Product preparation method based on protein-colloid aerogel co-construction technology

Abstract

The invention discloses a product preparation method based on a protein-colloid aerogel co-construction technology, and belongs to the technical field of food processing. The product comprises the following raw materials: syrup, grease, protein composite powder and a colloidal solution, the preparation method comprises the following steps: (1) weighing the raw materials; (2) boiling the syrup, and preserving heat for later use; (3) mixing the grease and the protein composite powder to obtain a mixture for later use; (4) mixing the colloid and water, and melting in a water bath to obtain a colloidal solution for later use; (5) uniformly mixing the boiled syrup and colloidal solution, and carrying out aerogel co-construction to obtain aerated slurry; and (6) stirring the aerated slurry and the mixture, and molding to obtain the product. Aiming at the defects of non-uniform texture, compactness, single taste and the like in the existing sandwich product, the invention develops a fluffy, soft and tough mousse taste sandwich blank, can enrich the dosage forms of the existing product, meets the diversified sensory experience requirements of consumers, and has great market potential.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and more specifically to a product preparation method based on protein-colloid aerosol co-construction technology. Background Technology

[0002] In recent years, with the popularization of healthy eating concepts and the increasing demand for functional foods, protein bars, as a portable food that is high in protein, low in sugar, and low in fat, have rapidly emerged in the domestic market. Domestic research mainly focuses on the selection of raw materials, nutritional ratios, and optimization of processing technology. Most protein bar products on the domestic market have a single-layer or double-layer structure, lacking depth and flavor diversity. International research places greater emphasis on the functionality and innovation of protein bars, especially in multi-layered structures and flavor combinations, achieving significant progress. For example, research institutions and companies in the United States and Europe have significantly improved the sensory experience and nutritional value of protein bars by introducing new coating technologies (such as chocolate coatings and yogurt coatings) and multi-layered filling designs (such as jam fillings and nut fillings). To attract more consumers, the flavor and form of protein bars need continuous innovation.

[0003] Currently, the filling processes used in room temperature preserved products such as protein bars and biscuits are mainly divided into the following categories: (1) Syrup / protein matrix filling: This type of filling is made by mixing protein powder with maltitol, honey or syrup as the base. It has a dense texture, low cost and mature technology. However, high sugar or sugar substitute may cause gastrointestinal discomfort, and high temperature cooking may affect protein activity. (2) Fat-based filling: Such as chocolate and nut butter, made with cocoa butter, nut butter, etc., with rich flavor, and fat can extend shelf life. However, it is high in calories and easily oxidized, and temperature changes may cause it to melt or harden. (3) Gel / jam filling: Thickened with pectin, gelatin, etc., and combined with fruit puree or fiber, it has a refreshing taste and is suitable for low sugar requirements. However, it has high water activity, requires the addition of preservatives, and may cause water separation due to the reaction between colloid and protein. (4) Powder-pressed filling: Directly compresses protein powder and dietary fiber, with high protein content and long shelf life, but the taste is dry and rough and it is fragile during transportation. (5) Milk-based fillings: These simulate the texture of dairy products by rehydrating milk powder and yogurt powder, resulting in a unique flavor. However, they require preservatives, and the cost of real milk components is relatively high. Existing filling processes on the market each have their advantages and disadvantages: syrup-based fillings are low-cost but high in sugar; oil-based fillings have a good flavor but are prone to oxidation; gel-based fillings are refreshing but require preservatives; powder-pressed fillings are high in protein but have a poor texture; and milk-based fillings have a good flavor but are expensive. Therefore, aeration technology has been introduced to enrich the filling texture. Some products use traditional aeration processes (such as mechanical stirring aeration) to improve the filling texture, but the bubble stability is poor, and the bubbles are prone to collapse during storage.

[0004] Current sandwich filling technologies largely rely on high-sugar, high-fat ingredients, resulting in a cloyingly sweet taste, lacking innovation, and failing to meet consumers' demands for healthier, lower-sugar, and more diverse flavors. Traditional sandwich fillings are relatively dense, lacking a light and airy feel, affecting the overall eating experience. Conventional aeration techniques have insufficient control over the size and distribution of air bubbles, easily leading to uneven filling textures (such as areas that are too hard or too soft), and the air bubbles are prone to collapse during shelf life. Moisture or oil in the filling layer can easily interact with the outer protein bar, causing product spoilage, decreased taste, or changes in appearance (such as oil seepage or separation).

[0005] Therefore, how to develop a fluffy, soft, and resilient sandwich product is a problem that urgently needs to be solved by those skilled in the art. Summary of the Invention

[0006] In view of this, the purpose of the present invention is to provide a product preparation method based on protein-colloid aerosol co-construction technology to overcome the shortcomings of the prior art.

[0007] To achieve the above objectives, the present invention adopts the following technical solution:

[0008] A product based on protein-colloid aerogelation co-construction technology includes the following raw materials: syrup, oil, protein complex powder and colloidal solution;

[0009] The mass concentration of the colloidal solution is 30%-40%, preferably 40%.

[0010] The mass ratio of colloidal solution to syrup is 1:(12-18), preferably 1:15;

[0011] The mass ratio of oil to protein composite powder is 1:(3-5), preferably 1:5;

[0012] The ratio of the sum of the masses of syrup and colloidal solution to the sum of the masses of oil and protein compound powder is 1:(1-3), preferably 1:1.5.

[0013] Furthermore, the syrup is at least one of glycerol, sorbitol solution, and polydextrose solution. Even further, the syrup is composed of glycerol, sorbitol solution, and polydextrose solution in a mass ratio of 3:5:3.

[0014] Furthermore, the aforementioned oil is at least one of phospholipids, vegetable oil, and chocolate. Even further, the aforementioned vegetable oil is at least one of sunflower seed oil, coconut oil, and olive oil, preferably coconut oil. Even further, the aforementioned oil is composed of phospholipids, coconut oil, and white chocolate in a mass ratio of 0.2:2:1.

[0015] Furthermore, the aforementioned protein complex powder is at least one of soy protein isolate, whey protein concentrate, egg protein powder, whole milk powder, resistant dextrin, enzymatically hydrolyzed oat flour, and pure soy milk powder. Even further, the aforementioned protein complex powder is composed of soy protein isolate, whey protein concentrate or egg protein powder, whole milk powder, resistant dextrin, enzymatically hydrolyzed oat flour, and pure soy milk powder in a mass ratio of 1:0.2:5:0.5:0.8:0.3.

[0016] Furthermore, the colloidal solution is an aqueous solution of the colloid; even further, the colloid is at least one of pectin, gelatin and gum arabic, preferably pectin.

[0017] A method for preparing a product based on protein-colloid aerogelation co-construction technology specifically includes the following steps:

[0018] (1) Weigh each raw material according to the weight proportions of the product of the above protein-colloid aerosol co-construction technology;

[0019] (2) Boil the syrup, keep it warm, and set aside;

[0020] (3) Mix the oil and protein compound powder to obtain a mixture for later use;

[0021] (4) Mix the colloid and water and then melt them in a water bath to form a colloidal solution for later use;

[0022] (5) Mix the boiled syrup and colloidal solution evenly, and then perform aerosol co-constitution to obtain an aerated slurry;

[0023] (6) Stir the aerated slurry and mixture, and shape it to obtain the product of protein-colloid aerogelation co-construction technology.

[0024] Furthermore, in step (2) above, the sugar content is boiled to 84-86, preferably 85; the temperature for heat preservation is 65℃.

[0025] Furthermore, in step (4) above, the temperature of the water bath is 60°C.

[0026] Furthermore, in step (5) above, the parameters of the aerator for the aerosol co-construction are: air intake 15-30 L / h, raw material pump feed rate 8-12 L / h, and mixing head speed 880-920 rpm. Even further, the parameters of the aerator for the aerosol co-construction are: air intake 20 L / h, feed rate 10 L / h, and speed 900 rpm.

[0027] As can be seen from the above technical solution, compared with the prior art, the beneficial effects of the present invention are as follows:

[0028] 1. This invention combines high-temperature cooking process and aeration technology. By mixing syrup and colloidal solution in a specific ratio, a thermally stable network is formed after the syrup and colloidal solution are combined. The parameters of the aeration machine are precisely controlled so that the colloidal molecules form a stable film at the gas-liquid interface, forming a uniform and delicate microbubble structure. While encapsulating the bubbles, it locks in moisture and prevents penetration with the outer layer of the protein bar. This results in a fluffy, soft, and chewy sandwich base with a richer texture compared to traditional dense and sweet fillings.

[0029] 2. This invention achieves bubble miniaturization and stabilization through parameter combinations, avoiding the problems of bubble collapse or uneven distribution in traditional aeration processes, effectively improving the product's taste, texture, and appearance. Simultaneously, it utilizes an aeration-protein-lipid system to synergistically inhibit moisture / lipid migration. By dispersing protein particles with lipids, it reduces water absorption, further blocking moisture migration pathways, preventing oil seepage or stratification, extending shelf life, and preventing texture deterioration during storage.

[0030] 3. This invention utilizes the synergistic effect of the aerated base-protein-lipid system. Lipids disperse protein particles to reduce water absorption and block moisture migration pathways. Simultaneously, the syrup and colloidal solution form an aerated base; its three-dimensional network structure effectively locks in moisture and air bubbles, preventing permeation or delamination between the filling and the outer protein bar. This technology overcomes the problems of oil seepage, water separation, or hardening during storage caused by high water activity or lipid oxidation in traditional fillings, significantly improving the physical and chemical stability of the product, extending shelf life, and preventing texture deterioration.

[0031] In summary, this invention addresses the shortcomings of existing sandwich products, such as uneven texture, density, and monotonous taste, by developing a fluffy, soft, and resilient mousse-textured sandwich base. This enriches existing product formulations, meets consumers' diverse sensory experience needs, and has great market potential. Attached Figure Description

[0032] Figure 1 The color value changes of the products in Examples 1-2 and Comparative Example 1 are shown. Detailed Implementation

[0033] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0034] Example 1

[0035] The preparation method of products based on protein-colloid aerosol co-construction technology specifically includes the following steps:

[0036] (1) Mix glycerol, sorbitol solution and polydextrose solution in a mass ratio of 3:5:3 evenly, boil until the sugar content is 85 degrees, keep warm at 65 degrees, and set aside for later use;

[0037] (2) Mix the oil and protein compound powder at a mass ratio of 1:5 to obtain a mixture for later use;

[0038] The oil is composed of phospholipids, coconut oil, and white chocolate in a mass ratio of 0.2:2:1.

[0039] The protein complex powder is composed of soy protein isolate, whey protein concentrate, whole milk powder, resistant dextrin, enzymatically hydrolyzed oat flour, and pure soy milk powder in a mass ratio of 1:0.2:5:0.5:0.8:0.3.

[0040] (3) Mix pectin and purified water at a mass ratio of 1:1.5, place them in a 60℃ water bath to melt, and obtain a pectin aqueous solution with a mass concentration of 40% for later use;

[0041] (4) Mix the pectin aqueous solution and syrup at a mass ratio of 1:15, set the parameters of the aerator to 20L / h air intake, 10L / h feed, and 900rpm to obtain the aerated slurry;

[0042] (5) Stir the aerated slurry and the mixture at a mass ratio of 1:1.5 to form a product based on protein-colloid aerogelation co-construction technology.

[0043] Example 2

[0044] The preparation method of products based on protein-colloid aerosol co-construction technology specifically includes the following steps:

[0045] (1) Mix glycerol, sorbitol solution and polydextrose solution in a mass ratio of 3:5:3 evenly, boil until the sugar content is 85 degrees, keep warm at 65 degrees, and set aside for later use;

[0046] (2) Mix the oil and protein compound powder at a mass ratio of 1:5 to obtain a mixture for later use;

[0047] The oil is composed of phospholipids, coconut oil, and white chocolate in a mass ratio of 0.2:2:1.

[0048] The protein complex powder is composed of soy protein isolate, whey protein concentrate, whole milk powder, resistant dextrin, enzymatically hydrolyzed oat flour, and pure soy milk powder in a mass ratio of 1:0.2:5:0.5:0.8:0.3.

[0049] (3) Mix gelatin and purified water at a mass ratio of 1:2 and melt them in a 60°C water bath to obtain a gelatin aqueous solution with a mass concentration of 33%;

[0050] (4) Mix the gelatin aqueous solution and syrup at a mass ratio of 1:12, set the parameters of the aerator to air intake of 15L / h, feed rate of 10L / h, and rotation speed of 910rpm, and obtain the aerated slurry;

[0051] (5) Stir the aerated slurry and the mixture at a mass ratio of 1:1.5 to form a product based on protein-colloid aerogelation co-construction technology.

[0052] Example 3

[0053] The preparation method of products based on protein-colloid aerosol co-construction technology specifically includes the following steps:

[0054] (1) Mix glycerol, sorbitol solution and polydextrose solution in a mass ratio of 3:5:3 evenly, boil until the sugar content is 85 degrees, keep warm at 65 degrees, and set aside for later use;

[0055] (2) Mix the oil and protein compound powder evenly at a mass ratio of 1:3 to obtain a mixture for later use;

[0056] The oil consists of phospholipids, sunflower seed oil, and white chocolate in a mass ratio of 0.1:1:1.

[0057] The protein complex powder is composed of soy protein isolate, egg protein, whole milk powder, resistant dextrin, enzymatically hydrolyzed oat flour, and pure soy milk powder in a mass ratio of 1.5:0.2:5:0.2:0.5:1.

[0058] (3) Mix gelatin and purified water at a mass ratio of 1:2, place them in a 60℃ water bath to melt them, and obtain a gelatin aqueous solution with a mass concentration of 33% for later use;

[0059] (4) Mix the gelatin aqueous solution and syrup at a mass ratio of 1:12, set the parameters of the aerator to air intake of 15L / h, feed rate of 10L / h, and rotation speed of 910rpm, and obtain the aerated slurry;

[0060] (5) Stir the aerated slurry and the mixture at a mass ratio of 1:2 to form a product based on protein-colloid aerogelation co-construction technology.

[0061] Comparative Example 1

[0062] The preparation method of conventional mechanically inflatable sandwich cores specifically includes the following steps:

[0063] (1) Mix maltitol, honey and water in a mass ratio of 3:1:1, cook at 120°C until the sugar content is 80 degrees, cool to 70°C and keep warm for later use;

[0064] (2) Add whey protein powder and soy protein isolate in a mass ratio of 3:1, and stir at high speed until a uniform and viscous consistency is achieved;

[0065] (3) Transfer to a vertical mixer and mix at 1500 rpm for 10 minutes, then introduce air for aeration;

[0066] (4) Inject into the mold, cure at room temperature for 4 hours, and then demold to obtain a conventional mechanically inflatable sandwich.

[0067] Comparative Example 2

[0068] The difference from Example 1 is that the mass concentration of the pectin aqueous solution is 50%.

[0069] Comparative Example 3

[0070] The difference from Example 1 is that the syrup in step (1) is not boiled.

[0071] Performance testing

[0072] 1. Shelf life test

[0073] The products obtained in Examples 1-3 and Comparative Examples 1-3 were stored in a constant temperature chamber at 35°C and 55%RH for 7 weeks. Their texture, taste and water activity were examined weekly. The results are shown in Table 1.

[0074] Table 1. Shelf life of products from Examples 1-3 and Comparative Examples 1-3

[0075]

[0076] As shown in Table 1, the sandwich embryo prepared in Example 1 of this invention is the optimal formula. During the 7-week storage period, the color did not change much, and the fluffy, uniform, porous structure and taste remained basically unchanged. This indicates that the fine pores formed by the protein-colloid aerosol co-construction technology have the advantage of continuous and stable quality. It solves the problems of dense texture and uneven texture of sandwich products produced by current conventional processes. The acceptable degree of hardness change of the products in Examples 1-3 is lower than that of Comparative Examples 1-3.

[0077] Furthermore, Comparative Example 1 shows that the conventional aeration process relies solely on high-speed stirring to introduce air, resulting in large and unevenly distributed bubbles, a lack of colloidal stabilization, and a faster decrease in fluffiness over time. In Comparative Example 2, the high concentration of pectin leads to excessive viscosity of the slurry, increased aeration resistance, and a significant increase in hardness, resulting in a fluffy but slightly firm texture and deteriorated taste. In Comparative Example 3, the high water activity, while resulting in lower hardness, leads to a looser structure and a lack of viscoelastic support from the cooked syrup, failing to achieve both softness and stability.

[0078] 2. Color value test

[0079] The products obtained in Examples 1-2 and Comparative Example 1 were placed in a constant temperature chamber at 35°C and 55%RH (accelerated group) for 7 weeks. The color value changes of the room temperature group (stored at room temperature of 25°C) and the accelerated group were observed weekly. The results are shown in Table 2 and... Figure 1 As shown.

[0080] Table 2 Color value changes of products from Examples 1-2 and Comparative Example 1

[0081]

[0082] From Table 2 and Figure 1 It can be seen that the protein bars prepared in Examples 1-2 of this invention do not show significant color changes during the 7-week storage period, but the color changes slightly (darkens slightly) in the 4th week, thus exhibiting the advantage of consistently stable quality. In contrast, Comparative Example 1 (conventional bars) showed a slight color change in the 3rd week, with the bar color changing more rapidly. Therefore, the protein bars prepared by this invention exhibit a greater advantage of consistently stable quality.

[0083] 3. Texture test

[0084] The sandwich preforms prepared in Examples 1-3 and Comparative Examples 1-3 were uniformly cut into 2cm cubes. Using the TPA test mode and a P / 5 cylindrical probe, the speed before, during, and after the test was 2mm / s, the compression rate was 50%, the trigger force was 5.0g, and the dwell time was 5s. The flat, uniform middle section of each cube was measured, and each sample was measured in triplicate. The results are shown in Table 3.

[0085] Table 3. Texture of products from Examples 1-3 and Comparative Examples 1-3

[0086]

[0087] As shown in Table 3, the hardness of the products in Examples 1-3 of this invention is controlled at 260-300g, significantly lower than that of Comparative Examples 1-3. Comparative Example 1 lacks a colloidal stabilizing system, has large bubbles, a compact structure, slightly higher hardness, and poor elasticity and toughness. Comparative Example 2 has the highest hardness due to excessive colloidal concentration, making it extremely easy to harden. Comparative Example 3, due to the omission of the cooking process, has a loose structure, and slightly poorer elasticity and chewiness. This experiment demonstrates that the combination of cooking process and aeration technology can form a temperature-induced microbubble structure, resulting in a soft texture, good chewiness, and resistance to hardening.

[0088] The above description of the disclosed embodiments is intended to enable one skilled in the art to implement or use the present invention. Various modifications to these embodiments will be readily apparent to one skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention is not limited to the embodiments shown herein but is intended to conform to the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A product based on protein-colloid aerogelation co-construction technology, characterized in that, It includes the following raw materials: syrup, oil, protein complex powder, and colloidal solution; The mass concentration of the colloidal solution is 30%-40%; The mass ratio of the colloidal solution to the syrup is 1:(12-18); The mass ratio of the oil to the protein composite powder is 1:(3-5); The ratio of the sum of the masses of the syrup and colloidal solution to the sum of the masses of the oil and protein composite powder is 1:(1-3).

2. The product based on protein-colloid aerogel co-construction technology according to claim 1, characterized in that, The syrup is at least one of glycerol, sorbitol solution, and polydextrose solution.

3. The product based on protein-colloid aerogel co-construction technology according to claim 1, characterized in that, The oil is at least one of phospholipids, vegetable oils, and chocolate.

4. A product based on protein-colloid aerogel co-construction technology according to claim 3, characterized in that, The vegetable oil is at least one of sunflower seed oil, coconut oil, and olive oil.

5. A product based on protein-colloid aerogel co-construction technology according to claim 1, characterized in that, The protein complex powder is at least one of the following: soy protein isolate, whey protein concentrate, egg protein powder, whole milk powder, resistant dextrin, enzymatically hydrolyzed oat flour, and pure soy milk powder.

6. A product based on protein-colloid aerogel co-construction technology according to claim 1, characterized in that, The colloidal solution is an aqueous solution of a colloid; the colloid is at least one of pectin, gelatin, and gum arabic.

7. A method for preparing a product based on protein-colloid aerogelation co-construction technology, characterized in that, Specifically, the following steps are included: (1) Weigh each raw material according to the weight proportions of the product of the protein-colloid aerogel co-construction technology according to any one of claims 1-6; (2) Boil the syrup, keep it warm, and set aside; (3) Mix the oil and protein compound powder to obtain a mixture for later use; (4) Mix the colloid and water and then melt them in a water bath to form a colloidal solution for later use; (5) Mix the boiled syrup and colloidal solution evenly, and then perform aerosol co-constitution to obtain an aerated slurry; (6) Stir the aerated slurry and mixture, and shape it to obtain the product of the protein-colloid aerogel co-construction technology.

8. The method for preparing a product based on protein-colloid aerogelation co-construction technology according to claim 7, characterized in that, In step (2), the sugar content is boiled to 84-86; the temperature for heat preservation is 65℃.

9. A method for preparing a product based on protein-colloid aerogelation co-construction technology according to claim 7, characterized in that, In step (4), the temperature of the water bath is 60°C.

10. A method for preparing a product based on protein-colloid aerogelation co-construction technology according to claim 7, characterized in that, In step (5), the parameters of the aerator for the gas condensation co-construction are: air intake of 15-30L / h, raw material pump feed rate of 8-12L / h, and mixing head speed of 880-920rpm.

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