Compound peach gum gel food and preparation method thereof

Abstract

The invention relates to the technical field of functional foods, in particular to a compound peach gum gel food and a preparation method of the compound peach gum gel food. The peach gum polysaccharide composition comprises the following components in percentage by mass: 10%-25% of a peach gum polysaccharide solution, 5%-15% of vegetable protein, 5%-12% of fructo-oligosaccharide, 0.1%-0.5% of sodium hyaluronate, 0.05%-0.2% of gamma-aminobutyric acid, 0.1%-0.3% of calcium ions, 0.01%-0.05% of glutamine transaminase and the balance of water and synergistic auxiliary materials. A protein-peach gum polysaccharide double-network gel solution is constructed by introducing a double-induction method, plant protein and peach gum polysaccharide are catalyzed by TG enzyme to be crosslinked to form a first network with stable covalent bonds, and calcium ions are combined with peach gum polysaccharide to form a second network with ionic crosslinking to enhance the compactness of the network, so that the protein-peach gum polysaccharide double-network gel solution is prepared. The first network and the second network penetrate through each other to form a multi-network structure, so that the defects of single protein gel (poor rigidity) and single polysaccharide gel (easy to deform) are overcome, and meanwhile, the product texture and the functional component loading capacity are improved.

Description

Technical Field

[0001] The invention relates to the technical field of functional foods, and in particular to a compound peach gum gel food and a preparation method thereof. Background Art

[0002] Peach gum is a resin secreted from the bark of peach or mountain peach in the Rosaceae family. It is also known as peach oil, peach fat, peach blossom tears, peach gum, and peach gel. It is naturally secreted by peach trees, or wounds are caused by external forces, and the secretion of peach gum is conducive to the self-healing of wounds. The relatively viscous liquid evaporates under the sun to produce solids.

[0003] Traditional peach gum products are mainly consumed alone or simply compounded, with low functionality and added value. Single protein or polysaccharide gels have mechanical property defects (such as protein gels are fragile and polysaccharide gels are easy to deform), and the functional ingredient loading efficiency is low, which limits their application in food and medicine. Summary of the invention

[0004] The object of the present invention is to solve the above-mentioned shortcomings and provide a composite peach gum gel food and a preparation method thereof.

[0005] In order to solve the above technical problems, the present invention adopts the following technical solutions:

[0006] A compound peach gum gel food comprises, by mass percentage, 10%-25% peach gum polysaccharide solution, 5%-15% plant protein, 5%-12% oligofructose, 0.1%-0.5% sodium hyaluronate, 0.05%-0.2% gamma-aminobutyric acid, 0.1%-0.3% calcium ion, 0.01%-0.05% glutamine transaminase, and the balance is water and synergistic auxiliary materials.

[0007] Furthermore, the plant protein is soy protein, pea protein or whey protein.

[0008] Furthermore, the synergistic auxiliary materials include one or more of 0.5%-2% collagen peptide, 0.1%-0.5% rose extract or 0.01%-0.05% vitamin C in terms of mass percentage.

[0009] A method for preparing a composite peach gum gel food comprises the following steps:

[0010] S1. Peach gum pretreatment: washing the peach gum and swelling it in 60-70°C water for 2-3h, and filtering to obtain peach gum polysaccharide solution;

[0011] S2, peach gum-protein pre-crosslinking, after mixing the peach gum polysaccharide solution and the plant protein dispersion at a mass ratio of 1:1-3, adding glutamine aminotransferase, reacting at 45-55° C. for 1-2 hours, forming a first network of peach gum polysaccharide-protein covalent crosslinking, and obtaining a mixed solution;

[0012] S3, double induction solidification, adding calcium chloride solution to the mixed solution 1 obtained in step S2 to make the final concentration of calcium ions reach 0.1%-0.3%, and stirring at 60-70°C for 30 minutes to trigger the ionic crosslinking of peach gum polysaccharide to form a second network of polysaccharide ionic crosslinking, and obtain a protein-peach gum polysaccharide double network gel solution;

[0013] S4. Preparation of embedded active ingredients:

[0014] a. Mixing sodium hyaluronate and phospholipids in a mass ratio of 1:3-5, and preparing HA nanoliposomes by a thin film hydration method to obtain a first embedded active ingredient;

[0015] b. Mixing γ-aminobutyric acid with sodium alginate and peach gum polysaccharide solution in a mass ratio of 1:1:2, forming microcapsules by an ion gel method, and obtaining a second embedded active ingredient;

[0016] S5, mixing and cross-linking, mixing the protein-peach gum polysaccharide double network gel solution obtained in step S3 with the first embedded active ingredient and the second embedded active ingredient obtained in step S4, adding synergistic excipients, stirring at 60-70° C. for 20-30 min, to obtain a mixed solution 2;

[0017] S6, gel forming, injecting the mixed solution 2 into a mold, cooling and shaping for 2 hours, and then demolding the shaped gel to obtain a compound peach gum gel food.

[0018] Furthermore, in step S2, the mass ratio of peach gum polysaccharide to plant protein is 1:2, and the added amount of glutamine transaminase is 0.03%.

[0019] Furthermore, in step S4a, the phospholipid is soybean lecithin or hydrogenated lecithin.

[0020] Furthermore, the cooling and shaping in step S6 includes two stages:

[0021] In the first stage, the gel was initially formed by cooling at 4 °C for 1 h;

[0022] The second stage is cooling at 10-15℃ for 1h to enhance the elasticity of the gel.

[0023] Furthermore, the demoulding process in step S6 is performed at 25°C.

[0024] Compared with the prior art, the present invention has the following beneficial effects:

[0025] 1. The present invention constructs a protein-peach gum polysaccharide double network gel solution by introducing a double induction method, uses TG enzyme to catalyze the cross-linking of plant protein and peach gum polysaccharide to form a first network with stable covalent bonds, and uses calcium ions to combine with peach gum polysaccharide to form an ion-crosslinked second network, thereby enhancing the density of the network. In addition, the first network and the second network penetrate each other to form a multiple network structure, thereby overcoming the defects of a single protein gel (poor rigidity) and a single polysaccharide gel (easy to deform), and at the same time improving the product texture and functional component loading capacity;

[0026] 2. The present invention adopts the double encapsulation process of HA nanoliposome and GABA microencapsulation. First, the phospholipid bilayer encapsulation of HA can prevent gastric acid degradation and improve intestinal absorption rate. Peach gum polysaccharide and HA synergistically enhance skin moisturizing. Secondly, the composite microcapsules of peach gum polysaccharide and sodium alginate can delay the release of GABA, thereby prolonging the action time. GABA improves sleep by regulating melatonin secretion, while reducing cortisol levels and indirectly reducing skin oxidative damage. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] The drawings constituting a part of the present application 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 drawings:

[0028] Figure 1 The present invention is a flow chart of the preparation method. DETAILED DESCRIPTION

[0029] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all of the embodiments. In the absence of conflict, the embodiments in this application and the features in the embodiments can be combined with each other. Based on the embodiments in the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work belong to the scope of protection of the present invention.

[0030] See also Figure 1 .

[0031] Embodiment 1:

[0032] A compound peach gum gel food comprises, by mass percentage, 10% peach gum polysaccharide solution, 5% soy protein, 5% oligofructose, 0.1% sodium hyaluronate, 0.05% gamma-aminobutyric acid, 0.1% calcium ion, 0.01% glutamine transaminase, and the remainder is water and synergistic auxiliary materials.

[0033] The synergistic auxiliary materials include 0.5% collagen peptide by mass percentage.

[0034] A method for preparing a composite peach gum gel food comprises the following steps:

[0035] S1, pretreatment of peach gum, washing the peach gum and swelling it in 60°C water for 2h, filtering and obtaining a peach gum polysaccharide solution;

[0036] S2, peach gum-protein pre-crosslinking, after the peach gum polysaccharide solution and the plant protein dispersion are mixed in a mass ratio of 1:1, glutamine transaminase is added, and the mixture is reacted at 45° C. for 1 h to form a first network of peach gum polysaccharide-protein covalent crosslinking to obtain a mixed solution;

[0037] S3, double induction solidification, adding calcium chloride solution to the mixed solution 1 obtained in step S2 to make the final calcium ion concentration reach 0.1%, and stirring at 60°C for 30 minutes to trigger the ionic crosslinking of peach gum polysaccharide, forming a second network of polysaccharide ionic crosslinking, and obtaining a protein-peach gum polysaccharide double network gel solution;

[0038] S4. Preparation of embedded active ingredients:

[0039] a. Mixing sodium hyaluronate and phospholipids in a mass ratio of 1:3-5, and preparing HA nanoliposomes by a thin film hydration method to obtain a first embedded active ingredient;

[0040] b. Mixing γ-aminobutyric acid with sodium alginate and peach gum polysaccharide solution in a mass ratio of 1:1:2, forming microcapsules by an ion gel method, and obtaining a second embedded active ingredient;

[0041] S5, mixing and cross-linking, mixing the protein-peach gum polysaccharide double network gel solution obtained in step S3 with the first embedded active ingredient and the second embedded active ingredient obtained in step S4, adding collagen peptide, stirring at 60° C. for 20 min, to obtain a mixed solution 2;

[0042] S6, gel molding, injecting the mixed solution 2 into the mold, cooling at 4°C for 1 hour to allow the gel to be initially formed, cooling at 10°C for 1 hour to enhance the elasticity of the gel, and then demolding the molded gel at 25°C to obtain a compound peach gum gel food.

[0043] Embodiment 2:

[0044] A compound peach gum gel food comprises, by mass percentage, 17.5% peach gum polysaccharide solution, 10% pea protein, 8.5% oligofructose, 0.3% sodium hyaluronate, 0.13% gamma-aminobutyric acid, 0.2% calcium ion, 0.03% glutamine transaminase, and the remainder is water and synergistic auxiliary materials.

[0045] The synergistic auxiliary materials include 0.3% rose extract and 0.03% vitamin C by mass percentage.

[0046] A method for preparing a composite peach gum gel food comprises the following steps:

[0047] S1, pretreatment of peach gum, washing the peach gum and swelling it in 65°C water for 2.5h, filtering and obtaining a peach gum polysaccharide solution;

[0048] S2, peach gum-protein pre-crosslinking, after mixing the peach gum polysaccharide solution and the plant protein dispersion at a mass ratio of 1:2, adding glutamine aminotransferase, reacting at 50° C. for 1.5 h, forming a first network of peach gum polysaccharide-protein covalent crosslinking, and obtaining a mixed solution;

[0049] S3, double induction solidification, adding calcium chloride solution to the mixed solution 1 obtained in step S2 to make the final calcium ion concentration reach 0.2%, and stirring at 65°C for 30 minutes to trigger the ionic crosslinking of peach gum polysaccharide to form a second network of polysaccharide ionic crosslinking, and obtain a protein-peach gum polysaccharide double network gel solution;

[0050] S4. Preparation of embedded active ingredients:

[0051] a. Mixing sodium hyaluronate and phospholipids in a mass ratio of 1:3-5, and preparing HA nanoliposomes by a thin film hydration method to obtain a first embedded active ingredient;

[0052] b. Mixing γ-aminobutyric acid with sodium alginate and peach gum polysaccharide solution in a mass ratio of 1:1:2, forming microcapsules by an ion gel method, and obtaining a second embedded active ingredient;

[0053] S5, mixing and cross-linking, mixing the protein-peach gum polysaccharide double network gel solution obtained in step S3 with the first embedded active ingredient and the second embedded active ingredient obtained in step S4, adding rose extract and vitamin C, stirring at 65° C. for 25 min, to obtain a mixed solution 2;

[0054] S6, gel molding, injecting the mixed solution 2 into the mold, cooling at 4°C for 1 hour to allow the gel to be initially formed, cooling at 10-15°C for 1 hour to enhance the elasticity of the gel, and then demolding the molded gel at 25°C to obtain a compound peach gum gel food.

[0055] Embodiment 3:

[0056] A compound peach gum gel food comprises, by mass percentage, 25% peach gum polysaccharide solution, 15% whey protein, 12% oligofructose, 0.5% sodium hyaluronate, 0.2% gamma-aminobutyric acid, 0.3% calcium ion, 0.05% glutamine transaminase, and the remainder is water and synergistic auxiliary materials.

[0057] The synergistic auxiliary materials include 2% collagen peptide, 0.5% rose extract and 0.05% vitamin C by mass percentage.

[0058] A method for preparing a composite peach gum gel food comprises the following steps:

[0059] S1, pretreatment of peach gum, washing the peach gum and swelling it in 70°C water for 3h, filtering and obtaining a peach gum polysaccharide solution;

[0060] S2, peach gum-protein pre-crosslinking, after mixing the peach gum polysaccharide solution and the plant protein dispersion at a mass ratio of 1:3, adding glutamine aminotransferase, reacting at 55° C. for 2 h, forming a first network of peach gum polysaccharide-protein covalent crosslinking, and obtaining a mixed solution;

[0061] S3, double induction solidification, adding calcium chloride solution to the mixed solution 1 obtained in step S2 to make the final calcium ion concentration reach 0.3%, and stirring at 60°C for 30 minutes to trigger the ionic crosslinking of peach gum polysaccharide, forming a second network of polysaccharide ionic crosslinking, and obtaining a protein-peach gum polysaccharide double network gel solution;

[0062] S4. Preparation of embedded active ingredients:

[0063] a. Mixing sodium hyaluronate and phospholipids in a mass ratio of 1:3-5, and preparing HA nanoliposomes by a thin film hydration method to obtain a first embedded active ingredient;

[0064] b. Mixing γ-aminobutyric acid with sodium alginate and peach gum polysaccharide solution in a mass ratio of 1:1:2, forming microcapsules by an ion gel method, and obtaining a second embedded active ingredient;

[0065] S5, mixing and cross-linking, mixing the protein-peach gum polysaccharide double network gel solution obtained in step S3 with the first embedded active ingredient and the second embedded active ingredient obtained in step S4, adding collagen peptide, rose extract and vitamin C, stirring at 70° C. for 30 min, to obtain a mixed solution 2;

[0066] S6, gel molding, injecting the mixed solution 2 into the mold, cooling at 4°C for 1 hour to allow the gel to be initially formed, cooling at 10-15°C for 1 hour to enhance the elasticity of the gel, and then demolding the molded gel at 25°C to obtain a compound peach gum gel food.

[0067] Comparative Example 1:

[0068] The difference between this comparative example and Example 2 is that only peach gum-protein cross-linking is used to form the first network of peach gum polysaccharide-protein covalent cross-linking.

[0069] Comparative Example 2:

[0070] The difference between this comparative example and Example 2 is that only calcium chloride solution is added to the peach gum polysaccharide solution to trigger the ionic crosslinking of the peach gum polysaccharide to form a second network of polysaccharide ion crosslinking.

[0071] Comparative Example 3:

[0072] The difference between this comparative example and Example 2 is that peach gum-protein crosslinking and ion crosslinking are not used, and peach gum polysaccharide solution is directly used for preparation.

[0073] 1. Texture analysis

[0074] The texture analysis of the peach gum gel food prepared in the above Example 2, Comparative Example 1 and Comparative Example 2 was performed, and the results are shown in the following table:

[0075]

[0076] It can be seen from the data in the above table that the elasticity, hardness and chewiness of the composite peach gum gel food prepared by using the protein-peach gum polysaccharide double network gel solution of the present invention are significantly better than those of the peach gum gel food prepared by using a single network.

[0077] 2. Analysis of embedded active ingredients

[0078] The HA nanoliposomes prepared by the preparation method of the present invention and the HA without embedding were tested for intestinal simulated absorption rate. The intestinal simulated absorption rate of the HA nanoliposomes was ≥85%, and the release rate in simulated gastric fluid (pH 1.2) within 2 hours was ≤10%;

[0079] The simulated intestinal absorption rate of unencapsulated HA is ≤30%, and the release rate in simulated gastric fluid (pH 1.2) within 2 hours is ≥60%;

[0080] In addition, the GABA microcapsules prepared by the method of the present invention were tested in simulated gastrointestinal fluid for 1 hour, and the release rate was 28%;

[0081] The release rate of GABA without microencapsulation in simulated gastrointestinal fluid was more than 80% in 1 hour;

[0082] It can be seen that the intestinal simulated absorption rate of the encapsulated HA nanoliposomes is much better than that of the unencapsulated HA, and the release rate is lower and the duration of action is longer; after GABA is microencapsulated, the duration of action of the second encapsulated active ingredient can be effectively increased to achieve a long-lasting effect.

[0083] 3. Sensory evaluation

[0084] The sensory evaluation of the compound peach gum gel food prepared in Example 2 showed that the gel had a chewy texture, high transparency, no peculiar smell from chemical additives, and an acceptance rate of >90%.

[0085] It will be apparent to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above and that the present invention can be implemented in other specific forms without departing from the spirit or essential features of the present invention. Therefore, the embodiments should be considered exemplary and non-restrictive in all respects, and the scope of the present invention is defined by the appended claims rather than the above description, and it is intended that all changes falling within the meaning and scope of the equivalent elements of the claims be included in the present invention.

Claims

1. A composite peach gum gel food, characterized in that: The invention comprises, by mass percentage, 10%-25% peach gum polysaccharide solution, 5%-15% plant protein, 5%-12% oligofructose, 0.1%-0.5% sodium hyaluronate, 0.05%-0.2% gamma-aminobutyric acid, 0.1%-0.3% calcium ion, 0.01%-0.05% glutamine aminotransferase, and the balance is water and synergistic auxiliary materials.

2. The compound peach gum gel food according to claim 1, characterized in that: The plant protein is soy protein, pea protein or whey protein.

3. The composite peach gum gel food according to claim 1, characterized in that: The synergistic auxiliary materials include one or more of 0.5%-2% collagen peptide, 0.1%-0.5% rose extract or 0.01%-0.05% vitamin C in terms of mass percentage.

4. The method for preparing the composite peach gum gel food according to any one of claims 1 to 3, characterized in that: The steps include: S1. Peach gum pretreatment: washing the peach gum and swelling it in 60-70°C water for 2-3h, and filtering to obtain peach gum polysaccharide solution; S2, peach gum-protein pre-crosslinking, after mixing the peach gum polysaccharide solution and the plant protein dispersion at a mass ratio of 1:1-3, adding glutamine aminotransferase, reacting at 45-55° C. for 1-2 hours, forming a first network of peach gum polysaccharide-protein covalent crosslinking, and obtaining a mixed solution; S3, double induction solidification, adding calcium chloride solution to the mixed solution 1 obtained in step S2 to make the final concentration of calcium ions reach 0.1%-0.3%, and stirring at 60-70°C for 30 minutes to trigger the ionic crosslinking of peach gum polysaccharide to form a second network of polysaccharide ionic crosslinking, and obtain a protein-peach gum polysaccharide double network gel solution; S4. Preparation of embedded active ingredients: a. Mixing sodium hyaluronate and phospholipids in a mass ratio of 1:3-5, and preparing HA nanoliposomes by a thin film hydration method to obtain a first embedded active ingredient; b. Mixing γ-aminobutyric acid with sodium alginate and peach gum polysaccharide solution in a mass ratio of 1:1:2, forming microcapsules by an ion gel method, and obtaining a second embedded active ingredient; S5, mixing and cross-linking, mixing the protein-peach gum polysaccharide double network gel solution obtained in step S3 with the first embedded active ingredient and the second embedded active ingredient obtained in step S4, adding synergistic excipients, stirring at 60-70° C. for 20-30 min, to obtain a mixed solution 2; S6, gel molding, injecting the mixed solution 2 into a mold, cooling and shaping for 2 hours, and then demolding the shaped gel to obtain a compound peach gum gel food.

5. The method for preparing the composite peach gum gel food according to claim 4, characterized in that: In step S2, the mass ratio of the peach gum polysaccharide solution to the plant protein dispersion is 1:2, and the amount of glutamine transaminase added is 0.03%.

6. The method for preparing the composite peach gum gel food according to claim 4, characterized in that: In step S4 a, the phospholipid is soybean lecithin or hydrogenated lecithin.

7. The method for preparing the composite peach gum gel food according to claim 4, characterized in that: The cooling and shaping in step S6 includes two stages: In the first stage, the gel was initially formed by cooling at 4 °C for 1 h; The second stage is cooling at 10-15℃ for 1h to enhance the elasticity of the gel.

8. The method for preparing the composite peach gum gel food according to claim 4, characterized in that: The demoulding process in step S6 is performed at 25°C.

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