Edible fresh-keeping gel beads for vegetable protein beverage and preparation method of edible fresh-keeping gel beads

Abstract

The invention discloses edible fresh-keeping gel beads for a vegetable protein beverage and a preparation method of the edible fresh-keeping gel beads, and belongs to the technical field of functional food and intelligent packaging. According to the edible fresh-keeping gel beads prepared by the preparation method disclosed by the invention, Schiff base formed by perillaldehyde-yeast protein is used as a liquid core, and Ca < 2 + > is used for pre-crosslinking; the wall material is a sodium alginate-rice protein composite network and can intelligently respond to imine bond protonation caused by pH drop in the beverage storage process, so that controllable release of perillaldehyde is realized, protein aggregation and microbial growth are inhibited, and a clean label and original sense are kept. According to the invention, triple advantages of edible, intelligent response and low cost are taken into consideration, and a plug-and-play fresh-keeping solution is provided for the plant-based protein beverage.

Description

Technical Field

[0001] This invention relates to an edible preservative gel bead for plant protein beverages and its preparation method, belonging to the field of functional food and intelligent packaging technology. Background Technology

[0002] Modern consumers' pursuit of health has shifted from basic thirst quenching to functional nutrition, and plant-based beverages, typically characterized by "three lows and one high" (low fat, low sugar, low cholesterol, and high protein), precisely meet this demand. Currently, plant-based protein beverages (such as soy milk, almond milk, and oat milk) face multiple challenges during storage, including protein aggregation and precipitation, fat oxidation and rancidity, microbial contamination, and flavor deterioration. Existing preservation technologies have the following limitations: The drawbacks of chemical preservatives: Although synthetic preservatives such as sodium benzoate and potassium sorbate can inhibit microorganisms, they may raise consumer concerns about health risks, and excessive use can affect the natural flavor and clean label attributes of beverages.

[0003] Bottlenecks in the application of natural preservatives: Existing plant-derived preservatives (such as spice extracts) are prone to infiltrating beverages with their strong flavors, leading to sensory contamination; their antibacterial components have poor stability and are easily inactivated in complex beverage systems, making it impossible to achieve continuous and precise preservation. However, the aforementioned natural preservation strategies mostly focus on "plant extracts," neglecting the new pathway of "proteins themselves serving as active carriers." In recent years, yeast protein, as a new generation of "edible microbial protein," has gained attention. Its production cycle is short, and its land and water resource consumption is only 1 / 10 that of soybeans, meeting the dual requirements of sustainability and clean labeling. Its peptide chains are rich in amphoteric lysine and hydrophobic structures, making it a natural product that creates pH responsiveness, achieving "intelligent drug release" preservation without the need for exogenous chemical cross-linking agents.

[0004] In actual production, almost no single technology can solve all problems. A "fence technology" approach is typically used, combining multiple technologies. Different preservation technologies have significantly different costs. For example, HPP equipment requires a high investment but preserves flavor and nutrients exceptionally well, making it suitable for high-end products; while UHT technology is mature, cost-effective, and suitable for the mass market. This places higher demands on technological innovation. With consumers' preference for "clean labels," the industry is actively reducing the use of chemically synthesized additives.

[0005] Therefore, a comprehensive and innovative preservation solution integrating edibility, intelligent response, and highly efficient antibacterial and antioxidant functions is needed to address issues such as flavor loss, additive dependence, and increased packaging waste that may result from existing plant protein beverage preservation technologies, thus driving the industry towards a safer and more sustainable future. An ideal solution should meet the requirements of edibility, intelligent response, and synergistic preservation. Specifically, the preservative itself should be safe and edible, directly integrated into the beverage system without complex equipment, align with clean label trends, and dynamically release active ingredients based on beverage spoilage markers (such as pH decrease and ammonia formation), avoiding premature depletion or excessive intervention. Furthermore, it should simultaneously address the chain reaction of sedimentation, oxidation, and microbial contamination through multiple mechanisms (such as antioxidation, antibacterial action, and protein stabilization), extending shelf life while preserving nutrition and flavor.

[0006] Currently, preservation technologies applied to plant-based protein beverages mainly fall into two categories. One is direct addition, which involves directly mixing chemical preservatives or natural antibacterial and antioxidant agents (such as sodium benzoate and vitamin C) with the beverage. This method may cause the additives to interact with the beverage matrix (such as proteins and polyphenols), affecting product stability and transparency, and potentially introducing unpleasant flavors, making it difficult to meet consumers' demands for "clean labels" and natural taste; or it may lack edibility and cannot be directly integrated into the beverage system as a safe ingredient. The other category is external non-contact preservation (such as specific atmosphere packaging and plasma sterilization), which is complex and costly, making it difficult to apply to the packaging of mass-market liquid foods such as plant-based protein beverages.

[0007] Therefore, there is an urgent need to develop a preservation gel bead that can combine the precision and efficiency of non-contact preservation with the convenience and low cost of contact technology, and can intelligently respond to beverage spoilage signals and release preservation ingredients on demand. Summary of the Invention

[0008] To address the aforementioned issues, this invention provides an edible preservative gel bead for plant-based protein beverages and its preparation method. The gel bead is composed of edible materials and can be directly added to the beverage. By intelligently responding to specific signals generated during the storage of plant-based protein beverages (such as a decrease in pH or specific metabolites), it achieves controlled release of preservative active ingredients, thus combining edible safety, high-efficiency preservation, and a good consumer experience.

[0009] The first objective of this invention is to provide a method for preparing edible preservative gel beads, comprising the steps of: The syringe pump draws up the liquid core emulsion and adds it dropwise into the coagulation bath through a syringe. After standing and washing, edible preservative gel beads are obtained. The preparation method of the liquid core is as follows: Yeast protein was dispersed in a buffer solution and stirred; perillaldehyde was added and sonicated; calcium chloride was added and sonicated again; after sonication, the mixture was sheared and dispersed to obtain a mixture; the mixture was sonicated to obtain a liquid core emulsion. The ratio of yeast protein, perillaldehyde, calcium chloride, and buffer solution is 0.2–3.0 g : 0.2–2.0 g : 0.2–1.0 g : 20–125 mL; The preparation method of the coagulation bath is as follows: Sodium alginate is dissolved in water and stirred evenly. Rice protein is then added and stirred to obtain a coagulation bath. The ratio of sodium alginate, rice protein, and water is 2.0~8.0 g: 1.0~6.0 g: 100~1000 mL.

[0010] Optionally, the ratio of yeast protein, perillaldehyde, calcium chloride, and buffer solution is 0.4–2.0 g : 0.4–1.0 g : 0.3–0.8 g : 20–100 mL; Optionally, the ratio of yeast protein, perillaldehyde, calcium chloride, and buffer solution is 0.4–1.0 g : 0.4–0.8 g : 0.3–0.6 g : 20–50 mL; Optionally, the ratio of sodium alginate, rice protein, and water is 3.0~6.0 g: 1.0~5.0 g: 300~800 mL.

[0011] In one embodiment, the flow rate of the syringe pump is 2-30 mL / min, the inner diameter of the syringe needle is 0.25-0.45 mm, and the distance between the needle tip and the coagulation bath is 5-25 cm.

[0012] In one embodiment, the mass ratio of the liquid core to the coagulation bath is 1:10~50.

[0013] In one embodiment, shear dispersion is performed at 6000~12000 rpm for 2~8 min.

[0014] In one implementation, the mixture is allowed to stand for 10 minutes after the addition is complete.

[0015] A second object of the present invention is to provide edible preservative gel beads prepared by any of the above methods.

[0016] A third objective of this invention is to provide the application of the above-mentioned edible preservative gel beads in the food industry.

[0017] A fourth objective of this invention is to provide the application of the above-mentioned edible preservative gel beads in the preparation of plant-based protein beverages.

[0018] In one embodiment, the application includes preservation, inhibition of protein aggregation, and antibacterial properties.

[0019] The fifth objective of this invention is to provide a method for simultaneously improving the performance of edible preservative gel beads, the performance including hardness, viscoelasticity, perillaldehyde release, antibacterial properties, and stability; the method involves preparing edible preservative gel beads using yeast protein, perillaldehyde, and rice protein, and includes the following steps: The syringe pump draws up the liquid core emulsion and adds it dropwise into the coagulation bath through a syringe. After standing and washing, edible preservative gel beads are obtained. The preparation method of the liquid core is as follows: Yeast protein was dispersed in a buffer solution and stirred; perillaldehyde was added and sonicated; calcium chloride was added and sonicated again; after sonication, the mixture was sheared and dispersed to obtain a mixture; the mixture was sonicated to obtain a liquid core emulsion. The ratio of yeast protein, perillaldehyde, calcium chloride, and buffer solution is 0.2–3.0 g : 0.2–2.0 g : 0.2–1.0 g : 20–125 mL; The preparation method of the coagulation bath is as follows: Sodium alginate is dissolved in water and stirred evenly. Rice protein is then added and stirred to obtain a coagulation bath. The ratio of sodium alginate, rice protein, and water is 2.0~8.0 g: 1.0~6.0 g: 100~1000 mL.

[0020] Optionally, the ratio of yeast protein, perillaldehyde, calcium chloride, and buffer solution is 0.4–2.0 g : 0.4–1.0 g : 0.3–0.8 g : 20–100 mL; Optionally, the ratio of yeast protein, perillaldehyde, calcium chloride, and buffer solution is 0.4–1.0 g : 0.4–0.8 g : 0.3–0.6 g : 20–50 mL; Optionally, the ratio of sodium alginate, rice protein, and water is 3.0~6.0 g: 1.0~5.0 g: 300~800 mL.

[0021] In one embodiment, the flow rate of the syringe pump is 2-30 mL / min, the inner diameter of the syringe needle is 0.25-0.45 mm, the distance between the needle tip and the coagulation bath is 5-25 cm, the mass ratio of the liquid core to the coagulation bath is 1:10-50, and the shear dispersion is carried out at 6000-12000 rpm for 2-8 min.

[0022] Beneficial effects of the present invention (1) This invention successfully alleviates the contradiction between the addition of preservatives and product quality, achieving a balance between "clean label" and efficient preservation. The gel beads themselves are composed of edible materials (such as sodium alginate, gelatin, yeast protein, etc.), which can be directly integrated into the beverage system as food ingredients without separation, perfectly meeting the market's demand for "clean label" and natural formula. At the same time, its non-contact preservation mechanism (the preservative active ingredients are encapsulated in the gel network and released by control through response signals) ensures that the preservative ingredients will not react with the beverage matrix in the initial stage, thereby maximizing the preservation of the original flavor, taste and stability of the plant protein beverage, meeting consumers' core demand for high-quality, all-natural beverages.

[0023] (2) The core innovation of this invention lies in the intelligent upgrade of the preservation mode, transforming static, constant-quantity preservation into dynamic, on-demand intelligent preservation, significantly improving preservation efficiency and avoiding excessive addition. The gel beads can use key markers in the storage process of plant protein beverages (such as pH decrease caused by microbial metabolism or specific metabolites) as trigger signals. When the quality of the beverage begins to deteriorate, the intelligent network and liquid core structure of the gel beads (such as containing pH-responsive groups or enzyme-responsive bonds) will change the porosity or deconstruct, thereby precisely controlling the release rate and dosage of the encapsulated natural preservatives (such as eugenol, natural polyphenols, etc.). This "on-demand supply" mechanism means that the preservatives are efficiently sealed when the beverage is fresh and are quickly activated and released when spoilage begins. This completely avoids the problem of premature consumption and failure or excessive residue of preservatives caused by traditional one-time addition, and can achieve full-process, efficient protection during the shelf life with the lowest effective dose, significantly extending the product's shelf life.

[0024] (3) Another outstanding advantage of this system is that it provides a feasible, low-cost, high-end preservation solution for mass-market plant protein beverages. The preparation process of the gel beads is simple and the raw materials are readily available. It can be mass-produced through efficient drop casting or emulsification cross-linking technology. More importantly, as a liquid ingredient that can be added directly, it can be seamlessly integrated into the existing pasteurization or UHT sterilization filling process of beverages without the need for expensive modifications to existing production lines. This "plug-and-play" characteristic enables this advanced intelligent preservation technology to be applied to large-scale, fast-moving consumer goods plant protein beverage products at extremely low additional costs. It solves the pain point that external preservation technologies such as active packaging and specific atmosphere filling are difficult to promote in this field due to their high cost and complex processes, and has extremely high market promotion value and commercial feasibility.

[0025] In summary, this invention, through the ingenious combination of an edible carrier and an intelligent response mechanism, has successfully developed a preservation solution that combines safety, efficiency, intelligence, and economy. It not only effectively solves the pressing challenges faced by the plant-based protein beverage industry in terms of quality assurance and market demands, but also provides core technological support for promoting the industry's upgrade towards high-end and intelligent manufacturing, demonstrating enormous application potential and industrial value. Attached Figure Description

[0026] Figure 1 It has the appearance of edible preservative gel beads; Figure 2 These are the results of stability testing for edible preservative gel beads. Detailed Implementation

[0027] The preferred embodiments of the present invention are described below. It should be understood that the embodiments are for better explanation of the present invention and are not intended to limit the present invention.

[0028] This invention provides an edible perilla aldehyde gel bead for preservation and its preparation method, which can improve the storage stability of plant protein on the basis of being edible, and provide a novel method for the storage of plant-based protein beverages.

[0029] This invention uses yeast protein as an emulsifier and is based on the Schiff base formed by the mild reaction of perillaldehyde and carboxymethyl chitosan yeast protein, which is encapsulated in a liquid core within gel beads. Under acidic conditions, the imine bonds of the Schiff base undergo protonation, exhibiting pH responsiveness, allowing perillaldehyde to be continuously released. The perillaldehyde released into the plant protein solution stabilizes the protein, preventing aggregation and precipitation, and also provides some antibacterial function, thus improving stability during storage.

[0030] Raw materials used in the examples: Yeast protein was purchased from Angel Yeast. Perillaldehyde was purchased from Sinopharm Chemical Reagent Co., Ltd. Rice protein was extracted from Northeast China japonica rice and purchased from COFCO Group Co., Ltd. (Liaoning, China). Soy protein was extracted from defatted soybean meal and purchased from Bunge CP (Tianjin) Grain & Oil Co., Ltd.

[0031] Example 1: Preparation of edible preservative gel beads The preparation of edible preservative gel beads includes the following steps: Place the liquid emulsion into a syringe (connected to a flat-tipped needle with an inner diameter of 0.25 mm), adjust the flow rate of the syringe pump to achieve a final drip rate of 6 mL / min, and place a container containing a coagulation bath 15 cm directly below the needle tip. Apply an 8 kV positive voltage to the needle tip and start the syringe pump to allow the droplets to drip into the coagulation bath under electrostatic force. After the dripping is complete, let it stand for 10 minutes, filter and collect the gel beads, wash them three times with deionized water to obtain edible preservative gel beads (e.g., ...). Figure 1 (as shown) The preparation method of the liquid core is as follows: 0.5 g of yeast protein was dispersed in 25 mL of phosphate-buffered saline (PBS) at pH 8.0 and stirred at 600 rpm for 30 min. 0.5 g of perillaldehyde was added and sonicated at 40 °C for 2 h. Then, 0.5 g of calcium chloride was added and sonicated at 40 °C for 2 h. After sonication, the mixture was dispersed by high-speed shearing at 10,000 rpm for 3 min to obtain a mixture. The mixture was then sonicated in an ice-water bath for 2 min to obtain a perillaldehyde emulsion with a solid content of 2% (g / mL) (i.e., a liquid core emulsion).

[0032] The preparation method of the coagulation bath is as follows: Dissolve 5.0 g sodium alginate powder in 500 mL of ultrapure water and stir at 320 rpm for 30 min; add 2.5 g rice protein powder and continue stirring for 30 min to obtain a composite coagulation bath (i.e., coagulation bath) containing 1% (g / mL) sodium alginate and 0.5% (g / mL) rice protein.

[0033] Example 2: Preparation of edible preservative gel beads Based on Example 1, the rice protein powder used in the coagulation bath was replaced with soybean protein powder, while the remaining steps remained the same, to prepare edible preservation gel beads.

[0034] Example 3: Preparation of edible preservative gel beads Based on Example 1, after adding rice protein powder, 2.5 g of tannic acid was added simultaneously for the coagulation bath, while keeping the other steps the same, to prepare edible preservation gel beads.

[0035] Example 4: Preparation of edible preservative gel beads Based on Example 1, the amount of sodium alginate in the coagulation bath was changed to 3.0 g, while the other steps remained the same, to prepare edible preservative gel beads.

[0036] Example 5: Preparation of edible preservative gel beads Based on Example 1, the amount of calcium chloride in the liquid core was changed to 2.0 g, while the other steps remained the same, to prepare edible preservation gel beads.

[0037] Comparative Example 1: No perillaldehyde added Based on Example 1, perillaldehyde was not added to the liquid core, while the remaining steps remained the same, to prepare gel beads.

[0038] Comparative Example 2: No rice protein added Based on Example 1, rice protein was not added to the coagulation bath, while the remaining steps remained the same, to prepare gel beads.

[0039] Comparative Example 3: Using gelatin instead of rice protein Based on Example 1, gelatin was used instead of rice protein in the coagulation bath, while the other steps remained the same, to prepare gel beads.

[0040] Comparative Example 4: Changing the flow rate of the syringe pump Based on Example 1, the flow rate of the syringe pump was changed to 2 mL / min, while the other steps remained the same, to prepare gel beads.

[0041] Comparative Example 5: Other aldehydes used in the liquid core Based on Example 1, citral was used to replace perillaldehyde in the liquid core, while keeping the other steps the same, to prepare gel beads.

[0042] Comparative Example 6: Other aldehydes used in the liquid core Based on Example 1, cinnamaldehyde was used to replace perillaldehyde in the liquid core, while keeping the other steps the same, to prepare gel beads.

[0043] Comparative Example 7: Other proteins used in the liquid core Based on Example 1, rice protein was used to replace the yeast protein in the liquid core, while keeping the other steps the same, to prepare gel beads.

[0044] Example 6: Performance Testing of Edible Preservative Gel Beads The edible preservative gel beads prepared in Examples 1-5 and Comparative Examples 1-7 were tested for their performance, as detailed below: 1. Texture (hardness, viscoelasticity) After wiping the liquid off the individual gel beads, the texture of the entire product was determined using a physical property analyzer (TA-XTPlus) with a 5 kg force sensor and a Cylinder Probe SMS P 0.5R probe.

[0045] The results are shown in Table 1. The results indicate that, according to Table 1, sodium alginate is the "skeleton" of the gel network in the overall texture test: its concentration directly determines the basic strength of the gel. Different ratios of crosslinking agents in the liquid core of Examples 3 and 5 also altered the overall hardness. In Example 4, a decrease in the concentration of sodium alginate in the coagulation bath significantly weakened the hardness and elasticity. Plant proteins act as "toughening agents" for the gel network: adding plant proteins such as rice protein can create a complex effect with sodium alginate, effectively improving the elasticity of the gel and thus achieving a better texture. For example, in Comparative Example 7, adding rice protein from the inside of the liquid core also increased the final hardness. However, in Examples 2 and 3, no rice protein was added to the coagulation bath, resulting in a loss in hardness or viscoelasticity compared to Example 1.

[0046] Table 1 Texture Results

[0047] 2. Perilla aldehyde release performance Using the endpoint reduction method, gel beads were placed in phosphate buffer solutions of different pH values. Measurements were taken at the initial and 5-day time points. 0.8 g–1.0 g of perillaldehyde gel beads were weighed into 7 mL centrifuge tubes, 3.5 g of anhydrous ethanol was added, the tubes were crushed, and centrifuged at 9838 g for 10 min. After centrifugation, the absorbance of perillaldehyde was measured at 275 nm using UV spectrophotometry. The perillaldehyde content was calculated by substituting the results into the perillaldehyde standard curve. The release rate of perillaldehyde from the gel beads is expressed by the following formula: Standard curve for perillaldehyde: y = 0.1126x + 0.126 (R²) 2 = 0.9967). Where x is the absorbance value and y is the perillaldehyde content (mg / mL). The final release rate (Q%) of perillaldehyde can be calculated using the following formula: Q% = (y1 - y2) / y1 Where y1 represents the initial perillaldehyde content of the gel beads, and y2 represents the perillaldehyde content of the gel beads at a sampling time of 5 days.

[0048] The 5-day endpoint release rate of perillaldehyde from the gel beads prepared in the examples and comparative examples was measured in phosphate buffer solutions at pH 5.0, 6.0, and 7.0.

[0049] The results are shown in Table 2. The results indicate that the liquid core composed of yeast protein as an emulsifier and perillaldehyde exhibits excellent pH response characteristics, and the formation of Schiff bases can regulate the final release rate according to different acidic environments. Example 5, using rice protein instead of yeast protein, showed the lowest release rate under all pH conditions (46.21% at pH 5.0, far lower than the 80.67% in Example 1). Rice protein has a low lysine content and a correspondingly low degree of amino protonation, resulting in insufficient content of the final responsive Schiff base. In contrast, the yeast protein used in Examples 1-5 not only acted as an emulsifier to stabilize the perillaldehyde emulsion, but its amino groups on its molecular chain also became the key medium for pH-responsive release. In Example 5, due to the excessively high calcium ion concentration, the resulting network structure hindered the release of perillaldehyde.

[0050] Sodium alginate concentration has a significant impact on the release rate. In Example 4, reducing the sodium alginate concentration from 1% to 0.6% resulted in an increase in the release rate of perillaldehyde under all pH conditions. As the main framework of the gel network, the reduction in sodium alginate concentration directly leads to a decrease in crosslinking density and an increase in mesh size, thereby reducing the diffusion resistance of perillaldehyde molecules.

[0051] It is noteworthy that Comparative Example 2, which completely omitted protein addition in the coagulation bath, exhibited a release rate higher than Example 1 but lower than Comparative Example 3. Comparative Example 2, which also completely omitted protein addition in the coagulation bath, showed a release rate slightly lower than Example 1 at pH 5.0, but significantly higher than Example 1 at pH 7.0 and 6.0. This more accurately reflects the difference in the contribution of protein to network density at different pH levels.

[0052] In Comparative Example 3, replacing plant protein with gelatin actually inhibited the release rate. This indicates that gelatin has poor compatibility with sodium alginate, making it difficult to form a uniform and stable composite gel network. The isoelectric point properties of gelatin may lead to phase separation in acidic environments, forming a discontinuous gel structure. It may also aggregate or generate complex electrostatic interactions with protonated sodium alginate, unexpectedly blocking some diffusion channels and thus inhibiting the release of perillaldehyde.

[0053] Comparative Example 4 showed a significant reduction in release rate due to low injection flow rate, verifying the key influence of process parameters on gel bead morphology and release performance. Lower injection flow rate leads to a longer droplet aggregation time at the needle tip, resulting in larger gel beads. Larger gel beads have a smaller specific surface area to volume ratio, prolonging the diffusion path of perillaldehyde from the core to the cortex, thus significantly slowing the release rate.

[0054] Comparative Examples 5 and 6 used citral and cinnamaldehyde, respectively, to replace the core material perillaldehyde. Data showed that the release rates of both were lower than those of Example 1 (perillaldehyde) under all pH conditions. This may be due to differences in the molecular structure, polarity, and stability of different aldehyde compounds in forming Schiff bases with amino groups in yeast proteins.

[0055] In Comparative Example 7, the addition of rice protein to the liquid core only altered the mechanical strength, but actually hindered the release rate of perilla aldehyde under acidic conditions.

[0056] Table 2 Perillaldehyde Release

[0057] 3. Antibacterial rate The gel beads obtained in the test examples and comparative examples were used to test the antibacterial activity against Escherichia coli, Staphylococcus aureus and Pseudomonas aeruginosa. The test strains were placed in LB liquid medium and activated by overnight incubation at 37°C and 150 rpm with shaking.

[0058] Transfer 100 μL of the activated bacterial suspension to 10 mL of fresh LB medium and continue culturing under the same conditions until the logarithmic growth phase. Collect the bacterial cells in the logarithmic growth phase and perform serial dilutions using sterile PBS buffer to adjust the bacterial concentration to approximately 1 × 10⁻⁶. 5 CFU / mL. Using pre-cooled agar medium as a base, the following experimental groups were set up: 100 μL of dissolution solution of gel beads placed in PBS at pH 7.0 and 5.0 was added to the agar incubator; the concentration was the minimum inhibitory concentration (MIC). Subsequently, 100 μL of standardized bacterial suspension was evenly spread on the surface of each group of agar. The inhibition rate can be obtained from the following formula: Antibacterial rate = c1 / c2 Where c1 is the colony count in the control group and c2 is the colony count in the experimental group.

[0059] The results are shown in Table 3. The results indicate that, according to Table 3, the gel beads prepared in Examples 1-4 exhibit good pH response due to the formation of the Schiff base. Under acidic conditions, the gel network relaxes, resulting in a large release of perillaldehyde and an antibacterial rate as high as 80-98%, significantly higher than the low antibacterial rate in Example 5 due to the overly dense gel network. Similarly, the antibacterial rates of Comparative Examples 1-4 and 7 are consistent with the final release results of perillaldehyde gel beads in phosphate buffer solutions with different pH values. Although the release rates of citral and perillaldehyde in Comparative Examples 4 and 5 are not significantly different, their antibacterial effect at the same concentration is not as good as that of perillaldehyde in acidic environments.

[0060] Table 3 Antibacterial properties of gel beads

[0061] 4. Stability To assess the stability of the gel beads in plant-based beverages, perillaldehyde gel beads from the examples and comparative examples were placed in an 8% soybean protein solution and allowed to stand for 5 days to observe stability, simulating the actual situation of soybean protein beverages. The soybean protein solution was stained, and the morphology was observed using CLSM. The results are as follows: Figure 2 As shown.

[0062] The results showed that yeast protein in the liquid cores of Examples 1-4 formed Schiff bases with perillaldehyde. This structure, during the later stages of pea protein storage, allowed for more controllable and sustained release of perillaldehyde from the decomposition of Schiff bases after protein deterioration and the release of slightly acidic substances that altered the environmental pH. This effectively and continuously inhibited protein aggregation in the external solution, achieving optimal stabilization. In Example 5, even with the presence of Schiff bases, the release rate was low due to the high strength of the network structure, and the limited amount of perillaldehyde released failed to maintain solution stability. Other groups lacked the intelligent regulatory mechanism of Schiff bases, or had excessively low Schiff base content and unsatisfactory release rates, resulting in limited protein stabilization effects. For example, Comparative Example 1, which did not completely lack perillaldehyde, exhibited the most severe protein aggregation and the worst stability.

[0063] Although the present invention has been disclosed above with reference to preferred embodiments, it is not intended to limit the present invention. Anyone skilled in the art can make various modifications and alterations without departing from the spirit and scope of the present invention. Therefore, the scope of protection of the present invention should be determined by the claims.

Claims

1. A method for preparing edible preservative gel beads, characterized in that, Including the following steps: The syringe pump draws up the liquid core emulsion and adds it dropwise into the coagulation bath through a syringe. After standing and washing, edible preservative gel beads are obtained. The preparation method of the liquid core is as follows: Yeast protein was dispersed in a buffer solution and stirred; perillaldehyde was added and sonicated; calcium chloride was added and sonicated again; after sonication, the mixture was sheared and dispersed to obtain a mixture; the mixture was sonicated to obtain a liquid core emulsion. The ratio of yeast protein, perillaldehyde, calcium chloride, and buffer solution is 0.2–3.0 g : 0.2–2.0 g : 0.2–1.0 g : 20–125 mL; The preparation method of the coagulation bath is as follows: Sodium alginate is dissolved in water and stirred evenly. Rice protein is then added and stirred to obtain a coagulation bath. The ratio of sodium alginate, rice protein, and water is 2.0~8.0 g: 1.0~6.0 g: 100~1000 mL.

2. The method according to claim 1, characterized in that, The flow rate of the syringe pump is 2~30 mL / min, the inner diameter of the syringe needle is 0.25~0.45 mm, and the distance between the needle tip and the coagulation bath is 5~25 cm.

3. The method according to claim 1, characterized in that, The mass ratio of liquid core to coagulation bath is 1:10~50.

4. The method according to claim 1, characterized in that, Shear dispersion is performed at 6000~12000 rpm for 2~8 minutes.

5. Edible preservative gel beads prepared by the method according to any one of claims 1 to 4.

6. The application of the edible preservative gel beads according to claim 5 in the food industry.

7. The application of the edible preservative gel beads according to claim 5 in the preparation of plant-based protein beverages.

8. The application according to claim 7, characterized in that, The applications include preservation, inhibition of protein aggregation, and antibacterial properties.

9. A method for simultaneously improving the performance of edible preservative gel beads, characterized in that, The properties include hardness, viscoelasticity, perillaldehyde release, antibacterial properties, and stability; the method involves preparing edible preservative gel beads using yeast protein, perillaldehyde, and rice protein, including the following steps: The syringe pump draws up the liquid core emulsion and adds it dropwise into the coagulation bath through a syringe. After standing and washing, edible preservative gel beads are obtained. The preparation method of the liquid core is as follows: Yeast protein was dispersed in a buffer solution and stirred; perillaldehyde was added and sonicated; calcium chloride was added and sonicated again; after sonication, the mixture was sheared and dispersed to obtain a mixture; the mixture was sonicated to obtain a liquid core emulsion. The ratio of yeast protein, perillaldehyde, calcium chloride, and buffer solution is 0.2–3.0 g : 0.2–3.0 g : 0.2–1.0 g : 20–125 mL; The preparation method of the coagulation bath is as follows: Sodium alginate is dissolved in water and stirred evenly. Rice protein is then added and stirred to obtain a coagulation bath. The ratio of sodium alginate, rice protein, and water is 2.0~8.0 g: 1.0~6.0 g: 100~1000 mL.

10. The method according to claim 9, characterized in that, The flow rate of the syringe pump is 2~30 mL / min, the inner diameter of the syringe needle is 0.25~0.45 mm, the distance between the needle tip and the coagulation bath is 5~25 cm, the mass ratio of the liquid core to the coagulation bath is 1:10~50, and the shear dispersion is 100~1000 rpm for 2~8 min.

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