Preparation method of cookies

Abstract

The invention discloses a preparation method of cookies, which comprises the following steps: mixing an SBP solution and a KGM solution in equal volume, and homogenizing to obtain an SBP-KGM composite particle aqueous solution; mixing the SBP-KGM composite particle aqueous solution with edible oil, and carrying out shearing emulsification, so as to prepare a Pickering high internal phase emulsion; and finally, mixing the Pickering high internal phase emulsion with shortening, low-gluten wheat flour, berry sugar, skim milk powder, soda ash, ammonium bicarbonate and water, stirring, extruding and baking to obtain the cookies. The preparation process is simple and easy to operate, and the raw materials are natural and nontoxic and have excellent biocompatibility; the obtained product not only meets the consumption demand of healthy diet, but also can be widely applied to the field of food processing as a functional nutritional ingredient additive, and a new scheme is provided for developing green and clean-labeled baked food.

Description

Technical Field

[0001] The present invention relates to the technical field of functional foods and food processing, and in particular to a method for preparing cookies. Background Art

[0002] Pickering high internal phase emulsions, formed by the irreversible adsorption of solid particles at the oil-water interface, typically have an internal phase volume fraction exceeding 0.74. This high internal phase fraction not only allows for excellent loading capacity but also exhibits superior resistance to agglomeration, Ostwald ripening, and phase separation. Compared to traditional emulsion systems, HIPPEs maintain excellent stability under heat treatment, centrifugal forces, and long-term storage, offering promising applications in food, cosmetics, and drug delivery.

[0003] Traditional particulate emulsifiers such as inorganic particles and surfactants have been used to stabilize Pickering high internal phase emulsions. However, their low biosafety limits their application in the food industry. Therefore, Pickering high internal phase emulsions stabilized by food-grade protein particles (such as animal and plant proteins such as soy protein, peanut protein, whey protein and bovine serum albumin) have received widespread attention. However, Pickering high internal phase emulsions stabilized by single proteins have poor stability in practical applications, are sensitive to environmental factors such as pH, ionic strength, and temperature, have weak stress resistance, and are not conducive to production. Konjac glucomannan (KGM) is an anionic polysaccharide with good biocompatibility, gelation and low calorie properties. It is often used as a thickener, emulsifier and film-forming agent.

[0004] Long-chain ω-3 polyunsaturated fatty acids such as docosahexaenoic acid (C22:6n-3, DHA) and eicosapentaenoic acid (C20:5n-3, EPA) in algae oil are beneficial to human health. DHA and EPA may help prevent diseases such as renal dysfunction, diabetes, and osteoporosis. Studies have shown that DHA and EPA can effectively inhibit inflammatory factors triggered by eicosanoids (including prostaglandins and leukotrienes), contributing to maintaining health, preventing chronic diseases, and reducing inflammatory responses.

[0005] With the improvement of health awareness among modern consumers, baked goods are facing the need to transform from the traditional "delicious and convenient" to "healthy and nutritious". Cookies are a kind of baked goods with a unique taste. They are deeply loved by consumers because of their deliciousness, crispness and portability. The high proportion of shortening (animal fat or hydrogenated vegetable oil) in traditional cookie recipes will lead to excessively high saturated fatty acid content in the product, and long-term consumption may increase the risk of cardiovascular disease. High levels of oil and sugar not only cause a caloric burden, but also have adverse effects on human health. However, the existing fat replacement technology has problems such as poor baking stability, high loss rate of nutritional active substances, and decreased sensory quality when applied to cookies, which restricts the development of healthy cookies.

[0006] In summary, the preparation of Pickering high internal phase emulsions as functional fat substitutes for addition to cookies still has the following problems: existing Pickering high internal phase emulsions mostly use inorganic particle stabilizers, which do not meet biosafety and food safety requirements; existing Pickering high internal phase emulsions stabilized by protein particle emulsifiers still have rheological and stability defects, and it is difficult to achieve ideal processing viscosity and stability while meeting green clean label requirements; existing Pickering high internal phase emulsions have poor thermal stability and are prone to phase separation during baking, making it difficult to reduce the proportion of saturated fatty acids while maintaining the crispy taste of cookies; currently, only a small amount of Pickering high internal phase emulsions are used as fat substitutes for cookies, which can give cookies nutritional and health functions while maintaining the taste of cookies; Pickering high internal phase emulsions are insufficiently stable under high temperature processing conditions, the product is prone to collapse and oil leakage, and the flavor of cookies deteriorates due to fat replacement. Summary of the Invention

[0007] In response to the above-mentioned problems existing in the prior art, the present invention provides a method for preparing cookies. The present invention uses an aqueous solution of SBP-KGM composite particles to stabilize a Pickering high internal phase emulsion. The emulsion has good thermal stability, centrifugal stability, and storage stability. It can effectively prevent the oxidation of the internal phase algae oil, enhance the protection of hydrophobic bioactive substances (DHA and EPA), and effectively prevent oxygen from contacting the internal phase algae oil, thereby inhibiting the off-flavor of the algae oil. In addition, due to its good stability and excellent protection of bioactive substances, the emulsion can be used as a shortening substitute in the preparation of cookies.

[0008] The technical solutions of the present invention are as follows:

[0009] The first object of the present invention is to provide a Pickering high internal phase emulsion, the preparation method of which comprises the following steps:

[0010] (1) Dissolving SBP in deionized water to prepare an SBP solution;

[0011] (2) dissolving KGM in deionized water to prepare a KGM solution;

[0012] (3) mixing the SBP solution and the KGM solution and homogenizing them to prepare an SBP-KGM composite particle aqueous solution;

[0013] (4) The SBP-KGM composite particle aqueous solution is mixed with edible oil and then shear-emulsified to obtain the Pickering high internal phase emulsion.

[0014] In one embodiment of the present invention, in step (1), the concentration of the SBP solution is 20 mg / mL (2% g / mL); in step (2), the concentration of the KGM solution is 1-10 mg / mL (0.1-1% g / mL).

[0015] In one embodiment of the present invention, in step (3), the volume ratio of the SBP solution to the KGM solution is 1:1.

[0016] In one embodiment of the present invention, in step (1), the SBP solution is prepared by dissolving SBP in deionized water, stirring at room temperature for 4 hours, and storing at 4°C overnight to ensure that the protein molecules are completely hydrated.

[0017] In one embodiment of the present invention, in step (2), the KGM solution is prepared by dissolving KGM in deionized water, adjusting the pH to 7, and storing at room temperature for 2 days to allow the KGM to completely swell and dissolve.

[0018] In one embodiment of the present invention, in step (4), the edible oil is algae oil; and the volume ratio of the SBP-KGM composite particle aqueous solution to the edible oil is 40:60-10:90.

[0019] In one embodiment of the present invention, in step (3), the homogenization condition is: 7000-9000 rpm.

[0020] During the preparation of the SBP-KGM composite particle aqueous solution, no complex chemical covalent modification is required, and high-intensity ultrasonic treatment is avoided. The operation process is simple and controllable, which is conducive to industrial scale-up production.

[0021] In one embodiment of the present invention, in step (3), when equal volumes of SBP solution (2%) and KGM solution (0.1%, 0.2%, 0.4%, 0.6%, 0.8% and 1.0%) are mixed, according to different concentration ratios, SBP-KGM composite particle aqueous solutions with ratios of 1.0% SBP-0.05% KGM, 1.0% SBP-0.1% KGM, 1.0% SBP-0.2% KGM, 1.0% SBP-0.3% KGM, 1.0% SBP-0.4% KGM and 1.0% SBP-0.5% KGM are obtained.

[0022] In one embodiment of the present invention, in step (4), the shear emulsification conditions are: rotation speed 7000-9000 rpm, time 1-2 min.

[0023] The second object of the present invention is to provide a cookie, the raw materials of which contain the above-mentioned Pickering high internal phase emulsion.

[0024] In one embodiment of the present invention, the raw materials of the cookies are calculated in percentage by mass and the raw material composition is as follows:

[0025] Pickering high internal phase emulsion 1-14%, shortening 5-25%, low-gluten wheat flour 40-55%, fine sugar 18-25%, skimmed milk powder 0.5-1.0%, baking soda 0.3-0.6%, ammonium bicarbonate 0.1-0.4% and water 4-8%.

[0026] In one embodiment of the present invention, the raw materials are calculated in percentage by mass and are composed of: 10.05% Pickering high internal phase emulsion, 10.05% shortening, 50.2% low-gluten wheat flour, 22.6% fine sugar, 0.8% skim milk powder, 0.5% baking soda, 0.3% ammonium bicarbonate and 5.5% water.

[0027] A third object of the present invention is to provide a method for preparing the above-mentioned cookies, comprising the following steps:

[0028] The Pickering high internal phase emulsion is mixed with shortening, low-gluten wheat flour, granulated sugar, skim milk powder, baking soda, ammonium bicarbonate and water, and then stirred, extruded and baked to obtain cookies.

[0029] In one embodiment of the present invention, a Pickering high internal phase emulsion is mixed with shortening, and then low-gluten wheat flour, fine sugar, skim milk powder, baking soda, ammonium bicarbonate, and water are added, and the mixture is stirred to obtain a batter; the batter is put into a piping bag, and biscuit-shaped dough is squeezed out.

[0030] In one embodiment of the present invention, the baking conditions are: baking at 90-110° C. for 40-60 min.

[0031] The beneficial technical effects of the present invention are:

[0032] The Pickering high internal phase emulsion prepared by using sea bass protein (SBP) and konjac glucomannan (KGM) as raw materials without adding any inorganic materials has good biosafety.

[0033] The Pickering high internal phase emulsion stabilized by the aqueous solution of the SBP-KGM composite particles of the present invention has a maximum internal phase ratio of up to 88%. It not only has excellent thermal stability and rheological properties, but also can achieve solidification of oils and fats through a simple high-speed shear process. At high temperatures, the Pickering high internal phase emulsion remains stable and does not experience phase separation, solving the problems that traditional emulsions encounter during food thermal processing. Proteins can interact with polysaccharides to improve the structure and wettability of proteins, thereby enhancing the emulsifying ability of proteins. Compared with single proteins, the Pickering high internal phase emulsion stabilized by the synergistic effect of proteins and polysaccharides has stronger gelation, structural stability and environmental resistance.

[0034] At the same time, Pickering high internal phase emulsion can also effectively protect functional active substances such as DHA and EPA, significantly improving the retention and release rates of functional active substances. The added KGM interacts with proteins to form a composite particle aqueous solution that can effectively enhance the stability of Pickering high internal phase emulsion and its ability to protect functional active substances in the oil phase. The high oil phase, high stability and high biocompatibility characteristics of Pickering high internal phase emulsion make it an ideal carrier for protecting and delivering fat-soluble bioactive substances such as DHA and EPA. The Pickering high internal phase emulsion stabilized by the protein-polysaccharide composite particle aqueous solution can effectively improve the environmental stability of DHA and EPA and their bioavailability after in vitro digestion, and the gel network structure formed by the protein-polysaccharide composite particle aqueous solution can also effectively inhibit the generation of algae oil odor.

[0035] The Pickering high internal phase emulsion prepared from an aqueous solution of SBP-KGM composite particles exhibits physical properties similar to those of shortening, making it suitable for use as a shortening substitute in baked goods. This not only enriches the nutritional value of cookies, imparting functional food properties and fulfilling the fat replacement function, but also addresses technical issues such as structural collapse, oil seepage, and phase separation during cookie preparation. This effectively reduces the saturated fatty acid content while maintaining the sensory quality of the cookies, better meeting today's consumer demand for nutritious and healthy foods.

[0036] The preparation process of the present invention is simple and easy to operate, and the raw materials are natural, non-toxic, and have excellent biocompatibility. The resulting product not only meets consumer demand for a healthy diet but can also be widely used in food processing as a functional nutritional additive, providing a new solution for the development of green, clean-label baked goods. BRIEF DESCRIPTION OF THE DRAWINGS

[0037] Figure 1 This is the infrared spectrum of the SBP-KGM composite particles in Example 1.

[0038] Figure 2 This is the SEM image of the SBP-KGM composite particles in Example 1.

[0039] Figure 3 This is a graph showing the particle size and PDI results of the SBP-KGM composite particles in Example 1.

[0040] Figure 4 This is the three-phase contact angle result diagram of SBP-KGM composite particles in Example 1.

[0041] Figure 5 This is a graph showing the dynamic interfacial tension results of the SBP-KGM composite particles in Example 1.

[0042] Figure 6 This is a graph showing the measurement results of the emulsification activity and emulsification stability of the SBP-KGM composite particles in Example 1.

[0043] Figure 7 This is a visual appearance diagram of the Pickering high internal phase emulsion of Example 2 when the algae oil phase volume fraction is 74-90%.

[0044] Figure 8 1 is a visual appearance of the Pickering high internal phase emulsion of Example 2 freshly prepared and after storage at room temperature for 30 days.

[0045] Figure 9 This is a visual appearance of the Pickering high internal phase emulsion of Example 2 after centrifugation.

[0046] Figure 10 This is the visual appearance of the Pickering high internal phase emulsion after heat treatment in Example 2.

[0047] Figure 11 This is a Cryo-SEM image of the Pickering high internal phase emulsion of Example 2.

[0048] Figure 12 These are the measurement results of the storage modulus and loss modulus of the Pickering high internal phase emulsion in Example 2 as a function of frequency.

[0049] Figure 13This is the measurement result of the viscosity change of the Pickering high internal phase emulsion in Example 2 as a function of shear rate.

[0050] Figure 14 The graph is a measurement result of the viscosity change of the Pickering high internal phase emulsion of Example 2 over time.

[0051] Figure 15 These are the measurement results of the storage modulus and loss modulus of the Pickering high internal phase emulsion in Example 2 as a function of temperature.

[0052] Figure 16 This is the encapsulation efficiency of DHA in the Pickering high internal phase emulsion of Example 2.

[0053] Figure 17 This is the encapsulation efficiency of EPA in the Pickering high internal phase emulsion of Example 2.

[0054] Figure 18 It is the retention rate of DHA of the Pickering high internal phase emulsion of Example 2 after storage at room temperature for 30 days.

[0055] Figure 19 It is the EPA retention rate of the Pickering high internal phase emulsion in Example 2 after storage at room temperature for 30 days.

[0056] Figure 20 This is the release rate of DHA during in vitro digestion of the Pickering high internal phase emulsion in Example 2.

[0057] Figure 21 This is the release rate of EPA during in vitro digestion of the Pickering high internal phase emulsion in Example 2.

[0058] Figure 22 The results are the measurement results of the changes in volatile compounds during 30-day storage of the Pickering high internal phase emulsion of Example 2.

[0059] Figure 23 This is the appearance of cookies with the Pickering high internal phase emulsion replacing shortening at a ratio of 0%, 25%, 50%, 75%, and 100% in Example 3.

[0060] Figure 24 These are SEM images of cookies with the Pickering high internal phase emulsion replacing shortening at ratios of 0%, 25%, 50%, 75% and 100% in Example 3.

[0061] Figure 25 The figures are the baking loss rates of cookies when the Pickering high internal phase emulsion in Example 3 replaces shortening at ratios of 0%, 25%, 50%, 75% and 100%.

[0062] Figure 26 This is a sensory characteristic diagram of cookies with the Pickering high internal phase emulsion replacing shortening at a ratio of 0%, 25%, 50%, 75%, and 100% in Example 3.

[0063] Figure 27 This is a graph of the overall acceptability of cookies with the Pickering high internal phase emulsion replacing shortening at ratios of 0%, 25%, 50%, 75%, and 100% in Example 3. DETAILED DESCRIPTION

[0064] The present invention will be described in detail below with reference to the accompanying drawings and embodiments.

[0065] Example 1:

[0066] The preparation method of the SBP-KGM composite particle aqueous solution comprises the following specific steps:

[0067] Dissolve 1 g of SBP in 50 mL of deionized water, stir at room temperature for 4 h, and store at 4 °C overnight to ensure complete hydration of the protein molecules to obtain a 2% SBP solution;

[0068] Prepare a 1.0% KGM solution, adjust the pH to 7, and store at room temperature for 2 days to allow the KGM to fully swell and dissolve.

[0069] The SBP solution and the KGM solution were mixed in equal volumes and homogenized to obtain an aqueous solution of SBP-KGM composite particles.

[0070] The SBP-KGM composite particle aqueous solutions obtained by mixing equal volumes of KGM solutions of different concentrations (0.1%, 0.2%, 0.4%, 0.6%, 0.8%, 1.0%) and SBP solution (2.0%) were 1.0% SBP-0.05% KGM, 1.0% SBP-0.1% KGM, 1.0% SBP-0.2% KGM, 1.0% SBP-0.3% KGM, 1.0% SBP-0.4% KGM and 1.0% SBP-0.5% KGM, respectively.

[0071] The 1.0% SBP aqueous solution that had been used in all the preparation processes of the SBP-KGM composite particle aqueous solution was used as a control.

[0072] The specific test plan is as follows:

[0073] (1) Fourier transform infrared spectroscopy (ETIR)

[0074] 2 mg of SBP-KGM composite particles were uniformly mixed with 200 mg of potassium bromide, and the mixture was compressed into transparent tablets. Fourier transform infrared spectroscopy (FTIR) was used to analyze the morphology of the composite particles from 500 to 4000 cm-1 The infrared spectrum of the SBP-KGM composite particles obtained in Example 1 is as follows: Figure 1 shown.

[0075] like Figure 1 As shown, the spectrum of SBP exhibits characteristic peaks in the amide I, amide II, and amide A bands. Compared to SBP, the absorption peak of the SBP-KGM composite particles shifts in the amide II band, indicating that the interaction between SBP and KGM modifies the NH and CN bonds. The shifts in the absorption peaks of the SBP-KGM composite particles in the amide I and amide A bands indicate electrostatic interactions and hydrogen bonds between SBP and KGM. All characteristic peak shifts of the SBP-KGM composite particles shift in the 1.0% SBP-0.2% KGM composite particles, indicating the strongest non-covalent interaction between SBP and KGM at this point.

[0076] (2) Microstructure

[0077] The microstructure of the SBP-KGM composite particles was obtained by scanning electron microscopy (SEM). An appropriate amount of freeze-dried sample was fixed to a black double-sided conductive tape on a cylindrical sample stage, sprayed with gold, and observed using a field emission scanning electron microscope. The acceleration voltage was 5.0 kV and the magnification was 2.00 K in normal mode. The microstructure of the SBP-KGM composite particles obtained in Example 1 is shown in FIG. Figure 2 shown.

[0078] like Figure 2 As shown in the figure, with the increase of KGM ratio, the pores of the gel network of SBP-KGM composite particles first decrease and then increase. When the KGM ratio is 0.2%, the structure of SBP-KGM composite particles is the densest.

[0079] (3) Particle size and PDI

[0080] The average particle size and PDI of SBP-KGM composite particles (0.5 mg / mL) were measured using a nanoparticle size and zeta potential analyzer. The sample dilution was placed in a test sample cell and equilibrated at 25°C for 2 minutes for measurement. The particle size and PDI results of the SBP-KGM composite particles obtained in Example 1 are shown in Figure 1. Figure 3 shown.

[0081] like Figure 3 As shown in the figure, the particle size and PDI of the 1.0% SBP-0.2% KGM composite particles are the lowest, and the binding ability of SBP and KGM is the strongest.

[0082] (4) Three-phase contact angle (θ)

[0083] The θ of SBP-KGM composite particles was measured by drop shape analyzer. The freeze-dried SBP-KGM composite particles were pressed into 2 mm tablets and soaked in algae oil. The tablets were placed on a glass slide and 5 μL of deionized water was added with a syringe. The morphology of the droplets was obtained by a high-speed camera. The three-phase contact angle results of the SBP-KGM composite particles obtained in Example 1 are shown in Figure 2. Figure 4 shown.

[0084] like Figure 4 As shown in the figure, compared with SBP alone, the SBP-KGM composite particles improved the wettability of SBP, among which the three-phase contact angle of 1.0% SBP-0.2% KGM composite particles was close to 90°, and the prepared Pickering high internal phase emulsion had stronger stability.

[0085] (5) Dynamic interfacial tension measurement

[0086] The SBP-KGM composite particles were dropped into algae oil for 180 min. The adsorption behavior of the SBP-KGM composite particles at the oil-water interface was measured using a drop shape analyzer. The dynamic interfacial tension was determined using the Young-Laplace equation. The dynamic interfacial tension results of the SBP-KGM composite particles obtained in Example 1 are shown in Figure 1. Figure 5 shown.

[0087] like Figure 5 As shown, the addition of KGM significantly reduced the interfacial tension of the composite particles compared to SBP alone, promoting interfacial adsorption dynamics. The 1.0% SBP-0.2% KGM composite particles diffused to the oil-water interface and rapidly adsorbed to form a stable film, demonstrating the strongest interfacial adsorption capacity and stability.

[0088] (6) Emulsifying activity (EAI) and emulsifying stability (ESI)

[0089] 3 mL of SBP-KGM composite particles were added to 12 mL of algae oil and homogenized at 8000 rpm using a high-speed shearing machine for 1 min. 20 μL of the emulsion was aspirated from the bottom of the container at 0 min and 10 min, respectively, and dissolved in 5 mL of 0.1% SDS solution. The absorbance was measured at 500 nm to calculate the emulsification activity and emulsification stability of the SBP-KGM composite particles. The emulsification activity and emulsification stability of the SBP-KGM composite particles obtained in Example 1 were measured as follows: Figure 6 shown.

[0090] like Figure 6 As shown in the results, compared with SBP alone, the emulsification activity and emulsion stability of the composite particles increased, among which the EAI and ESI of the 1.0% SBP-0.2% KGM composite particles reached the highest values (15.6 m 2 / g and 182.2min). When the KGM concentration exceeds 0.2%, the EAI and ESI of the composite particles gradually decrease. This is because the excess KGM competes with the composite particles for adsorption at the oil-water interface, resulting in a decrease in the concentration of the composite particles as an effective emulsifier. The addition of an appropriate amount of KGM can enhance the interfacial adsorption capacity of SBP, with the 1.0% SBP-0.2% KGM composite particles exhibiting the strongest emulsification properties.

[0091] Example 2:

[0092] The preparation method of the Pickering high internal phase emulsion stabilized by the aqueous solution of SBP-KGM composite particles comprises the following specific steps:

[0093] The ratios of the SBP-KGM composite particle aqueous solution obtained in Example 1 were 1.0% SBP-0.05% KGM, 1.0% SBP-0.1% KGM, 1.0% SBP-0.2% KGM, 1.0% SBP-0.3% KGM, 1.0% SBP-0.4% KGM, and 1.0% SBP-0.5% KGM, with 1.0% SBP as an experimental control; algae oil was selected as the oil phase;

[0094] The Pickering high internal phase emulsion stabilized by a 1.0% SBP-0.2% KGM composite particle aqueous solution has a water phase to oil phase volume ratio of 4:6-1:9; the water phase to oil phase volume fraction of the Pickering high internal phase emulsion stabilized by different SBP-KGM composite particle aqueous solutions is 80%; the high-speed shearing speed is 7000-9000 rpm, and the shearing time is 1 min, thereby obtaining a Pickering high internal phase emulsion stabilized by an SBP-KGM composite particle aqueous solution.

[0095] The specific test plan is as follows:

[0096] (1) Visual appearance

[0097] A camera was used to record the upright and inverted visual appearance of Pickering high internal phase emulsions with different internal phase volume fractions stabilized by 1.0% SBP-0.2% KGM composite particle aqueous solution and Pickering high internal phase emulsions stabilized by SBP-KGM composite particle aqueous solution with different ratios. The storage stability appearance of the Pickering high internal phase emulsion was recorded after the sample was stored at room temperature for 30 days. The centrifugal stability appearance of the Pickering high internal phase emulsion was recorded after the sample was centrifuged at 10,000 rpm for 10 minutes. The thermal stability appearance of the Pickering high internal phase emulsion was recorded after the sample was heated in a 90°C water bath for 1 hour. The visual appearance of the Pickering high internal phase emulsion obtained in Example 2 at an algae oil phase volume fraction of 74-90% is as shown in FIG. Figure 7 As shown. Figure 7 It can be seen that the visual appearance indicates that the 1.0% SBP-0.2% KGM composite particle aqueous solution can stabilize the Pickering high internal phase emulsion with a water phase to oil phase volume ratio of up to 12:88.

[0098] The visual appearance of the Pickering high internal phase emulsion obtained in Example 2 after fresh preparation and storage at room temperature for 30 days is as follows: Figure 8 As shown. Figure 8 As can be seen, fresh Pickering high internal phase emulsions stabilized by aqueous solutions of SBP-KGM composite particles exhibit a uniform gel state, and all samples remain self-supporting even after inversion. After 30 days of storage at room temperature and under visible light, the Pickering high internal phase emulsions stabilized by aqueous solutions of SBP-KGM composite particles exhibit no phase separation and exhibit gel-like properties. Even when the sample bottles are inverted, they remain self-supporting at the bottom of the bottles, demonstrating excellent storage stability. In contrast, the Pickering high internal phase emulsions stabilized with only 1.0% SBP exhibited phase separation after 30 days of storage and could no longer maintain a self-supporting state.

[0099] The visual appearance of the Pickering high internal phase emulsion obtained in Example 2 after centrifugation is as follows: Figure 9 As shown. Figure 9 It can be seen that the centrifugal stability of Pickering high internal phase emulsions can simulate the gravitational or mechanical stresses to which emulsions are subjected during transportation and processing, thereby determining whether the emulsion has strong interfacial stability. A Pickering high internal phase emulsion stabilized with 1.0% SBP exhibited a distinct oil layer at the top after centrifugation at 10,000 rpm for 10 minutes. Although oil precipitation appeared at the top of Pickering high internal phase emulsions stabilized with aqueous solutions of 1.0% SBP-0.05% KGM, 1.0% SBP-0.1% KGM, 1.0% SBP-0.4% KGM, and 1.0% SBP-0.5% KGM composite particles, the amount of oil precipitation was significantly less than that of the 1.0% SBP sample. Pickering high internal phase emulsions stabilized with aqueous solutions of 1.0% SBP-0.2% KGM and 1.0% SBP-0.3% KGM composite particles remained stable after centrifugation, with no oil precipitation at the top of the emulsion, demonstrating excellent centrifugal stability.

[0100] The visual appearance of the Pickering high internal phase emulsion obtained in Example 2 after heat treatment is as follows: Figure 10 As shown. Figure 10It can be seen that emulsions used in food processing need to withstand high-temperature treatment processes such as pasteurization and baking, so Pickering high internal phase emulsions need to have good thermal stability. The Pickering high internal phase emulsion stabilized by the SBP-KGM composite particle aqueous solution also has excellent thermal stability. After heat treatment at 90°C for 1 hour, it remained stable without phase separation, showing good structural stability. This is attributed to the irreversible adsorption of the SBP-KGM composite particle aqueous solution at the oil-water interface to form a dense protective layer, and the resulting three-dimensional gel network structure can effectively resist heat treatment and maintain the stability of the Pickering high internal phase emulsion. This excellent thermal stability makes the Pickering high internal phase emulsion stabilized by the SBP-KGM composite particles have application value in fields such as high-temperature food processing and baking.

[0101] (2) Microstructure

[0102] The microstructure of a Pickering high internal phase emulsion was captured using cryogenic scanning electron microscopy (cryo-SEM). The emulsion was placed on a hollow cylindrical stage, immediately pre-frozen in liquid nitrogen, and then placed in a cryogenic preparation transfer system for sublimation and gold coating. Finally, the emulsion was transferred to a -145°C SEM chamber for observation.

[0103] The Cryo-SEM results of the Pickering high internal phase emulsion obtained in Example 2 are as follows: Figure 11 As shown. Figure 11 As can be seen, cryo-SEM can directly visualize the droplet state of the Pickering high internal phase emulsion. The emulsion stabilized with 1.0% SBP has a loose distribution, discontinuous particle coverage at the interface, and contact between droplets exacerbates fusion. The Pickering high internal phase emulsion stabilized with a 1.0% SBP-0.2% KGM composite particle aqueous solution has the most densely packed droplets. The composite particle aqueous solution forms a covering layer on the oil droplet surface, and the particles form a stable bridging structure between the droplets, effectively preventing emulsion phase separation caused by droplet aggregation.

[0104] (3) Rheological test

[0105] The rheological properties of Pickering high internal phase emulsion were characterized using a rheometer at 25°C. Frequency sweep tests were performed at a fixed strain of 0.5% and a frequency range of 0.1-10 Hz. -1 The viscosity curve is obtained by the shear rate of Pickering high internal phase emulsion viscosity recovery test. -1 The shear rate lasted for 60s, 100s -1 The shear rate lasted for 20s and 0.1s -1The shear rate was measured for 100 s. The temperature sweep test was performed at a fixed strain of 0.5%, an angular frequency of 10.0 rad / s, and a heating rate of 5°C per minute in the temperature range of 20°C to 80°C.

[0106] The measurement results of the storage modulus and loss modulus of the Pickering high internal phase emulsion obtained in Example 2 as a function of frequency are shown in FIG. Figure 12 As shown. Figure 12 It can be seen that throughout the entire frequency sweep range, the sample's storage modulus is consistently greater than the loss modulus, indicating that the Pickering high internal phase emulsion has a well-developed gel network structure. The storage modulus and loss modulus also gradually increase with increasing frequency, reflecting the solid-like properties of the Pickering high internal phase emulsion. As the KGM addition level increases from 0.05% to 0.2%, the storage modulus and loss modulus of the Pickering high internal phase emulsion increase significantly, indicating that the gel strength of the Pickering high internal phase emulsion stabilized by the SBP-KGM composite particle aqueous solution is enhanced. However, when the KGM addition level is further increased to 0.5%, the increase in the storage modulus and loss modulus levels off, showing no significant difference from the 0.2% KGM addition, indicating that the additional KGM has no significant effect on the gel strength of the Pickering high internal phase emulsion. These results indicate that the Pickering high internal phase emulsion stabilized by the 1.0% SBP-0.2% KGM composite particle aqueous solution exhibits improved gel properties and balanced mechanical properties.

[0107] The viscosity of the Pickering high internal phase emulsion obtained in Example 2 varies with shear rate. Figure 13 As shown. Figure 13 It can be seen that the viscosity of the Pickering high internal phase emulsion continues to decrease with increasing shear rate, exhibiting typical shear-thinning behavior. The introduction of KGM enables the SBP-KGM composite particle aqueous solution to stabilize the Pickering high internal phase emulsion with higher viscosity, and the KGM concentration shows a positive correlation with the viscosity of the Pickering high internal phase emulsion.

[0108] The viscosity of the Pickering high internal phase emulsion obtained in Example 2 changes with time at different shear rates. Figure 14 As shown. Figure 14 It can be seen that the recovery characteristics of Pickering high internal phase emulsion under shear rate were studied through the three-interval thixotropy experiment. The initial shear rate was 0.1s -1 At the stage, the Pickering high internal phase emulsion maintains a high viscosity, indicating that the internal structure of the Pickering high internal phase emulsion is intact. -1During the initial shear rate stage, the viscosity of the Pickering high internal phase emulsion rapidly decreased, shear thinning occurred, and the internal structure was rearranged. After returning to the initial shear rate stage, the viscosity of the Pickering high internal phase emulsion quickly rebounded, indicating that the Pickering high internal phase emulsion has good structural recovery ability. The Pickering high internal phase emulsion stabilized by a 1.0% SBP-0.2% KGM composite particle aqueous solution has good stability and thixotropic recovery during dynamic processing. This ability enables the Pickering high internal phase emulsion to maintain structural stability during dough preparation and extrusion molding, preventing collapse.

[0109] The measurement results of the storage modulus / loss modulus of the Pickering high internal phase emulsion obtained in Example 2 as a function of temperature are as follows: Figure 15 As shown. Figure 15 As can be seen, the storage modulus of the Pickering high internal phase emulsion stabilized only by 1.0% SBP shows a slight downward trend with increasing temperature, while the storage modulus of the sample stabilized by the SBP-KGM composite particle aqueous solution remains stable throughout the entire heating process, indicating that the prepared Pickering high internal phase emulsion has excellent thermal stability. This lays the foundation for the use of Pickering high internal phase emulsion as a fat substitute in the preparation of cookies.

[0110] (4) Encapsulation efficiency of DHA and EPA

[0111] The DHA and EPA content in Pickering high internal phase emulsions was determined by gas chromatography-mass spectrometry: 1 mL of sample was mixed with ethanol / n-hexane (1:5), vortexed and centrifuged, and concentrated with nitrogen sparge. After methyl esterification, the sample was extracted with n-hexane and passed through a membrane for detection.

[0112] The encapsulation efficiency of DHA in the Pickering high internal phase emulsion obtained in Example 2 is as follows: Figure 16 As shown. Figure 16 As can be seen, the Pickering high internal phase emulsion stabilized by only 1.0% SBP achieved a DHA encapsulation efficiency of only 77.6%. Compared to 1.0% SBP, the Pickering high internal phase emulsion stabilized by the SBP-KGM composite particle aqueous solution significantly improved the DHA encapsulation efficiency, reaching a maximum of 97.4%. This excellent encapsulation efficiency is closely related to the excellent structural stability of the emulsion system.

[0113] The encapsulation efficiency of EPA in the Pickering high internal phase emulsion obtained in Example 2 is as follows: Figure 17 As shown. Figure 17The Pickering high internal phase emulsion stabilized by a 1.0% SBP-0.2% KGM composite particle aqueous solution had the highest EPA encapsulation efficiency (97.2%), while the EPA encapsulation efficiency of HIPPEs stabilized by a 1.0% SBP solution was only 79.9%, further confirming the effective protective effect of the SBP-KGM composite particle aqueous solution on ω-3 fatty acids.

[0114] (5) Retention rate of DHA and EPA

[0115] The Pickering high internal phase emulsion was stored at room temperature for 30 days, and the retention rates of DHA and EPA in the Pickering high internal phase emulsion were determined by gas chromatography-mass spectrometry.

[0116] The DHA retention rate of the Pickering high internal phase emulsion obtained in Example 2 after storage at room temperature for 30 days is as follows: Figure 18 As shown. Figure 18 It can be seen that the DHA retention rate gradually decreases with the extension of storage time. After 30 days of storage, the DHA retention rate in the unencapsulated algae oil was only 19.8%, indicating that the DHA in the free algae oil is extremely easy to oxidize and decompose. The experimental results show that the Pickering high internal phase emulsion can significantly slow down the degradation rate of DHA, and the protective effect of the Pickering high internal phase emulsion stabilized by the SBP-KGM composite particle aqueous solution is particularly outstanding. Among them, the Pickering high internal phase emulsion stabilized by the 1.0% SBP-0.2% KGM composite particle aqueous solution still maintains a DHA retention rate of 81.6% after storage for 30 days. This is mainly attributed to the dense interface layer formed by the composite particle aqueous solution on the surface of the oil droplets, which effectively blocks the contact between oxygen and algae oil.

[0117] The EPA retention rate of the Pickering high internal phase emulsion obtained in Example 2 after storage at room temperature for 30 days is as follows: Figure 19 As shown. Figure 19 It can be seen that within the 30-day storage period, the EPA retention rate in the unencapsulated algal oil decreased to 17.1%, confirming that free EPA is susceptible to oxidation. In contrast, the Pickering high internal phase emulsion significantly delayed the degradation process of EPA, and the system stabilized by the SBP-KGM composite particle aqueous solution performed even better. It is worth noting that the Pickering high internal phase emulsion stabilized by the 1.0% SBP-0.2% KGM composite particle aqueous solution still maintained an EPA retention rate of 78.2% after 30 days. This excellent performance is mainly due to the physical barrier constructed by the composite particle aqueous solution, which effectively limits the contact between oxygen and the oil phase, thereby protecting EPA from oxidative loss.

[0118] (6) Release rate of DHA and EPA

[0119] To evaluate the release rates of DHA and EPA during digestion, an in vitro simulated digestion model was constructed. The digestion process was maintained at 37°C, with samples collected at each stage. Equal volumes of simulated saliva and sample were mixed and digested at 100 rpm for 10 min at a pH of 6.8. Simulated gastric fluid was prepared by dissolving NaCl (2 g / L) and pepsin (3.2 g / L) in deionized water. The oral digestion sample was mixed with simulated gastric fluid in a 1:1 ratio, adjusted to pH 2, and digested at 100 rpm for 120 min. Each 7.5 mL of simulated intestinal fluid contained 1.5 mL of CaCl2 (36.7 mg / mL) and NaCl (218.7 mg / mL) solutions, 2.5 mL of pancreatin (60 mg / mL) and lipase (60 mg / mL) in PBS, and 3.5 mL of porcine bile salts (187.5 mg / mL) solution. The gastric digesta were mixed with simulated intestinal fluid at a ratio of 4:1, the pH was adjusted to 7, and digestion was carried out at 100 rpm for 120 min.

[0120] The release rate of DHA during in vitro digestion of the Pickering high internal phase emulsion obtained in Example 2 is as follows: Figure 20 As shown. Figure 20 As can be seen, DHA from the unencapsulated algal oil is rapidly released during gastric digestion, but its release rate after intestinal digestion is only 68.1%. This indicates that unprotected DHA is susceptible to gastric acid degradation and limited by digestive enzymes. In contrast, the Pickering high internal phase emulsion stabilized with 1.0% SBP significantly delayed gastric release of DHA, increasing the final intestinal release rate to 77.2%, a 9.1% increase over free algal oil, confirming the protective effect of the emulsion system on DHA. Notably, the Pickering high internal phase emulsion stabilized with an aqueous solution of SBP-KGM composite particles exhibited even superior controlled-release properties. DHA release was slow during the gastric phase, but rapidly released within 30 minutes in the intestinal phase, ultimately reaching 94.2%. This is attributed to the interfacial cross-linked network formed by the composite particle aqueous solution, which not only protects against gastric acid but also inhibits oil droplet aggregation through its gel structure, promoting access to digestive enzymes and significantly improving the bioaccessibility of DHA.

[0121] The release rate of EPA during in vitro digestion of the Pickering high internal phase emulsion obtained in Example 2 is as follows: Figure 21 As shown. Figure 21 As can be seen, EPA from the free algal oil is rapidly released during gastric digestion, with a final intestinal release rate of 73.2%, indicating poor gastrointestinal stability. A Pickering high internal phase emulsion stabilized with 1.0% SBP increased the intestinal release rate of EPA to 80.2%, a 7.0% increase over the free algal oil. The Pickering high internal phase emulsion stabilized with a 1.0% SBP-0.2% KGM composite particle aqueous solution achieved the highest intestinal release rate, at 90.6%.

[0122] (7) Measurement of volatile compounds

[0123] The volatile matter content of a Pickering high internal phase emulsion after 30 days of storage was determined using gas chromatography-mass spectrometry. A 1g sample was placed in a headspace vial, 4mL of deionized water was added, and the vial was sealed. The vial was stirred at 60°C and 100 rpm for 10 minutes. A solid phase microextraction (SPME) tip was inserted into the vial for headspace extraction for 1 hour, followed by desorption in the injection port for 10 minutes.

[0124] The measurement results of the changes in volatile compounds of the Pickering high internal phase emulsion obtained in Example 2 during storage for 30 days are as follows: Figure 22 As shown. Figure 22 It can be seen that Pickering high internal phase emulsion helps to inhibit the generation of odor in algae oil. The oxidation of unsaturated fatty acids mainly produces oxidation byproducts such as aldehydes, ketones, and alcohols, which produce unpleasant odors such as fishy and rancid odors. According to previous studies, heptanal and (E,E)-3,5-octadien-2-one, the two main lipid oxidation products of algae oil, are the main sources of bad odor in algae oil. This limits the application of algae oil due to the generation of odor problems such as fishy odor during processing and storage. After 30 days, the signal intensity of heptanal and (E,E)-3,5-octadien-2-one detected in the Pickering high internal phase emulsion stabilized by the SBP-KGM composite particle aqueous solution was significantly lower than that of pure algae oil. The intensity of (E,E)-3,5-octadien-2-one detected in a Pickering high internal phase emulsion prepared with a 1.0% SBP-0.2% KGM composite particle aqueous solution was 88.6% lower than that of pure algae oil and 86.9% lower than that of a Pickering high internal phase emulsion stabilized with only 1.0% SBP. This indicates that the Pickering high internal phase emulsion prepared with a 1.0% SBP-0.2% KGM composite particle aqueous solution has the strongest ability to inhibit the off-flavor of algae oil, effectively protecting functional active substances such as DHA and EPA from oxidative inactivation and effectively inhibiting the generation of off-flavor in algae oil. This provides technical support for the preparation of Pickering high internal phase emulsions with algae oil as the oil phase as a fat substitute for the preparation of cookies.

[0125] Example 3:

[0126] A method for preparing cookies, comprising the following steps:

[0127] The Pickering high internal phase emulsion stabilized by the 1.0% SBP-0.2% KGM composite particle aqueous solution obtained in Example 2 has higher stability and loading capacity for DHA and EPA; the 1.0% SBP-0.2% KGM composite particle aqueous solution is used as the aqueous phase, and algae oil is used as the oil phase; the volume ratio of the aqueous phase to the oil phase of the Pickering high internal phase emulsion is 20:80; the high-speed shearing speed is 7000 rpm, and the shearing time is 1 min, obtaining a Pickering high internal phase emulsion stabilized by the 1.0% SBP-0.2% KGM composite particle aqueous solution.

[0128] To prepare cookies, the following raw materials were weighed according to mass ratio: Pickering high internal phase emulsion 0-20.1%, shortening 0-20.1% (a total of Pickering high internal phase emulsion and shortening 20.1%), low-gluten wheat flour 50.2%, granulated sugar 22.6%, skim milk powder 0.8%, baking soda 0.5%, ammonium bicarbonate 0.3% and water 5.5%; the baking conditions were 110° C. and the baking time was 40 min; Pickering high internal phase emulsion 0-20.1%, shortening 0-20.1% (a total of Pickering high internal phase emulsion and shortening 20.1%), low-gluten wheat flour 50.2%, granulated sugar 22.6%, skim milk powder 0.8%, baking soda 0.5%, ammonium bicarbonate 0.3% and water 5.5%. The ratios of replacing shortening with Pickering high internal phase emulsion are 0%, 25%, 50%, 75% and 100%, respectively; the Pickering high internal phase emulsion and shortening blend are mixed with granulated sugar and beaten to obtain a paste; water, skim milk powder, baking soda, ammonium bicarbonate, water and low-gluten flour are added to the paste, and the paste is beaten to form a uniform batter; the batter is put into a piping bag and squeezed into biscuit-shaped dough, which is then baked in an oven to obtain cookies with different shortening replacement ratios.

[0129] The specific test plan is as follows:

[0130] (1) Visual appearance

[0131] The visual appearance of cookies containing 0%, 25%, 50%, 75%, and 100% shortening replaced by Pickering high internal phase emulsion was recorded using a camera.

[0132] The appearance of cookies with Pickering high internal phase emulsion replacing shortening at 0%, 25%, 50%, 75% and 100% is as follows: Figure 23 As shown. Figure 23It can be seen that all doughs can be successfully used in the preparation of biscuits after baking, without collapse or oil leakage, and biscuits with uniform color were obtained. This shows that Pickering high internal phase emulsion can be used in biscuit production instead of shortening. Pickering high internal phase emulsion is a semi-solid substance (algae oil as the oil phase) that has both an emulsion structure and a gel network structure. This semi-solid substance (Pickering high internal phase emulsion) combines the advantages of emulsion and gel, has good mechanical strength and rheological properties, and has the processing characteristics required for the industrial production of cookies. When the degree of substitution is 25% and 50%, the surface of the biscuit is relatively smooth and there are many pores inside, which is similar to cookies made with commercial shortening; when the degree of substitution is 75% and 100%, the internal structure of the biscuit is denser and has fewer pores, which may affect the taste of the biscuit.

[0133] (2) Microstructure

[0134] The microstructure of cookies containing 0%, 25%, 50%, 75%, and 100% Pickering HIP emulsion as a shortening replacement was observed using scanning electron microscopy (SEM). Degreased samples were mounted on black double-sided conductive tape on a cylindrical sample holder, sprayed with gold, and observed using a field-emission scanning electron microscope.

[0135] The SEM of cookies with Pickering high internal phase emulsion replacing shortening at 0%, 25%, 50%, 75%, and 100% is as follows: Figure 24 As shown. Figure 24 It can be seen that after the fat is removed from the biscuits, the remaining portion is composed of a continuous matrix of gluten networks and starch granules of varying sizes. SEM images of cookies baked with commercial shortening and cookies stabilized with a Pickering high internal phase emulsion (HIPE) replacing shortening at 25% and 50% ratios, reveal wheat starch granules, either spherical (small starch granules) or disc-shaped (large starch granules). There are almost no qualitative differences in the microstructure between the control cookies and those with 25% and 50% fat replacement. Shortening limits the water absorption of starch granules in the dough and reduces intergranular adhesion. This indicates that the cookies exhibit a more brittle structure and a crispier texture. Cookies stabilized with a Pickering high internal phase emulsion (HIPE) replacing shortening at 75% and 100% ratios exhibit a more continuous starch-gluten complex network. Compared to the control and the 25% and 50% shortening replacements, the samples with 75% and 100% shortening replacement showed less porosity, a tighter structure, and increased biscuit firmness. Keeping the fat replacement ratio at 50% can achieve a balance between crispness and health appeal.

[0136] (3) Baking loss rate

[0137] The weight of the silicone oil paper is recorded as M0, the mass of a single dough before baking is M1, and the total mass of the silicone oil paper and a single cookie after baking is M2. The baking loss rate of the cookie is calculated according to the formula: baking loss rate (%) = (1-(M2-M0) / M1)×100.

[0138] The baking loss rate of cookies with Pickering high internal phase emulsion replacing shortening at 0%, 25%, 50%, 75%, and 100% is as follows: Figure 25 As shown. Figure 25 As can be seen, baking loss rate (BLE) is the weight loss of cookies due to water evaporation during the baking process. When the air-water contact area in the dough is large, the cookies lose more water during baking, which can reduce cookie quality and affect taste. Shortening has a high ability to stabilize air bubbles, resulting in a larger air-water contact area in the dough, leading to greater water loss during baking. The baking loss rate of cookies decreases with increasing shortening replacement ratios using Pickering HIP emulsions, demonstrating that Pickering HIP emulsions can effectively reduce the baking loss rate of cookies.

[0139] (4) Sensory evaluation

[0140] To further verify the quality of cookies containing 0%, 25%, 50%, 75%, and 100% shortening replaced by Pickering high internal phase emulsion, the present invention conducted the following test: a panel of 20 food professionals evaluated the product quality based on six aspects: cookie shape, color, flavor, structure, mouthfeel, and overall acceptance. The sensory scoring standards for the cookies are shown in Table 1 below.

[0141] Table 1

[0142]

[0143] The sensory properties of cookies with Pickering high internal phase emulsion replacing shortening at 0%, 25%, 50%, 75% and 100% are as follows: Figure 26 As shown. Figure 26As can be seen, cookies with 25% and 50% Pickering HIP emulsion replacing shortening showed no significant differences from commercial shortening (0% replacement) in terms of morphology, color, flavor, structure, and mouthfeel. Cookies with 25% and 50% Pickering HIP emulsion replacing shortening improved the nutritional properties of the product while maintaining the original crispy texture and texture, without causing a loss of flavor. Cookies with 75% and 100% Pickering HIP emulsion replacing shortening received significantly lower scores than commercial shortening (0% replacement). Higher levels of unsaturated fatty acids, particularly polyunsaturated fatty acids, may reduce the taste and flavor of products made with artificial shortening. Evaluators disliked cookies with a complete replacement of shortening with Pickering HIP emulsion, as they received lower scores in morphology, color, flavor, structure, and mouthfeel.

[0144] The overall acceptability of cookies with Pickering high internal phase emulsion replacing shortening at 0%, 25%, 50%, 75%, and 100% is as follows: Figure 27 As shown. Figure 27 As can be seen, the evaluators rated the freshly baked cookies for overall acceptability. Cookies prepared with 25% and 50% shortening replacement showed no significant adverse sensory characteristics and achieved acceptance close to that of commercial shortening cookies (0% replacement), earning the panel's approval, with average scores of 8.15, 7.95, and 7.75, respectively. In contrast, the evaluators disliked cookies prepared with 75% and 100% shortening replacement using Pickering HIP, scoring only 6.85 and 5.60, respectively.

[0145] Overall, cookies using Pickering HIP emulsion as a shortening replacement at 25% and 50% replacement ratios performed more similarly to commercial shortening cookies (0% replacement) in terms of appearance, microstructure, and sensory scores. At both 25% and 50% replacement levels, the baked products showed no significant adverse sensory properties and were readily accepted by consumers. Using Pickering HIP emulsion as a commercial shortening replacement can enrich cookies with a richer nutritional value, further providing a promising basis for the development of functional foods.

[0146] The embodiments provided above are not intended to limit the scope of the present invention, nor are the steps described to limit their execution order. Any obvious improvements to the present invention made by those skilled in the art in combination with existing common knowledge shall fall within the scope of protection defined by the claims of the present invention.

Claims

1. A Pickering high internal phase emulsion, characterized in that: The preparation method comprises the following steps: (1) Dissolving SBP in deionized water to prepare an SBP solution; (2) dissolving KGM in deionized water to prepare a KGM solution; (3) mixing the SBP solution and the KGM solution and homogenizing them to prepare an SBP-KGM composite particle aqueous solution; (4) The SBP-KGM composite particle aqueous solution is mixed with edible oil and then shear-emulsified to obtain the Pickering high internal phase emulsion.

2. The Pickering high internal phase emulsion according to claim 1, wherein In step (1), the concentration of the SBP solution is 20 mg / mL; in step (2), the concentration of the KGM solution is 1-10 mg / mL.

3. The Pickering high internal phase emulsion according to claim 1, characterized in that In step (3), the volume ratio of the SBP solution to the KGM solution is 1:

1.

4. The Pickering high internal phase emulsion according to claim 1, characterized in that In step (4), the edible oil is algae oil; and the volume ratio of the SBP-KGM composite particle aqueous solution to the edible oil is 40:60-10:

90.

5. The Pickering high internal phase emulsion according to claim 1, characterized in that In step (3), the homogenization condition is: 7000-9000 rpm; in step (4), the shear emulsification condition is: rotation speed 7000-9000 rpm, time is 1-2 min.

6. A cookie, characterized in that: The raw materials contain the Pickering high internal phase emulsion according to claim 1.

7. The cookie according to claim 6, characterized in that The raw materials are expressed in percentage by mass, and the raw material composition is: Pickering high internal phase emulsion 1-14%, shortening 5-25%, low-gluten wheat flour 40-55%, fine sugar 18-25%, skimmed milk powder 0.5-1.0%, baking soda 0.3-0.6%, ammonium bicarbonate 0.1-0.4% and water 4-8%.

8. The cookie according to claim 7, characterized in that The raw materials are expressed in percentage by mass, and the raw material composition is: 10.05% Pickering high internal phase emulsion, 10.05% shortening, 50.2% low-gluten wheat flour, 22.6% fine sugar, 0.8% skim milk powder, 0.5% baking soda, 0.3% ammonium bicarbonate and 5.5% water.

9. A method for preparing the cookies according to claim 7, characterized in that: The steps include: The Pickering high internal phase emulsion is mixed with shortening, low-gluten wheat flour, granulated sugar, skim milk powder, baking soda, ammonium bicarbonate and water, and then stirred, extruded and baked to obtain cookies.

10. The preparation method according to claim 9, characterized in that The baking conditions are: baking at 90-110°C for 40-60 minutes.

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