Easy-to-swallow nutritionally fortified plant-based protein food and preparation method thereof

Abstract

The present invention provides an easy-to-swallow nutritionally fortified plant-based protein food and a preparation method thereof, wherein the plant-based protein food comprises a mixed protein solution and edible oils and fats, wherein the mixed protein solution comprises walnut protein, soy protein isolate, alfalfa protein and egg white protein, and the preparation method of the plant-based protein food comprises the steps of preparing a high-protein emulsion from the mixed protein solution and edible oils and fats, preparing an emulsion gel from the high-protein emulsion, and performing 3D printing using the emulsion gel. The easy-to-swallow nutritionally fortified plant-based protein food of the present invention compounds four proteins, and the synergistic effect improves the nutritional value of the food, increases the protein content, realizes amino acid compounding, and at the same time, the rheological properties and extrusion properties of 3D printing after protein compounding are improved, so that the printed food can be suitable for 3D printing and can also be applied to elderly people with dysphagia, meeting the needs of daily nutritional intake and easy swallowing.

Description

Technical Field

[0001] The invention belongs to the field of novel food processing, and in particular relates to an easy-to-swallow nutritionally fortified plant-based protein food and a preparation method thereof. Background Art

[0002] As people age, their physiological functions naturally decline, such as morphological aging, tissue and organ decline, physiological function decline, digestive function decline, tooth wear and loosening, five senses sensitivity decline, and digestive gland atrophy. Elderly people over 60 years old have a lower resting pressure of the upper esophageal sphincter, and the relaxation of the upper esophageal sphincter is delayed after swallowing the food bolus. This shows that with age, the flexibility of the upper esophageal sphincter decreases, increasing the resistance to swallowing the food bolus. If the elderly suffer from dysphagia, they may suffer from malnutrition due to insufficient food intake, so nutritious food needs to be provided.

[0003] Traditional nutritional preparations are liquid (such as milk), which are not suitable for patients with dysphagia. In order to swallow safely, thickened liquids or texture-modified (TM) foods are needed. However, such foods are not attractive and are not easy to arouse appetite. In addition, the energy obtained by elderly people who eat texture-modified foods is often 17%-37% lower than that obtained by elderly people who eat regular diets, which may lead to malnutrition and may also cause damage to the immune system. Compared with traditional foods with modified texture, the use of 3D printing technology can make food more beautiful and attractive. The elderly need to consume enough protein to maintain muscle mass and function and prevent malnutrition, so the elderly can eat foods with high protein content. However, single plant protein or animal protein is difficult to prepare high-protein foods suitable for 3D printing and easy to swallow due to the influence of dispersibility and gelation.

[0004] The invention patent with publication number CN118985882A discloses a composite protein-based emulsified gel system suitable for 3D printing, its preparation method and application. The composite protein is prepared by compounding Flammulina velutipes protein, soy protein isolate and whey protein isolate, which solves the problem of poor 3D printing performance of single protein gel. However, the invention needs to add xanthan gum and adjust the pH value of the aqueous phase to improve the strip-forming property and printing accuracy of the gel ink after extrusion, so as to improve the 3D printing performance of the gel system. At the same time, it has not been verified whether the composite protein-based emulsified gel system of the invention meets the requirements of easy-to-swallow food.

[0005] The invention patent with publication number CN118476601A discloses a 3D printed easy-to-swallow food material, a preparation method and application thereof, and provides a 3D printed easy-to-swallow food material with a new flavor and a new form using whole potato flour gel as the main raw material. While meeting the printing accuracy, it has good swallowing performance. However, the food material of the invention uses whole potato flour and bacterial cellulose suspension as raw materials, and has a low nutritional content, which cannot meet the daily protein intake needs of the elderly. Summary of the invention

[0006] In view of this, the present invention aims to propose an easy-to-swallow nutritionally fortified plant-based protein food and a preparation method thereof, by compounding plant protein (walnut protein, soy protein, alfalfa protein) and animal protein (egg white protein) to develop a high-protein food that meets the nutritional and taste needs of elderly people with dysphagia and is suitable for 3D printing.

[0007] To achieve the above object, the technical solution of the present invention is achieved as follows:

[0008] In a first aspect, the present invention provides an easy-to-swallow nutritionally fortified plant-based protein food, the plant-based protein food comprising a mixed protein solution and edible oils, the mixed protein solution comprising walnut protein, soy protein isolate, alfalfa protein and egg white protein; the preparation method of the plant-based protein food comprises the steps of high-pressure homogenization and emulsification of the mixed protein solution and the edible oil to prepare a high-protein emulsion, the step of heating the high-protein emulsion and then cooling and standing to prepare an emulsion gel, and the step of using the emulsion gel to perform 3D printing to obtain the plant-based protein food.

[0009] Furthermore, the edible oil includes, but is not limited to, one or more of butter, coconut oil, walnut oil, soybean oil, and corn oil; preferably butter.

[0010] Furthermore, the sum of the mass percentages of walnut protein, soy protein isolate, alfalfa protein and egg white protein in the mixed protein solution is greater than 20%; preferably greater than or equal to 24%.

[0011] Walnut protein contains 8 kinds of essential amino acids for the human body, and the amino acid composition of walnut protein is very balanced, which is a good plant protein. Soybeans are widely available, inexpensive, and nutritious, and are an important source of protein for the elderly. Soy protein isolate (SPI) is low-cost and good for health, and is considered to be a promising protein. The amino acid composition of alfalfa protein is quite comprehensive. It contains various essential amino acids required by the human body. The essential amino acids in alfalfa leaf protein account for 40.00% to 40.60% of the total amino acids. The amino acid score of egg protein is 100, and the large amount of essential amino acids and branched-chain amino acids it contains can stimulate muscle protein synthesis. Compounding these three plant proteins with egg white protein can not only improve the nutritional value of food, achieve amino acid matching, but also increase protein content.

[0012] Furthermore, the mass ratio of walnut protein, soy protein isolate, alfalfa protein and egg white protein in the mixed protein solution is 6-12:6-12:2-3:2-4.

[0013] Furthermore, the mass ratio of the mixed protein solution to the edible oil and fat is 5-10:1, for example, it can be 5:1, 6:1, 7:1, 8:1, 9:1, 10:1; preferably, it is 9:1.

[0014] Furthermore, the plant-based protein food also includes food and medicine homologous substances such as astragalus and codonopsis, peptides such as wheat peptides and walnut polypeptides, vitamins and other substances to achieve the effect of nutritional enhancement.

[0015] In a second aspect, the present invention provides a method for preparing the easy-to-swallow nutritionally fortified plant-based protein food as described in the first aspect, the preparation method comprising the following steps:

[0016] a. Mix walnut protein powder, soy protein isolate powder, alfalfa protein powder, egg white protein powder and water and stir evenly to obtain a mixed protein solution;

[0017] b. Mixing the mixed protein solution and edible oil and fat, stirring evenly, and then high-pressure homogenizing and emulsifying to obtain a high-protein emulsion;

[0018] c. heating the high-protein emulsion and then cooling it to obtain an emulsion gel;

[0019] d. Use emulsion gel for 3D printing to obtain the easy-to-swallow nutritionally fortified plant-based protein food.

[0020] Furthermore, in step a, the dosage ratio of walnut protein powder, soy protein isolate powder, alfalfa protein powder, egg white protein powder and water is 6-12:6-12:2:4:70-80; preferably 6-8:6-8:2-3:2:76.

[0021] Further, in step a, the stirring rate is 1500-3000rpm, for example, it can be 1500rpm, 1600rpm, 1700rpm, 1800rpm, 1900rpm, 2000rpm, 2100rpm, 2200rpm, 2300rpm, 2400rpm, 2500rpm, 2600rpm, 2700rpm, 2800rpm, 2900rpm, 3000rpm, and the stirring time is 3-10min, for example, it can be 3min, 4min, 5min, 6min, 7min, 8min, 9min, 10min; preferably, the stirring rate is 2000-2800rpm, and the stirring time is 3-8min; further preferably, the stirring rate is 2600rpm, and the stirring time is 5min.

[0022] Further, in step b, the stirring rate is 2500-4000rpm, for example, it can be 2500rpm, 2600rpm, 2700rpm, 2800rpm, 2900rpm, 3000rpm, 3100rpm, 3200rpm, 3300rpm, 3400rpm, 3500rpm, 3600rpm, 3700rpm, 3800rpm, 3900rpm, 4000rpm, and the stirring time is 5-25min, for example, it can be 5min, 8min, 10min, 12min, 15min, 18min, 20min, 22min, 25min; preferably, the stirring rate is 3000-3500rpm, and the stirring time is 8-18min; further preferably, the stirring rate is 3300rpm, and the stirring time is 10-15min;

[0023] Preferably, the high-pressure homogenization emulsification pressure is 100-200 MPa, for example, it can be 100 MPa, 110 MPa, 120 MPa, 130 MPa, 140 MPa, 150 MPa, 160 MPa, 170 MPa, 180 MPa, 190 MPa, 200 MPa; preferably 120-180 MPa; more preferably 150 MPa.

[0024] Furthermore, in step c, the heating temperature is 60-90°C, for example, it can be 60°C, 65°C, 70°C, 75°C, 80°C, 85°C, 90°C, and the heating time is 20-50min, for example, it can be 20min, 25min, 30min, 35min, 40min, 45min, 50min; preferably, the heating temperature is 65-75°C, and the heating time is 25-35min; further preferably, the heating temperature is 70°C, and the heating time is 30min.

[0025] Preferably, an ice bath is used to cool the heated high-protein emulsion; more preferably, the ice bath time is 15-45 min, for example, 15 min, 20 min, 25 min, 30 min, 35 min, 40 min, 45 min.

[0026] Further, in step d, the 3D printing temperature is 20-35°C, for example, it can be 20°C, 22°C, 25°C, 28°C, 30°C, 32°C, 35°C, the nozzle diameter is 1-1.5mm, for example, it can be 1mm, 1.1mm, 1.2mm, 1.3mm, 1.4mm, 1.5mm, and the filling density is 80%-100%; preferably, the printing temperature is 25-35°C, the nozzle diameter is 1.1-1.3mm, and the filling density is 90%-100%; further preferably, the printing temperature is 25°C, the nozzle diameter is 1.2mm, and the filling density is 100%.

[0027] Furthermore, the preparation method further comprises the step of refrigerating the mixed protein solution and leaving it to stand overnight and / or the step of refrigerating the emulsion gel and leaving it to stand overnight.

[0028] In a third aspect, the present invention provides the use of the easy-to-swallow nutritionally fortified plant-based protein food as described in the first aspect or the easy-to-swallow nutritionally fortified plant-based protein food prepared by the preparation method as described in the second aspect in the preparation of easy-to-swallow products or nutritionally fortified products.

[0029] Compared with the prior art, the easy-to-swallow nutritionally fortified plant-based protein food and the preparation method thereof of the present invention have the following advantages:

[0030] The easy-to-swallow nutritionally fortified plant-based protein food of the present invention compounds walnut protein, soy protein isolate, alfalfa protein, and egg white protein, and the synergistic effect improves the nutritional value of the food, increases the protein content, and realizes amino acid compounding. At the same time, the rheological properties (surface viscosity, modulus, yield stress, etc.) and extrusion properties of 3D printing after protein compounding are improved, so that the printed food can be suitable for 3D printing and can also be used for elderly people with dysphagia, meeting the needs of daily nutritional intake and easy swallowing. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] The accompanying drawings constituting a part of the present invention are used to provide a further understanding of the present invention. The exemplary embodiments of the present invention and their descriptions are used to explain the present invention and do not constitute an improper limitation of the present invention. In the accompanying drawings:

[0032] Figure 1 This is a schematic diagram of the morphology of the 3D printed product prepared in Protein Proportion Example 2;

[0033] Figure 2Schematic diagram of the fork pressure test and spoon tilt test results of the 3D printed product prepared in Protein Proportion Example 2;

[0034] Figure 3 A schematic diagram of the morphology of a 3D printed product prepared in protein ratio comparison example 1;

[0035] Figure 4 Schematic diagram of the fork pressure test and spoon tilt test results of the 3D printed product prepared in protein ratio comparison example 1;

[0036] Figure 5 A schematic diagram of the morphology of a 3D printed product prepared in protein ratio comparison example 2;

[0037] Figure 6 Schematic diagram of the fork pressure test and spoon tilt test results of the 3D printed product prepared in protein ratio comparison example 2;

[0038] Figure 7 A schematic diagram of the morphology of a 3D printed product prepared in protein ratio comparison example 3;

[0039] Figure 8 Schematic diagram of the fork pressure test and spoon tilt test results of the 3D printed product prepared in protein ratio comparison example 3;

[0040] Fig. 9 A schematic diagram of the morphology of a 3D printed product prepared in protein ratio comparison example 4;

[0041] Fig.10 Schematic diagram of the fork pressure test and spoon tilt test results of the 3D printed product prepared in protein ratio comparison example 4. DETAILED DESCRIPTION

[0042] It should be noted that, in the absence of conflict, the embodiments of the present invention and the features in the embodiments may be combined with each other.

[0043] The present invention will be described in detail below with reference to the accompanying drawings and in conjunction with embodiments.

[0044] In the following examples and comparative examples, rheological analysis was performed on the prepared 3D printing ink, and 3D printing stability analysis, texture property analysis and easy swallowing property analysis were performed on the 3D printing product. The specific methods are as follows:

[0045] (1) Rheological analysis: The rheological properties of the high-protein emulsion gel were tested using a rheometer. A parallel geometry plate with a diameter of 25.00 mm and a gap of 1.00 mm was used at a shear rate range of 0.10-100 s -1The apparent viscosity was measured at a stress range of 0.01-1000% and a frequency control of 1 Hz; the storage modulus, loss modulus and loss factor were determined at an angular frequency range of 0.1-100 rad / s and a constant strain of 1%.

[0046] (2) 3D printing stability analysis: Use a vernier caliper to measure the length, width, and height of the printed object (30.00 mm × 30.00 mm × 9.60 mm). Place the printed product at 4°C for one day and measure it again. The printing stability is evaluated by the deformation rate. The specific equation is as follows:

[0047]

[0048] Among them, H b H is the height, length or surface area of ​​the 3D printed product (mm). a It is the height, length or surface area (mm) of the 3D printed product after one day of storage.

[0049] (3) Texture characteristics: The texture of the 3D printed product was analyzed using a texture analyzer, with a P / 36R probe (36.00 mm) selected.

[0050] (4) Amino acid score: An amino acid automatic analyzer is used to analyze the amino acid composition, where the ratio of essential amino acids in 1g of the tested protein to the number of milligrams of essential amino acids in 1g of the standard protein is defined as the total essential amino acid score. If the amino acid score is greater than 100%, it indicates that the amino acid content of the tested protein meets the standard. If the amino acid score is less than 100%, it indicates that it is below the standard.

[0051] (5) Analysis of easy-to-swallow characteristics: According to the International Initiative for Standardization of Dietary Dysphagia, a fork pressure test and a spoon test were performed to test whether the printed product was easy to swallow.

[0052] Fork pressure test: Use a fork to press the printed cube (2.00 mm × 2.00 mm × 2.00 mm) and observe whether the thumb nail turns white.

[0053] Spoon tilt test: Put printing ink in a spoon and shake the spoon gently to see if the printing ink can fall off the spoon and whether there is any residue on the spoon.

[0054] Protein Proportion Example 1

[0055] The 3D printed easy-to-swallow high-protein food containing different walnut proteins, soy protein isolates, alfalfa proteins and egg white proteins was prepared. The specific steps are as follows:

[0056] (1) After weighing walnut protein powder, soy protein isolate powder, alfalfa protein powder and egg white protein powder according to a certain proportion, mix them with water, use a frequency modulation disperser to shear at 2600rpm for 5 minutes to obtain a high-protein solution, and place it at 4°C overnight after stirring. Among them, the walnut protein powder in the mixed system is 6wt%, the soy protein isolate powder is 12wt%, the alfalfa protein powder is 2wt%, the egg white protein powder is 4wt%, and the water is 76wt%;

[0057] (2) The emulsion gel was prepared with a high-protein solution as the water phase and butter as the oil phase. The water phase and the oil phase were mixed in a ratio of 9:1, sheared for 15 min using a frequency modulation disperser at 3300 rpm, and emulsified using a high-pressure homogenizer at 150 MPa to finally form a high-protein emulsion. The emulsion was heated in a water bath at 70°C for 30 min, and then placed in an ice bath for 30 min after the heating was completed to obtain a high-protein emulsion gel. The gel was then placed at 4°C overnight for later use.

[0058] (3) After the high-protein emulsion gel placed at 4°C overnight was equilibrated to room temperature, the prepared high-protein emulsion gel was filled into the 3D printing barrel and 3D printed according to the set printing parameters and printing model. The specific printing parameters were: printing temperature 25°C, nozzle diameter 1.2 mm, and filling density 100%.

[0059] Protein Proportion Example 2

[0060] The difference from the protein ratio example 1 is that in the mixing system in step (1), the walnut protein powder is 8wt%, the soy protein isolate powder is 10wt%, the alfalfa protein powder is 2wt%, the egg white protein powder is 4wt%, and the water is 76wt%. The rest is the same as the protein ratio example 1.

[0061] Protein Proportion Example 3

[0062] The difference from the protein ratio example 1 is that in the mixing system in step (1), the walnut protein powder is 10wt%, the soy protein isolate powder is 8wt%, the alfalfa protein powder is 2wt%, the egg white protein powder is 4wt%, and the water is 76wt%. The rest is the same as the protein ratio example 1.

[0063] Protein Proportion Example 4

[0064] The difference from the protein ratio example 1 is that in the mixing system in step (1), the walnut protein powder is 12wt%, the soy protein isolate powder is 6wt%, the alfalfa protein powder is 2wt%, the egg white protein powder is 4wt%, and the water is 76wt%. The rest is the same as the protein ratio example 1.

[0065] The texture properties and total amino acid scores of protein emulsion gels with different ratios were studied. The specific results are shown in Table 1.

[0066] Table 1 Texture properties and total amino acid scores of high-protein emulsion gels prepared with different protein ratios

[0067]

[0068] As shown in Table 1, the hardness, elasticity, cohesion and adhesion of the high-protein latex gel basically showed a downward trend with the increase of walnut protein content (the decrease of soy protein isolate content), which means that the composite high-protein latex gel is easier to extrude and the printing performance will be improved. Figure 1 As shown in the figure, the emulsion gel printing performance was the best when the addition amount of walnut protein powder was 8wt% and the addition amount of soy protein isolate powder was 10wt%. The amino acid scores of all samples in the table were greater than 100%, and the amino acid content of the tested proteins met the standards. Figure 2 As shown, the fork pressure test in the IDDSI framework shows that when the product printed by the emulsion gel is pressed with a fork, the nail does not turn white; the spoon tilting experiment also shows that the printed product can slide off the spoon without residue when the spoon is gently shaken, so the printed product meets the standard of easy-to-swallow diet. If the walnut protein content continues to increase (the soy protein isolate content continues to decrease), the texture properties of the emulsion gel may continue to decrease, which may make the printed product difficult to shape and the printing stability worse, so the addition amount of walnut protein powder and soy protein isolate powder is crucial.

[0069] Heating time Example 1

[0070] 3D printed easy-to-swallow high-protein foods of walnut protein, soy protein isolate, alfalfa protein and egg white protein were prepared under different water bath heating times. The specific steps are as follows:

[0071] (1) After weighing walnut protein powder, soy protein isolate powder, alfalfa protein powder and egg white protein powder in a certain proportion, mix them with water, use a frequency modulation disperser to shear at 2600 rpm for 5 minutes to obtain a high-protein solution, and place it at 4°C overnight after stirring. Among them, the mixed system contains 8wt% walnut protein powder, 10wt% soy protein isolate powder, 2wt% alfalfa protein powder, 4wt% egg white protein powder, and 76wt% water;

[0072] (2) The emulsion gel is composed of a high-protein solution as the water phase and butter as the oil phase. The water phase and the oil phase are mixed in a ratio of 9:1, and then sheared for 15 min using a frequency modulation disperser at 3300 rpm. The emulsification is performed using a high-pressure homogenizer under 150 MPa conditions to finally form a high-protein emulsion. The emulsion is heated in a water bath at 70°C for 20 min, and then placed in an ice bath for 30 min after the heating is completed to obtain a high-protein emulsion gel. The gel is then placed at 4°C overnight for use.

[0073] (3) After the high-protein emulsion gel placed at 4°C overnight was equilibrated to room temperature, the prepared high-protein emulsion gel was filled into the 3D printing barrel and 3D printed according to the set printing parameters and printing model. The specific printing parameters were: printing temperature 25°C, nozzle diameter 1.2 mm, and filling density 100%.

[0074] Heating time Example 2

[0075] The difference from the heating time in Example 1 is that in step (2), the emulsion is heated in a water bath at 70° C. for 30 min, and then ice-bathed for 30 min to obtain a high-protein emulsion gel, which is then placed at 4° C. overnight for later use. Other aspects are the same as those in Example 1.

[0076] Heating time Example 3

[0077] The difference from the heating time in Example 1 is that in step (2), the emulsion is heated in a water bath at 70° C. for 40 min, and then ice-bathed for 30 min to obtain a high-protein emulsion gel, which is then stored at 4° C. overnight for later use. The rest is the same as the heating time in Example 1.

[0078] Heating time Example 4

[0079] The difference from the heating time in Example 1 is that in step (2), the emulsion is heated in a water bath at 70° C. for 50 min, and then ice-bathed for 30 min to obtain a high-protein emulsion gel, which is then placed at 4° C. overnight for later use. The rest is the same as the heating time in Example 1.

[0080] The texture properties and total amino acid scores of high-protein emulsion gels with different heating times were studied. The specific results are shown in Table 2.

[0081] Table 2 Texture properties and total amino acid scores of high-protein emulsion gels prepared at different heating times

[0082]

[0083] As shown in Table 2, the hardness, elasticity, cohesion and adhesion of the high-protein emulsion gel basically showed an increasing trend with the increase of heating time, which indicates that the degree of protein denaturation increases and the emulsion gel is more difficult to extrude.

[0084] Printing Temperature Example 1

[0085] The 3D printed easy-to-swallow high-protein foods of walnut protein, soy protein isolate, alfalfa protein and egg white protein were prepared at different printing temperatures. The specific steps are as follows:

[0086] (1) After weighing walnut protein powder, soy protein isolate powder, alfalfa protein powder and egg white protein powder in a certain proportion, mix them with water, use a frequency modulation disperser to shear at 2600 rpm for 5 minutes to obtain a high-protein solution, and place it at 4°C overnight after stirring. Among them, the mixed system contains 8wt% walnut protein powder, 10wt% soy protein isolate powder, 2wt% alfalfa protein powder, 4wt% egg white protein powder, and 76wt% water;

[0087] (2) The emulsion gel has a high-protein solution as the water phase and butter as the oil phase. The water phase and the oil phase are mixed in a ratio of 9:1, and then sheared for 15 min using a frequency modulation disperser at 3300 rpm. The emulsification is performed using a high-pressure homogenizer under 150 MPa to finally form a high-protein emulsion. The emulsion is heated in a water bath at 70°C for 30 min, and then ice-bathed for 30 min after the heating is completed to obtain a high-protein emulsion gel. The gel is then placed at 4°C overnight for use.

[0088] (3) After the high-protein emulsion gel placed at 4°C overnight was equilibrated to room temperature, the prepared high-protein emulsion gel was filled into the 3D printing barrel and 3D printed according to the set printing parameters and printing model. The specific printing parameters were: printing temperature of 25°C, nozzle diameter of 1.2 mm, and filling density of 100%.

[0089] Printing Temperature Example 2

[0090] The difference from the printing temperature embodiment 1 is that the printing temperature in step (3) is 35° C. The rest is the same as the printing temperature embodiment 1.

[0091] Printing Temperature Example 3

[0092] The difference from the printing temperature embodiment 1 is that the printing temperature in step (3) is 45° C. The rest is the same as the printing temperature embodiment 1.

[0093] Printing Temperature Example 4

[0094] The difference from the printing temperature embodiment 1 is that the printing temperature in step (3) is 55° C. The rest is the same as the printing temperature embodiment 1.

[0095] The texture properties and total amino acid scores of high-protein emulsion gels at different printing temperatures were studied. The specific results are shown in Table 3.

[0096] Table 3 Texture properties and total amino acid scores of high-protein emulsion gels prepared at different printing temperatures

[0097]

[0098] As shown in Table 3, the hardness, elasticity, cohesion and adhesion of the high-protein emulsion gel basically show an increasing trend with the increase of printing temperature. This is because the oil phase in the emulsion gel melts at high temperature and recrystallizes after low-temperature extrusion. As the heating temperature increases, the recrystallization phenomenon becomes more obvious, resulting in enhanced texture characteristics of the printed product and difficulty in extruding the emulsion gel.

[0099] Comparative Example 1

[0100] The specific steps for preparing 3D printed food containing walnut protein and egg white protein are as follows:

[0101] (1) Walnut protein powder, egg white protein powder and water were mixed, and sheared for 5 minutes using a frequency modulation disperser at 2600 rpm to obtain a high-protein solution. After stirring, the solution was placed at 4°C overnight. The walnut protein powder, egg white protein powder and water in the mixed system were 20 wt%, 4 wt% and 76 wt% respectively.

[0102] (2) The prepared high-protein solution was used as the water phase and the butter was used as the oil phase. The water phase and the oil phase were mixed in a ratio of 9:1, and then sheared for 15 min using a frequency modulation disperser at 3300 rpm. The high-pressure homogenizer was used for emulsification under the condition of 150 MPa to finally form a high-protein emulsion. The emulsion was heated in a water bath at 70°C for 30 min, and then ice-bathed for 30 min after the heating to obtain a high-protein emulsion gel, which was placed at 4°C overnight for use.

[0103] (3) After the high-protein emulsion gel placed at 4°C overnight was equilibrated to room temperature, the prepared high-protein emulsion gel was filled into the 3D printing barrel and 3D printed according to the set printing parameters and printing model. The specific printing parameters were: printing temperature 25°C, nozzle diameter 1.2 mm, and filling density 100%.

[0104] The texture properties and total amino acid score of the walnut egg white composite protein emulsion gel prepared in comparative example 1 were studied. The specific results are shown in Table 4.

[0105] Table 4 Texture properties and total amino acid scores of high protein emulsion gel prepared in Comparative Example 1

[0106]

[0107] As shown in Table 4, the hardness, elasticity, cohesion and adhesion of the walnut egg white composite high protein emulsion gel are low. This is because the walnut protein gel has poor performance, poor printing performance, an amino acid score of less than 100%, the amino acid content of the tested protein does not meet the standard, and cannot meet the requirements of easy-to-swallow food. Figure 3-4As shown, the walnut egg white composite high-protein emulsion gel prepared in Comparative Example 1 has good printing accuracy after 3D printing. The fork pressure test in the IDDSI framework shows that when the product printed by the emulsion gel is pressed with a fork, the nail does not turn white, but the shape cannot be maintained stable; the spoon tilting experiment shows that when the spoon is gently shaken, the printed product cannot completely slide off the spoon, and there is a lot of residue. Therefore, the 3D printed product of Comparative Example 1 does not meet the standard of easy-to-swallow food.

[0108] Comparative Example 2

[0109] The specific steps for preparing 3D printed food containing soy protein and egg white protein are as follows:

[0110] (1) Soy protein powder, egg white protein powder and water were mixed, and sheared for 5 minutes using a frequency modulation disperser at 2600 rpm to obtain a high-protein solution. After stirring, the solution was placed at 4°C overnight. The soy protein powder, egg white protein powder and water in the mixed system were 20 wt%, 4 wt% and 76 wt% respectively.

[0111] (2) The prepared high-protein solution was used as the water phase and the butter was used as the oil phase. The water phase and the oil phase were mixed in a ratio of 9:1, and then sheared for 15 min using a frequency modulation disperser at 3300 rpm. The high-pressure homogenizer was used for emulsification under the condition of 150 MPa to finally form a high-protein emulsion. The emulsion was heated in a water bath at 70°C for 30 min, and then ice-bathed for 30 min after the heating to obtain a high-protein emulsion gel, which was placed at 4°C overnight for use.

[0112] (3) After the high-protein emulsion gel placed at 4°C overnight was equilibrated to room temperature, the prepared high-protein emulsion gel was filled into the 3D printing barrel and 3D printed according to the set printing parameters and printing model. The specific printing parameters were: printing temperature 25°C, nozzle diameter 1.2 mm, and filling density 100%.

[0113] The texture properties and total amino acid score of the soy egg white composite protein emulsion gel prepared in Comparative Example 2 were studied. The specific results are shown in Table 5.

[0114] Table 5 Texture properties and total amino acid score of high protein emulsion gel prepared in Comparative Example 2

[0115]

[0116] As shown in Table 5, the hardness, elasticity, cohesion and adhesion of the soybean egg white composite high protein emulsion gel are high. This is because the soybean protein gel has strong performance, the printing performance is poor, the amino acid score is less than 100%, the amino acid content of the tested protein does not meet the standard, and it cannot meet the requirements of easy-to-swallow food. Figure 5-6As shown, the soybean egg white composite high-protein emulsion gel prepared in Comparative Example 2 has poor printing accuracy after 3D printing. The fork pressure test in the IDDSI framework shows that when the product printed by the emulsion gel is pressed with a fork, the nail turns white and the shape cannot be maintained stable; the spoon tilting experiment shows that when the spoon is gently shaken, the printed product can slide off the spoon without residue, so the 3D printed product of Comparative Example 2 does not meet the standard of easy-to-swallow food.

[0117] Comparative Example 3

[0118] The specific steps for preparing 3D printed food containing alfalfa protein and egg white protein are as follows:

[0119] (1) Mix alfalfa protein powder, egg white protein powder and water, and use a frequency modulation disperser to shear for 5 minutes at 2600rpm to obtain a high-protein solution. After stirring, place it at 4°C overnight. The alfalfa protein powder, egg white protein powder and water in the mixed system are 20wt%, 4wt% and 76wt% respectively.

[0120] (2) The prepared high-protein solution was used as the water phase and the butter was used as the oil phase. The water phase and the oil phase were mixed in a ratio of 9:1, and then sheared for 15 min using a frequency modulation disperser at 3300 rpm. The high-pressure homogenizer was used for emulsification under the condition of 150 MPa to finally form a high-protein emulsion. The emulsion was heated in a water bath at 70°C for 30 min, and then ice-bathed for 30 min after the heating to obtain a high-protein emulsion gel, which was placed at 4°C overnight for use.

[0121] (3) After the high-protein emulsion gel placed at 4°C overnight was equilibrated to room temperature, the prepared high-protein emulsion gel was filled into the 3D printing barrel and 3D printed according to the set printing parameters and printing model. The specific printing parameters were: printing temperature 25°C, nozzle diameter 1.2 mm, and filling density 100%.

[0122] The texture properties and total amino acid score of the alfalfa egg white composite protein emulsion gel prepared in comparative example 3 were studied. The specific results are shown in Table 6.

[0123] Table 6 Texture properties and total amino acid score of high protein emulsion gel prepared in Comparative Example 3

[0124]

[0125] As shown in Table 6, the hardness, elasticity, cohesion and adhesion of the alfalfa egg white composite high protein emulsion gel are low. This is because the alfalfa protein gel has poor performance, poor printing performance, an amino acid score of less than 100%, the amino acid content of the tested protein does not meet the standard, and cannot meet the requirements of easy-to-swallow food. Figure 7-8As shown, the alfalfa egg white composite high-protein emulsion gel prepared in Comparative Example 3 has a high printing accuracy after 3D printing. The fork pressure test in the IDDSI framework shows that when the product printed by the emulsion gel is pressed with a fork, the nail does not turn white, but the shape cannot be maintained stable; the spoon tilting experiment shows that when the spoon is gently shaken, the printed product cannot completely slide off the spoon, and there is a lot of residue. Therefore, the 3D printed product of Comparative Example 3 does not meet the standard of easy-to-swallow food.

[0126] Comparative Example 4

[0127] The specific steps for preparing 3D printed food containing wheat protein and egg white protein are as follows:

[0128] (1) Mix wheat gluten powder, egg white protein powder and water, and use a frequency modulation disperser to shear for 5 minutes at 2600 rpm to obtain a high-protein solution. After stirring, place it at 4°C overnight. The mixed system contains 20wt% wheat gluten powder, 4wt% egg white protein powder and 76wt% water.

[0129] (2) The prepared high-protein solution was used as the water phase and the butter was used as the oil phase. The water phase and the oil phase were mixed in a ratio of 9:1, and then sheared for 15 min using a frequency modulation disperser at 3300 rpm. The high-pressure homogenizer was used for emulsification under the condition of 150 MPa to finally form a high-protein emulsion. The emulsion was heated in a water bath at 70°C for 30 min, and then ice-bathed for 30 min after the heating to obtain a high-protein emulsion gel, which was placed at 4°C overnight for use.

[0130] (3) After the high-protein emulsion gel placed at 4°C overnight was equilibrated to room temperature, the prepared high-protein emulsion gel was filled into the 3D printing barrel and 3D printed according to the set printing parameters and printing model. The specific printing parameters were: printing temperature 25°C, nozzle diameter 1.2 mm, and filling density 100%.

[0131] The texture properties and total amino acid score of the wheat egg white composite protein emulsion gel prepared in comparative example 4 were studied. The specific results are shown in Table 7.

[0132] Table 7 Texture properties and total amino acid score of high protein emulsion gel prepared in Comparative Example 4

[0133]

[0134] As shown in Table 7, the hardness, elasticity, cohesion and adhesion of the wheat egg white composite high protein emulsion gel are large. This is because the soy protein gel has strong performance, the printing performance is poor, the amino acid score is less than 100%, the amino acid content of the tested protein does not meet the standard, and it cannot meet the requirements of easy-to-swallow food. Figure 9-10As shown, the wheat egg white composite high-protein emulsion gel prepared in Comparative Example 4 has poor printing accuracy after 3D printing. The fork pressure test in the IDDSI framework shows that when the product printed by the emulsion gel is pressed with a fork, the nail turns white and the shape cannot be maintained stable; the spoon tilting experiment shows that when the spoon is gently shaken, the printed product can slide off the spoon without residue, so the 3D printed product of Comparative Example 4 does not meet the standard of easy-to-swallow food.

[0135] According to the comparison between the protein ratio embodiment and comparative examples 1-3, the present invention uses walnut protein, soy protein isolate, alfalfa protein and egg white protein to improve the nutritional value of the food. The synergistic effect of the four proteins makes the amino acid score of the high-protein emulsion gel>110, and the texture characteristics of the 3D printed product meet the standard of easy-to-swallow diet. The plant-based protein food of the present invention is a high-protein food that can meet the nutritional and taste needs of elderly people with dysphagia and is suitable for 3D printing. In comparative examples 1-3, a single plant protein and egg white protein are compounded, and the amino acid scores of the obtained high-protein emulsion gels are all <100, which cannot meet the daily nutritional intake needs of the elderly. The texture characteristics of the 3D printed products of comparative examples 1-3 do not meet the standard of easy-to-swallow diet, and cannot meet the easy-to-swallow needs of elderly people with dysphagia.

[0136] The embodiments described above are only some embodiments of the present invention, rather than all embodiments. Based on the embodiments of the present invention, other embodiments obtained by those skilled in the art without creative work shall all fall within the scope of protection of the present invention.

Claims

1. An easy-to-swallow nutritionally fortified plant-based protein food, characterized in that: The plant-based protein food comprises a mixed protein solution and edible oils and fats, wherein the mixed protein solution comprises walnut protein, soy protein isolate, alfalfa protein and egg white protein, and the mass ratio of walnut protein, soy protein isolate, alfalfa protein and egg white protein is 6-12:6-12:2-3:2-4; the preparation method of the plant-based protein food comprises the steps of preparing a high-protein emulsion by high-pressure homogenization and emulsification of the mixed protein solution and the edible oils and fats, preparing an emulsion gel by heating the high-protein emulsion and then cooling and standing it, and obtaining the plant-based protein food by 3D printing with the emulsion gel.

2. The easy-to-swallow nutritionally fortified plant-based protein food according to claim 1, characterized in that: The mass ratio of the mixed protein solution to the edible oil is 5-10:

1.

3. A method for preparing the easy-to-swallow nutritionally fortified plant-based protein food according to claim 1 or 2, characterized in that: The preparation method comprises the following steps: a. Mix walnut protein powder, soy protein isolate powder, alfalfa protein powder, egg white protein powder and water and stir evenly to obtain a mixed protein solution; b. Mixing the mixed protein solution and edible oil and fat, stirring evenly, and then high-pressure homogenizing and emulsifying to obtain a high-protein emulsion; c. heating the high-protein emulsion and then cooling it to obtain an emulsion gel; d. Use emulsion gel for 3D printing to obtain the easy-to-swallow nutritionally fortified plant-based protein food.

4. The preparation method according to claim 3, characterized in that: In step a, the dosage ratio of walnut protein powder, soy protein isolate powder, alfalfa protein powder, egg white protein powder and water is 6-12:6-12:2:4:70-80.

5. The preparation method according to claim 3, characterized in that: In step a, the stirring rate is 1500-3000 rpm and the stirring time is 3-10 min.

6. The preparation method according to claim 3, characterized in that: In step b, the stirring rate is 2500-4000 rpm and the stirring time is 5-25 min.

7. The preparation method according to claim 3, characterized in that: In step c, the heating temperature is 60-90° C. and the heating time is 20-50 min.

8. The preparation method according to claim 3, characterized in that: In step d, the 3D printing temperature is 20-35°C and the nozzle diameter is 1-1.5 mm.

9. Use of the easy-to-swallow nutritionally fortified plant-based protein food according to claim 1 or 2 or the easy-to-swallow nutritionally fortified plant-based protein food prepared by the preparation method according to any one of claims 3 to 8 in the preparation of easy-to-swallow products or nutritionally fortified products.

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