Dipotassium hydrogen phosphate synergist for plant-based food and preparation method thereof

Abstract

The present invention discloses a dipotassium hydrogen phosphate synergist for plant-based foods and a preparation method. The dipotassium hydrogen phosphate synergist for plant-based foods includes the following components in percentage by mass: 15% to 40% nano-sized dipotassium hydrogen phosphate; 30% to 60% composite plant colloid, wherein the composite plant colloid is cross-linked with natural anionic polysaccharides and non-ionic polysaccharides; 3% to 8% interface functional additive, wherein the interface functional additive is synergistically formulated with layered membranes, nanoscale filler particles, and molecular-level chelated metal ions; 10% to 25% microporous carrier; and 0.5% to 3% ion migration inhibitor, which is synergistically formulated with amphiphilic molecules and cationic polypeptides. The present invention constructs a dipotassium hydrogen phosphate synergist system with intelligent response characteristics through the triple technological innovations of nanostructure design, biointerface engineering, and supercritical processing. This system can solve the problems of water extraction, ion migration, and texture stability of dipotassium hydrogen phosphate in a plant protein matrix through the synergistic action of multiple components.

Description

Technical Field

[0001] The present invention relates to the technical field of dipotassium hydrogen phosphate-based composite enhancement, and in particular to a dipotassium hydrogen phosphate synergist for plant-based food and a preparation method thereof. Background Art

[0002] Plant-based foods, as alternatives to traditional animal-based foods, have experienced rapid growth in recent years. These products, encompassing categories such as plant-based protein beverages, plant-based meats, and plant-based cheeses, not only meet the nutritional needs of vegetarians and those with lactose intolerance but also reduce the environmental burden of animal husbandry. Consequently, this sector is experiencing rapid global growth and has become a key development direction for the food industry.

[0003] In the production of plant-based foods, the use of nutritional enhancers and functional additives is crucial. Among them, dipotassium hydrogen phosphate (K2HPO4) is a commonly used food additive. It has good buffering properties, nutritional supplementation, phosphorus and potassium supply, and certain emulsifying and stabilizing effects. It is widely used in the processing of beverages, dairy products, and meat products. However, the direct application of dipotassium hydrogen phosphate in plant-based foods currently faces several key technical bottlenecks and practical problems:

[0004] (1) Low bioavailability. Traditional potassium dihydrogen phosphate addition forms are prone to incomplete dissolution in plant-based matrices or combination with other ingredients, resulting in low actual absorption rate of phosphorus and potassium elements and poor nutritional fortification effect; (2) Poor stability. Under conditions such as high-temperature sterilization, pH changes or long-term storage, the chemical stability of potassium dihydrogen phosphate is not ideal, and it is easy to decompose or form precipitation, affecting the appearance and taste of the product; (3) Insufficient synergy with plant-based proteins. There is a lack of a good interface synergy mechanism between potassium dihydrogen phosphate and plant proteins such as soy protein and pea protein, which cannot effectively improve the tissue structure or taste, and has limited improvement on the fiber feel, elasticity and texture of simulated animal proteins; (4) Single addition method and low utilization efficiency. Currently, direct feeding method is mostly used, and there is a lack of preparation technology means such as microencapsulation and sustained release, resulting in the release rate of phosphorus and potassium not matching the processing and digestion requirements of plant-based foods.

[0005] As plant-based food products become increasingly functional and nutritious, the industry is demanding higher efficiency, stronger synergy, and improved stability in nutritional enhancers. This is particularly true when it comes to improving plant-based product texture, supplementing nutrients, and ensuring processing adaptability. There is an urgent need to overcome the limitations of existing technologies and develop novel dipotassium hydrogen phosphate-based composite enhancement systems.

[0006] The existing technical solutions for using dipotassium hydrogen phosphate in plant-based foods still have the following defects: low nutrient utilization rate and unclear strengthening effect; poor stability during processing and storage, which can easily affect product quality; inability to synergize well with plant protein and lack of texture and taste enhancement function; single process method, backward preparation means, and lack of functional design and delivery control capabilities.

[0007] These issues significantly restrict the breadth and depth of application of dipotassium hydrogen phosphate in plant-based foods, making it difficult to meet the current and future demands for plant-based foods to upgrade in terms of high nutrition, high functionality, and high texture. Therefore, there is an urgent need to develop a dipotassium hydrogen phosphate synergist for plant-based foods with a stable structure, strong synergistic effect, and high bioavailability, as well as a preparation method, to enhance its application value in plant-based foods and address the above-mentioned key technical challenges. Summary of the Invention

[0008] The object of the present invention is to provide a dipotassium hydrogen phosphate synergist for plant-based foods and a preparation method thereof, which is used to solve at least one of the above-mentioned technical problems. The synergistic effect of multiple components can solve the problems of water precipitation, ion migration and texture stability of dipotassium hydrogen phosphate in plant protein matrices.

[0009] The embodiment of the present invention is achieved as follows:

[0010] A dipotassium hydrogen phosphate synergist for plant-based foods, comprising the following components in percentage by mass:

[0011] Nano-sized potassium dihydrogen phosphate 15% to 40%.

[0012] The composite plant colloid comprises 30% to 60% of the total content. The composite plant colloid is prepared by cross-linking natural anionic polysaccharides and nonionic polysaccharides.

[0013] The interface functional additive is 3% to 8%, and the interface functional additive is prepared by synergistically adopting layered film, nanometer-level filling particles and molecular-level chelated metal ions.

[0014] Microporous carrier 10% to 25%.

[0015] The ion migration inhibitor is 0.5% to 3%, and is synergistically formulated with amphiphilic molecules and cationic polypeptides.

[0016] In a preferred embodiment of the present invention, in the above-mentioned dipotassium hydrogen phosphate synergist for plant-based food, the nano-sized dipotassium hydrogen phosphate is a core-shell nanocomposite of dipotassium hydrogen phosphate.

[0017] The core of the core-shell nanocomposite comprises dipotassium hydrogen phosphate.

[0018] The shell of the core-shell nanocomposite comprises nanocellulose crystals.

[0019] The hydrogen phosphate group HPO4 of the dipotassium hydrogen phosphate 2 -Forming dipotassium hydrogen phosphate-cellulose hydrogen bonds with the surface hydroxyl groups of the nanocellulose crystals.

[0020] The technical effect is that the nanocellulose shell anchors K + , so that K + The diffusion coefficient is greatly reduced, achieving the effect of inhibiting ion migration; high-temperature crystallization is suppressed through the nano-confinement effect, achieving improved thermal stability; its high specific surface area can increase HPO4 2 -Dissociation site, increasing buffer capacity.

[0021] In a preferred embodiment of the present invention, in the above-mentioned dipotassium hydrogen phosphate synergist for plant-based food, in the composite plant colloid, the natural anionic polysaccharide includes sodium alginate and gellan gum, and the non-ionic polysaccharide includes konjac glucomannan.

[0022] The mass ratio of each component in the composite plant colloid is konjac glucomannan: sodium alginate: gellan gum = (15-35): (5-25): (5-15).

[0023] Its technical effect is: Ca 2+ The sodium alginate-gellan gum is triggered to form an "egg-box" cross-linking, and the long chain of konjac glucomannan runs through the network, increasing the fracture strain and achieving double network gel strengthening; the acetylation of konjac gum under de-alkaline conditions is achieved to enhance the network stability; its gellan gum double helix structure inhibits ice crystal growth and improves freeze-thaw stability.

[0024] In a preferred embodiment of the present invention, in the above-mentioned dipotassium hydrogen phosphate synergist for plant-based food, in the interface functional additive, the layered membrane includes a phospholipid-chitosan complex, the nanoscale filler particles include polydimethylsiloxane nanoemulsion, and the molecular-level chelated metal ions include tannic acid-metal ion chelating agent.

[0025] The mass ratio of each component in the interface functional additive is phospholipid-chitosan complex: polydimethylsiloxane nanoemulsion: tannic acid-metal ion chelating agent = (1.5-4): (1-3): (0.5-2).

[0026] Its technical effects are: through the interface functional additives, a multi-scale stabilization mechanism is established; the phospholipid-chitosan complex forms a layered membrane to reduce interfacial tension; the silicone oil nanoemulsion can repair colloid defects and reduce porosity; the tannic acid chelating agent can chelate Zn 2+ / Ca 2+ Block migration channels and increase chelation capacity; destroy microbial membranes through tannic acid and eliminate aerobic environment through silicone oil to achieve synergistic antibacterial effect.

[0027] In a preferred embodiment of the present invention, in the above-mentioned dipotassium hydrogen phosphate synergist for plant-based food, the microporous carrier includes starch microspheres loaded with Lactobacillus plantarum metabolites.

[0028] The technical benefits of this technology include dual-functional loading: 50-200nm mesopores can hold K2HPO4 nanoparticles, while 1-3μm macropores can support antimicrobial peptides and exopolysaccharides. The microporous carrier exhibits self-healing properties, filling mechanical damage with metabolites, exopolysaccharides (EPS), improving the repair rate of microcracks.

[0029] In a preferred embodiment of the present invention, in the above-mentioned dipotassium hydrogen phosphate synergist for plant-based food, in the ion migration inhibitor, the amphiphilic molecule includes sodium N-lauroyl-L-glutamate, and the cationic polypeptide includes ε-polylysine hydrochloride.

[0030] The mass ratio of each component in the ion migration inhibitor is sodium N-lauroyl-L-glutamate:ε-polylysine hydrochloride compound=(0.2-2):(0.2-1.2).

[0031] The technical effect is that SLG forms reverse micelles to encapsulate K + , ε-PL locks HPO4 through electrostatic complexation 2 -, forming a dynamic ion fence.

[0032] A method for preparing a dipotassium hydrogen phosphate synergist for plant-based foods, wherein the dipotassium hydrogen phosphate synergist for plant-based foods is prepared from nanosized dipotassium hydrogen phosphate, a composite plant colloid, an interface functional additive, a microporous carrier, and an ion migration inhibitor, wherein the components and mass percentages of each component are as described in any one of claims 1 to 6, and the preparation steps include:

[0033] S100, preparing and taking each component according to mass percentage, and performing pretreatment.

[0034] S200, dissolving the composite plant colloid in deionized water containing 0.1 mM to 0.3 mM CaCl2 at 45°C to 55°C, and subjecting the solution to ultrasonic treatment at 40 kHz and 600 W for 15 minutes to obtain a pre-crosslinked colloid solution.

[0035] S300, adding the nano-structured potassium dihydrogen phosphate into the pre-crosslinked colloidal solution at a flow rate of 0.1 kg / min to 0.4 kg / min, and simultaneously applying a pulsed electric field with a field strength of 10 kV / cm to 20 kV / cm and a pulse width of 50 μs to obtain an electric field structured nano-mixed solution.

[0036] S400, sequentially adding the microporous carrier and the ion migration inhibitor to the electric field structured nanomixed solution, and performing ball milling under inert gas at a rotation speed of 300 rpm to 500 rpm for 30 min to 60 min to obtain a nanohybrid slurry.

[0037] S500, dissolving the interface functional additive in supercritical CO2 under the conditions of a pressure of 8MPa to 12MPa and a temperature of 35°C to 40°C, and spraying the mixture into the nano-hybrid slurry in an atomized form to obtain a magnetic nano-atomized composite system, wherein 0.01% to 0.05% of magnetic nanoparticles are dissolved in the supercritical CO2, the main components of which are Fe3O4 and SiO2, and the particle size is 10nm to 30nm, for enhancing the directional deposition of the interface additive.

[0038] S600, the magnetic nano-atomization composite system is dried in sequence using four-stage variable temperature spraying, the atomization pressure is 15MPa-20MPa, the temperature of the variable temperature spray in the first zone is 180℃-200℃, the temperature of the variable temperature spray in the second zone is 120℃-140℃, the temperature of the variable temperature spray in the third zone is 80℃-90℃, and the temperature of the variable temperature spray in the fourth zone is 40℃-50℃, to obtain a dry porous powder.

[0039] S700: The dried porous powder is cross-linked with microwave assistance and then nitrogen-filled and packaged. The microwave is operated at 2450 MHz, has a power of 5 kW to 8 kW, and is carried out for 20 seconds to 40 seconds to obtain a finished product of a dipotassium hydrogen phosphate synergist for plant-based food.

[0040] In a preferred embodiment of the present invention, in the method for preparing the above-mentioned dipotassium hydrogen phosphate synergist for plant-based food, in S100, the method for preparing the nano-sized dipotassium hydrogen phosphate and pre-treating it includes:

[0041] S110, dissolving dipotassium hydrogen phosphate in ultrapure water to prepare a 30% to 40% dipotassium hydrogen phosphate solution.

[0042] S120, adding nanocellulose crystals to the dipotassium hydrogen phosphate solution to obtain a core-shell nanocomposite of dipotassium hydrogen phosphate, wherein the mass of the dipotassium hydrogen phosphate in the nanocellulose crystals accounts for 0.1% to 0.5%.

[0043] S130, treating the core-shell nanocomposite of dipotassium hydrogen phosphate in a high-pressure microfluidizer at 150 MPa to 200 MPa for 3 to 5 cycles to obtain a nanodispersion with a particle size D50 of 50 nm to 200 nm.

[0044] Its technical effects are: high-pressure microjet can induce heterogeneous nucleation, obtain monodisperse nanoparticles, and achieve precise control of size; nanocellulose can inhibit Ostwald ripening, has no aggregation after storage for 6 months, and has structural stability.

[0045] In a preferred embodiment of the present invention, in the method for preparing the above-mentioned dipotassium hydrogen phosphate synergist for plant-based food, in S100, the method for preparing the phospholipid-chitosan complex in the interface functional additive includes:

[0046] S140, dissolving lecithin in ethanol, adding chitosan acetate solution, wherein the pH of the chitosan acetate solution is 5.0-5.5, to obtain chitosan acetate sol.

[0047] S150, treating the mixture in a high-pressure homogenizer at 20,000 rpm for 10 min to obtain an electrostatically assembled nanodispersion.

[0048] S160, dialyzing the electrostatically assembled nanodispersion, removing the solvent, and freeze-drying to obtain a layered phospholipid-chitosan complex with an interlayer spacing of 1.5 nm to 3.5 nm.

[0049] Its technical effects are: electrostatic self-assembly can form a liquid crystal phase with an interlayer spacing of 2.1±0.3nm, forming a controllable layered structure; it can achieve rapid resolubility, and the resolubility time of the freeze-dried product in water at 25°C is ≤30s, which is better than traditional emulsifiers.

[0050] In a preferred embodiment of the present invention, in the method for preparing the above-mentioned dipotassium hydrogen phosphate synergist for plant-based food, in S100, the method for preparing the microporous carrier includes:

[0051] S170, corn starch and cassava starch were mixed in a mass ratio of 3:1, 0.5 U / g α-amylase was added and enzymatically hydrolyzed at 50° C. for 2 h to obtain a porous starch substrate.

[0052] S180, adding plant lactobacillus fermentation liquid to the porous starch substrate under vacuum for immersion, wherein the number of viable bacteria in the plant lactobacillus fermentation liquid is ≥10 9 CFU / mL, and a probiotic-loaded wet gel was obtained.

[0053] S190, freeze-drying the probiotic-loaded wet gel to obtain a porous starch-probiotic microporous carrier with a pore size of 0.5 μm to 5 μm and a loading rate of ≥15%.

[0054] Its technical effects are: it can optimize the enzymatic hydrolysis channels, α-amylase selectively hydrolyzes amylose to form through channels; through vacuum impregnation, it can achieve high active loading, ensure the live bacterial load, and increase the metabolite loading rate.

[0055] The beneficial effects of the embodiments of the present invention are:

[0056] The present invention adopts nano-potassium hydrogen phosphate and constructs a core-shell nanocomposite structure with nanocellulose crystals as the shell, which significantly improves the dispersibility and stability of potassium hydrogen phosphate in plant-based food matrices, and enhances its solubility and bioabsorbability. 2 The hydrogen bonding between the -group and the cellulose hydroxyl group helps to release phosphorus and potassium slowly and stably in the gastrointestinal tract, thereby improving the efficiency of nutrient intake.

[0057] The present invention constructs a stable system with good rheological properties and pH responsiveness through the synergistic construction of composite plant colloids and the use of a cross-linked network of natural anionic polysaccharides (such as sodium alginate and gellan gum) and non-ionic polysaccharides (such as konjac glucomannan). This effectively improves the stability and compatibility of the synergist in the food matrix and avoids the problems of precipitation and flocculation of traditional additives in the plant protein matrix.

[0058] This invention achieves multi-scale synergistic interface control through the design of interfacial functional additives, including a phospholipid-chitosan composite layered membrane, a polydimethylsiloxane nanoemulsion, and a tannic acid-metal chelating agent. This significantly improves the compatibility and interfacial stability of the synergist with key ingredients in plant-based foods, such as protein, lipids, and fiber. This not only enhances the dispersion effect but also provides better texture for the food.

[0059] This invention utilizes supercritical CO2 atomization technology combined with directional magnetic particle deposition to achieve uniform distribution of additives without damaging sensitive ingredients, while also imparting thermal stability and structural reconstruction capabilities during food processing. This can enhance the texture and taste of foods such as plant-based meats and protein beverages.

[0060] The present invention uses porous starch-based microspheres loaded with Lactobacillus plantarum metabolites as microporous carriers, taking into account both nutrient release and prebiotic functions. A stable structure is formed through freeze-drying technology, and the pore size and loading rate are controllable, ensuring that the activity and delivery effect are maintained during food processing and storage.

[0061] The present invention introduces an ion migration inhibitor to form a synergistic sustained-release system, which can effectively inhibit the disordered migration or recombination reaction of ions in dipotassium hydrogen phosphate under conditions such as high temperature and high shear, thereby extending the functional retention time of the synergist in the product and improving the shelf life of the food. BRIEF DESCRIPTION OF THE DRAWINGS

[0062] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the following briefly introduces the drawings required for use in the embodiments. It should be understood that the following drawings only illustrate certain embodiments of the present invention and therefore should not be regarded as limiting the scope. For ordinary technicians in this field, other relevant drawings can be obtained based on these drawings without paying any creative work.

[0063] Figure 1 The present invention is a flow chart of the preparation method of the dipotassium hydrogen phosphate synergist for plant-based food. DETAILED DESCRIPTION

[0064] To make the objectives, technical solutions, and advantages of the embodiments of the present invention more clear, the technical solutions of the embodiments of the present invention will be clearly and completely described below in conjunction with the accompanying drawings of the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Generally, the components of the embodiments of the present invention described and shown in the drawings herein can be arranged and designed in various different configurations.

[0065] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions of the present invention. Obviously, the embodiments described are only some of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0066] In the following examples, the content of each component is expressed as a percentage by mass, and no specific mass limitation is imposed, as long as the mass percentage ratio is met.

[0067] (I) Example 1: Preparation of dipotassium hydrogen phosphate synergist for plant-based food. The mass percentage of each component is shown in Table 1.

[0068] Table 1: Mass percentage of each component in the dipotassium hydrogen phosphate synergist for plant-based food in Example 1

[0069]

[0070]

[0071] Please refer to Figure 1 , the preparation method comprises:

[0072] Take each component according to the mass percentage in Table 1;

[0073] The composite plant colloid was dissolved in deionized water containing 0.2 mM CaCl2 at 50°C and ultrasonicated at 40 kHz and 600 W for 15 min to obtain a pre-crosslinked colloid solution;

[0074] The nano-structured potassium hydrogen phosphate was added to the pre-cross-linked colloidal solution at a flow rate of 0.3 kg / min, and a pulsed electric field with a field strength of 15 kV / cm and a pulse width of 50 μs was simultaneously applied to obtain an electric field structured nano-mixed solution;

[0075] The microporous carrier and the ion migration inhibitor were sequentially added to the electric field structured nano-mixed liquid, and ball milled under inert gas at a speed of 400 rpm for 45 minutes to obtain a nano-hybrid slurry;

[0076] The interfacial functional additive is dissolved in supercritical CO2 at a pressure of 10 MPa and a temperature of 37.5°C, and sprayed into the nano-hybrid slurry in an atomized form to obtain a magnetic nano-atomized composite system, wherein 0.03% of magnetic nanoparticles are dissolved in the supercritical CO2, the main components of which are Fe3O4 and SiO2, and the particle size is 20 nm;

[0077] The magnetic nano-atomized composite system was dried sequentially using four-stage variable temperature spraying, with an atomization pressure of 17.5 MPa, a temperature of the variable temperature spray in the first zone at 190° C., a temperature of the variable temperature spray in the second zone at 130° C., a temperature of the variable temperature spray in the third zone at 85° C., and a temperature of the variable temperature spray in the fourth zone at 45° C., to obtain a dry porous powder;

[0078] The dried porous powder is cross-linked with microwave assistance and then packed with nitrogen, with the microwave operating at 2450 MHz, a power of 6.5 kW, and a time of 30 seconds to obtain a finished product of a dipotassium hydrogen phosphate synergist for plant-based food.

[0079] (II) Example 2: Preparation of dipotassium hydrogen phosphate synergist for plant-based food. The mass percentage of each component is shown in Table 2.

[0080] Table 2: Mass percentage of each component in the dipotassium hydrogen phosphate synergist for plant-based food in Example 2

[0081] Nano-potassium dihydrogen phosphate 15％ Konjac Glucomannan 25％ Sodium alginate 25％ Gellan gum 15％ Phospholipid-chitosan complex 4％ Polydimethylsiloxane nanoemulsion 3％ Tannic acid-metal ion chelator 2％ Multi-starch microspheres loaded with Lactobacillus plantarum metabolites 10％ Sodium N-lauroyl-L-glutamate 0.5％ ε-Polylysine hydrochloride 0.5％

[0082] The preparation method comprises:

[0083] Take each component according to the mass percentage in Table 2;

[0084] The composite plant colloid was dissolved in deionized water containing 0.3 mM CaCl2 at 45°C and ultrasonicated at 40 kHz and 600 W for 15 min to obtain a pre-crosslinked colloid solution;

[0085] The nano-structured potassium hydrogen phosphate was added to the pre-cross-linked colloidal solution at a flow rate of 0.1 kg / min, and a pulsed electric field with a field strength of 10 kV / cm and a pulse width of 50 μs was simultaneously applied to obtain an electric field structured nano-mixed solution;

[0086] The microporous carrier and the ion migration inhibitor were sequentially added to the electric field structured nano-mixed liquid, and ball milled under inert gas at a speed of 300 rpm for 30 minutes to obtain a nano-hybrid slurry;

[0087] The interfacial functional additive is dissolved in supercritical CO2 at a pressure of 8 MPa and a temperature of 35°C, and sprayed into the nano-hybrid slurry in an atomized form to obtain a magnetic nano-atomized composite system, wherein 0.01% of magnetic nanoparticles are dissolved in the supercritical CO2, the main components of which are Fe3O4 and SiO2, and the particle size is 10 nm;

[0088] The magnetic nano-atomized composite system was dried sequentially using four-stage variable temperature spraying, with an atomization pressure of 15 MPa, a temperature of the variable temperature spray in the first zone at 180° C., a temperature of the variable temperature spray in the second zone at 120° C., a temperature of the variable temperature spray in the third zone at 80° C., and a temperature of the variable temperature spray in the fourth zone at 40° C., to obtain a dry porous powder;

[0089] The dried porous powder is cross-linked with microwave assistance and then packed with nitrogen, with the microwave operating at 2450 MHz, a power of 5 kW, and a time of 20 seconds to obtain a finished product of a dipotassium hydrogen phosphate synergist for plant-based food.

[0090] (III) Example 3: Preparation of dipotassium hydrogen phosphate synergist for plant-based food. The mass percentage of each component is shown in Table 3.

[0091] Table 3: Mass percentage of each component in Example 3 Potassium hydrogen phosphate synergist for plant-based food

[0092] Nano-potassium dihydrogen phosphate 40％ Konjac Glucomannan 15％ Sodium alginate 25％ Gellan gum 5.5％ Phospholipid-chitosan complex 1.5％ Polydimethylsiloxane nanoemulsion 1％ Tannic acid-metal ion chelator 1％ Multi-starch microspheres loaded with Lactobacillus plantarum metabolites 10％ Sodium N-lauroyl-L-glutamate 0.5％ ε-Polylysine hydrochloride 0.5％

[0093] The preparation method comprises:

[0094] Take each component according to the mass percentage in Table 3;

[0095] The composite plant colloid was dissolved in deionized water containing 0.3 mM CaCl2 at 55°C and ultrasonicated at 40 kHz and 600 W for 15 min to obtain a pre-crosslinked colloid solution;

[0096] The nano-structured potassium hydrogen phosphate was added to the pre-cross-linked colloidal solution at a flow rate of 0.4 kg / min, and a pulsed electric field with a field strength of 20 kV / cm and a pulse width of 50 μs was simultaneously applied to obtain an electric field structured nano-mixed solution;

[0097] The microporous carrier and the ion migration inhibitor were sequentially added to the electric field structured nano-mixed liquid, and ball milled under inert gas at a speed of 500 rpm for 60 minutes to obtain a nano-hybrid slurry;

[0098] The interfacial functional additive is dissolved in supercritical CO2 at a pressure of 12 MPa and a temperature of 40°C, and sprayed into the nano-hybrid slurry in an atomized form to obtain a magnetic nano-atomized composite system, wherein 0.05% of magnetic nanoparticles are dissolved in the supercritical CO2, the main components of which are Fe3O4 and SiO2, and the particle size is 30 nm;

[0099] The magnetic nano-atomized composite system was dried sequentially using four-stage variable temperature spraying, with an atomization pressure of 20 MPa, a temperature of 200° C. in the first zone, 140° C. in the second zone, 90° C. in the third zone, and 50° C. in the fourth zone, to obtain a dry porous powder;

[0100] The dried porous powder is cross-linked with microwave assistance and then packed with nitrogen, with the microwave operating at 2450 MHz, a power of 8 kW, and a time of 40 seconds to obtain a finished product of a dipotassium hydrogen phosphate synergist for plant-based food.

[0101] (IV) Example 4: Preparation of dipotassium hydrogen phosphate synergist for plant-based food. The mass percentage of each component is shown in Table 4.

[0102] Table 4: Mass percentage of each component in the dipotassium hydrogen phosphate synergist for plant-based food in Example 4

[0103] Nano-potassium dihydrogen phosphate 25％ Konjac Glucomannan 20％ Sodium alginate 20％ Gellan gum 15％ Phospholipid-chitosan complex 2.5％ Polydimethylsiloxane nanoemulsion 2.5％ Tannic acid-metal ion chelator 2％ Multi-starch microspheres loaded with Lactobacillus plantarum metabolites 10％ Sodium N-lauroyl-L-glutamate 2％ ε-Polylysine hydrochloride 1％

[0104] The preparation method comprises:

[0105] Take each component according to the mass percentage in Table 4;

[0106] The composite plant colloid was dissolved in deionized water containing 0.2 mM CaCl2 at 52°C and ultrasonicated at 40 kHz and 600 W for 15 min to obtain a pre-crosslinked colloid solution;

[0107] The nano-structured potassium hydrogen phosphate was added to the pre-cross-linked colloidal solution at a flow rate of 0.2 kg / min, and a pulsed electric field with a field strength of 18 kV / cm and a pulse width of 50 μs was simultaneously applied to obtain an electric field structured nano-mixed solution;

[0108] The microporous carrier and the ion migration inhibitor were sequentially added to the electric field structured nano-mixed liquid, and ball milled under inert gas at a speed of 350 rpm for 35 minutes to obtain a nano-hybrid slurry;

[0109] The interfacial functional additive is dissolved in supercritical CO2 at a pressure of 9 MPa and a temperature of 36°C, and sprayed into the nano-hybrid slurry in an atomized form to obtain a magnetic nano-atomized composite system, wherein 0.02% of magnetic nanoparticles are dissolved in the supercritical CO2, the main components of which are Fe3O4 and SiO2, and the particle size is 15 nm;

[0110] The magnetic nano-atomized composite system was dried in sequence using four-stage variable temperature spraying, with an atomization pressure of 16 MPa, a temperature of the variable temperature spray in the first zone at 185° C., a temperature of the variable temperature spray in the second zone at 125° C., a temperature of the variable temperature spray in the third zone at 82° C., and a temperature of the variable temperature spray in the fourth zone at 42° C., to obtain a dry porous powder;

[0111] The dried porous powder is cross-linked with microwave assistance and then packed with nitrogen, with the microwave operating at 2450 MHz, a power of 6 kW, and a time of 25 seconds to obtain a finished product of a dipotassium hydrogen phosphate synergist for plant-based food.

[0112] (V) Example 5: Preparation of dipotassium hydrogen phosphate synergist for plant-based food. The mass percentage of each component is shown in Table 5.

[0113] Table 5: Mass percentage of each component in the dipotassium hydrogen phosphate synergist for plant-based food in Example 5

[0114]

[0115]

[0116] The preparation method comprises:

[0117] Take each component according to the mass percentage in Table 5;

[0118] The composite plant colloid was dissolved in deionized water containing 0.25 mM CaCl2 at 48°C and ultrasonically treated at 40 kHz and 600 W for 15 minutes to obtain a pre-crosslinked colloid solution;

[0119] The nano-structured potassium hydrogen phosphate was added to the pre-cross-linked colloidal solution at a flow rate of 0.35 kg / min, and a pulsed electric field with a field strength of 18 kV / cm and a pulse width of 50 μs was simultaneously applied to obtain an electric field structured nano-mixed solution;

[0120] The microporous carrier and the ion migration inhibitor were sequentially added to the electric field structured nano-mixed liquid, and ball milled under inert gas at a speed of 450 rpm for 55 minutes to obtain a nano-hybrid slurry;

[0121] The interfacial functional additive is dissolved in supercritical CO2 at a pressure of 11 MPa and a temperature of 39°C, and sprayed into the nano-hybrid slurry in an atomized form to obtain a magnetic nano-atomized composite system, wherein 0.04% of magnetic nanoparticles are dissolved in the supercritical CO2, the main components of which are Fe3O4 and SiO2, and the particle size is 28 nm;

[0122] The magnetic nano-atomized composite system was dried sequentially using four-stage variable temperature spraying, with an atomization pressure of 19 MPa, a temperature of the variable temperature spray in the first zone at 195° C., a temperature of the variable temperature spray in the second zone at 135° C., a temperature of the variable temperature spray in the third zone at 88° C., and a temperature of the variable temperature spray in the fourth zone at 48° C., to obtain a dry porous powder;

[0123] The dried porous powder is cross-linked with microwave assistance and then packed with nitrogen, with the microwave operating at 2450 MHz, a power of 7 kW, and a time of 35 seconds to obtain a finished product of a dipotassium hydrogen phosphate synergist for plant-based food.

[0124] (VI) Example 6: Application performance test: 0.8% of the synergist was added to plant-based hamburger patties, and the control group used the same amount of ordinary K2HPO4. The experimental results are shown in Table 6:

[0125] Table 6: Performance indicators of various embodiments in performance testing and improvement rates of the best embodiment

[0126]

[0127] In a comparative test, the synergist formulated in Example 1 and the same amount of ordinary dipotassium hydrogen phosphate (control group) were added to plant-based hamburger patties, and the water retention index (i.e., the ability of the patty sample to retain water) was measured after 72 hours. The water retention of Example 1 reached 88.5%, an increase of approximately 69.2% compared to the 52.3% of the control group. The present invention, through the synergistic effect of nano-sized dipotassium hydrogen phosphate + composite plant colloid + interface functional additive + microporous carrier + ion migration inhibitor, significantly enhances the product's water retention properties based on a simulated animal protein fiber network, improves the juiciness and taste stability of the end product, and prevents it from drying out during long-term storage.

[0128] Comparative experimental data showed that the plant-based hamburger patty treated in Example 1 had a texture hardness of 28.3N, while the control group had a hardness of only 18.6N, a 52.2% improvement. The composite plant colloid and interfacial functional additives in this invention, after high-temperature variable temperature spraying and microwave-assisted cross-linking, form a three-dimensional structure resembling a protein fiber network. This allows the final dried porous powder to simulate the toughness, elasticity, and firmness of meat when re-dissolved or combined with plant protein, significantly improving the chewiness and texture of plant-based products.

[0129] In plant-based formulas, excessive release of potassium ions will lead to flavor loss and salty taste during subsequent air drying or baking. + The migration rate was only 2.9%, while the control group reached 21.0%, a reduction of approximately 86.2%. This shows that the nano-sized potassium dihydrogen phosphate core-shell shell + nanocellulose in the present invention can form a stable ion-release network within the food matrix, and combined with the ion migration inhibitor, effectively inhibit the disordered diffusion of potassium ions, thereby reducing nutrient loss and flavor variation during subsequent processing and storage.

[0130] In the E. coli antibacterial test, Example 1 achieved an inhibition rate of 99.98%, significantly superior to the 85.3% in the control group. This is primarily due to the following: the probiotic metabolites in the microporous carrier produce antibacterial substances such as short-chain fatty acids, which inhibit the growth of spoilage bacteria; the tannic acid-metal ion chelator in the interfacial functional additive synergistically inhibits bacterial metabolism with the bacterial protein / enzyme system; and the broad-spectrum antibacterial activity of ε-polylysine itself. Therefore, the synergist of the present invention not only serves as a nutritional enhancer but also possesses natural antibacterial properties, helping to improve the safety and shelf life of plant-based foods during processing and storage.

[0131] Under the same test conditions, it was found that when the content of nano-potassium hydrogen phosphate was gradually increased from 15% to 40%, and the ratio of composite plant colloid to interface additive was optimized, although the performance indicators such as water holding rate, texture hardness, K + There are differences in migration rate and antibacterial rate, but both are far higher than the level of the control group, and they restrict each other and enhance synergy. Among them, the best comprehensive performance is achieved in Example 1: 30% of nano-potassium hydrogen phosphate, 25% of konjac glucomannan + 15% of sodium alginate + 10% of gellan gum in the composite plant colloid, 3% of phospholipid-chitosan complex + 2% of polydimethylsiloxane nanoemulsion + 1% of tannic acid-metal ion chelator in the interface additive, 12% of microporous carrier, 1.2% of sodium N-lauroyl-L-glutamate + 0.8% of ε-polylysine hydrochloride in the ion migration inhibitor.

[0132] It should be understood that the above-described specific embodiments of the present invention are merely illustrative or illustrative of the principles of the present invention and do not constitute limitations of the present invention. Therefore, any modifications, equivalent substitutions, improvements, etc. made without departing from the spirit and scope of the present invention should be included within the scope of protection of the present invention. In addition, the appended claims are intended to cover all variations and modifications that fall within the scope and metes and bounds of the appended claims, or equivalents thereof.

Claims

1. A dipotassium hydrogen phosphate synergist for plant-based food, characterized in that: Includes the following components in percentage by mass: Nano-potassium dihydrogen phosphate 15% to 40%; 30% to 60% of a composite plant colloid, wherein the composite plant colloid is prepared by cross-linking natural anionic polysaccharides and nonionic polysaccharides, wherein the natural anionic polysaccharides include sodium alginate and gellan gum, and the nonionic polysaccharides include konjac glucomannan; 3% to 8% of an interfacial functional additive, wherein the interfacial functional additive is synergistically formulated using a layered membrane, nanoscale filler particles, and molecular-level chelated metal ions, wherein the layered membrane comprises a phospholipid-chitosan complex, the nanoscale filler particles comprise a polydimethylsiloxane nanoemulsion, and the molecular-level chelated metal ions comprise a tannic acid-metal ion chelating agent; Microporous carrier 10% to 25%; The ion migration inhibitor is 0.5% to 3%, which is synergistically formulated with an amphiphilic molecule and a cationic polypeptide, wherein the amphiphilic molecule includes sodium N-lauroyl-L-glutamate and the cationic polypeptide includes ε-polylysine hydrochloride; The preparation steps of the dipotassium hydrogen phosphate synergist for plant-based food include: S100, preparing and taking each component according to mass percentage, and performing pretreatment; S200, dissolving the composite plant colloid in deionized water containing 0.1 mM to 0.3 mM CaCl2 at 45°C to 55°C, and ultrasonically treating for 15 minutes to obtain a pre-crosslinked colloid solution; S300, adding the nano-structured dipotassium hydrogen phosphate to the pre-cross-linked colloidal solution at a flow rate of 0.1 kg / min to 0.4 kg / min, and simultaneously applying a pulsed electric field to obtain an electric field structured nano-mixed solution; S400, sequentially adding the microporous carrier and the ion migration inhibitor to the electric field structured nano-mixed liquid, and performing ball milling under an inert gas to obtain a nano-hybrid slurry; S500, dissolving the interface functional additive in supercritical CO2 and spraying it into the nano-hybrid slurry in an atomized form to obtain a magnetic nano-atomized composite system; S600, sequentially drying the magnetic nano-atomized composite system using four-stage variable temperature spraying, wherein the temperature of the variable temperature spraying in the first zone is 180° C. to 200° C., the temperature of the variable temperature spraying in the second zone is 120° C. to 140° C., the temperature of the variable temperature spraying in the third zone is 80° C. to 90° C., and the temperature of the variable temperature spraying in the fourth zone is 40° C. to 50° C., to obtain a dry porous powder; S700: The dried porous powder is cross-linked with microwave assistance and then nitrogen-filled and packaged to obtain a finished product of a dipotassium hydrogen phosphate synergist for plant-based food.

2. The dipotassium hydrogen phosphate synergist for plant-based food according to claim 1, characterized in that The nano-sized dipotassium hydrogen phosphate is a core-shell nanocomposite of dipotassium hydrogen phosphate; The core of the core-shell nanocomposite comprises dipotassium hydrogen phosphate; The shell of the core-shell nanocomposite comprises nanocellulose crystals; The hydrogen phosphate groups of the dipotassium hydrogen phosphate and the surface hydroxyl groups of the nanocellulose crystals form a dipotassium hydrogen phosphate-cellulose hydrogen bond.

3. The dipotassium hydrogen phosphate synergist for plant-based food according to claim 1, characterized in that The mass ratio of each component in the composite plant colloid is konjac glucomannan: sodium alginate: gellan gum = (15-35): (5-25): (5-15).

4. The dipotassium hydrogen phosphate synergist for plant-based food according to claim 1, characterized in that The mass ratio of each component in the interface functional additive is phospholipid-chitosan complex: polydimethylsiloxane nanoemulsion: tannic acid-metal ion chelating agent = (1.5-4): (1-3): (0.5-2).

5. The dipotassium hydrogen phosphate synergist for plant-based food according to claim 1, characterized in that: The microporous carrier comprises starch microspheres loaded with Lactobacillus plantarum metabolites.

6. The dipotassium hydrogen phosphate synergist for plant-based food according to claim 1, characterized in that: The mass ratio of each component in the ion migration inhibitor is sodium N-lauroyl-L-glutamate:ε-polylysine hydrochloride compound=(0.2-2):(0.2-1.2).

7. A method for preparing a dipotassium hydrogen phosphate synergist for plant-based food, characterized in that: The dipotassium hydrogen phosphate synergist for plant-based food is prepared from nano-sized dipotassium hydrogen phosphate, a composite plant colloid, an interface functional additive, a microporous carrier, and an ion migration inhibitor, wherein the ingredients and mass percentages of each component are as described in any one of claims 1 to 6, and the preparation steps include: S100, preparing and taking each component according to mass percentage, and performing pretreatment; S200, dissolving the composite plant colloid in deionized water containing 0.1 mM to 0.3 mM CaCl2 at 45°C to 55°C, and ultrasonically treating for 15 minutes to obtain a pre-crosslinked colloid solution; S300, adding the nano-structured dipotassium hydrogen phosphate to the pre-cross-linked colloidal solution at a flow rate of 0.1 kg / min to 0.4 kg / min, and simultaneously applying a pulsed electric field to obtain an electric field structured nano-mixed solution; S400, sequentially adding the microporous carrier and the ion migration inhibitor to the electric field structured nano-mixed liquid, and performing ball milling under an inert gas to obtain a nano-hybrid slurry; S500, dissolving the interface functional additive in supercritical CO2 and spraying it into the nano-hybrid slurry in an atomized form to obtain a magnetic nano-atomized composite system; S600, sequentially drying the magnetic nano-atomized composite system using four-stage variable temperature spraying, wherein the temperature of the variable temperature spraying in the first zone is 180° C. to 200° C., the temperature of the variable temperature spraying in the second zone is 120° C. to 140° C., the temperature of the variable temperature spraying in the third zone is 80° C. to 90° C., and the temperature of the variable temperature spraying in the fourth zone is 40° C. to 50° C., to obtain a dry porous powder; S700: The dried porous powder is cross-linked with microwave assistance and then nitrogen-filled and packaged to obtain a finished product of a dipotassium hydrogen phosphate synergist for plant-based food.

8. The method for preparing the dipotassium hydrogen phosphate synergist for plant-based food according to claim 7, characterized in that: In S100, the method for preparing the nano-sized dipotassium hydrogen phosphate and performing pretreatment includes: S110, dissolving dipotassium hydrogen phosphate in ultrapure water to prepare a 30% to 40% dipotassium hydrogen phosphate solution; S120, adding nanocellulose crystals to the dipotassium hydrogen phosphate solution to obtain a core-shell nanocomposite of dipotassium hydrogen phosphate, wherein the mass of the dipotassium hydrogen phosphate in the nanocellulose crystals accounts for 0.1% to 0.5%; S130 , treating the core-shell nanocomposite of dipotassium hydrogen phosphate in a high-pressure microfluidizer at 150 MPa to 200 MPa for 3 to 5 cycles to obtain a nanodispersion with a particle size D50 of 50 nm to 200 nm.

9. The method for preparing the dipotassium hydrogen phosphate synergist for plant-based food according to claim 7, characterized in that: In S100, the preparation method of the phospholipid-chitosan complex in the interface functional additive includes: S140, dissolving lecithin in ethanol, adding chitosan acetate solution, wherein the pH of the chitosan acetate solution is 5.0-5.5, to obtain chitosan acetate sol; S150, treating the chitosan acetate sol in a high-pressure homogenizer at 20,000 rpm for 10 minutes to obtain an electrostatically assembled nanodispersion; S160, dialyzing the electrostatically assembled nanodispersion, removing the solvent, and freeze-drying to obtain a layered phospholipid-chitosan complex with an interlayer spacing of 1.5 nm to 3.5 nm.

10. The method for preparing the dipotassium hydrogen phosphate synergist for plant-based food according to claim 7, characterized in that: In S100, the method for preparing the microporous carrier includes: S170, corn starch and cassava starch were mixed in a mass ratio of 3:1, 0.5 U / g α-amylase was added and enzymatically hydrolyzed at 50° C. for 2 h to obtain a porous starch substrate; S180, adding plant lactobacillus fermentation liquid to the porous starch substrate under vacuum for immersion, wherein the number of viable bacteria in the plant lactobacillus fermentation liquid is ≥10 9 CFU / mL, and probiotic-loaded wet gel was obtained; S190, freeze-drying the probiotic-loaded wet gel to obtain a porous starch-probiotic microporous carrier with a pore size of 0.5 μm to 5 μm and a loading rate of ≥15%.

Images