Antioxidant pea protein-based non-dairy cream and preparation method thereof

Abstract

The invention discloses antioxidant pea protein-based non-dairy cream and a preparation method thereof. The cream comprises the following raw materials: non-hydrogenated vegetable oil, vegetable protein, an emulsifier, xanthan gum, guar gum, glucose, glucose syrup, salt, water and the like. Wherein the vegetable protein comprises a pea protein isolate-tannic acid complex which is formed by reacting pea protein isolate with tannic acid at room temperature in a neutral environment and then performing ultrasonic treatment. Sodium caseinate is replaced by the pea protein isolate-tannic acid complex subjected to ultrasonic treatment to prepare the plant-based non-dairy cream, so that the application range of the plant protein is widened, the whipping rate and stability of the non-dairy cream are effectively improved, the non-dairy cream is endowed with better oxidation resistance, and the plant-based non-dairy cream has a wide market prospect.

Description

Technical Field

[0001] The present application relates to a method for preparing a plant-based non-dairy cream, and in particular to an antioxidant pea protein-based whipped non-dairy cream and a method for preparing the same, and belongs to the field of food processing. Background Art

[0002] In recent years, there has been a growing trend of plant-based diets, vegetarianism and environmental awareness among consumers, and plant-based foods are gradually entering the mainstream market. Whipping non-dairy cream is an oil-in-water (O / W) emulsion system mainly composed of fat, protein, emulsifier, hydrophilic colloid and inorganic salt. During the mechanical whipping process, the fat crystals in the emulsion system pierce the film and interact with each other to form a crystal network, and the partially agglomerated fat globule network captures bubbles to form a stable aerated network structure. Among them, casein has become one of the main components of non-dairy cream due to its excellent emulsifying properties and strong surface activity, which is conducive to stabilizing the emulsion and foam structure.

[0003] However, from a health perspective, people may become less accepting of casein from milk in order to reduce the potential adverse effects of excessive animal protein in the diet on human health. In addition, casein is expensive and mostly imported, so in recent years researchers have been more inclined to develop potential plant-based proteins that can replace casein.

[0004] Pea protein isolate (i.e., pea protein isolate PPI) has the characteristics of low price, low allergy and cholesterol-free. However, the functionality of natural pea protein isolate is limited. Therefore, how to improve the functional properties of pea protein isolate to replace casein, reduce the cost of cream raw materials, and improve the antioxidant capacity of cream has been the direction that researchers have been working on for a long time. Summary of the invention

[0005] The main purpose of the present application is to provide an antioxidant pea protein-based non-dairy cream and a preparation method thereof to overcome the deficiencies in the prior art.

[0006] In order to achieve the above-mentioned invention object, this application provides the following technical solutions:

[0007] One aspect of the present application provides an antioxidant pea protein-based non-dairy creamer, the raw materials of which include non-hydrogenated vegetable oil, vegetable protein, emulsifier, xanthan gum, guar gum, glucose, glucose syrup, white sugar, salt and water; the vegetable protein includes an ultrasonically treated pea protein isolate-tannic acid complex.

[0008] Another aspect of the present application provides a method for preparing the antioxidant pea protein-based non-dairy cream, comprising:

[0009] dissolving the pea protein isolate solution in a neutral phosphate buffered saline solution to form a pea protein isolate solution;

[0010] adding tannic acid into the pea protein isolate solution to form a mixed solution;

[0011] Adjusting the mixed solution to neutral or weak alkalinity, and stirring the mixture at room temperature to react, thereby obtaining a pea protein isolate-tannic acid complex solution;

[0012] Ultrasonic treatment is performed on the pea protein isolate-tannic acid complex solution, followed by freeze drying to obtain an ultrasonically treated pea protein isolate-tannic acid complex;

[0013] Dissolving vegetable protein, aqueous phase emulsifier, xanthan gum, guar gum, glucose, glucose syrup, white sugar and salt in water to form an aqueous phase mixture;

[0014] Fully dissolving and mixing the non-hydrogenated vegetable oil and the oil phase emulsifier to form an oil phase mixture;

[0015] The oil phase mixture is added into the water phase mixture, followed by sequential shearing, homogenization and cooling treatments, and then aging and continuous whipping to obtain the antioxidant pea protein-based non-dairy cream.

[0016] Compared with the prior art, the present application obtains a pea protein isolate-tannic acid complex by modifying the pea protein isolate by polyphenol complexation and ultrasonic treatment, and uses it to replace the sodium caseinate in the existing non-dairy cream, thereby preparing an antioxidant pea protein-based non-dairy cream, which not only reduces the raw material cost of the cream, but also significantly improves the stability of the cream, making it show the advantages of high whipping multiples and good foaming properties, and also effectively improves the antioxidant capacity of the cream, and has broad market prospects. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] In order to more clearly illustrate the embodiments of the present application or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments recorded in the present application. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0018] Figure 1 This is a test chart of the oxidative stability of the non-dairy cream prepared in Examples 1-3 and Comparative Examples 1-4 of the present application. DETAILED DESCRIPTION

[0019] In view of the technical difficulties in the prior art such as the poor emulsification, foaming and antioxidant properties of pea protein isolate and the high cost of casein, the applicant has proposed the technical solution of this application after long-term research and practice. It mainly modifies pea protein isolate by polyphenol complexation and further ultrasonic treatment, and uses it to replace casein to prepare antioxidant pea protein-based non-dairy cream. While reducing the cost of cream raw materials, it also effectively improves the stability and antioxidant capacity of the cream, and broadens the application range of plant protein, which can provide more research ideas and technical support for the development of plant protein source cream. The technical solution of this application is described in detail as follows.

[0020] Some embodiments of the present application provide an antioxidant pea protein-based non-dairy cream, the raw materials of which include the following components calculated by mass percentage: 15% to 40% non-hydrogenated vegetable oil, 0.4% to 1.0% vegetable protein, 0.2% to 1.2% emulsifier, 0.1% to 0.3% xanthan gum, 0.01% to 0.05% guar gum, 15% to 20% glucose, 5% to 10% glucose syrup, 1.5% to 5.0% white sugar, 0.02% to 0.35% salt, and the rest includes water;

[0021] The plant protein comprises ultrasonically treated pea protein isolate-tannic acid complex (UPPI-TA).

[0022] Furthermore, the sum of the contents of all components in the raw materials of the cream is 100wt%.

[0023] In one embodiment, the pea protein isolate-tannic acid complex is formed by reacting pea protein isolate with tannic acid at room temperature and in a neutral environment and then subjecting the reactant to ultrasonic treatment.

[0024] Furthermore, the preparation method of the pea protein isolate-tannic acid complex comprises:

[0025] adding tannic acid (TA) into a pea protein isolate (PPI) solution to form a mixed solution;

[0026] Adjusting the pH value of the mixed solution to 7.0-7.5, and stirring the mixture at room temperature to obtain a pea protein isolate-tannic acid complex solution;

[0027] Afterwards, the pea protein isolate-tannic acid complex solution is subjected to ultrasonic treatment and then freeze-dried to obtain the ultrasonically treated pea protein isolate-tannic acid complex.

[0028] In one embodiment, the concentration of the pea protein isolate solution is 20-50 mg / mL.

[0029] In one embodiment, the solvent used in the pea protein isolate solution is a neutral phosphate buffer solution.

[0030] In one embodiment, the tannic acid content in the mixed solution is 0.1-0.5 wt %.

[0031] In one embodiment, the mass ratio of pea protein isolate to tannic acid in the mixed solution is 20-50:1-5.

[0032] In one embodiment, the reaction time is 2 to 3 hours.

[0033] In one embodiment, the ultrasonic treatment has a power of 300-500 W and a time of 5-15 min.

[0034] Furthermore, the non-hydrogenated vegetable oil includes one or more of palm kernel oil, palm stearin or palm kernel stearin, but is not limited thereto.

[0035] Further, the emulsifier includes a water-phase emulsifier and an oil-phase emulsifier, the water-phase emulsifier includes glyceryl monostearate, and the oil-phase emulsifier includes one or more of sucrose ester or polyglycerol ester, but is not limited thereto.

[0036] Furthermore, the content of the emulsifier in the raw material of the cream is preferably 0.9-1.2 wt %.

[0037] Preferably, the content of the water phase emulsifier in the raw materials of the cream is 0.4-0.6 wt %, and the content of the oil phase emulsifier is 0.4-0.6 wt %.

[0038] Further, the salt includes one or more of disodium hydrogen phosphate or sodium dihydrogen phosphate, but is not limited thereto.

[0039] Furthermore, the salt content in the raw materials of the cream is preferably 0.05% to 0.35%.

[0040] In some cases, the plant protein may also include pea protein isolate.

[0041] Some embodiments of the present application provide a method for preparing the antioxidant pea protein-based non-dairy cream, comprising:

[0042] dissolving the pea protein isolate solution in a neutral phosphate buffered saline solution to form a pea protein isolate solution;

[0043] adding tannic acid into the pea protein isolate solution to form a mixed solution;

[0044] Adjusting the pH value of the mixed solution to 7.0-7.5, and stirring the mixture at room temperature to obtain a pea protein isolate-tannic acid complex solution;

[0045] Ultrasonic treatment is performed on the pea protein isolate-tannic acid complex solution, followed by freeze drying to obtain an ultrasonically treated pea protein isolate-tannic acid complex;

[0046] Dissolving vegetable protein, aqueous phase emulsifier, xanthan gum, guar gum, glucose, glucose syrup, white sugar and salt in water to form an aqueous phase mixture;

[0047] Fully dissolving and mixing the non-hydrogenated vegetable oil and the oil phase emulsifier to form an oil phase mixture;

[0048] The oil phase mixture is added into the water phase mixture, and the volume ratio of the oil phase mixture to the water phase mixture is 3-8:17-12, followed by sequential shearing, homogenization and cooling treatments, and then placed at 0-10°C (preferably 4°C) for aging for 12N24h and whipping to obtain the antioxidant pea protein-based non-dairy cream.

[0049] In one embodiment, pea protein isolate can be dissolved in phosphate buffer solution (PBS, concentration of 10 mM, pH value = 7.0), then magnetically stirred for 3 hours, and then centrifuged (4500 rpm, 20 min) to remove insoluble matter in the pea protein isolate solution, and the supernatant is collected to obtain the pea protein isolate solution.

[0050] In a more specific embodiment, the preparation method specifically comprises:

[0051] preparing ultrasonically treated pea protein isolate-tannic acid complex (UPPI-TA);

[0052] Dissolve vegetable protein, aqueous emulsifier, xanthan gum, guar gum, glucose, glucose syrup, white sugar and salt in water, and heat until completely dissolved to obtain an aqueous phase mixture;

[0053] Mixing non-hydrogenated vegetable oil and an oil phase emulsifier, heating and stirring to completely dissolve them, to obtain an oil phase mixture;

[0054] The oil phase mixture is added to the water phase mixture, sheared and homogenized, then cooled in an ice water bath, aged at 0 to 10° C. (preferably 4° C.) for 12 to 24 hours, and whipped to obtain non-dairy cream.

[0055] Furthermore, the sum of the contents of all components in the raw materials of the cream is 100wt%.

[0056] Furthermore, the preparation method may include: mixing the non-hydrogenated vegetable oil and the oil phase emulsifier, heating and stirring, the heating temperature is 65N85°C, the heating time is 10N30min, and the stirring speed is 500-800r / min, so as to obtain the oil phase mixture.

[0057] Furthermore, the shearing treatment speed is preferably 10000-15000 rpm, and the time is preferably 3-10 min.

[0058] Furthermore, the pressure of the homogenization treatment is preferably 15 to 50 MPa, and the homogenization is performed more than 2 times.

[0059] The antioxidant pea protein-based vegetable cream prepared by UPPI-TA in the present application has the advantages of high whipping multiple, good foaming property, high stability, excellent antioxidant performance, low cost, safe and environmentally friendly raw materials and wide sources.

[0060] At the same time, the preparation process of the antioxidant pea protein-based vegetable cream of the present application is simple, has good controllability, and meets the requirements of large-scale production.

[0061] In order to fully understand the purpose, technical content and characteristics of this application, the invention scheme and implementation process are described in detail below in combination with specific implementation methods and drawings.

[0062] The implementation of the present application is not limited to these specific details, and may also be implemented in other ways different from those described herein. Therefore, the specific embodiments presented in the present application are only for illustration and not for limitation.

[0063] The amounts of raw materials added in the various embodiments and comparative examples of the present application are all expressed in mass percentage.

[0064] Example 1 This example provides an antioxidant pea protein-based vegetable cream, the raw materials of which are prepared according to the following mass percentages: 25% palm kernel oil, 1.0% ultrasonically treated pea protein isolate-tannic acid complex (UPPI-TA), 0.5% sucrose ester, 0.6% glyceryl monostearate, 0.12% xanthan gum, 0.03% guar gum, 18% glucose, 10% glucose syrup, 2.5% white sugar, 0.10% disodium hydrogen phosphate, and the balance is water.

[0065] A method for preparing the antioxidant pea protein-based non-dairy cream comprises the following steps:

[0066] S1. Preparation of UPPI-TA, specifically comprising:

[0067] S01. PPI was dissolved in phosphate buffer solution (PBS, concentration 10 mM, pH = 7.0) to a concentration of 20 mg / mL. After magnetic stirring for 3 hours, the mixture was centrifuged (4500 rpm, 20 min) to remove insoluble matter, and the supernatant was collected to obtain a pea protein isolate solution.

[0068] S02, adding TA to the above pea protein isolate solution to a TA concentration of 0.3% (if not otherwise specified below, all are mass percentages), adjusting the pH value of the mixture solution to 7, and then stirring at room temperature for 2 hours to obtain a pea protein isolate-tannic acid complex solution.

[0069] S03, subjecting the pea protein isolate-tannic acid complex solution to ultrasonic treatment at an ultrasonic power of 450 W and an ultrasonic time of 10 min, followed by freeze drying to obtain UPPI-TA.

[0070] S2. The palm kernel oil and sucrose ester are mixed and heated in a water bath at 70° C. for about 15 min while being continuously stirred at a speed of 700 r / min to completely dissolve them, thereby obtaining an oil phase mixture.

[0071] S3. Dissolve UPPI-TA, glyceryl monostearate, xanthan gum, guar gum, glucose, glucose syrup, white sugar and disodium hydrogen phosphate in water, and heat at 60° C. until completely dissolved to obtain an aqueous phase mixture.

[0072] S4. Add the oil phase mixture to the water phase mixture so that the volume ratio of the oil phase mixture to the water phase mixture is about 1:3, shear at 12000 rpm for 3 min, homogenize twice at 15 MPa and 50 MPa respectively, cool to 10° C. in an ice-water bath, age at 4° C. for 24 h, and whip to obtain antioxidant pea protein-based non-dairy cream.

[0073] Example 2 This example provides an antioxidant pea protein-based vegetable cream, the raw materials of which are prepared according to the following mass percentages: 40% palm kernel oil, 0.8% ultrasonically treated pea protein isolate-tannic acid complex (UPPI-TA), 0.4% sucrose ester, 0.6% glyceryl monostearate, 0.1% xanthan gum, 0.05% guar gum, 15% glucose, 10% glucose syrup, 2.5% white sugar, 0.35% sodium dihydrogen phosphate, and the balance is water.

[0074] A method for preparing the antioxidant pea protein-based non-dairy cream comprises the following steps:

[0075] S1. Preparation of UPPI-TA, specifically comprising:

[0076] S01. PPI was dissolved in phosphate buffer solution (PBS, concentration 10 mM, pH = 7.0) to a concentration of 30 mg / mL. After magnetic stirring for 3 hours, the mixture was centrifuged (4500 rpm, 20 min) to remove insoluble matter, and the supernatant was collected to obtain a pea protein isolate solution.

[0077] S02, adding tannic acid (TA) to the pea protein isolate solution to a TA concentration of 0.5%, adjusting the pH value of the mixture solution to about 7.1, and then stirring at room temperature for 3 hours to obtain a pea protein isolate-tannic acid complex solution.

[0078] S03, subjecting the pea protein isolate-tannic acid complex solution to ultrasonic treatment at an ultrasonic power of 300 W and an ultrasonic time of 15 min, and then freeze-drying to obtain UPPI-TA.

[0079] S2. The palm kernel oil and sucrose ester are mixed and heated in a water bath at 65° C. for about 30 min while being continuously stirred at a speed of 500 r / min to completely dissolve them, thereby obtaining an oil phase mixture.

[0080] S3. Dissolve UPPI-TA, glyceryl monostearate, xanthan gum, guar gum, glucose, glucose syrup, white sugar and disodium hydrogen phosphate in water, and heat at 60° C. until completely dissolved to obtain an aqueous phase mixture.

[0081] S4. Add the oil phase mixture to the water phase mixture so that the volume ratio of the oil phase mixture to the water phase mixture is about 3:17, shear at 10000 rpm for 5 min, homogenize twice at 25 MPa and 45 MPa respectively, cool to 10° C. in an ice-water bath, age at 4° C. for 20 h, and whip to obtain antioxidant pea protein-based non-dairy cream.

[0082] Example 3 This example provides an antioxidant pea protein-based vegetable cream, the raw materials of which are prepared according to the following mass percentages: 15% palm kernel oil, 0.4% ultrasonically treated pea protein isolate-tannic acid complex (UPPI-TA), 0.5% sucrose ester, 0.4% monostearate glyceryl, 0.3% xanthan gum, 0.01% guar gum, 20% glucose, 5.0% glucose syrup, 5.0% white sugar, 0.05% disodium hydrogen phosphate, and the balance is water.

[0083] A method for preparing the antioxidant pea protein-based non-dairy cream comprises the following steps:

[0084] S1. Preparation of UPPI-TA, specifically comprising:

[0085] S01. PPI was dissolved in phosphate buffer solution (PBS, concentration 10 mM, pH = 7.0) to a concentration of 20 mg / mL. After magnetic stirring for 3 hours, the mixture was centrifuged (4500 rpm, 20 min) to remove insoluble matter, and the supernatant was collected to obtain a pea protein isolate solution.

[0086] S02, adding tannic acid (TA) to the pea protein isolate solution to a TA concentration of 0.3%, adjusting the pH value of the mixed solution to about 7.5, and then stirring at room temperature for 2 hours to obtain a pea protein isolate-tannic acid complex solution.

[0087] S03, subjecting the pea protein isolate-tannic acid complex solution to ultrasonic treatment at an ultrasonic power of 450 W and an ultrasonic time of 10 min, and then freeze-drying to obtain UPPI-TA.

[0088] S2. Mix the palm kernel oil and sucrose ester, and heat and stir in a water bath at 70° C. to completely dissolve them, thereby obtaining an oil phase mixture.

[0089] S3. Dissolve UPPI-TA, glyceryl monostearate, xanthan gum, guar gum, glucose, glucose syrup, white sugar and sodium dihydrogen phosphate in water, heat at 60° C. until completely dissolved, to obtain an aqueous phase mixture.

[0090] S4. Add the oil phase mixture to the water phase mixture so that the volume ratio of the oil phase mixture to the water phase mixture is about 2:3, shear at 10000 rpm for 3 min, homogenize twice at 25 MPa and 50 MPa respectively, cool to 10° C. in an ice-water bath, age at 4° C. for 12 h, and whip to obtain antioxidant pea protein-based non-dairy cream.

[0091] Comparative Example 1

[0092] Comparative Example 1 is commercially available non-dairy cream (brand: Wei Yi; product name: Golden Diamond Dessert Non-dairy Cream; cream formula: water, hydrogenated vegetable oil, corn syrup, white sugar, emulsifier, thickener, edible flavor, moisture retainer, edible salt).

[0093] Comparative Example 2

[0094] The vegetable cream and preparation method thereof provided in this comparative example are basically the same as those in Example 1, except that UPPI-TA in Example 1 is replaced with sodium caseinate to obtain the vegetable cream containing sodium caseinate.

[0095] Comparative Example 3

[0096] The vegetable cream and the preparation method thereof provided in this comparative example are basically the same as those in Example 1, except that the UPPI-TA in Example 1 is replaced by pea protein isolate.

[0097] Comparative Example 4

[0098] The vegetable cream and the preparation method thereof provided in this comparative example are basically the same as those in Example 1, except that the UPPI-TA in Example 1 is replaced by the pea protein isolate-tannic acid complex obtained in step S02 and not subjected to ultrasonic treatment.

[0099] In order to further illustrate the technical effect of the present application, performance tests were performed on the products obtained in Examples 1-3 and Comparative Examples 1-4, and the test methods used were as follows:

[0100] 1. Whipping time: Whip the thawed emulsion with an adjustable speed mixer and record the whipping time (s).

[0101] 2. Whipping rate: Record the weight of the non-dairy cream before and after whipping and calculate the whipping rate according to the following formula.

[0102] Discharge rate = M 1 / M 2

[0103] Among them, M 1 is the mass of the emulsion before whipping (g); M 2 is the mass of whipped topping (g).

[0104] 3. Stability: Put different whipped cream samples into a piping bag and pipe a star-shaped flower. Then, observe the state of the star-shaped flower at room temperature and record the time when the unstable state appears. This time is the stability result of the star-shaped flower.

[0105] 4. Texture characteristics: The texture characteristics of the cream, including hardness and viscosity, were measured using a TA-XTPLUS texture analyzer (Stable Micro Systems, London, UK). The whipped cream was placed in a measuring container under the following conditions: the sensor element was 250N; the height of the probe rising above the sample surface was 70mm; the deformation was 30%; the detection speed was 30mm / min; and the starting force was 0.2N.

[0106] 5. Peroxide value: The experiment was conducted according to the method specified in the standard GB 5009.227-2016 National Food Safety Standard Determination of Peroxide Value in Food. A certain amount of sample was weighed and placed in a large beaker. After passing through a constant temperature water bath, a two-phase stratified sample was obtained. After that, the fat was separated by a separatory funnel, the liquid was discarded, and a certain amount of fat was taken for the determination of the peroxide value. After that, the peroxide value of the sample was tested by an automatic potentiometric titrator.

[0107] Table 1 Performance test results of non-dairy cream prepared in Examples 1-3 and Comparative Examples 1-4

[0108] Group Kill time(s) Whipping rate (%) Star-shaped flower stability (min) Example 1 405 2.71 50 Example 2 397 2.84 50 Example 3 416 2.68 50 Comparative Example 1 268 3.16 60 Comparative Example 2 305 2.59 50 Comparative Example 3 491 2.07 30 Comparative Example 4 454 2.13 40

[0109] Table 1 shows the results of whipping time, whipping rate and star-shaped flower stability of different groups of cream. It can be seen from Table 1 that the whipping time required for the cream prepared in Comparative Example 1 is the shortest, the whipping rate is the highest, and the stability is high; the whipping time, whipping rate and star-shaped flower stability of the cream prepared in Comparative Example 2 are slightly worse than those in Comparative Example 1. There is no significant difference in the whipping time, whipping rate and star-shaped flower stability of the cream prepared in Example 1, Example 2 and Example 3, wherein the whipping time and whipping rate are higher than those in Comparative Example 2, and it can be obtained that the modified pea protein isolate complexed with tannic acid and further ultrasonically treated provided in the embodiment can improve the whipping rate of the cream. It is speculated that the possible reason is that the addition of tannic acid promotes the combination of protein and polyphenol to form a protein-polyphenol complex. This change enhances the surface activity and flexibility of the protein molecules, thereby improving the ability to form bubbles, which is conducive to the construction of a stable plastic bubble structure. The star-shaped flower stability of the cream prepared in Examples 1, 2 and 3 is higher than that in Comparative Examples 3 and 4. The results showed that tannic acid complexation and ultrasonic treatment had a synergistic effect in improving the stability of cream made from pea protein isolate, which increased the stability of the cream and had a better decorating effect.

[0110] Table 2 Test results of texture properties of non-dairy cream prepared in Examples 1-3 and Comparative Examples 1-4

[0111] Group Hardness(g) Viscosity (mPa·s) Example 1 60.29 236.78 Example 2 57.84 224.09 Example 3 53.72 205.82 Comparative Example 1 69.47 196.31 Comparative Example 2 61.83 182.94 Comparative Example 3 32.09 97.46 Comparative Example 4 45.18 128.95

[0112] The hardness and viscosity of cream are two important aspects of its physical properties, which significantly affect the acceptability and sensory quality of fresh cream. Table 2 shows the results of the hardness and viscosity of different groups of cream. As can be seen from Table 2, compared with Comparative Examples 3 and 4, the hardness and viscosity of the cream prepared in Examples 1-3 are significantly increased. In Examples 1-3, at a low concentration of ultrasonically treated pea protein isolate-tannic acid complex, the hardness and viscosity of the cream prepared in Example 3 are lower than those in Comparative Examples 1 and 2; but when the concentration of the ultrasonically treated pea protein isolate-tannic acid complex increases, the texture characteristics of the cream prepared in Examples 1 and 2 are comparable to those in Comparative Example 2. The results show that the ultrasonically treated pea protein isolate-tannic acid complex in Examples 1-3 can improve the hardness and viscosity of the cream, and has similar texture characteristics to commercially available non-dairy cream and casein-based cream. It is speculated that the possible reason is that tannic acid induces pea protein isolate to stretch and expose some internal hydrophobic groups, thereby enhancing the ability to bind to fat globules. This prompts the pea protein to form a network structure around the fat globules, which tightly wraps and covers the air bubbles, building a stable and strong system, thereby improving the cream's resistance to deformation and making the cream more stable and long-lasting.

[0113] The oxidation stability of the non-dairy cream prepared in the examples and comparative examples was analyzed by measuring the peroxide value. Figure 1 It can be seen that as the storage time increases, the peroxide values ​​of the creams prepared in Examples 1-3 and Comparative Examples 1-4 gradually increase. Among them, the peroxide value of the cream prepared in Comparative Example 3 is the highest. At 14 days, the peroxide values ​​of the creams prepared in Examples 1-3 are all lower than those of Comparative Examples 1-4.

[0114] The above embodiments are only intended to illustrate the technical concept and efficacy of the present application, and the purpose is to enable persons familiar with the technical field to understand the content of the present application and implement it accordingly. However, these embodiments do not constitute a limitation on the scope of protection of the present application. Any equivalent transformation or modification made on the premise of the spirit and technical idea of ​​the present application should be covered by the claims of the present application.

Claims

1. An antioxidant pea protein-based non-dairy cream, characterized in that: The raw materials of the cream include the following components calculated by mass percentage: 15% to 40% non-hydrogenated vegetable oil, 0.4% to 1.0% vegetable protein, 0.2% to 1.2% emulsifier, 0.1% to 0.3% xanthan gum, 0.01% to 0.05% guar gum, 15% to 20% glucose, 5% to 10% glucose syrup, 1.5% to 5.0% white sugar, 0.02% to 0.35% salt, and the rest includes water; The plant protein comprises an ultrasonically treated pea protein isolate-tannic acid complex.

2. The antioxidant pea protein-based non-dairy cream according to claim 1, characterized in that: The pea protein isolate-tannic acid complex is formed by reacting pea protein isolate with tannic acid at room temperature and in a neutral environment and then undergoing ultrasonic treatment.

3. The antioxidant pea protein-based non-dairy cream according to claim 2, characterized in that: The preparation method of the pea protein isolate-tannic acid complex comprises: adding tannic acid into the pea protein isolate solution to form a mixed solution; Adjusting the pH value of the mixed solution to 7.0-7.5, and stirring the mixture at room temperature to obtain a pea protein isolate-tannic acid complex solution; Afterwards, the pea protein isolate-tannic acid complex solution is subjected to ultrasonic treatment and then freeze-dried to obtain the ultrasonically treated pea protein isolate-tannic acid complex.

4. The antioxidant pea protein-based non-dairy cream according to claim 3, characterized in that: The concentration of the pea protein isolate solution is 20 to 50 mg / mL; And / or, the solvent used in the pea protein isolate solution is a neutral phosphate buffer solution; and / or, the tannic acid content in the mixed solution is 0.1 to 0.5 wt %; And / or, the mass ratio of pea protein isolate to tannic acid in the mixed solution is 20-50:1-5; And / or, the reaction time is 2 to 3 hours; And / or, the ultrasonic treatment is performed at a power of 300 to 500 W and for a time of 5 to 15 min.

5. The antioxidant pea protein-based non-dairy cream according to any one of claims 1 to 4, characterized in that: The raw materials of the cream include the following components calculated by mass percentage: 16% of non-hydrogenated vegetable oil, 0.8% of vegetable protein, 0.50% of emulsifier, 0.12% of xanthan gum, 0.03% of guar gum, 18% of glucose, 10% of glucose syrup, 2.5% of white sugar, 0.10% of salt, and the balance is water.

6. The antioxidant pea protein-based non-dairy cream according to claim 1, characterized in that: The non-hydrogenated vegetable oil includes one or more of palm kernel oil, palm stearin or palm kernel stearin; and / or, the emulsifier includes an aqueous phase emulsifier and an oil phase emulsifier, the aqueous phase emulsifier includes glyceryl monostearate, and the oil phase emulsifier includes one or more of sucrose esters or polyglycerol esters; and / or, the salt includes one or more of disodium hydrogen phosphate or sodium dihydrogen phosphate.

7. The method for preparing the antioxidant pea protein-based non-dairy cream according to any one of claims 1 to 6, characterized in that: include: dissolving the pea protein isolate solution in a neutral phosphate buffered saline solution to form a pea protein isolate solution; adding tannic acid into the pea protein isolate solution to form a mixed solution; Adjusting the pH value of the mixed solution to 7.0-7.5, and stirring the mixture at room temperature to obtain a pea protein isolate-tannic acid complex solution; Ultrasonic treatment is performed on the pea protein isolate-tannic acid complex solution, followed by freeze drying to obtain an ultrasonically treated pea protein isolate-tannic acid complex; Dissolving vegetable protein, aqueous phase emulsifier, xanthan gum, guar gum, glucose, glucose syrup, white sugar and salt in water to form an aqueous phase mixture; Fully dissolving and mixing the non-hydrogenated vegetable oil and the oil phase emulsifier to form an oil phase mixture; The oil phase mixture is added into the water phase mixture, and the volume ratio of the oil phase mixture to the water phase mixture is 3-8:17-12, followed by sequential shearing, homogenization and cooling treatments, and then aging for 12-24 hours and continuous whipping to obtain the antioxidant pea protein-based non-dairy cream.

8. The preparation method according to claim 7, characterized in that: Specifically include: The non-hydrogenated vegetable oil and the oil phase emulsifier are mixed and heated and stirred at a heating temperature of 65 to 85° C., a heating time of 10 to 30 minutes, and a stirring speed of 500 to 800 r / min, thereby preparing the oil phase mixture.

9. The preparation method according to claim 7, characterized in that: The shearing treatment is performed at a speed of 10000 to 15000 rpm and for a time of 3 to 10 minutes.

10. The preparation method according to claim 7, characterized in that: The pressure of the homogenization treatment is 15-50 MPa, and the homogenization is performed more than 2 times.

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