Method for preparing cheese sticks by using oat beta-glucan / soybean protein Pickering emulsion as food additive

Abstract

The invention belongs to the field of food processing technology development, and particularly discloses a method for preparing cheese sticks by using oat beta-glucan / soybean protein Pickering emulsion as a food additive, which comprises the following steps: extracting oat beta-glucan from oat by a water extraction and alcohol precipitation method, and separating soybean protein from soybean meal by an isoelectric point method; the oat beta-glucan and the soybean protein are combined to form a compound, and the compound is prepared into nanoparticles through ultrasonic treatment; preparing the nano particles into a Pickering emulsion by using a high-pressure homogenization method; the Pickering emulsion is used as a food additive to be added into raw materials of the cheese stick, and then the cheese stick is prepared according to a conventional method. According to the invention, the Pickering emulsion is added into the cheese stick, so that the sensory quality and the nutritional value of the cheese stick are improved, and the requirements of modern consumers on healthy and functional foods are met.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a method for preparing cheese sticks by using oat beta-glucan / soy protein Pickering emulsion as a food additive. Background Art

[0002] As the pace of modern life accelerates, consumers' demand for food has gradually changed from a single function of satiety to the pursuit of nutritious, healthy and convenient food. As a popular snack food, cheese sticks have occupied a place in the market with their unique taste and nutritional value. However, the existing cheese stick products still need to be improved in terms of taste, nutritional value and processing performance.

[0003] In the field of food science, the application of nanotechnology and emulsion technology provides new possibilities for improving the texture, stability and nutritional properties of food. In particular, Pickering emulsion, as a new type of emulsion system, has attracted the attention of researchers due to its excellent stability and safety. Pickering emulsions are stabilized by solid particles and are more suitable for the food industry than traditional emulsions because they can reduce or eliminate the use of chemical emulsifiers, thereby reducing food safety risks.

[0004] Oat β-glucan, as a soluble dietary fiber with significant health benefits, has been widely used in the food industry, such as as a stabilizer and thickener in bread, yogurt and other products. Soy protein, as a high-quality source of plant protein, is also widely used as a nutritional enhancer. Combining these two ingredients to form nanoparticles and prepare Pickering emulsions is expected to be used as a new type of food additive to improve the sensory quality, texture characteristics and nutritional value of dairy products such as cheese sticks.

[0005] Although studies have explored the application of oat beta-glucan and soy protein, it remains a challenge to effectively integrate these ingredients and apply them to the production of foods such as cheese sticks. In addition, how to ensure the stability and bioactivity of these ingredients during food processing and how to reduce costs through industrial production are also urgent issues to be solved. Summary of the invention

[0006] In order to solve the above technical problems, the present invention provides a method for preparing cheese sticks using oat β-glucan / soy protein Pickering emulsion as a food additive, aiming to improve the quality of cheese sticks by using specific nanoparticles and Pickering emulsion, thereby enhancing their nutritional value and market competitiveness.

[0007] To achieve the above object, the present invention is implemented according to the following technical solutions:

[0008] One of the purposes of the present invention is to provide a method for preparing cheese sticks using oat β-glucan / soy protein Pickering emulsion as a food additive, comprising the following steps:

[0009] S1. extracting oat β-glucan from oats by water extraction and alcohol precipitation, and separating soybean protein from soybean meal by isoelectric point method;

[0010] S2, combining the oat β-glucan and soybean protein to form a complex, and preparing nanoparticles by ultrasonic treatment;

[0011] S3, preparing the nanoparticles into a Pickering emulsion using a high pressure homogenization method;

[0012] S4, adding the Pickering emulsion as a food additive to the raw materials of cheese sticks, wherein the amount of the Pickering emulsion added is 0.01%-1% by weight of the raw materials of the cheese sticks;

[0013] S5, mixing the cheese stick raw materials with the Pickering emulsion evenly, and then making cheese sticks according to a conventional method.

[0014] Furthermore, the step S1 specifically includes:

[0015] S11. The preparation process of oat β-glucan includes:

[0016] ① Pretreatment: Crush 200g of oats, add 1000mL of 85% ethanol to 100g of oatmeal powder, and cook in a water bath at 85℃ for 3h, stirring while cooking. After cooling, pass through gauze to obtain the precipitate, place it on a tray covered with plastic wrap, dry it naturally or put it in a water bath to evaporate until there is no ethanol smell, and finally obtain a powdery substance;

[0017] ② Extraction: Use hot water extraction to extract the powdered substance, with a solid-liquid ratio of 1:10, an extraction temperature of 52°C, and an extraction time of 2h. After centrifugation or filtering with gauze, extract the precipitate with hot water twice, combine the secondary liquids, discard the precipitate, and obtain the extract;

[0018] ③Remove starch: Dissolve 1.5% α-amylase in a little warm water and sprinkle it into the extract, continue to cook at 95℃ for 3h, then add 0.5% papain and cook at 40℃ for 3h, finally cook the solution at 100℃ for 15min, cool, centrifuge to remove precipitate, and condense the supernatant by rotary evaporation to reduce the volume to obtain a concentrate;

[0019] ④ Freeze-drying: Add 95% ethanol to the concentrated solution after rotary evaporation at a volume ratio of 1:4, and precipitate overnight. Centrifuge after 12 hours, collect the precipitate, redissolve the precipitate in water, perform rotary evaporation, pour the plate, cover with plastic wrap, store in a refrigerator at -80°C, and then freeze-dry to obtain crude oat β-glucan;

[0020] ⑤ Purification: Prepare a 5 mg / mL polysaccharide solution, centrifuge at the maximum speed for 10-20 min, take 100 mL of the polysaccharide solution, add 20 ml of anhydrous ethanol and precipitate for 12 h, then centrifuge, take the precipitate, dissolve it with a small amount of water, rotary evaporate, and freeze-dry to obtain pure oat β-glucan;

[0021] S12. The soybean protein extraction process includes:

[0022] ① Pretreatment: Select soybeans with full fruit and bright color as raw materials, crush them and sieve them with a 60-mesh stainless steel sieve to remove inclusions to obtain soybean powder;

[0023] ② Solvent low-temperature leaching: Take a 250mL conical flask, add 20g of crushed soybean powder and 100mL of n-hexane, cover the bottle mouth with a flat plate, and extract in a constant temperature water bath at 60℃ for 30min to dissolve the oil in the soybean. Centrifuge at 5000rpm for 15min and remove the supernatant. Collect the precipitate and dry it in an oven at 50℃ for 20min to obtain a defatted soybean meal powder sample;

[0024] ③ Cellulase hydrolysis: Take 10g of dried defatted soybean meal, add 150mL of distilled water, adjust the pH to 5.0 with 10% HCl solution, add 0.05g of cellulase, heat to 48°C in a constant temperature water bath, and perform constant temperature enzymolysis for 90min; after the enzymolysis is completed, centrifuge the enzymolysis solution at 5000rpm for 15min to remove the supernatant and collect the precipitate;

[0025] ④ Ultrasonic-assisted alkali extraction and acid precipitation method for extracting soybean protein: collect the precipitate of enzymatic hydrolysis centrifugation, add 150mL of distilled water at a solid-liquid ratio of 1:15, adjust the pH to 11 with 1mol / L NaOH solution, use an ultrasonic instrument for auxiliary extraction, set the ultrasonic power to 200W, the ultrasonic time is 5s, the interval is 5s, and the total working time is 20min; after the ultrasonic is completed, let it stand for 20min, centrifuge at 5000rpm for 15min, remove the fine bean dregs and starch in the extract by centrifugal separation, collect the supernatant, and obtain a clear protein aqueous solution; while stirring, slowly add a 10% HCl solution to the protein aqueous solution until the pH of the solution reaches 4.4-4.6, stop stirring immediately, and let it stand for 30min; then, centrifuge the obtained solution at 5000rpm for 15min, take the precipitate, discard the supernatant, and then put it in an oven to dry at 50℃ for 30min or freeze-dry it at -80℃ using a freeze dryer to obtain soybean protein.

[0026] Furthermore, the step S2 specifically includes:

[0027] S21, mixing oat β-glucan and soy protein in deionized water, wherein the mass concentration of oat β-glucan is 0.2%, and the mass concentration of soy protein is 1%; adjusting the pH value to 12, and stirring at room temperature for 3 hours;

[0028] S22, adjusting the pH value of the obtained solution to neutral, and removing the insoluble components by centrifugation to obtain an oat β-glucan / soy protein composite system;

[0029] S23, using an ultrasonic treatment method to treat the composite system to form nanoparticles,

[0030] Furthermore, the step S3 specifically includes:

[0031] S31, dispersing oat β-glucan / soy protein nanoparticles in water to form a continuous phase of a Pickering emulsion;

[0032] S32. Add olive oil to the continuous phase and use a high-pressure homogenizer to process at 12000r / min for 30-90s to form a Pickering emulsion.

[0033] The second object of the present invention is to provide a cheese stick prepared by the above method.

[0034] Compared with the prior art, the present invention has the following beneficial effects:

[0035] (1) High safety: Oat β-glucan and soy protein are both natural food ingredients, safe and reliable.

[0036] (2) Sensory properties: Adding oat β-glucan / soy protein Pickering emulsion can improve the color and smell of cheese sticks. As the amount of Pickering emulsion added increases, the improvement effect on the color of the cheese stick samples also increases, and the smell is also significantly improved.

[0037] (3) Texture properties: The addition of Pickering emulsion can improve the taste of cheese sticks. The addition of oat β-glucan / soy protein nanoparticles can increase the hardness of cheese sticks, and the hardness is positively correlated with the increase in the amount of nanoparticles added.

[0038] (4) Nutritional value: With the increase of the amount of oat β-glucan / soy protein nanoparticles and Pickering emulsion added, the protein content in the cheese sticks increased significantly. This shows that oat β-glucan / soy protein nanoparticles can be used to increase the protein content of cheese sticks, thereby improving their nutritional value; after adding oat β-glucan / soy protein nanoparticles and Pickering emulsion, the polysaccharide content in the cheese sticks also increased, which helps to improve the nutritional value of the cheese sticks.

[0039] (5) Easy to process: This method can be easily integrated into the existing cheese stick production line without the need for complex equipment investment. BRIEF DESCRIPTION OF THE DRAWINGS

[0040] Figure 1 Effect of Pickering emulsion addition on the hardness, elasticity, cohesion, chewiness and adhesiveness of cheese sticks.

[0041] Figure 2 The effect of the amount of Pickering emulsion added on the protein content in cheese.

[0042] Figure 3 The effect of the amount of Pickering emulsion added on the polysaccharide content in cheese. DETAILED DESCRIPTION

[0043] In order to make the purpose, technical solution and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with embodiments. The specific embodiments described herein are only used to explain the present invention and are not used to limit the invention.

[0044] Example 1

[0045] 1) Preparation of oat β-glucan:

[0046] ① Pretreatment: Crush 200 grams of oats, add 85% ethanol (solid-liquid ratio 1:10) to 100 g of oatmeal powder, and cook in a water bath (preheated in advance) at 85°C for 3 hours (stir constantly during the cooking process to remove small molecules). After cooling, pass through gauze to obtain a precipitate and place it on a tray covered with plastic wrap. This precipitate is relatively moist and contains residual ethanol, so it can be dried naturally or placed in a water bath to evaporate until there is no ethanol smell (poke it with a glass rod to prevent caking, and finally obtain a powdery substance), and finally weigh the powder mass m (about 80 g).

[0047] ② Extraction: Use hot water extraction to extract (solid-liquid ratio is 1:10, extraction temperature is 52°C, extraction time is 2h, centrifuge (or filter with gauze), extract the precipitate with hot water twice, combine the secondary liquids, and discard the precipitate.

[0048] ③Remove starch: Dissolve 1.5% m α-amylase in a little warm water and sprinkle it into the powder solution, continue to cook at 95°C for 3 hours (to decompose starch), then add 0.5% m papain and cook at 40°C for 3 hours (to remove amylase and protein in powder), finally cook the solution at 100°C for 15 minutes (to inactivate the enzyme), cool, centrifuge (8000r, 20min) to remove the precipitate, concentrate the supernatant by rotary evaporation to reduce the volume, and weigh the volume of the liquid after rotary evaporation.

[0049] ④ Freeze-drying: Add 95% ethanol to the concentrated solution after rotary evaporation in a ratio of 1:4 for alcohol precipitation (for example, 800 mL after rotary evaporation, then add 3.2 L of ethanol), precipitate overnight, centrifuge after 12 hours, collect the precipitate, redissolve the precipitate in water for rotary evaporation (temperature not higher than 60) (remove organic matter and reduce volume), pour onto a plate (add plastic wrap, breathable) (about one third), store in a -80°C refrigerator, and then freeze-dry to obtain crude oat β-glucan.

[0050] ⑤ Purification: Prepare 5 mg / mL polysaccharide solution, centrifuge at maximum speed for ten minutes (or 20 minutes), precipitate with alcohol to 20% (i.e., if there is 100 mL polysaccharide solution, add 20 ml of anhydrous ethanol), precipitate with alcohol for 12 hours, then centrifuge (maximum speed 10000r, 20 minutes), take the precipitate, dissolve it with a small amount of water, rotary evaporate, and freeze-dry to obtain pure oat β-glucan (BSF-20);

[0051] 2) Soy protein extraction:

[0052] ① Pretreatment: Select soybeans with full grains and bright color as raw materials, weigh 250g of soybeans and crush them with a small grinder, sieve the crushed powder with a 60-mesh stainless steel sieve to remove inclusions and set aside.

[0053] ② Solvent low-temperature leaching: Take a 250mL conical flask, add 20g of crushed soybean powder and 100mL of n-hexane, cover the bottle mouth with a flat dish, and extract in a constant temperature water bath at 60℃ for 30min to dissolve the oil in the soybeans. Centrifuge at 5000rpm for 15min, remove the supernatant, collect the precipitate, and dry it in an oven at 50℃ for 20min to obtain a defatted soybean meal powder sample.

[0054] ③ Cellulase hydrolysis: Take 10g of dried defatted soybean meal powder, add 150mL of distilled water at a solid-liquid ratio of 1:15, adjust the pH to 5.0 with 10% HCI solution, add cellulase at an enzyme amount of 0.5% (defatted soybean meal), heat to 48°C in a constant temperature water bath, and hydrolyze at constant temperature for 90 minutes. After the hydrolysis is completed, the hydrolyzate is centrifuged at 5000rpm for 15 minutes to remove the supernatant and collect the precipitate.

[0055] ④ Ultrasonic-assisted alkali extraction and acid precipitation method for extracting soybean protein: collect the enzymatic hydrolysis centrifugal precipitate, add 150mL of distilled water at a solid-liquid ratio of 1:15, adjust the pH to 11 with 1mol / LNaOH solution, use an ultrasonic instrument for assisted extraction, set the ultrasonic power to 200W, the ultrasonic time is 5s, the interval is 5s, and the total working time is 20min; after the ultrasonic is completed, let it stand for 20min, centrifuge at 5000rpm for 15min, remove the fine bean dregs and starch in the extract by centrifugal separation, collect the supernatant, and obtain a clear protein aqueous solution; while stirring, slowly add a 10% HCl solution to the protein aqueous solution until the pH of the solution reaches 4.4-4.6, at which time the protein reaches the isoelectric point, and the protein can be precipitated under the isoelectric point conditions. At this time, the morphology of the solution changes from a light yellow transparent clear solution to a white turbid solution, and then stop stirring immediately and let it stand for 30min, so that the protein can be precipitated in the form of larger particles. Then, the obtained solution was centrifuged at 5000 rpm for 15 minutes, the precipitate was taken, the supernatant was discarded, and then it was placed in an oven for drying at 50° C. for 30 minutes or freeze-dried using a freeze dryer at -80° C. to obtain soybean protein;

[0056] 3) Prepare a 1% soy protein solution, add 0.2% (w / v) oat β-glucan to the prepared soy protein solution, mix thoroughly and evenly at room temperature, adjust the solution pH to 12 with 1.0 mol / L NaOH, and stir at room temperature for 3 h to fully hydrate the protein;

[0057] 4) adjusting the pH value of the obtained solution to neutral, and centrifuging at 4500 r / min for 30 min to remove insoluble components to obtain an oat β-glucan / soy protein composite system;

[0058] 5) using an ultrasonic treatment method to treat the composite system to form nanoparticles;

[0059] 6) This step only explains how to disperse oat β-glucan / soy protein nanoparticles in water. In practical applications, the optimal amount of nanoparticles can only be determined through experiments to achieve the best performance of the Pickering emulsion;

[0060] 7) Under the experimental conditions, the stability and emulsification of oat β-glucan / soy protein composite Pickering emulsion were the best when the water-oil ratio was 5:5. Therefore, the best effect was achieved when the ratio of olive oil added was 5:5;

[0061] 8) adding the Pickering emulsion as a food additive to the raw materials of cheese sticks, wherein the amount of the Pickering emulsion added is 0.01% by weight of the raw materials of the cheese sticks;

[0062] 9) The cheese stick raw materials with the Pickering emulsion added thereto were mixed evenly, and then a cheese stick sample 1 was prepared according to a conventional method.

[0063] Example 2

[0064] The difference from Example 1 is that the added amount of Pickering emulsion is 1% of the weight of the cheese stick raw material, and cheese stick sample 2 is prepared.

[0065] Example 3

[0066] The difference from Example 1 is that the added amount of Pickering emulsion is 0.5% of the weight of the cheese stick raw material, and cheese stick sample 3 is prepared.

[0067] Example 4

[0068] Take the prepared cheese stick sample 1 to the prepared cheese stick sample 3 respectively and perform the following detection or test:

[0069] 1. Sensory evaluation

[0070] Ten testers (20-30 years old, 5 men and 5 women) were randomly selected to evaluate the four aspects including color, smell, shape and taste, and score the taste of the cheese sticks. The experiment showed that the cheese stick sample 3 with 0.5% Pickering emulsion added had the best effect.

[0071] 2. Texture test

[0072] Each group selected a certain mass of samples and placed them in a texture analyzer for compression and other analyses to explore the elasticity, viscosity and other indicators of the three groups of cheese sticks.

[0073] The experimental results show that the amount of emulsion added does not have a relatively regular effect on the hardness, elasticity, cohesion, chewiness and adhesiveness of the cheese stick, but the cheese stick sample 3 with 0.5% Pickering emulsion added has a better effect than other samples.

[0074] 3. Nutritional characteristics

[0075] ① Protein content: The protein content in the three groups of cheese sticks was determined using the Kjeldahl method.

[0076] according to Figure 2 The results showed that the protein content in the cheese sticks increased significantly with the increase in the amount of oat β-glucan / soy protein Pickering emulsion added.

[0077] ②Polysaccharide content: The content of polysaccharide in Pickering emulsion was determined by high performance liquid chromatography.

[0078] according to Figure 3 The results showed that as the amount of oat β-glucan / soy protein Pickering emulsion added increased, the polysaccharide content in the cheese sticks increased.

[0079] 4. 3D printing

[0080] The 3D food printers were used for 3D printing, and the parameters were set to a Tetris square structure, with a length and width of 3.6 cm and a height of 1.2 cm. The mold was selected as a normal mold. The results showed that the cheese stick sample 3 with 0.5% Pickering emulsion added had the best stability during the 3D printing process, and the printed product shape was maintained the longest. Therefore, it can be considered that adding 0.5% Pickering emulsion has the best effect. This shows that an appropriate amount of Pickering emulsion can improve the 3D printing performance of cheese sticks and increase the stability of their structure.

[0081] The technical solution of the present invention is not limited to the above-mentioned specific embodiments. All technical variations made according to the technical solution of the present invention fall within the protection scope of the present invention.

Claims

1. A method for preparing cheese sticks using oat β-glucan / soy protein Pickering emulsion as a food additive, characterized in that: The following steps are involved: S1. extracting oat β-glucan from oats by water extraction and alcohol precipitation, and separating soybean protein from soybean meal by isoelectric point method; S2, combining the oat β-glucan and soybean protein to form a complex, and preparing nanoparticles by ultrasonic treatment; S3, preparing the nanoparticles into a Pickering emulsion using a high pressure homogenization method; S4, adding the Pickering emulsion as a food additive to the raw materials of cheese sticks, wherein the amount of the Pickering emulsion added is 0.01%-1% by weight of the raw materials of the cheese sticks; S5, mixing the cheese stick raw materials with the Pickering emulsion evenly, and then making cheese sticks according to a conventional method.

2. The method for preparing cheese sticks using oat β-glucan / soy protein Pickering emulsion as a food additive according to claim 1, characterized in that: The step S1 specifically includes: S11. The preparation process of oat β-glucan includes: ① Pretreatment: crush the oats, add 85% ethanol to the oatmeal powder, cook in a water bath at 85℃ for 3h, stir while cooking, let cool, filter through gauze to get the precipitate, put it on a tray covered with plastic wrap, evaporate until there is no ethanol smell, and finally get a powdery substance; ② Extraction: Use hot water extraction to extract the powdered substance. After filtering, extract the precipitate twice with hot water, combine the secondary liquids, discard the precipitate, and obtain the extract; ③Removal of starch: Dissolve α-amylase in warm water and sprinkle it into the extract, cook at 95℃ for 3h, then add papain and cook at 40℃ for 3h. Finally, cook the solution at 100℃ for 15min, cool it, centrifuge it to remove the precipitate, and concentrate the supernatant by rotary evaporation to reduce the volume to obtain a concentrated solution. ④ Freeze-drying: Add 95% ethanol to the concentrated solution after rotary evaporation, precipitate overnight, centrifuge after 12 hours, collect the precipitate, redissolve the precipitate in water, perform rotary evaporation, pour into a plate, cover with plastic wrap, store in a refrigerator at -80°C, and then freeze-dry to obtain crude oat β-glucan; ⑤ Purification: prepare 5 mg / mL crude oat β-glucan solution, centrifuge, precipitate with alcohol, centrifuge, take the precipitate, dissolve it with a small amount of water, rotary evaporate, and freeze-dry to obtain pure oat β-glucan; S12. The soybean protein extraction process includes: ① Pretreatment: Select soybeans with full fruit and bright color as raw materials, sieve and remove impurities to obtain soybean powder; ② Solvent low-temperature leaching: add soybean powder and n-hexane, cover the bottle mouth with a flat dish, extract in a constant temperature water bath to dissolve the oil in the soybean, centrifuge to remove the supernatant, collect the precipitate and dry it to obtain the defatted soybean meal powder sample; ③ Cellulase hydrolysis: Take defatted soybean meal, add distilled water, adjust to pH 5.0 with 10% HCl solution, add 0.05g cellulase, heat to 48°C in a constant temperature water bath, and perform constant temperature enzymolysis for 90 minutes; after the enzymolysis is completed, centrifuge the enzymolysis solution at 5000rpm for 15 minutes to remove the supernatant and collect the precipitate; ④ Ultrasonic-assisted alkaline extraction and acid precipitation method for extracting soybean protein: collect the precipitate from enzymatic hydrolysis and centrifugation, add distilled water, adjust the pH to 11 with 1 mol / L NaOH solution, use an ultrasonic instrument to assist in extraction, centrifuge, remove the fine dregs and starch in the extract by centrifugal separation, collect the supernatant, and obtain a clear protein aqueous solution; adjust the solution to alkaline; then centrifuge, take the precipitate, discard the supernatant, dry or freeze-dry, and obtain soybean protein.

3. The method for preparing cheese sticks using oat β-glucan / soy protein Pickering emulsion as a food additive according to claim 2, characterized in that: In the S11 extraction step, the solid-liquid ratio was 1:10, the extraction temperature was 52° C., and the extraction time was 2 h.

4. The method for preparing cheese sticks using oat β-glucan / soy protein Pickering emulsion as a food additive according to claim 2, characterized in that: In the starch removal step S11, the mass percentage of the α-amylase added is 1.5%, and the mass percentage of the papain added is 0.5%.

5. The method for preparing cheese sticks using oat β-glucan / soy protein Pickering emulsion as a food additive according to claim 2, characterized in that: In the step S12 of extracting soybean protein by ultrasonic-assisted alkali extraction and acid precipitation, the ultrasound is 200W power, the ultrasound time is 5s, the interval is 5s, and the total working time is 20min; the solution is adjusted to alkalinity by slowly adding a 10% HCl solution to the protein aqueous solution while stirring until the pH of the solution reaches 4.4-4.6, then the stirring is stopped immediately and the solution is allowed to stand for 30min.

6. The method for preparing cheese sticks using oat β-glucan / soy protein Pickering emulsion as a food additive according to claim 1, characterized in that: The step S2 specifically includes: S21, mixing oat β-glucan and soy protein in deionized water, adjusting the pH value to 12, and stirring at room temperature for 3 hours; S22, adjusting the pH value of the obtained solution to neutral, and removing the insoluble components by centrifugation to obtain an oat β-glucan / soy protein composite system; S23, using an ultrasonic treatment method to treat the composite system to form nanoparticles.

7. The method for preparing cheese sticks using oat β-glucan / soy protein Pickering emulsion as a food additive according to claim 6, characterized in that: In step S21, the mass concentration of oat β-glucan is 0.2%, and the mass concentration of soy protein is 1%.

8. The method for preparing cheese sticks using oat β-glucan / soy protein Pickering emulsion as a food additive according to claim 1, characterized in that: The step S3 specifically includes: S31, dispersing oat β-glucan / soy protein nanoparticles in water to form a continuous phase of a Pickering emulsion; S32. Add olive oil to the continuous phase and use a high-pressure homogenizer to process at 12000r / min for 30-90s to form a Pickering emulsion.

9. A cheese stick prepared according to any one of claims 1 to 8.

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