Preparation method of easy-to-swallow oil gel food rich in bioactive substances

Abstract

The invention discloses a preparation method of an easy-to-swallow oil gel food rich in bioactive substances, and belongs to the technical field of food processing.The method comprises the following steps that soybean protein isolate, rutin and polysaccharide are dissolved in deionized water respectively and stirred to be uniform, a soybean protein isolate solution, a rutin solution and a polysaccharide solution are obtained, and the soybean protein isolate solution, the rutin solution and the polysaccharide solution are mixed uniformly; the preparation method comprises the following steps: preparing soybean protein isolate, rutin and polysaccharide, uniformly mixing and stirring to obtain a soybean protein isolate-rutin-polysaccharide ternary complex solution, mixing and homogenizing the ternary complex solution serving as a water phase and soybean oil serving as an oil phase according to a volume ratio of 1: 3 to obtain emulsion, and drying the emulsion in a drying oven to obtain oil gel; the method is green, safe, non-toxic and harmless, and meanwhile, the environmental stability of the emulsion template is remarkably improved. The preparation process is convenient, the steps are clear, and the prepared oil gel has excellent thermal stability and oxidation stability, is soft in texture and rich in elasticity, conforms to the international dysphagia food standard (IDDSI) framework, can achieve the effect of solving different levels of dysphagia difficulties, and has wide practicability.

Description

Technical Field

[0001] The present invention belongs to the technical field of food processing, and particularly relates to a preparation method of a swallowable oil gel food rich in bioactive substances. Background Art

[0002] Regarding the special dietary needs of patients with dysphagia, China has not yet formed a specialized special food industry system as a whole. The development is still in its infancy, the product forms are single (mainly instant paste powder), and it is still in its infancy in terms of texture improvement, sensory design and enhancement. Currently, the core idea for developing foods for the elderly with dysphagia is to develop texture-improved foods. The common technologies can be divided into two types: one is the direct softening process of traditional diets (such as meat, vegetables and fruits), mainly by chopping, grinding or extending the cooking time to soften the food. However, this method is time-consuming and energy-consuming, the finished product has a poor flavor, and nutrients are often severely damaged during the processing; the other is to produce new structural foods such as biopolymer particles or microgels through high-tech. The rheology of the product is regulated by the base material composition and preparation process parameters, thereby making it easy to swallow. The factors determining the printing accuracy and stability of these high-techs mainly depend on the adhesion, rheology and gel properties of the edible "ink" base material, which will directly affect the swallowing properties of the product. Therefore, it is crucial to select a suitable food-grade "ink" wall material as the base material for swallowable foods. Usually, edible inks are assembled from composite materials containing different components, such as dough, starch paste, hydrogel, hydrocolloid solution, emulsion and oil gel. After retrieval, the existing patent CN115804458A discloses the feasibility of a wheat gliadin / propylene glycol alginate-gellan gum stabilized emulsion gel for emulsion-type special medical foods oriented to solve dysphagia. However, the functional properties of emulsion-type edible inks are not ideal. For example, phase separation easily occurs during extrusion, the printing accuracy is poor, or the tissue state disintegrates after printing. Therefore, the application of oil gel as a swallowable food needs to be further explored. Summary of the Invention

[0003] The purpose of the present invention is to provide a preparation method of a swallowable oil gel food rich in bioactive substances, so as to improve the thermal stability and antioxidant capacity of the oil gel, and achieve the purpose of preparing a swallowable food with high oil holding capacity, stable structure, soft and elastic texture and meeting the IDDSI framework.

[0004] The technical problems to be solved by the present invention are realized through the following technical solutions:

[0005] One of the technical solutions of the present invention:

[0006] A preparation method of a swallowable oil gel food rich in bioactive substances, comprising the following steps:

[0007] Dissolve soy protein isolate, rutin, and polysaccharide in deionized water respectively, stir evenly to obtain soy protein isolate solution, rutin solution, and polysaccharide solution, and then mix and stir evenly to obtain a mixed solution;

[0008] Add soybean oil to the mixed solution, homogenize to obtain a composite emulsion, and then dry at a constant temperature to prepare an oleogel.

[0009] Preferably, the polysaccharide is any one of xanthan gum, chitosan, and chitin.

[0010] Preferably, the polysaccharide is xanthan gum.

[0011] Preferably, in the mixed solution, the concentration of soy protein isolate is 2 wt.%.

[0012] Preferably, in the mixed solution, the mass ratio of soy protein isolate, rutin, and polysaccharide is 1:1:1 or 1:1:4.

[0013] Furthermore, in the mixed solution, the mass ratio of soy protein isolate, rutin, and polysaccharide is 1:1:1.

[0014] Preferably, the volume ratio of the mixed solution to soybean oil is 1∶3.

[0015] Preferably, the conditions in the homogenization process are: the homogenization speed is 15000 r / min, and the homogenization time is 5 min.

[0016] Preferably, the constant temperature drying is carried out at 70 °C until constant weight.

[0017] The second technical solution of the present invention:

[0018] An easily swallowable oleogel food rich in bioactive substances is prepared by the above preparation method.

[0019] Compared with the prior art, the present invention has the following advantages and technical effects:

[0020] The present invention synergistically combines soy protein isolate, rutin, and polysaccharide to form a composite emulsion template with strong environmental stability; the prepared composite oleogel has high oil holding capacity, stable structure, soft texture, elasticity, and complies with the IDDSI framework, and has broad application and development prospects in easily swallowable foods. Description of the Drawings

[0021] The drawings constituting a part of the present invention are used to provide a further understanding of the present invention. The schematic embodiments and descriptions of the present invention are used to explain the present invention and do not constitute an improper limitation of the present invention. In the drawings:

[0022] Figure 1Particle size and polydispersity index diagrams of the soy protein isolate-rutin-polysaccharide emulsion templates prepared in Examples 1-6 and the emulsion templates prepared in Comparative Examples 1-2;

[0023] Figure 2 Zeta potential diagrams of the soy protein isolate-rutin-polysaccharide emulsion templates prepared in Examples 1-6 and the emulsion templates prepared in Comparative Examples 1-2;

[0024] Figure 3 Optical microscope diagrams of the soy protein isolate-rutin-polysaccharide emulsion templates prepared in Examples 1-6 and the emulsion templates prepared in Comparative Examples 1-2;

[0025] Figure 4 Confocal laser scanning microscopy diagrams of the soy protein isolate-rutin-polysaccharide emulsion templates prepared in Examples 1-6 and the emulsion templates prepared in Comparative Examples 1-2;

[0026] Figure 5 Centrifugal stability diagrams of the soy protein isolate-rutin-polysaccharide emulsion templates prepared in Examples 1-6 and the emulsion templates prepared in Comparative Examples 1-2;

[0027] Figure 6 Thermal stability diagrams of the soy protein isolate-rutin-polysaccharide emulsion templates prepared in Examples 1-6 and the emulsion templates prepared in Comparative Examples 1-2;

[0028] Figure 7 Macroscopic (a) and ES (b) diagrams of the storage stability of the soy protein isolate-rutin-polysaccharide emulsion templates prepared in Examples 1-6 and the emulsion templates prepared in Comparative Examples 1-2;

[0029] Figure 8 Chromaticity tables of the soy protein isolate-rutin-polysaccharide organogels prepared in Examples 1-6 and the organogels prepared in Comparative Examples 1-2;

[0030] Figure 9 Oil-holding capacity-hardness diagrams of the soy protein isolate-rutin-polysaccharide organogels prepared in Examples 1-6 and the organogels prepared in Comparative Examples 1-2;

[0031] Figure 10 Frequency sweep (a) and shear viscosity (b) diagrams of the soy protein isolate-rutin-polysaccharide organogels prepared in Examples 1-6 and the organogels prepared in Comparative Examples 1-2;

[0032] Figure 11 Differential scanning calorimetry diagrams of the soy protein isolate-rutin-polysaccharide organogels prepared in Examples 1-6 and the organogels prepared in Comparative Examples 1-2;

[0033] Figure 12 POV (a) and TBARS (b) graphs of the accelerated oxidation stability of soy protein isolate - rutin - polysaccharide oleogels prepared in Examples 1 - 6 and oleogels prepared in Comparative Examples 1 - 2 at different times;

[0034] Figure 13 IDDSI graph of the SRXG1G oleogel prepared in Example 1. Detailed Description of the Invention

[0035] The various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as a limitation of the present invention, but rather as a more detailed description of certain aspects, characteristics, and implementation methods of the present invention.

[0036] It should be understood that the terms used in the present invention are only for describing specific embodiments and are not intended to limit the present invention. Additionally, for the numerical ranges in the present invention, it should be understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. Each intermediate value within any stated value or stated range, as well as each smaller range between any other stated value or intermediate value within the stated range, is also included in the present invention. The upper and lower limits of these smaller ranges can be independently included or excluded from the range.

[0037] Unless otherwise specified, all technical and scientific terms used herein have the same meaning as commonly understood by those of ordinary skill in the art to which the present invention pertains. Although the present invention only describes preferred methods and materials, any methods and materials similar or equivalent to those described herein can also be used in the implementation or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials related to the documents. In case of conflict with any incorporated document, the content of this specification shall prevail.

[0038] Without departing from the scope or spirit of the present invention, various improvements and changes can be made to the specific implementation methods of the present invention specification, which are obvious to those skilled in the art. Other implementation methods obtained from the specification of the present invention are also obvious to those skilled in the art. The specification and examples of the present invention are only exemplary.

[0039] Regarding the use of "comprising", "including", "having", "containing", etc. in this article, they are all open - ended terms, meaning including but not limited to.

[0040] Regarding the use of "comprising", "including", "having", "containing", etc. in this article, they are all open - ended terms, meaning including but not limited to.

[0041] All raw materials and equipment used in the embodiments of the present invention are obtained through commercial purchases. Specifically, as shown in Table 1 and Table 2.

[0042] Table 1

[0043]

[0044] Table 2

[0045]

[0046] The present invention discloses a preparation method of an easily swallowable soy protein isolate - rutin - polysaccharide oil gel emulsion template, and the method comprises the following steps: (1) Dissolve soy protein isolate in deionized water, and stir magnetically for 2 h until completely dissolved to obtain a protein solution with a mass fraction of 2%;

[0047] (2) Dissolve rutin in deionized water, and stir magnetically for 2 h until completely dissolved to obtain a rutin (polyphenol) solution;

[0048] (3) Dissolve polysaccharide in deionized water, and stir magnetically for 2 h until completely dissolved to obtain a polysaccharide solution;

[0049] (4) Mix the protein solution, polyphenol solution and polysaccharide solution, and stir magnetically for 1 h to obtain a mixed solution. The mass ratio of the solutes in the protein solution, polyphenol solution and polysaccharide solution in the mixed solution is 1:1:1 or 1:1:4. Then add soybean oil to the mixed solution, wherein the volume ratio of the mixed solution to soybean oil is 1:3. Homogenize the mixed solution added with soybean oil to prepare a composite emulsion, and the homogenization speed is 15000 r / min and the homogenization time is 5 min.

[0050] In some preferred embodiments, the polysaccharide is any one of xanthan gum, chitosan and chitin.

[0051] In some preferred embodiments, the polysaccharide is xanthan gum.

[0052] In some preferred embodiments, the mass ratio of the solutes in the protein solution, polyphenol solution and polysaccharide solution in the mixed solution is 1:1:1.

[0053] The present invention also discloses an easily swallowable soy protein isolate - rutin - polysaccharide oil gel, which is prepared by drying the above emulsion template at a constant temperature of 70 °C until constant weight.

[0054] In the present invention, the "room temperature" refers to 20 - 30 °C unless otherwise specified.

[0055] All raw materials used in the present invention are obtained by purchasing on the market.

[0056] The technical solution of the present invention is further described below through examples.

[0057] Example 1

[0058] Dissolve soy protein isolate in deionized water and stir magnetically for 2 h until completely dissolved. Dissolve rutin in deionized water and stir magnetically for 2 h until completely dissolved to obtain a polyphenol (rutin) solution. Dissolve xanthan gum in deionized water and stir magnetically for 2 h until completely dissolved to obtain a polysaccharide solution. Place it in the refrigerator and store at 4 °C overnight. Then mix the protein solution, polyphenol solution and polysaccharide solution and stir magnetically for 1 h to obtain a mixture. The final concentration of soy protein in the mixture is 2 wt%, and the mass ratio of protein, polyphenol and polysaccharide in the mixture is 1:1:1. Then add soybean oil to the mixture. The volume ratio of the mixture to soybean oil is 1:3. Homogenize the mixture added with soybean oil to prepare a composite emulsion. The homogenization speed is 15,000 r / min and the homogenization time is 5 min to obtain an emulsion template SR2XG1.

[0059] Keep the above emulsion template at a constant temperature of 70 °C and dry it to a constant weight to obtain an oleogel SRXG1G.

[0060] Example 2

[0061] Dissolve soy protein isolate in deionized water and stir magnetically for 2 h until completely dissolved. Dissolve rutin in deionized water and stir magnetically for 2 h until completely dissolved to obtain a polyphenol solution. Dissolve xanthan gum in deionized water and stir magnetically for 2 h until completely dissolved to obtain a polysaccharide solution. Place it in the refrigerator and store at 4 °C overnight. Then mix the protein solution, polyphenol solution and polysaccharide solution and stir magnetically for 1 h to obtain a mixture. The final concentration of soy protein in the mixture is 2 wt%, and the mass ratio of protein, polyphenol and polysaccharide in the mixture is 1:1:4. Then add soybean oil to the mixture. The volume ratio of the mixture to soybean oil is 1:3. Homogenize the mixture added with soybean oil to prepare a composite emulsion. The homogenization speed is 15,000 r / min and the homogenization time is 5 min to obtain an emulsion template SR1XG2.

[0062] Keep the above emulsion template at a constant temperature of 70 °C and dry it to a constant weight to obtain an oleogel SRXG2G.

[0063] Example 3

[0064] Dissolve soy protein isolate in deionized water and stir magnetically for 2 h until completely dissolved. Dissolve rutin in deionized water and stir magnetically for 2 h until completely dissolved to obtain a polyphenol solution. Dissolve chitosan in deionized water and stir magnetically for 2 h until completely dissolved to obtain a polysaccharide solution. Place it in the refrigerator and store at 4 °C overnight. Then mix the protein solution, polyphenol solution and polysaccharide solution and stir magnetically for 1 h to obtain a mixed solution. The final concentration of soy protein in the mixed solution is 2 wt%, and the mass ratio of protein, polyphenol and polysaccharide in the mixed solution is 1:1:1. Then add soybean oil to the mixed solution. The volume ratio of the mixed solution to soybean oil is 1:3. Homogenize the mixed solution added with soybean oil to prepare a composite emulsion. The homogenization speed is 15,000 r / min and the homogenization time is 5 min to obtain an emulsion template SR2CS1.

[0065] Carry out constant temperature drying of the above emulsion template at 70 °C until constant weight to obtain an oleogel SRCS1G.

[0066] Example 4

[0067] Dissolve soy protein isolate in deionized water and stir magnetically for 2 h until completely dissolved. Dissolve rutin in deionized water and stir magnetically for 2 h until completely dissolved to obtain a polyphenol solution. Dissolve chitosan in deionized water and stir magnetically for 2 h until completely dissolved to obtain a polysaccharide solution. Place it in the refrigerator and store at 4 °C overnight. Then mix the protein solution, polyphenol solution and polysaccharide solution and stir magnetically for 1 h to obtain a mixed solution. The final concentration of soy protein in the mixed solution is 2 wt%, and the mass ratio of protein, polyphenol and polysaccharide in the mixed solution is 1:1:4. Then add soybean oil to the mixed solution. The volume ratio of the mixed solution to soybean oil is 1:3. Homogenize the mixed solution added with soybean oil to prepare a composite emulsion. The homogenization speed is 15,000 r / min and the homogenization time is 5 min to obtain an emulsion template SR1CS2.

[0068] Carry out constant temperature drying of the above emulsion template at 70 °C until constant weight to obtain an oleogel SRCS2G.

[0069] Example 5

[0070] Dissolve soy protein isolate in deionized water and stir magnetically for 2 h until completely dissolved. Dissolve rutin in deionized water and stir magnetically for 2 h until completely dissolved to obtain a polyphenol solution. Dissolve chitin in deionized water and stir magnetically for 2 h until completely dissolved to obtain a polysaccharide solution. Place it in the refrigerator and store at 4 °C overnight. Then, mix the protein solution, polyphenol solution, and polysaccharide solution and stir magnetically for 1 h to obtain a mixed solution. The final concentration of soy protein in the mixed solution is 2 wt%, and the mass ratio of protein, polyphenol, and polysaccharide in the mixed solution is 1:1:1. Then, add soybean oil to the mixed solution. The volume ratio of the mixed solution to soybean oil is 1:3. Homogenize the mixed solution added with soybean oil to prepare a composite emulsion. The homogenization speed is 15,000 r / min, and the homogenization time is 5 min to obtain an emulsion template SR2CH1.

[0071] Carry out constant-temperature drying of the above emulsion template at 70 °C until constant weight to obtain an oleogel SRCH1G.

[0072] Example 6

[0073] Dissolve soy protein isolate in deionized water and stir magnetically for 2 h until completely dissolved. Dissolve rutin in deionized water and stir magnetically for 2 h until completely dissolved to obtain a polyphenol solution. Dissolve chitin in deionized water and stir magnetically for 2 h until completely dissolved to obtain a polysaccharide solution. Place it in the refrigerator and store at 4 °C overnight. Then, mix the protein solution, polyphenol solution, and polysaccharide solution and stir magnetically for 1 h to obtain a mixed solution. The final concentration of soy protein in the mixed solution is 2 wt%, and the mass ratio of protein, polyphenol, and polysaccharide in the mixed solution is 1:1:4. Then, add soybean oil to the mixed solution. The volume ratio of the mixed solution to soybean oil is 1:3. Homogenize the mixed solution added with soybean oil to prepare a composite emulsion. The homogenization speed is 15,000 r / min, and the homogenization time is 5 min to obtain an emulsion template SR1CH2.

[0074] Carry out constant-temperature drying of the above emulsion template at 70 °C until constant weight to obtain an oleogel SRCH2G.

[0075] Comparative Example 1

[0076] Dissolve soy protein isolate in deionized water and stir magnetically for 2 h until completely dissolved to obtain a protein solution with a mass fraction of 2%. Place it in the refrigerator and store at 4 °C overnight. Then, add soybean oil to the protein solution. The volume ratio of the protein solution to soybean oil is 1:3. Homogenize the protein solution added with soybean oil to prepare a composite emulsion. The homogenization speed is 15,000 r / min, and the homogenization time is 5 min to obtain an emulsion template S-emulsion template.

[0077] Carry out constant-temperature drying of the above emulsion template at 70 °C until constant weight to obtain an oleogel S-oleogel.

[0078] Comparative Example 2

[0079] Dissolve soy protein isolate in deionized water and stir magnetically for 2 h until completely dissolved. Dissolve rutin in deionized water and stir magnetically for 2 h until completely dissolved to obtain a polyphenol solution. Place it in the refrigerator and store overnight at 4 °C. Then mix the protein solution and the polyphenol solution and stir magnetically for 1 h to obtain a mixed solution. The final concentration of soy protein in the mixed solution is 2%. The mass ratio of protein to polyphenol in this mixed solution is 1:1. Then add soybean oil to the mixed solution. The volume ratio of the mixed solution to soybean oil is 1:3. Homogenize the mixed solution added with soybean oil to prepare a composite emulsion. The homogenization speed is 15,000 r / min and the homogenization time is 5 min to obtain an emulsion template SR - emulsion template.

[0080] Keep the above emulsion template at a constant temperature of 70 °C and dry it to a constant weight to obtain an oleogel SR - oleogel.

[0081] Figure 1 Particle size and polydispersity index diagrams of the soy protein isolate - rutin - polysaccharide emulsion templates prepared in Examples 1 - 6 and the emulsion templates prepared in Comparative Examples 1 - 2; it can be seen from the figure that among the emulsion templates stabilized by soy protein isolate - rutin - different polysaccharides, the particle size of SR2XG1 is the smallest (2.57 ± 0.22 μm), and the PDI is closest to zero (0.35 ± 0.04). At this time, the droplet size is smaller and the size distribution of the droplets is more uniform.

[0082] Figure 2 Potential diagrams of the soy protein isolate - rutin - polysaccharide emulsion templates prepared in Examples 1 - 6 and the emulsion templates prepared in Comparative Examples 1 - 2; it can be seen from the figure that after glycosylation with anionic gum, the net surface negative charge of the protein - coated droplets increases significantly. The ζ - potentials of SR1XG2 and SR2XG1 are - 54.93 ± 4.00 mV and - 42.73 ± 3.61 mV respectively. The electrical properties of the adsorbed protein - polysaccharide layer are also affected by the thickness of the polysaccharide layer. In this case, the emulsion template sample group with a high xanthan gum content provides a thicker polysaccharide layer and more negative charges on the oil surface. Therefore, SR1XG2 has a higher potential than SR2XG1.

[0083] Figure 3Optical microscope images of the soy protein isolate-rutin-polysaccharide emulsion templates prepared in Examples 1-6 and the emulsion templates prepared in Comparative Examples 1-2; It can be seen from the figure that in the emulsion templates without polysaccharide, the droplets are larger and uneven. After adding polysaccharide, the oil droplets fill the pores of the three-dimensional network structure of the emulsion template. Most of the droplets are connected to adjacent droplets, indicating that polysaccharide may promote the formation of the oil droplet network, and the increase in aggregation between droplets may also explain the increase in viscosity. The densification of the gel network and the degree of droplet aggregation are different in different samples. The addition of polysaccharide promotes the aggregation of droplets, and the soy protein isolate-rutin-xanthan gum emulsion template has the densest microstructure and the finest and more uniform oil droplet size.

[0084] Figure 4 Confocal laser scanning microscopy images of the soy protein isolate-rutin-polysaccharide emulsion templates prepared in Examples 1-6 and the emulsion templates prepared in Comparative Examples 1-2; It can be seen from the figure that each sample shows a unique protein and polysaccharide network, and the oil droplets are embedded in the gel network. The droplet diameter of the SPI-rutin-xanthan gum group is the smallest, and small and dense aggregations appear between the droplets, which is consistent with the expectation.

[0085] Figure 5 Centrifugal stability images of the soy protein isolate-rutin-polysaccharide emulsion templates prepared in Examples 1-6 and the emulsion templates prepared in Comparative Examples 1-2; It can be seen from the figure that SR2XG1 resisted the oil-water stratification during centrifugation and showed a high ES%, which was 80.22±7.32%.

[0086] Figure 6 Thermal stability images of the soy protein isolate-rutin-polysaccharide emulsion templates prepared in Examples 1-6 and the emulsion templates prepared in Comparative Examples 1-2; It can be seen from the figure that the emulsion template stabilized by SPI-rutin-xanthan gum had the highest ES% among all sample groups, which were 81.67±1.44% and 88.98±0.85% respectively. Xanthan gum-coupled protein had high stability to heat treatment, which could induce steric and electrostatic repulsion, thereby inhibiting protein aggregation during the coupling reaction.

[0087] Figure 7 Macroscopic (a) and ES (b) images of the soy protein isolate-rutin-polysaccharide emulsion templates prepared in Examples 1-6 and the emulsion templates prepared in Comparative Examples 1-2; It can be seen from the figure that within 28 days of storage, among all the emulsion template sample groups, the ES of the emulsion template stabilized by SPI-rutin-xanthan gum was always the highest, and only a small amount of oil was separated out after 28 days, indicating that the SPI-rutin-xanthan gum emulsion template prepared by the present invention had long-term stability.

[0088] Figure 8Chromaticity table of soy protein isolate-rutin-polysaccharide organogels prepared in Examples 1-6 and organogels prepared in Comparative Examples 1-2; It can be seen from the table that the addition of xanthan gum reduces the L* value and increases the b* value of the organogel, showing a trend of darkening and turning blue.

[0089] Figure 9 Oil-holding capacity-hardness graph of soy protein isolate-rutin-polysaccharide organogels prepared in Examples 1-6 and organogels prepared in Comparative Examples 1-2; It can be seen from the graph that compared with the control group (S-organogel), the hardness of SRXG1G and SRXG2G increased significantly from 176 g to 236.67 g and 203.33 g respectively, and the OBC increased from 72.68% to 87.63% and 90.73% respectively. Xanthan gum formed a three-dimensional network structure in the organogel, providing mechanical strength and binding liquid oil.

[0090] Figure 10 Frequency sweep (a) and shear viscosity (b) graphs of soy protein isolate-rutin-polysaccharide organogels prepared in Examples 1-6 and organogels prepared in Comparative Examples 1-2; It can be seen from the graph that the G′ value of each organogel sample group is greater than the G″ value, forming an elastic gel-like structure. Among them, the G′ and G″ values of the SPI-rutin-xanthan gum organogel sample are much greater than those of other organogel samples, indicating higher mechanical strength and better self-supporting properties. As the shear rate increases, the apparent viscosity of the emulsion gel gradually decreases, indicating that all samples are typical pseudoplastic fluids. In addition, due to the larger oil-water interface area and the enhanced internal network structure of the emulsion template in SRXG1G, smaller droplets are formed after drying, the droplets are closer to each other and more densely distributed, resulting in a higher viscosity of 69519 mPa·s.

[0091] Figure 11 Differential scanning calorimetry graph of soy protein isolate-rutin-polysaccharide organogels prepared in Examples 1-6 and organogels prepared in Comparative Examples 1-2; It can be seen from the graph that the addition of polysaccharides can also increase the T d and ΔH values, indicating that polysaccharides can promote intermolecular cross-linking between oil droplets, making the molecular structure of the organogel more dense and less likely to decompose.

[0092] Figure 12POV (a) and TBARS (b) graphs showing the accelerated oxidation stability of soy protein isolate-rutin-polysaccharide organogels prepared in Examples 1-6 and organogels prepared in Comparative Examples 1-2 at different times. As can be seen from the figure, compared with the S-organogel, the addition of XG decreased the POV and TRABS values. The POV value of the control sample was 3.18 - 14.34 meq / kg, while that of SRXG1G only increased from 1.98 to 8.07 meq / kg, and that of SRXG2G only increased from 1.69 to 7.41 meq / kg. The TBARS value of the control sample was 6.16 - 14.13 mg / kg, while that of SRXG1G only increased from 3.23 to 10.74 mg / kg, and that of SRXG2G only increased from 2.19 to 10.97 mg / kg.

[0093] Figure 13 IDDSI diagram of the SRXG1G organogel prepared in Example 1; as can be seen from the figure, SRXG1G accumulates above the fork, can flow or drip through the fork to form a fish-tail shape but will not drip. In the spoon tilting experiment, the sample can be well stacked on the spoon and slowly slide off the spoon when tilted. This state conforms to the description of Level 4 food (paste) in the IDDSI framework.

[0094] The above are only the preferred specific embodiments of the present invention, but the protection scope of the present invention is not limited thereto. Any changes or substitutions that can be easily conceived by those skilled in the art within the technical scope disclosed by the present invention should be covered by the protection scope of the present invention. Therefore, the protection scope of the present invention should be subject to the protection scope of the claims.

Claims

1. A method for preparing an easily swallowable oil gel food rich in bioactive substances, characterized in that, It includes the following steps: Dissolve soy protein isolate, rutin, and polysaccharide in deionized water respectively, stir evenly to obtain a soy protein isolate solution, a rutin solution, and a polysaccharide solution, and then mix and stir evenly to obtain a mixed solution; Add soybean oil to the mixed solution, homogenize to obtain a composite emulsion, and then carry out constant-temperature drying to prepare an oleogel.

2. The preparation method of an easily swallowable oil gel food rich in bioactive substances according to claim 1, wherein, The polysaccharide is any one of xanthan gum, chitosan, and chitin.

3. The preparation method of an easily swallowable oil gel food rich in bioactive substances according to claim 2, characterized in that, The polysaccharide is xanthan gum.

4. The preparation method of an easily swallowable oil gel food rich in bioactive substances according to claim 1, characterized in that, The concentration of soy protein isolate in the mixed solution is 2 wt.%.

5. The preparation method of an easily swallowable oil gel food rich in bioactive substances according to claim 1, characterized in that, In the mixed solution, the mass ratio of soy protein isolate, rutin, and polysaccharide is 1:1:1 or 1:1:

4.

6. The preparation method of a swallowable oil gel food rich in bioactive substances according to claim 5, characterized in that, In the mixed solution, the mass ratio of soy protein isolate, rutin, and polysaccharide is 1:1:

1.

7. The preparation method of an easily swallowable oil gel food rich in bioactive substances according to claim 1, characterized in that The volume ratio of the mixed solution to soybean oil is 1∶3.

8. The preparation method of an easily swallowable oil gel food rich in bioactive substances according to claim 1, characterized in that, The conditions in the homogenization process are: the homogenization speed is 15000 r / min, and the homogenization time is 5 min.

9. The preparation method of an easily swallowable oil gel food rich in bioactive substances according to claim 1, characterized in that, The constant-temperature drying is: carry out constant-temperature drying at 70 °C until constant weight.

10. A swallowable oil gel food rich in bioactive substances, characterized in that, Prepared according to the preparation method described in any one of claims 1-9.

Images