A process for preparing plant-based beverages containing casein hydrolysate peptides

Abstract

This invention relates to the field of food processing technology and discloses a process for preparing plant-based beverages containing casein hydrolysate peptides. The process includes: preheating a base liquid containing casein hydrolysate peptides and anionic polysaccharides and pumping it into a Venturi channel; inducing polysaccharide volume expansion by utilizing the hydrostatic pressure drop in the venturi channel to construct an isolation layer; simultaneously aspirating a low-temperature plant polyphenol extract, using the temperature difference to form an adhesion interface on the surface of the isolation layer; after the mixed fluid enters the expansion section, using the compressive force generated by hydrostatic recovery to press the polyphenols into the polysaccharide gaps, constructing a composite physical isolation phase; and triggering polysaccharide thermal gelation crosslinking by heating to establish a physical barrier. This invention utilizes the microscopic encapsulation mechanism generated by the fluid pressure field and temperature gradient to effectively block contact between polyphenols and protein molecules, inhibit complexation precipitation under thermal shock, and ensure that the beverage system possesses excellent thermal stability and storage stability.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, and in particular relates to a process for preparing plant-based beverages containing casein hydrolysate peptides. Background Technology

[0002] Currently, in the production of functional plant-based beverages, compounding casein hydrolysate with plant extracts rich in polyphenols and flavonoids is the main way to enhance the nutritional value of the product. Existing processes usually involve directly mixing the extract from the plant raw materials after water extraction with casein hydrolysate, followed by high-pressure homogenization and ultra-high temperature instantaneous sterilization, and finally achieving aseptic filling of the product. The plant polyphenols contained in the plant raw materials have high chemical activity. The hydroxyl groups in their molecular structure easily form hydrogen bonds with the amide bonds of peptide chains and hydrophobic interactions. This microscopic association at the molecular level leads to a decrease in the transparency of the system under normal temperature conditions. The high heat input during the sterilization stage drastically increases the molecular kinetic energy, disrupting the original metastable colloidal equilibrium, causing irreversible cross-linking and aggregation of polyphenol and peptide complexes, resulting in pipe scaling and product stratification.

[0003] To maintain the apparent stability of the system, conventional methods involve adding exogenous thickeners such as sodium alginate or adjusting the pH value to deviate significantly from a neutral environment. Adding exogenous substances violates the research and development principles of the clean label and can lead to a sticky taste in beverages and reduce the utilization rate of bioactive substances. The deeper technical constraint is that even if plant polysaccharides are used to perform preliminary encapsulation of peptides, in conventional physical mixing processes, long-chain polysaccharides in the aqueous phase exhibit a loose random coil state driven by conformational entropy. The shielding layer formed by this loose structure contains a large number of micropores. Polyphenol molecules with small molecular volume can easily penetrate the shielding layer and reach the core site of peptides under high temperature thermal motion. Traditional isotropic mechanical shear force, while achieving liquid phase mixing, will also destroy the pre-constructed micromicelle structure with an equal probability, making the system exhibit high thermodynamic brittleness when facing the high-intensity thermal shock of ultra-high temperature instantaneous sterilization.

[0004] Therefore, the technical problem to be solved by this invention is how to construct a dense insulating phase that can withstand the thermal shock of ultra-high temperature instantaneous sterilization using the endogenous components of plant raw materials without introducing non-natural chemical emulsifiers, and to achieve non-destructive assembly under complex fluid shear fields. Summary of the Invention

[0005] This invention provides a process for preparing plant-based beverages containing casein hydrolysate peptides, comprising the following steps:

[0006] Step S1: Preheat the base liquid containing casein hydrolysate peptides and anionic polysaccharides to 35°C to 40°C, and pump the base liquid into the constriction section of the Venturi channel at a pressure of 0.3MPa to 0.4MPa.

[0007] In step S2, the base liquid flows through the throat section of the Venturi channel. The static pressure drop of -0.05MPa to -0.08MPa generated by the throat section causes the anionic polysaccharides in the base liquid to undergo microscopic volume expansion induced by the pressure drop, and a polysaccharide isolation layer in a swollen state is formed around the casein hydrolysate peptides.

[0008] Step S3: The plant polyphenol extract at a temperature of 10°C to 15°C is drawn in through a negative pressure suction hole set on the side wall of the throat segment, so that the plant polyphenol extract and the base liquid come into contact at the outer edge of the polysaccharide isolation layer. The contact temperature difference of 20°C to 30°C between the base liquid and the plant polyphenol extract induces local thickening of the plant polyphenol extract, forming an adhesion interface at the contact interface.

[0009] Step S4: The mixed fluid enters the expansion section with an expansion angle of 7° to 10° from the throat section. The inward radial compression force generated by the fluid static pressure recovering from negative pressure to 0.15MPa to 0.20MPa within 0.1s to 0.2s is used to force the plant polyphenol extract at the attachment interface into the mesh gap of the polysaccharide isolation layer to form a composite physical isolation phase.

[0010] Step S5 involves segmented heating of the mixed fluid output from the expansion section. During the heating process to 85°C to 90°C, the polysaccharide isolation layer is induced to undergo thermal gelation and cross-linking, thereby constructing a physical barrier between the casein hydrolysate peptides and the plant polyphenol extract.

[0011] Preferably, the mass ratio of casein hydrolysate peptides to anionic polysaccharides in the base solution is 1:2 to 1:5; the anionic polysaccharides include gum arabic, pectin, or xanthan gum; the pH of the base solution is maintained at 6.8 to 7.2 by adding an acid-base regulator so that the casein hydrolysate peptides are in a charge-repulsion stable state; the total phenol mass percentage concentration of the plant polyphenol extract is 5% to 12%, and it is pre-cooled by a plate heat exchanger before entering the throat section.

[0012] Preferably, in step S3: the instantaneous contact temperature difference between the base liquid and the plant polyphenol extract in the throat segment is maintained at 20°C to 30°C; the local viscosity of the plant polyphenol extract on the surface of the polysaccharide isolation layer is increased by the temperature difference effect, so as to block the plant polyphenol extract from penetrating into the interior of the polysaccharide isolation layer.

[0013] Preferably, step S5 specifically includes the following steps: Step S51, heating the mixed fluid to 65°C to 70°C and maintaining it for 180s to 240s, using the solubility difference between the polysaccharide isolation layer and the composite physical isolation phase to guide the composite physical isolation phase to migrate to the deeper layers of the polysaccharide isolation layer; Step S52, continuing to heat the mixed fluid to 85°C to 90°C, using the residual protein in the base liquid to undergo a thermally induced dehydration condensation reaction with the anionic polysaccharide to form a dense physical barrier on the outer surface of the polysaccharide isolation layer.

[0014] Preferably, in step S51, the shrinkage strength coefficient of the polysaccharide isolation layer is adjusted by controlling the heating rate. Shrinkage strength coefficient Satisfy the following formula: ,in, The shrinkage strength coefficient, This represents the volume of the polysaccharide micelles after the heating process is complete. ΔT represents the initial volume of the polysaccharide micelles, and ΔT represents the temperature difference during the heating process.

[0015] Preferably, in step S4, the expansion angle of the expansion section is set to 7° to 10° so that the hydrostatic pressure of the fluid in the expansion section recovers nonlinearly with the increase of the cross-sectional area, thereby forming normal stress at the interface of the composite physical isolation phase.

[0016] Preferably, the average molecular weight of the casein hydrolysate peptides is 500 Da to 2000 Da; the mass percentage concentration of the anionic polysaccharide in the base solution is 0.5% to 1.5%; and during the preparation of the base solution, pre-dispersion is performed using an emulsification device with a shear speed of 3000 r / min to 5000 r / min.

[0017] Preferably, the mixed fluid is subjected to sterilization treatment with the following operating parameters: sterilization temperature of 137°C to 143°C and holding time of 3s to 5s; after sterilization, the mixed fluid enters the vacuum flash evaporation system and is cooled to 25°C to 30°C, and the network structure of the polysaccharide isolation layer is solidified by instantaneous cooling.

[0018] Preferably, the entire preparation process is carried out under a nitrogen atmosphere to inhibit the oxidative degradation of the plant polyphenol extract; the process also includes an aseptic filling step at the end, and the filled plant beverage has a shelf life of not less than 9 months at room temperature.

[0019] Preferably, the total phenol content of the plant polyphenol extract is not less than 2000 mg / L; after step S5, the plant polyphenol extract and casein hydrolysate peptides are in a stable emulsion state under the action of the composite physical isolation phase, and there is no visible protein-polyphenol complex precipitation in the emulsion state.

[0020] Compared with existing technologies, the process for preparing plant-based beverages using casein hydrolyzed peptides of this invention has the following advantages:

[0021] 1. In the preparation of plant-based beverages from casein hydrolyzed peptides, this invention utilizes a temperature gradient extraction process to physically separate the polyphenolic components and macromolecular polysaccharide components in the plant raw materials at the source. This treatment method alters the probability of random collisions caused by the coexistence of multiple components in traditional processes, allowing the endogenous polysaccharides in the second extract to preferentially occupy the hydrogen bond binding sites on the surface of the casein hydrolyzed peptides in a controlled environment lacking polyphenol competition. Through this temporal pre-intervention, a dense hydration shielding layer is pre-constructed around the peptide molecules, blocking the attack of polyphenol molecules on the core bond sites of the peptide chain in subsequent processes from a steric hindrance perspective, thus solving the thermodynamic instability problem caused by the coexistence of animal and plant-derived components in the preparation of functional beverages.

[0022] 2. This process utilizes thermal energy input to induce the polysaccharide molecular chain segments to unwind, causing them to reach a state of extreme extension at high temperatures. Forced cooling at a specific rate then generates a thermo-quenching effect. This physical field intervention deprives the polysaccharide chain segments of the time to slowly rearrange back into a random coil, causing the polysaccharide molecules to undergo a strong physical contraction the instant they lose thermal energy. Like a heat-shrink film, they tightly wrap around and anchor to the surface of casein hydrolysate peptides. This dense structure, formed through forced cooling, significantly eliminates the micropores within the coating layer, transforming the originally loose adhesion layer into a physically insulating phase with lower porosity, greatly enhancing the system's ability to resist the penetration of small molecule polyphenols.

[0023] 3. This invention employs a fluid misalignment and recombination process based on a Venturi pressure gradient field to replace the traditional isotropic high-intensity mechanical shearing. It utilizes the instantaneous negative pressure formed in the throat region to induce microscopic volume expansion of the polysaccharide isolation layer. The sudden surge in static pressure in the diffusion section generates a fluid compression wave pointing towards the micelle core. This alternating pressure action from negative pressure expansion to positive pressure surge, combined with the local viscosity change caused by the convergence of hot and cold fluids, calenders and mechanically embeds the polyphenol components into the outer edge of the polysaccharide isolation layer in a purely physical manner. This mechanism avoids the risk of physical tearing of the fragile isolation layer by conventional rotational shear force, achieving non-destructive assembly and rigid anchoring of the microscopic phase interface. Attached Figure Description

[0024] Figure 1 This is a flowchart of the physical isolation phase construction process of the Venturi pressure gradient field of the present invention;

[0025] Figure 2 This is a mechanism diagram showing the influencing factors of the evolution of the interface barrier and the maintenance of thermal stability of the system in this invention. Detailed Implementation

[0026] The technical solutions of the embodiments of this application will be clearly described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of this application, not all embodiments. All other embodiments obtained by those skilled in the art based on the embodiments of this application are within the scope of protection of this application.

[0027] It should be noted that all directional and positional terms used in this invention, such as: up, down, left, right, front, back, vertical, horizontal, inner, outer, top, bottom, transverse, longitudinal, center, etc., are only used to explain the relative positional relationship and connection between components in a specific state (as shown in the accompanying drawings). They are only for the convenience of describing this invention and do not require that this invention be constructed and operated in a specific orientation. Therefore, they should not be construed as limiting this invention. In addition, the descriptions of "first," "second," etc., in this invention are for descriptive purposes only and should not be construed as indicating or implying their relative importance or implicitly specifying the number of technical features indicated.

[0028] In the description of this invention, unless otherwise explicitly specified and limited, the terms installation, connection, and linking should be interpreted broadly. For example, they can refer to fixed connections, detachable connections, or integral connections; they can refer to mechanical connections; they can refer to direct connections or indirect connections through an intermediate medium; they can refer to the internal connection of two components. For those skilled in the art, the specific meaning of the above terms in this invention can be understood according to the specific circumstances.

[0029] In the description of this specification, references to the terms "an embodiment," "some embodiments," "illustrative embodiments," "examples," "specific examples," or "some examples," etc., indicate that a specific feature, structure, material, or characteristic described in connection with that embodiment or example is included in at least one embodiment or example of the present invention. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example, and the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples.

[0030] A process for preparing a plant-based beverage using casein hydrolysate peptides includes the following steps:

[0031] Step S1: Preheat the base liquid containing casein hydrolysate peptides and anionic polysaccharides to 35°C to 40°C, and pump the base liquid into the constriction section of the Venturi channel at a pressure of 0.3MPa to 0.4MPa.

[0032] In step S2, the base liquid flows through the throat section of the Venturi channel. The static pressure drop of -0.05MPa to -0.08MPa generated by the throat section causes the anionic polysaccharides in the base liquid to undergo microscopic volume expansion induced by the pressure drop, and a polysaccharide isolation layer in a swollen state is formed around the casein hydrolysate peptides.

[0033] Step S3: The plant polyphenol extract at a temperature of 10°C to 15°C is drawn in through a negative pressure suction hole set on the side wall of the throat segment, so that the plant polyphenol extract and the base liquid come into contact at the outer edge of the polysaccharide isolation layer. The contact temperature difference of 20°C to 30°C between the base liquid and the plant polyphenol extract induces local thickening of the plant polyphenol extract, forming an adhesion interface at the contact interface.

[0034] Step S4: The mixed fluid enters the expansion section with an expansion angle of 7° to 10° from the throat section. The inward radial compression force generated by the fluid static pressure recovering from negative pressure to 0.15MPa to 0.20MPa within 0.1s to 0.2s is used to force the plant polyphenol extract at the attachment interface into the mesh gap of the polysaccharide isolation layer to form a composite physical isolation phase.

[0035] Step S5 involves segmented heating of the mixed fluid output from the expansion section. During the heating process to 85°C to 90°C, the polysaccharide isolation layer is induced to undergo thermal gelation and cross-linking, thereby constructing a physical barrier between the casein hydrolysate peptides and the plant polyphenol extract.

[0036] Preferably, the mass ratio of casein hydrolysate peptides to anionic polysaccharides in the base solution is 1:2 to 1:5; the anionic polysaccharides include gum arabic, pectin, or xanthan gum; the pH of the base solution is maintained at 6.8 to 7.2 by adding an acid-base regulator so that the casein hydrolysate peptides are in a charge-repulsion stable state; the total phenol mass percentage concentration of the plant polyphenol extract is 5% to 12%, and it is pre-cooled by a plate heat exchanger before entering the throat section.

[0037] Preferably, in step S3: the instantaneous contact temperature difference between the base liquid and the plant polyphenol extract in the throat segment is maintained at 20°C to 30°C; the local viscosity of the plant polyphenol extract on the surface of the polysaccharide isolation layer is increased by the temperature difference effect, so as to block the plant polyphenol extract from penetrating into the interior of the polysaccharide isolation layer.

[0038] Preferably, step S5 specifically includes the following steps: Step S51, heating the mixed fluid to 65°C to 70°C and maintaining it for 180s to 240s, using the solubility difference between the polysaccharide isolation layer and the composite physical isolation phase to guide the composite physical isolation phase to migrate to the deeper layers of the polysaccharide isolation layer; Step S52, continuing to heat the mixed fluid to 85°C to 90°C, using the residual protein in the base liquid to undergo a thermally induced dehydration condensation reaction with the anionic polysaccharide to form a dense physical barrier on the outer surface of the polysaccharide isolation layer.

[0039] Preferably, in step S51, the shrinkage strength coefficient of the polysaccharide isolation layer is adjusted by controlling the heating rate. Shrinkage strength coefficient Satisfy the following formula: ,in, The shrinkage strength coefficient, This represents the volume of the polysaccharide micelles after the heating process is complete. ΔT represents the initial volume of the polysaccharide micelles, and ΔT represents the temperature difference during the heating process.

[0040] Preferably, in step S4, the expansion angle of the expansion section is set to 7° to 10° so that the hydrostatic pressure of the fluid in the expansion section recovers nonlinearly with the increase of the cross-sectional area, thereby forming normal stress at the interface of the composite physical isolation phase.

[0041] Preferably, the average molecular weight of the casein hydrolysate peptides is 500 Da to 2000 Da; the mass percentage concentration of the anionic polysaccharide in the base solution is 0.5% to 1.5%; and during the preparation of the base solution, pre-dispersion is performed using an emulsification device with a shear speed of 3000 r / min to 5000 r / min.

[0042] Preferably, the mixed fluid is subjected to sterilization treatment with the following operating parameters: sterilization temperature of 137°C to 143°C and holding time of 3s to 5s; after sterilization, the mixed fluid enters the vacuum flash evaporation system and is cooled to 25°C to 30°C, and the network structure of the polysaccharide isolation layer is solidified by instantaneous cooling.

[0043] Preferably, the entire preparation process is carried out under a nitrogen atmosphere to inhibit the oxidative degradation of the plant polyphenol extract; the process also includes an aseptic filling step at the end, and the filled plant beverage has a shelf life of not less than 9 months at room temperature.

[0044] Preferably, the total phenol content of the plant polyphenol extract is not less than 2000 mg / L; after step S5, the plant polyphenol extract and casein hydrolysate peptides are in a stable emulsion state under the action of the composite physical isolation phase, and there is no visible protein-polyphenol complex precipitation in the emulsion state.

[0045] Example 1: When the preparation process involves industrial-scale fluid compounding of plant extracts containing high concentrations of tannins and free polyphenols with casein hydrolyzed peptides and ultra-high temperature instantaneous sterilization, the free hydroxyl groups of polyphenol molecules penetrate the peptide hydration layer, initiating cross-linking and aggregation. To implement fluid intervention, the base solution containing gum arabic (an anionic polysaccharide) and casein hydrolyzed peptides is preheated to 35°C to 40°C. A positive pressure of 0.3MPa to 0.4MPa is applied using a fluid pump to continuously pump the base solution into the constriction section of the Venturi channel. As the base solution flows into the throat section of the Venturi channel at a constant flow rate, the cross-sectional area of ​​the channel decreases, increasing the flow rate and establishing a -0.05MPa flow rate at the throat. A static pressure drop of 0.08 MPa induces anionic polysaccharides in the base liquid to overcome conformational entropy increase and undergo volume expansion, constructing a polysaccharide isolation layer in a swollen state around the casein hydrolysate peptides. Simultaneously, the system draws in plant polyphenol extract pre-cooled to 10°C to 15°C via a negative pressure suction port on the side wall of the throat section. When the low-temperature plant polyphenol extract comes into contact with the main fluid interface, an instantaneous contact temperature difference of 20°C to 30°C is generated. This temperature difference induces an increase in the surface tension and local viscosity of the plant polyphenol extract, delaying the penetration and diffusion rate of polyphenol molecules into the polysaccharide isolation layer, thus forming an adhesion interface at the outer edge of the polysaccharide isolation layer.

[0046] Immediately afterwards, the mixed fluid rushes into the expansion section with an expansion angle set at 7° to 10°. The nonlinear expansion of the cross-sectional area decelerates the fluid, and the static pressure recovers from negative pressure to 0.15MPa to 0.20MPa within a time window of 0.1s to 0.2s. The radial compressive force generated by the alternating pressure field of the fluid squeezes the plant polyphenol extract located at the attachment interface into the network gaps of the polysaccharide isolation layer, forming a composite physical isolation phase. The synergistic intervention of fluid dynamic parameters and temperature gradient causes the plant polyphenol extract to be compressed and locked within the network gaps. The mixed fluid output from the expansion section then enters a segmented heating process. In the first stage, the mixed fluid is heated to 65°C to 70°C and maintained for 180s to 240s. The system monitors the change in the average hydrodynamic diameter of the micelles using an online laser particle size analyzer and uses a programmable logic controller to adjust the heat medium flow rate of the plate heat exchanger to control the heating rate, thereby regulating the shrinkage strength coefficient of the polysaccharide isolation layer. Shrinkage strength coefficient The calculation formula is as follows: ;in, This is a dimensionless shrinkage strength coefficient. This represents the volume of the polysaccharide micelles after the heating process is complete. The initial polysaccharide micelle volume is given, ΔT is the temperature difference during the heating process, and the system is maintained at a constant temperature. Within the predetermined engineering scope, the solubility difference between the polysaccharide isolation layer and the composite physical isolation phase is used to guide the composite physical isolation phase to migrate deeper into the polysaccharide isolation layer. The mixed fluid continues to be heated to 85°C to 90°C. The heat input triggers the residual protein in the base liquid to undergo a thermally induced dehydration condensation reaction with the anionic polysaccharide, generating a physical barrier in situ on the outer surface of the polysaccharide isolation layer. When the fluid is input into the sterilization module and subjected to ultra-high temperature instantaneous sterilization treatment at a sterilization temperature of 137°C to 143°C and a holding time of 3s to 5s, the physical barrier weakens the instantaneous impact gradient of thermal energy transfer to the inner peptide layer. The output plant polyphenol extract and casein hydrolyzed peptide are in a stable emulsion state, eliminating the complexation precipitation of protein and polyphenol.

[0047] Example 2: When the system performs large-scale industrial fluid compounding and ultra-high temperature instantaneous sterilization of plant extracts containing high concentrations of tannins and free polyphenols with casein hydrolyzed peptides, a continuous fluid processing pilot platform is used. This platform is connected to a dual-plunger high-pressure pump with an output pressure pulsation rate of less than 1.5% and a Venturi flow channel assembly calibrated to a processing accuracy of 0.01mm. The data monitoring terminal is connected to an online laser particle size analyzer and a flow-through turbidimeter with a sampling frequency of 10kHz. To simulate the unsteady fluid disturbances present in industrial pipeline transportation, a periodic pressure pulsation interference signal with an amplitude of 5% of the set operating pressure value is superimposed at the input of the dual-plunger high-pressure pump. The expansion angle of the Venturi channel expansion section determines the fluid deceleration. The gradient and radial compressive force establishment rate are set to balance the inward radial compressive force intensity and the turbulent dissipation induced by fluid boundary layer separation. When the mixed fluid rushes into the expansion section from the throat section and the fluid Reynolds number is within the set range, the expansion angle increases the hydrostatic pressure recovery rate of the fluid, increasing the compressive driving force on the plant polyphenol extract. If the expansion angle exceeds the boundary layer separation limit of the fluid dynamics, the flow regime changes abruptly, generating isotropic backflow vortices. Turbulent shear stress destroys the polysaccharide isolation layer. Based on this engineering logic, three expansion angle gradient operating systems of 5°, 8° and 12° are selected. Among them, 8° is within the preset parameter range of 7° to 10°, and 5° and 12° are used as control parameters that exceed the limit range.

[0048] Before system startup, initial input baselines were set. The base solution containing gum arabic and casein hydrolysate was preheated to 38°C, while the plant polyphenol extract was cooled to 12°C via a heat exchanger. The initial average hydrodynamic diameter of the base solution was measured online to be 152.4 nm, and the initial turbidity of the system was calibrated to 15.3 NTU. A dual-plunger high-pressure pump pumped the base solution into the contraction section of the Venturi channel at a positive pressure of 0.35 MPa. Simultaneously, the plant polyphenol extract was drawn in through a negative pressure suction port on the side wall of the throat section. After an adhesion interface was formed in the throat section, the mixed fluid was introduced into the expansion sections corresponding to expansion angles of 5°, 8°, and 12°, respectively. The nonlinear expansion of the cross-sectional area caused the fluid to decelerate and generate static pressure recovery. An online laser particle size analyzer captured microscopic indicators characterizing the polysaccharide isolation layer state. In the control group with a 5° expansion angle, the fluid pressure recovery gradient was gradual, and the shrinkage strength coefficient was measured. The coefficient of variation was 0.012. In the sample group of this invention with an 8° expansion angle, the pressure surge generated concentrated radial compressive force. Under laminar flow conditions maintaining boundary adhesion, the shrinkage strength coefficient was measured. The value jumped to 0.046, indicating that the plant polyphenol extract was squeezed into the intercellular network, forming a complex physically isolated phase. In the control group with an expansion angle of 12°, the excessive expansion angle triggered boundary layer separation, generating a reflux vortex. Shear stress destroyed the polysaccharide encapsulation structure, and the shrinkage strength coefficient was measured. When the concentration dropped to 0.017, the plant polyphenol extract underwent secondary free dispersion.

[0049] The mixed fluid output from the expansion section then enters a segmented heating process, heating to 88°C to induce a heat-induced dehydration condensation reaction. It is then input into the sterilization module to undergo ultra-high temperature instantaneous sterilization at 140°C for 4 seconds. The final compound system is output and allowed to stand for 24 hours. The turbidity increase rate is measured to characterize the final stable state. In the control group with a 5° expansion angle, the turbidity increase rate is 45.2%, with protein and polyphenol complex precipitation at the bottom. In the sample group of this invention with an 8° expansion angle, the turbidity increase rate is 3.1%, with pulsation interference present. Under the operating conditions, the system maintains a uniform and transparent emulsion state without precipitation. In the control group with an expansion angle of 12°, the turbidity of the system increased by 78.5%, and phase separation and flocculation occurred. The data evolution trajectory shows that there is a nonlinear transfer of physical properties in the fluid processing in the expansion section of the Venturi channel. When the expansion angle is in the range of 7° to 10°, the alternating pressure field establishes a composite physical isolation phase and compresses the network gaps, which inhibits the cross-linking reaction of polyphenol molecules with the polypeptide hydration layer under thermal shock, so that the beverage system maintains a colloidal thermodynamic stability.

[0050] Example 3: When the process system faces the condition of inconsistent physical barrier structure strength caused by batch-to-batch fluctuations in raw material properties, a fluid state calibration and monitoring program for basic process parameters is set. When determining the cooling temperature parameters for the plant polyphenol extract, samples of plant polyphenol extract with a total phenol mass percentage concentration of 5% to 12% are placed in a rotational rheometer. A continuous cooling scan from 40°C to 5°C is applied at a constant shear rate, monitoring the dynamic viscosity of the sample with temperature changes. The critical temperature range where the first derivative of the dynamic viscosity surges is determined. Rheological data indicates that when the temperature drops below 15°C, the highly associated hydrogen bond network within the extract causes an exponential increase in dynamic viscosity. The system sets the temperature point where the dynamic viscosity reaches 3.5 times the baseline value of 35°C as the upper control limit. The target cooling temperature for the plant polyphenol extract is set in the range of 10°C to 15°C. This parameter ensures that when the cold fluid at 10°C to 15°C contacts the main fluid interface at 35°C to 40°C, the kinetic rate coefficient of polyphenol molecule diffusion to the periphery is lower than that of the mixed fluid at Venturi. The diffusion destruction threshold corresponding to a residence time of 0.1s to 0.2s within the channel expansion section was determined. When preparing a base solution containing casein hydrolysate peptides and anionic polysaccharides, the system used an online pH meter and a flow-through Zeta potentiometer to form a feedback loop. An acid-base adjustment solution was added dropwise to the base solution to maintain its pH value between 6.8 and 7.2. The cooling temperature of the plant polyphenol extract was determined by performing a temperature scan on samples with a total phenol mass percentage concentration of 5% to 12% using a rotational rheometer. The dynamic viscosity η was recorded as a function of temperature T at a constant shear rate. The first derivative of viscosity with temperature was calculated to identify the critical temperature point where a step increase occurs. The cooling temperature of the extract was set below the critical temperature point and within the range of 10℃ to 15℃ so that the local viscosity increment at the interface between the cold fluid and the main fluid reaches more than three times the baseline value. The flow resistance generated by the viscosity gradient was used to limit the diffusion coefficient D of the polyphenol molecules to below the diffusion destruction threshold corresponding to the static pressure recovery time of the expansion section, thus physically confining the plant polyphenol extract to the outer edge of the polysaccharide isolation layer.

[0051] Within this pH range, the surface potential of the dispersion system in the fluid measured by a flow-through Zeta potentiometer is below -30mV. The negative surface charge causes electrostatic repulsion between the casein hydrolysate peptide chains and the anionic polysaccharide chains, enabling the peptide chains to overcome the hydrophobic association tendency and maintain an extended free conformation. This provides a sterically unobstructed fluid environment for the anionic polysaccharide molecules to expand in the Venturi channel throat section under a static pressure drop of -0.05MPa to -0.08MPa. After the mixed fluid flows out of the expansion section and is maintained at 65°C to 70°C for 180s to 240s, it is introduced into the tubular heat exchanger. The system adjusts the heat transfer medium flow rate to raise the fluid temperature to 85°C to 90°C, and maintains this temperature for 120s to 150s using a holding pipe. This heat energy input is then stimulated. The cross-linking reaction at the interface between the polysaccharide isolation layer and the inner polypeptide layer, and the dehydration condensation reaction between the free amino groups exposed by the casein hydrolysate and the reduced carbonyl groups in the gum arabic molecule (an anionic polysaccharide), were observed. Fluid absorption spectra were collected using an online Fourier transform infrared spectrometer. Measurements showed that the characteristic absorption peak intensity of the free primary amino groups decreased, while the characteristic absorption signal of the covalent cross-linked structure increased synchronously. The dehydration condensation reaction transformed the polysaccharide isolation network into a physical barrier with chemical bonds. The mixed fluid was input into the sterilization module and subjected to ultra-high temperature instantaneous sterilization treatment at a sterilization temperature of 137℃ to 143℃ for a holding time of 3s to 5s. The physical barrier prevented the polyphenol hydroxyl groups from penetrating the polypeptide hydration layer, and the output plant polyphenol extract and casein hydrolysate maintained a stable emulsion state.

[0052] Example 4: When the system is in a heterogeneous pipeline environment or is processing batches of base liquid with different physical properties, a pre-calibration procedure for the hydrodynamic boundary of the Venturi channel is initiated. The base liquid preheated to 35°C to 40°C is continuously pumped into the pipeline, and the volumetric flow rate of the fluid pump is gradually increased. Simultaneously, the static pressure data of the fluid is collected by pressure sensors distributed on the side wall of the throat section. The analysis module calculates the local Reynolds number and pressure evolution gradient of the fluid under the current geometric boundary constraints. Based on this, the control unit identifies the critical volumetric flow rate corresponding to the static pressure drop entering the range of -0.05MPa to -0.08MPa, and records the fluid residence time parameter required for the anionic polysaccharide to maintain expansion under this flow rate condition. The system writes the critical volumetric flow rate and fluid residence time parameter as the reference operating variables of the current material into the hardware controller, and establishes the dynamic boundary constraints of the flow field required for the construction of the composite physical isolation phase.

[0053] To quantify the dehydration condensation process at the interface between the polysaccharide barrier layer and the inner polypeptide layer and to set the thermodynamic condition switching node, the system initiated a reaction process calibration and threshold comparison program. An online Fourier transform infrared spectrometer connected via a bypass was used to continuously acquire the absorbance sequence of the fluid, extract the characteristic absorption bands of free amino groups, and calculate the crosslinking conversion rate index. Crosslinking conversion index The calculation formula is as follows: ;in, It is a dimensionless crosslinking conversion rate index. The initial integrated absorbance of the amino characteristic band at the start of the segmented heating is given. To measure the integrated absorbance of this characteristic wavelength band during the heating process, the online feedback controlled procedure for physical barrier construction involves collecting the fluid absorbance sequence using an online Fourier transform infrared spectrometer on the sidewall of the access pipeline, extracting the characteristic absorption band of free amino groups, and calculating the crosslinking conversion rate index. This value represents the initial integrated absorbance of the amino characteristic band at the start of the segmented heating process. Real-time integrated absorbance in this band during the heating process Difference divided by The ratio feedback control loop adjusts the heat medium flow rate of the plate heat exchanger based on real-time values, controlling the heating rate between 2°C and 5°C per minute to maintain the shrinkage strength coefficient. Maintain within the preset range, Based on the volume of polysaccharide micelles at the end of heating Compared with the initial polysaccharide micelle volume The temperature difference ΔT during the heating process is determined. Once the critical locking threshold is exceeded, the physical barrier is deemed complete, triggering fluid entry into the sterilization module. The feedback control loop will then calculate... The numerical value is compared with the preset reaction process baseline, and when three consecutive sampling periods are... When the value exceeds the set critical locking threshold, the system determines that the external physical barrier has been constructed, triggers the pipeline control valve to continuously input the fluid into the sterilization module to undergo ultra-high temperature instantaneous sterilization treatment, and the output beverage system presents a stable colloidal phase without macromolecular cross-linking and aggregation.

[0054] Example 5: When the system is in a continuous production line of a specific scale and needs to match different volumetric flow rates, a preliminary calibration procedure is established to form a quantitative mapping relationship between the geometric parameters of the Venturi channel and the fluid dynamic variables. The system uses a Venturi test pipeline with a detachable expansion section module. Dynamic pressure sensors with response frequencies higher than 1000Hz are arranged along the sidewalls of the contraction section, throat section and expansion section of the Venturi test pipeline. A test fluid that is preheated to 35°C to 40°C and has equivalent rheological parameters with the base fluid is continuously pumped into the Venturi test pipeline using a variable frequency fluid pump. The control unit increases the volumetric flow rate of the variable frequency fluid pump step by step with a predetermined step size. The absolute static pressure minimum value of the throat section and the static pressure recovery value of the expansion section outlet collected by the dynamic pressure sensor are extracted simultaneously. The data returned by the sensor are compared to find the reference volumetric flow rate point that makes the static pressure of the throat section drop to the range of -0.05MPa to -0.08MPa and the static pressure of the expansion section outlet recover to the range of 0.15MPa to 0.20MPa.

[0055] After locking the baseline volumetric flow rate point, the system extracts the geometric data of the expansion section module to verify the action period of the fluid compression force and the static pressure recovery time. The calculation formula is as follows: ;in, Static pressure recovery time This represents the internal cavity volume of the current expansion section module. For the locked baseline volumetric flow rate, when the calculated When the deviation from the parameter range of 0.1s to 0.2s occurs, the control unit calculates the volume correction compensation based on the time deviation value and triggers the actuator to replace the expansion section module with the corresponding cavity volume to reshape the channel geometry boundary. The flow rate incremental scanning program is restarted until the measured pressure drop parameter and the calculated static pressure recovery time meet the threshold limit. The calibration procedure transforms the construction of the fluid pressure field into hardware selection and flow control criteria based on physical sensor data and mathematical formulas. It outputs a fluid alternating pressure field adapted to the production capacity requirements to perform fluid compression operation. Before the specific process is executed, a calibration procedure for the Venturi flow field parameters is established, and the volumetric flow rate is measured using a Venturi test pipeline with dynamic pressure sensors arranged along the pipeline. With tracheal static pressure The mapping relationship involves pumping preheated base liquid (35°C to 40°C) into the pipeline, adjusting the pumping pressure with a gradient of 0.05 MPa, and collecting the absolute static pressure value from the inner wall of the throat. The critical flow rate value, which keeps the static pressure drop of the throat within the range of -0.05 MPa to -0.08 MPa, is identified and locked as the production baseline flow rate input. In conjunction with an online laser particle size analyzer, the hydrodynamic diameter at the outlet of the expansion section is monitored. When the average diameter of the polysaccharide micelles increases by 20% to 35% compared to the initial state, it is determined that the polysaccharide isolation layer has reached the preset microscopic volume expansion state.

[0056] The embodiments of this application have been described above with reference to the accompanying drawings. Unless otherwise specified, the embodiments and features in the embodiments of this application can be combined with each other. This application is not limited to the specific embodiments described above. The specific embodiments described above are merely illustrative and not restrictive. Those skilled in the art can make many other forms under the guidance of this application without departing from the spirit of this application and the scope of protection of this invention, and all of these forms are within the protection scope of this application.

Claims

1. A process for preparing a plant beverage of casein hydrolysate, characterized by, Includes the following steps: Step S1: Preheat the base liquid containing casein hydrolysate peptides and anionic polysaccharides to 35°C to 40°C, and pump the base liquid into the constriction section of the Venturi channel at a pressure of 0.3MPa to 0.4MPa. In step S2, the base liquid flows through the throat section of the Venturi channel. The static pressure drop of -0.05MPa to -0.08MPa generated by the throat section causes the anionic polysaccharides in the base liquid to undergo microscopic volume expansion induced by the pressure drop, and a polysaccharide isolation layer in a swollen state is formed around the casein hydrolysate peptides. Step S3: The plant polyphenol extract at a temperature of 10°C to 15°C is drawn in through a negative pressure suction hole set on the side wall of the throat segment, so that the plant polyphenol extract and the base liquid come into contact at the outer edge of the polysaccharide isolation layer. The contact temperature difference of 20°C to 30°C between the base liquid and the plant polyphenol extract induces local thickening of the plant polyphenol extract, forming an adhesion interface at the contact interface. Step S4: The mixed fluid enters the expansion section with an expansion angle of 7° to 10° from the throat section. The inward radial compression force generated by the fluid static pressure recovering from negative pressure to 0.15MPa to 0.20MPa within 0.1s to 0.2s is used to force the plant polyphenol extract at the attachment interface into the mesh gap of the polysaccharide isolation layer to form a composite physical isolation phase. Step S5 involves segmented heating of the mixed fluid output from the expansion section. During the heating process to 85°C to 90°C, the polysaccharide isolation layer is induced to undergo thermal gelation and cross-linking, thereby constructing a physical barrier between the casein hydrolysate peptides and the plant polyphenol extract.

2. The process for preparing a plant beverage of casein hydrolysate according to claim 1, characterized in that: In the base solution, the mass ratio of casein hydrolysate to anionic polysaccharide is 1:2 to 1:5; the anionic polysaccharide includes gum arabic, pectin or xanthan gum; the pH of the base solution is maintained at 6.8 to 7.2 by adding acid-base regulators to keep the casein hydrolysate in a charged repulsion stable state; the total phenol mass percentage concentration of the plant polyphenol extract is 5% to 12%, and it is pre-cooled by a plate heat exchanger before entering the throat section.

3. The process for preparing a plant beverage of casein hydrolysate according to claim 1, wherein, In step S3: the instantaneous contact temperature difference between the base liquid and the plant polyphenol extract in the throat section is maintained at 20°C to 30°C; the local viscosity of the plant polyphenol extract on the surface of the polysaccharide isolation layer is increased by the temperature difference effect, so as to block the plant polyphenol extract from penetrating into the interior of the polysaccharide isolation layer.

4. The process for preparing a plant beverage of casein hydrolysate according to claim 1, wherein, Step S5 specifically includes the following steps: Step S51, heating the mixed fluid to 65°C to 70°C and maintaining it for 180s to 240s, using the solubility difference between the polysaccharide isolation layer and the composite physical isolation phase to guide the composite physical isolation phase to migrate to the deeper layers of the polysaccharide isolation layer; Step S52, continuing to heat the mixed fluid to 85°C to 90°C, using the residual protein in the base liquid to undergo a thermally induced dehydration condensation reaction with the anionic polysaccharide, forming a dense physical barrier on the outer surface of the polysaccharide isolation layer.

5. The process for preparing a plant beverage of casein hydrolysate according to claim 4, characterized in that: In step S51, the shrinkage intensity coefficient of the polysaccharide isolation layer is regulated by controlling the temperature increase rate ; shrinkage intensity coefficient satisfies the following formula: wherein, is the shrinkage intensity coefficient, is the volume of the polysaccharide micelles after the temperature increase, is the initial volume of the polysaccharide micelles, and ΔT is the temperature difference during the temperature increase.

6. The process for preparing a plant beverage of casein hydrolysate according to claim 1, wherein, In step S4: the expansion angle of the expansion section is set to 7° to 10° so that the hydrostatic pressure of the fluid in the expansion section recovers nonlinearly with the increase of the cross-sectional area, thereby forming normal stress at the interface of the composite physical isolation phase.

7. The process for preparing a plant beverage of casein hydrolysate according to claim 1, characterized in that: The average molecular weight of the casein hydrolysate peptides ranges from 500 Da to 2000 Da; the mass percentage concentration of the anionic polysaccharide in the base solution ranges from 0.5% to 1.5%. During the preparation of the base liquid, pre-dispersion is performed using an emulsification device with a shear speed of 3000 r / min to 5000 r / min.

8. The process for preparing a plant beverage of casein hydrolysate according to claim 1, characterized in that: The mixed fluid is subjected to sterilization treatment with the following operating parameters: sterilization temperature 137℃ to 143℃, holding time 3s to 5s; after sterilization, the mixed fluid enters the vacuum flash evaporation system and is cooled to 25℃ to 30℃, and the network structure of the polysaccharide isolation layer is solidified by instantaneous cooling.

9. The process for preparing a plant beverage of casein hydrolysate according to claim 1, characterized in that: The entire preparation process is carried out under a nitrogen atmosphere to inhibit the oxidative degradation of the plant polyphenol extract; the process also includes an aseptic filling step at the end, and the filled plant beverage has a shelf life of no less than 9 months at room temperature.

10. The process for preparing a plant beverage of casein hydrolysate according to claim 1, characterized in that: The total phenol content of the plant polyphenol extract is not less than 2000 mg / L; after step S5, the plant polyphenol extract and casein hydrolysate peptides are in a stable emulsion state under the action of a composite physical isolation phase, and there is no visible protein-polyphenol complex precipitation in the emulsion state.

Images