C., a stirring rate of 1000 r / min to 1200 r / min, and a heating time of 20 min to 60 min.
[0019] Preferably, the rotary evaporation concentration is carried out at a temperature of 40° C. to 90° C., and the volume of the solution is concentrated to 50% to 85% of the original volume.
[0020] Preferably, the drying method in step 2) is one of freeze drying, spray drying and vacuum low-temperature drying.
[0021] Preferably, the mesh size of the sieve used in step 2) is 200-1340 mesh.
[0022] A sweetener comprising the above-mentioned plant protein-sucrose composite particles.
[0023] A food comprising the above-mentioned plant protein-sucrose composite particles.
[0024] Preferably, the food is chocolate.
[0025] The beneficial effects of the present invention are as follows: the plant protein-sucrose composite particles of the present invention have the advantages of excellent sugar reduction effect, safety and health, high nutrition, no bad flavor, etc., and the preparation method thereof is simple and the production cost is low, and the particles are suitable for large-scale industrial production and application.
[0026] Specifically:
[0027] 1) The plant protein-sucrose composite particles of the present invention are made of plant protein and sucrose as raw materials. The plant protein can meet the human body's needs for a variety of essential amino acids and rich unsaturated fatty acids, calcium, phosphorus, iron and dietary fiber, and the high-quality calories provided by sucrose can stimulate the reward circuit of the brain and increase the secretion of dopamine in the midbrain region, thereby making people feel happy, which is incomparable to traditional non-nutritive sweeteners;
[0028] 2) The plant protein-sucrose composite particles of the present invention have an excellent sugar reduction effect (for example, when used in chocolate, they have a sugar reduction and sweetening effect, and can reduce the amount of sucrose by about 23.2%), have no bad flavor, and are quickly perceived in the mouth;
[0029] 3) The plant protein in the plant protein-sucrose composite particles of the present invention can not only improve the dietary nutrition of the structured sucrose particles, thereby improving the impaired glucose metabolism of the human body, but also change the surface of the sucrose crystals into a loose and porous texture, thereby increasing the effective contact between sucrose and taste buds, accelerating the oral perception of sucrose, and achieving the effect of less sugar but unchanged sweetness, with excellent sugar reduction effect;
[0030] 4) The preparation method of the plant protein-sucrose composite particles of the present invention is simple, the production cost is low, the raw material source is wide, and it is suitable for large-scale industrial production and application. BRIEF DESCRIPTION OF THE DRAWINGS
[0031] Figure 1 This is the SEM image of the plant protein-sucrose composite particles of Example 1.
[0032] Figure 2 This is the SEM image of the sucrose particles of Comparative Example 1.
[0033] Figure 3 These are fluorescence microscope photos of the plant protein-sucrose composite particles of Example 1, the plant protein-sucrose composite particles of Example 4, and the sucrose particles of Comparative Example 1.
[0034] Figure 4 The sweetness intensity-time relationship curves of the plant protein-sucrose composite particles of Examples 1 to 4 and the sucrose particles of Comparative Example 1 are shown.
[0035] Figure 5 The sweetness intensity-time relationship curves of the sucrose particles of Comparative Example 1 and the plant protein-sucrose mixtures of Comparative Examples 3-6. DETAILED DESCRIPTION
[0036] The present invention will be further explained and illustrated below in conjunction with specific embodiments.
[0037] Embodiment 1:
[0038] A plant protein-sucrose composite particle, the preparation method of which is as follows:
[0039] 1) dispersing the soy protein isolate with deionized water to prepare a protein dispersion with a mass fraction of 5%, and then hydrating at room temperature for 30 minutes under a stirring rate of 700 r / min to obtain a protein hydration liquid;
[0040] 2) Add 95 g of sucrose granules to 100 mL of protein hydration solution, and adjust the pH value of the protein hydration solution to 7, then stir at room temperature for 30 min at a stirring rate of 700 r / min, then place in an 80°C water bath and stir for 1 h at a stirring rate of 1000 r / min, then freeze-dry, and then pulverize through a 200-mesh sieve to obtain plant protein-sucrose composite particles (the mass percentage of soy protein isolate is 4.5%).
[0041] Embodiment 2:
[0042] A plant protein-sucrose composite particle, the preparation method of which is as follows:
[0043] 1) dispersing the soy protein isolate with deionized water to prepare a protein dispersion with a mass fraction of 5%, and then hydrating at room temperature for 30 minutes under a stirring rate of 700 r / min to obtain a protein hydration liquid;
[0044] 2) Add 45 g of sucrose granules to 100 mL of protein hydration solution, and adjust the pH value of the protein hydration solution to 7, then stir at room temperature for 30 min at a stirring rate of 700 r / min, then place in an 80°C water bath and stir for 1 h at a stirring rate of 1000 r / min, then freeze-dry, and then pulverize through a 200-mesh sieve to obtain plant protein-sucrose composite particles (the mass percentage of soy protein isolate is 9.1%).
[0045] Embodiment 3:
[0046] A plant protein-sucrose composite particle, the preparation method of which is as follows:
[0047] 1) dispersing the soy protein isolate with deionized water to prepare a protein dispersion with a mass fraction of 5%, and then hydrating at room temperature for 30 minutes under a stirring rate of 700 r / min to obtain a protein hydration liquid;
[0048] 2) Add 20 g of sucrose granules to 100 mL of protein hydration solution, and adjust the pH value of the protein hydration solution to 7, then stir at room temperature for 30 min at a stirring rate of 700 r / min, then place in an 80°C water bath and stir for 1 h at a stirring rate of 1000 r / min, then freeze-dry, and then pulverize through a 200-mesh sieve to obtain plant protein-sucrose composite particles (the mass percentage of soy protein isolate is 18.4%).
[0049] Embodiment 4:
[0050] A plant protein-sucrose composite particle, the preparation method of which is as follows:
[0051] 1) dispersing the soy protein isolate with deionized water to prepare a protein dispersion with a mass fraction of 5%, and then hydrating at room temperature for 30 minutes under a stirring rate of 700 r / min to obtain a protein hydration liquid;
[0052] 2) Add 15 g of sucrose granules to 100 mL of protein hydration solution, and adjust the pH value of the protein hydration solution to 7, then stir at room temperature for 30 min at a stirring rate of 700 r / min, then place in an 80°C water bath and stir for 1 h at a stirring rate of 1000 r / min, then freeze-dry, and then pulverize through a 200-mesh sieve to obtain plant protein-sucrose composite particles (the mass percentage of soy protein isolate is 23.2%).
[0053] Embodiment 5:
[0054] A plant protein-sucrose composite particle, the preparation method of which is as follows:
[0055] 1) dispersing the soy protein isolate with deionized water to prepare a protein dispersion with a mass fraction of 5%, and then hydrating at room temperature for 30 minutes under a stirring rate of 1000 r / min to obtain a protein hydration liquid;
[0056] 2) Add 95 g of sucrose granules to 100 mL of protein hydration solution, and adjust the pH value of the protein hydration solution to 7, then stir at room temperature for 30 min at a stirring rate of 1000 r / min, then place in an 80°C water bath and stir for 1 h at a stirring rate of 1200 r / min, then freeze-dry, and then pulverize through a 200-mesh sieve to obtain plant protein-sucrose composite particles (the mass percentage of soy protein isolate is 4.5%).
[0057] Embodiment 6:
[0058] A plant protein-sucrose composite particle, the preparation method of which is as follows:
[0059] 1) dispersing the soy protein isolate with deionized water to prepare a protein dispersion with a mass fraction of 5%, and then hydrating at room temperature for 30 minutes under a stirring rate of 1000 r / min to obtain a protein hydration liquid;
[0060] 2) Add 15 g of sucrose granules to 100 mL of protein hydration solution, and adjust the pH value of the protein hydration solution to 7, then stir at room temperature for 30 min at a stirring rate of 1000 r / min, then place in an 80°C water bath and stir for 1 h at a stirring rate of 1200 r / min, then freeze-dry, and then pulverize through a 200-mesh sieve to obtain plant protein-sucrose composite particles (the mass percentage of soy protein isolate is 23.2%).
[0061] Comparative Example 1:
[0062] Sucrose granules (same as Example 1).
[0063] Comparative Example 2:
[0064] Soy protein isolate (same as in Example 1).
[0065] Comparative Example 3:
[0066] A vegetable protein-sucrose mixture, the preparation method of which is as follows:
[0067] The soy protein isolate and sucrose particles were ground separately and passed through a 200-mesh sieve, and then mixed in a mass ratio of 1:19 to obtain a plant protein-sucrose mixture.
[0068] Comparative Example 4:
[0069] A vegetable protein-sucrose mixture, the preparation method of which is as follows:
[0070] The soy protein isolate and sucrose particles were ground separately and passed through a 200-mesh sieve, and then mixed in a mass ratio of 1:9 to obtain a plant protein-sucrose mixture.
[0071] Comparative Example 5:
[0072] A vegetable protein-sucrose mixture, the preparation method of which is as follows:
[0073] The soy protein isolate and sucrose particles were ground separately and passed through a 200-mesh sieve, and then mixed in a mass ratio of 1:4 to obtain a plant protein-sucrose mixture.
[0074] Comparative Example 6:
[0075] A vegetable protein-sucrose mixture, the preparation method of which is as follows:
[0076] The soy protein isolate and sucrose particles were ground separately and passed through a 200-mesh sieve, and then mixed in a mass ratio of 1:3 to obtain a plant protein-sucrose mixture.
[0077] Performance Test:
[0078] 1) The scanning electron microscope (SEM) image of the plant protein-sucrose composite particles of Example 1 is as follows Figure 1 As shown, the SEM image of the sucrose granules of Comparative Example 1 is as follows Figure 2 shown.
[0079] Depend on Figure 1 and Figure 2 It can be seen that plant protein can indeed change the surface of sucrose crystals into a loose and porous texture, increase the effective contact between sucrose and taste buds, and accelerate the oral cavity's perception of sucrose, thereby achieving the effect of less sugar but unchanged sweetness, and ultimately obtaining plant protein-sucrose composite particles with excellent sugar reduction effect.
[0080] 2) Differential scanning calorimetry test: 4 mg to 5 mg of sample (the plant protein-sucrose composite particles of Examples 1 to 4, the sucrose particles of Comparative Example 1, the soy protein isolate of Comparative Example 2, and the plant protein-sucrose mixture of Comparative Examples 3 to 6) were accurately weighed and added to an aluminum crucible (an empty aluminum crucible was used as a blank control), and then a differential scanning calorimeter (DSC, TAQ100) was used to analyze the thermal behavior of the sample. The test temperature range was 25°C to 250°C, the heating rate was 10°C / min, the nitrogen flow rate was 40 mL / min, indium was used to calibrate the differential scanning calorimeter, and the TAUniversal Analysis data analysis software was used to calculate the starting temperature (T onset ), peak temperature (T peak ), termination temperature (T offset ) and melting enthalpy (ΔHm), the obtained thermal analysis parameters are shown in the following table:
[0081] Table 1 Thermal analysis parameters
[0082]
[0083] It can be seen from Table 1 that the plant protein-sucrose composite particles of Examples 1 to 4 all show a trend of lower melting point, lower melting enthalpy and gradually broadening endothermic peak, and the melting point (peak temperature) of the plant protein-sucrose composite particles of Examples 1 to 4 decreases from 193.88°C to 188.14°C as the plant protein content increases from 4.5% to 23.2%, showing a regular change trend, while the melting point of the plant protein-sucrose mixture of Comparative Examples 3 to 6 does not change with the change of protein content, indicating that the plant protein-sucrose composite particles of Examples 1 to 4 have undergone significant structural changes compared with the plant protein-sucrose mixture of Comparative Examples 3 to 6.
[0084] 3) Fluorescence labeling test: Nile blue was used to label the soy protein isolate, and the luminescence of the plant protein-sucrose composite particles of Example 1, the plant protein-sucrose composite particles of Example 4, and the sucrose particles of Comparative Example 1 was observed under a fluorescence microscope to determine the distribution of the soy protein isolate and sucrose during the structuring process. The obtained fluorescence microscope photos are as follows: Figure 3 (The scale bars in the figures are all 10 μm).
[0085] Depend on Figure 3 It can be seen that:
[0086] a) The plant protein-sucrose composite particles of Examples 1 and 4 both have fluorescence, while the sucrose particles of Comparative Example 1 have no fluorescence, indicating that the soy protein isolate and sucrose are composited into a new particle during the structuring process;
[0087] b) The particle size of the plant protein-sucrose composite particles of Example 1 and Example 4 is 10 μm to 75 μm.
[0088] 4) Sensory evaluation (considering the solubility of the plant protein-sucrose composite particles of Examples 1 to 4, the sucrose particles of Comparative Example 1, and the plant protein-sucrose mixture of Comparative Examples 3 to 6, and their potential to become new nutritional sweeteners, they were applied to construct sugar-reduced chocolate with fortified plant protein, and the sugar-reduced sweetness was characterized): Sugar-free dark chocolate and cocoa butter were melted at 45° C., stirred evenly, and then 25 wt % of sweeteners (the plant protein-sucrose composite particles of Examples 1 to 4, the sucrose particles of Comparative Example 1, and the sucrose mixture of Comparative Examples 3 to 6) were added. The chocolate sauce was first heated to 40°C to 45°C, then slowly cooled to 25°C to 26°C, then heated to 29°C to 30°C, and then poured into a mold and refrigerated to form. The taste of the prepared chocolate was scored by the evaluation team, and the scores are shown in the following table (the sweetness intensity-time relationship curves of the vegetable protein-sucrose composite particles of Examples 1 to 4 and the sucrose particles of Comparative Example 1 are shown in the figure). Figure 4 As shown, the sweetness intensity-time relationship curves of the sucrose particles of Comparative Example 1 and the plant protein-sucrose mixtures of Comparative Examples 3 to 6 are as follows Figure 5 shown):
[0089] Table 2 Chocolate taste rating
[0090] Test items Sweetness score Odor Roughness Comparative Example 1 7.50 none none Example 1 8.16 none none Example 2 7.08 none none Example 3 7.07 none none Example 4 7.29 none none Comparative Example 3 7.85 none none Comparative Example 4 7.38 none none Comparative Example 5 7.00 Beany smell slight Comparative Example 6 5.71 Beany smell slight
[0091] Note: The scoring panel consisted of 11 people, including 7 females and 4 males, aged 22 to 40 years old. All members had no history of taste or smell disorders and received training in accordance with "ISO 8586-2012 General guidelines for the selection, training and monitoring of assessors and professional sensory assessors selected for sensory analysis". All members understood the procedures and intentions of the project and obtained their consent. The evaluation process was carried out under double-blind and standardized conditions. Samples were randomly marked with three-digit numbers and placed in random positions. The test samples and panel members were randomly evaluated. Before and after the sample evaluation, the interference carryover effect was eliminated by drinking mineral water or chewing sugar-free biscuits. Considering that the sensory process of chocolate involves oral processing of food and deformation processes such as self-melting, the time-intensity method was used to evaluate the sweetness of chocolate in the mouth in real time. The test software was Sensomaker, the test type was Time-Intensity, the test time was 80s, and the sweetness intensity score was 0 to 10 points.
[0092] Depend on Figure 4 It can be seen that the sweetness intensity curves of the plant protein-sucrose composite particles of Examples 1 to 4 and the sucrose particles of Comparative Example 1 in the oral cavity are basically consistent, and the differences in intensity and perception rate are not obvious. In addition, the sweetness of the plant protein-sucrose composite particles of Example 1 is significantly higher than that of the sucrose particles of Comparative Example 1, indicating that the addition of a small amount of protein will increase the overall sweetness effect of sucrose, that is, the plant protein-sucrose composite particles of Examples 1 to 4 are structured sucrose particles added with soy protein isolate, and the sweetness perception rate in the oral cavity is not much different from that of pure sucrose, which can achieve sugar reduction while ensuring that the sweetness perception rate is not weakened.
[0093] From Table 2, we can see that:
[0094] a) The sensory evaluation of sweetness of the plant protein-sucrose composite particles of Examples 1 to 4 and the sucrose particles of Comparative Example 1 is relatively small, and the plant protein-sucrose composite particles of Examples 1 to 4 have no peculiar smell or roughness;
[0095] b) The score of the sucrose granules in Comparative Example 1 was 7.50, while the sweetness score of the plant protein-sucrose composite granules in Example 1 was 8.16, which was significantly higher than the sucrose granules in Comparative Example 1, indicating that the addition of a small amount of protein would increase the overall sweetness effect of sucrose;
[0096] c) The plant protein-sucrose composite particles of Example 4 can achieve a sweetness sensory score of 7.29 under the premise of achieving a sugar reduction of about 23.2%, which is not much different from the sucrose particles of Comparative Example 1. However, when the protein content is increased to 23.2%, the sweetness score of the plant protein-sucrose composite particles of Comparative Example 6 is 5.71, which is significantly weaker than the plant protein-sucrose composite particles of Example 4 and the sucrose particles of Comparative Example 1. This corresponds to the roughness and slight odor of the plant protein-sucrose mixture of Comparative Example 6, indicating that the plant protein-sucrose composite particles of Examples 1 to 4 can greatly improve the sweetness of the sucrose particles while reducing sugar, which is incomparable to the plant protein-sucrose mixture of Comparative Examples 3 to 6.
[0097] Depend on Figure 4 and Figure 5 It can be seen that the sweetness intensity curves of the plant protein-sucrose mixture of Comparative Examples 3 to 6 and the plant protein-sucrose composite particles of Examples 1 to 4 in the oral cavity are basically consistent, which is consistent with the sweetness intensity curve of the sucrose particles of Comparative Example 1, but the sweetness duration and maximum sweetness of the plant protein-sucrose mixture of Comparative Examples 3 to 6 in the oral cavity are significantly weaker than those of the plant protein-sucrose composite particles of Examples 1 to 4, indicating that the perception rate of the plant protein-sucrose mixture of Comparative Examples 3 to 6 in the oral cavity is slower than that of the plant protein-sucrose composite particles of Examples 1 to 4, that is, the structure of the composite particles can significantly improve the perception rate of sucrose.
[0098] In addition, the test found (the test method is the same as above): the plant protein-sucrose composite particles made from soy protein concentrate, pea protein isolate, pea protein concentrate, mung bean protein isolate or mung bean protein concentrate as raw materials also have excellent sugar reduction effects and no unpleasant flavors.
[0099] The above embodiments are preferred implementation modes of the present invention, but the implementation modes of the present invention are not limited to the above embodiments. Any other changes, modifications, substitutions, combinations, and simplifications that do not deviate from the spirit and principles of the present invention should be equivalent replacement methods and are included in the protection scope of the present invention.
Claims
1. A plant protein-sucrose composite particle, characterized in that: The composition includes sucrose crystals and plant protein embedded in the sucrose crystals.
2. The plant protein-sucrose composite particles according to claim 1, characterized in that: The plant protein is at least one of soy protein isolate, soy protein concentrate, pea protein isolate, pea protein concentrate, mung bean protein isolate and mung bean protein concentrate.
3. The plant protein-sucrose composite particles according to claim 1 or 2, characterized in that: The mass percentage of the plant protein in the plant protein-sucrose composite particles is 4.5% to 50%.
4. The plant protein-sucrose composite particles according to claim 1 or 2, characterized in that: The particle size of the plant protein-sucrose composite particles is 10 μm to 75 μm.
5. The plant protein-sucrose composite particles according to claim 1 or 2, characterized in that: The surface of the sucrose crystal is loose and porous.
6. A method for preparing the plant protein-sucrose composite particles according to any one of claims 1 to 5, characterized in that: The following steps are involved: 1) dispersing the vegetable protein in water to prepare a protein dispersion, and then hydrating the protein at room temperature to obtain a protein hydration liquid; 2) dissolving sucrose in the protein hydration solution, adjusting the pH value of the protein hydration solution to 6.5-7.5, and then evaporating and crystallizing, and then drying, crushing and sieving to obtain plant protein-sucrose composite particles.
7. The preparation method according to claim 6, characterized in that: The time of the room temperature hydration in step 1) is 20 min to 40 min.
8. The preparation method according to claim 6 or 7, characterized in that: Step 2) The evaporative crystallization method is one of normal pressure water bath heating and rotary evaporation concentration.
9. A sweetener, characterized in that The plant protein-sucrose composite particles comprise any one of claims 1 to 5.
10. A food, characterized in that: The plant protein-sucrose composite particles comprise any one of claims 1 to 5.