CN111067085A - Compound polysaccharide cream and preparation method thereof - Google Patents

Abstract

The invention relates to the technical field of microbial polysaccharide preparation, in particular to a preparation method of a compound curdlan paste preparation, which is obtained by preparing a nutrient solution, an emulsion, a compound gum solution, a compound curdlan gum block, a compound curdlan paste and a curdlan paste preparation in the process sequence; the finally obtained compound natural polysaccharide paste preparation comprises the following components in percentage by weight: 15-35% of vegetable oil, 1.5-3.5% of nutrient solution, 0.7-1.5% of pH regulator, 2-20% of water activity regulator, 0.25-3.5% of oxidation-reduction potential regulator, 0.5-1.5% of functional protective agent, 0-0.05% of food preservative, and the balance of compound gum solution; according to the invention, the microstructure of the curdlan is modified by the process, so that the water retention performance of the curdlan is improved, the water-soluble nutrient substances can be wrapped by the curdlan, the nutrient value of the curdlan is improved, the improvement of the water retention performance is beneficial to the better exertion of the glucan functionality in the curdlan, and the suspension property of the curdlan wrapped substances is improved.

Description

Compound polysaccharide cream and preparation method thereof

Technical Field

The invention relates to the technical field of microbial polysaccharide preparation, in particular to a compound polysaccharide cream preparation and a preparation method thereof.

Background

Curdlan is an extracellular polysaccharide produced by microorganisms such as agrobacterium under the condition of nitrogen limitation, is water-insoluble glucan consisting of 300-500 glucose residues and β -1, 3-glycosidic bonds, has the characteristic of heating and gelling, and is also called as thermogelling polysaccharide.

At present, products of domestic main production enterprises are solid powder, and although the powder preparation has been produced in a large scale and has certain application in the food processing industry, a plurality of problems still exist in production and application:

1. the production link is as follows: the separation and purification of curdlan from the fermentation liquor needs to be carried out by the steps of alkali dissolution, acid precipitation, solvent washing for multiple times, drying and the like, the process is complex, and the production cost is high. The disadvantages of the prior art include:

1) in order to remove the fermentation thalli by adding a large amount of alkali liquor for dilution, CN201010011352.9 discloses a method for removing thalli in the curdlan production process, which needs to use 1-2mol/L NaOH or KOH solution for dissolution, and CN201510751120.X discloses a method for removing impurities and thalli in the curdlan production process, which needs to use 0.5-0.7mol/L alkali liquor for dissolution, the volume of the alkali liquor used is 2-5 times of the volume of the centrifugal precipitate of the fermentation liquor, and the subsequent process needs to use equal amount of acid liquor for neutralization. If a large tank of hundreds of tons is needed for carrying out alkali dissolution and acid precipitation in order to realize a large-scale extraction process, the cost is huge;

2) a large amount of acid and alkali has great storage and use safety risks, and high cost pressure is brought to subsequent sewage treatment;

3) in the solvent washing link, ethanol is generally adopted, CN200410041271.8 discloses a microbial polysaccharide-thermal gel extraction process, the amount of the ethanol is 1-3 times of the volume of the centrifugal precipitate of the fermentation liquor, CN201810017114.5 discloses a method for producing curdlan by fermentation, the amount of the ethanol is 2 times of the volume of the precipitate, the use of a large amount of ethanol has safety risk, and the production cost is high;

4) the polymer molecules of the curdlan are damaged to a certain extent in the alkali dissolution and acid precipitation process, the gel strength of the product is negatively affected to a certain extent, and in addition, the yield of the curdlan is lost to a certain extent through a series of complicated processes.

2. In the application aspect: when the curdlan powder is used, the functionality can be better exerted only by adding the curdlan powder into a product after full shearing, hydration, swelling or alkali dissolution, and certain inconvenience is brought to use.

In view of the particularity of the curdlan post-extraction process, researchers are constantly seeking for a technical approach to reduce the production cost, application No. 201910662939.7 discloses a curdlan purification method, a high-shear emulsifying machine is adopted to reduce the viscosity of the alkali-soluble solution of the curdlan to reduce the production cost, application No. 201910491119.6 discloses an efficient post-extraction method of curdlan, and the problems of cost and complex process cannot be solved by adding a protein matrix enzyme to degrade thallus and then performing a subsequent extraction process. Application number 201810122290.5 discloses curdlan and a preparation method thereof, wherein a curdlan crude product is obtained by adding sodium hypochlorite for sterilization, then washing with water and spray drying, and the procedures of alkali dissolution, acid precipitation, ethanol washing and the like are omitted, so that the energy consumption can be saved, and the cost can be reduced.

Polysaccharide substances such as xanthan gum, gellan gum and curdlan produced by microbial fermentation in the market at present are solid powder, and considering the high cost, complexity and convenience of application of a post-extraction process of the curdlan, the development of an available polysaccharide paste preparation which can be stably stored at normal temperature (25 ℃, the same below) has important technical value and practical significance, and the procedures of alkali dissolution, acid precipitation, ethanol elution, spray drying and the like are omitted, so that the production cost, the safety risk of production and the environmental protection pressure can be greatly reduced, and the product with high market competitiveness is prepared.

Curdlan, as a food quality improver, has the function of improving the viscoelasticity, stability and viscosity of food, but as a water-insoluble glucan, is not soluble in cold water, and thus the water-holding performance of the gel is poor. Therefore, it is difficult to wrap some water-soluble additives, such as vitamin C or probiotics, with the curdlan gel to improve the nutritional value of the curdlan; moreover, with the increase of the additive in the curdlan, the suspension property of the microparticles in the curdlan is deteriorated, so that the phenomenon of bottom precipitation occurs, and the quality and the taste of the final finished product are affected. Therefore, the method develops an available polysaccharide paste preparation with good water holding performance and excellent suspension property, and has good application prospect.

Disclosure of Invention

One of the purposes of the invention is to prepare a three-dimensional reticular structure in curdlan colloid by a process, so that the curdlan colloid block has good suspension property, the common micro-particle sinking phenomenon in a curdlan product is solved, and the quality and the taste of the curdlan product are improved.

The invention aims to improve the microstructure of the curdlan gum block through the process, so that the water retention performance of the curdlan is improved, the curdlan can wrap water-soluble nutrient substances, and the nutritional value of the curdlan is improved.

The third purpose of the invention is to provide a preparation method of the polysaccharide paste preparation, which does not need to carry out alkali dissolution and acid precipitation on the fermentation liquor, saves the subsequent procedures of ethanol elution, spray drying and the like, and can greatly reduce the production cost.

The fourth purpose of the invention is to provide a pasty preparation of the natural polysaccharide, which can be stored for six months at normal temperature, has the gel strength meeting the national standard requirement and has no microbial decay.

The invention uses natural crude product prepared in patent CN108395488A as substrate, and the related description of the invention includes but is not limited to the related contents mentioned in the above patent.

In order to meet the technical requirements, the technical scheme of the invention needs to be clarified by combining theories and experiments, and the technical content of the invention is summarized.

The food or product preservation method includes low temperature freezing, high temperature sterilizing, dewatering and drying, raising osmotic pressure, raising hydrogen ion concentration, irradiation sterilizing, isolating air, adding preservative and antioxidant, and other physical and chemical preservation. Based on the combination of the functional characteristics of the natural thermal gel, the technical idea of the invention is to select a proper anhydrous paste substance carrier, inhibit the growth of microorganisms by controlling pH, adjusting water activity, adding an oxidation-reduction potential regulator, adding a food preservative, isolating air and other multiple hurdle technologies, and select inorganic or organic matters for protecting or promoting the functionality of the natural gel, thereby preparing the natural polysaccharide paste preparation capable of being stored at normal temperature.

The curdlan is a water-insoluble glucan which is generated by microorganisms and is formed by β -1, 3-glycosidic bonds, and is a general name of polysaccharides which can form hard and elastic heat irreversible gel and heat reversible gel after suspension liquid of the curdlan is heated.

The Bacterial Cellulose (BC) is cellulose generated by fermentation of bacteria such as acetobacter xylinum, a three-dimensional network weave structure is formed by fibers with the diameter of 10-100nm, and each nanofiber is composed of nano-micro fibers with smaller diameter. Compared with plant cellulose, the bacterial cellulose does not contain lignin, hemicellulose, pectin and other associated products, the polymerization degree can reach 6000, the crystallinity is over 60 percent, and the water retention is up to 700 times of dry weight. The common nano-cellulose is mainly derived from plants and is obtained by acid treatment and other methods, and the bacterial cellulose nano-fiber (BC-f) is a natural nano-material, has large length-diameter ratio and wide adjustable range, has good biocompatibility and excellent physical properties, and can be adjusted and controlled in structure, crystal form, particle size distribution and the like during biosynthesis.

The invention researches the gel property of the bacterial cellulose and curdlan compounded on the basis of the curdlan property, applies the curdlan and the bacterial cellulose to the preparation of foods and health care products, and provides a theoretical basis for the application of the curdlan compounded. The specific technical scheme is as follows:

preparation of modified polysaccharide paste

The method for preparing the modified polysaccharide paste specifically comprises the following steps:

s1: preparing a nutrient solution: dissolving oil-soluble nutrient substances into the oil phase and water-soluble nutrient substances into the water phase according to the dissolution characteristics of the nutrient substances to obtain nutrient solution;

s2: preparing an emulsion: compounding the protein matrix and the curdlan gum block solution according to a ratio, and performing ultrasonic homogenization to obtain an emulsion;

s3: preparing a compound gum solution: adding bacterial cellulose into the emulsion, fully mixing by high-speed stirring at the temperature of 30 ℃, and obtaining a compound gum solution after constant volume;

s4: preparing a compound curdlan rubber block: adding acid to induce, regulating pH, washing with water and filter-pressing the obtained compound gum solution to obtain compound curdlan gum blocks with a reticular structure;

s5: preparing a compound polysaccharide paste: quantitatively weighing nutrient solution, pH regulator, water activity regulator, oxidation-reduction potential regulator, functional protective agent and food preservative, adding into the compound gum block, and chopping and mixing the above materials in a chopper mixer to obtain uniform pasty material to obtain compound natural polysaccharide paste;

s6: preparing a compound polysaccharide paste preparation: quantitatively filling the compound natural polysaccharide paste into an oxygen-isolated transparent bag or an aluminum foil bag, vacuumizing by 100 percent and sealing to obtain the compound natural polysaccharide paste preparation.

Further, the principle of preparing the compound polysaccharide cream preparation is as follows:

the emulsion gel is a gel solid material filled with emulsion, and is a gel system obtained by certain induction on the basis of the emulsion. When the milky gel is applied to food as an embedding system, the water-soluble substances can be dispersed in the gel structure, and the fat-soluble substances can be dispersed in oil drops of the milky gel, so that volatile substances with different polarities can be simultaneously embedded.

The electric points in the emulsion can be close to each other by acid treatment, the sulfydryl on the surface of the molecules interacts to generate disulfide bonds, and a stable gel network structure is formed by intermolecular crosslinking; the salt ions are added, so that the charges on the surface of the matrix can be neutralized, and the salt bridges for protein aggregation can be formed, thereby forming a three-dimensional network structure; the addition of TG enzyme can make lysine residue and glutamic acid residue in protein produce transacylation reaction, so as to induce covalent cross-linking between protein molecules.

The bacterial cellulose nanofiber is a natural nanomaterial with excellent biocompatibility and mechanical properties, has the advantages of high purity, high degree of polymerization, high crystallinity, good water retention, large length-diameter ratio and the like, and can regulate and control the interaction among a nanometer limiting part, the nanofiber and a macromolecule by controlling reaction conditions so as to optimize the performance of the composite material.

Secondly, components of modified curdlan paste preparation

The prepared polysaccharide paste comprises the following components in percentage by weight:

15-35% of vegetable oil, 1.5-3.5% of nutrient solution, 0.7-1.5% of pH regulator, 2-20% of water activity regulator, 0.25-3.5% of oxidation-reduction potential regulator, 0.5-1.5% of functional protective agent, 0-0.05% of food preservative, and the balance of complex gum solution.

In step S2, the content of the protein matrix in the emulsion is 10-20% by weight;

in step S3, the content of the bacterial cellulose in the compound glue solution is 3-4% by weight;

further, determination of physicochemical properties of the native polysaccharide paste formulation:

the optimal physicochemical property of the natural polysaccharide paste preparation which can be stably stored at normal temperature is determined by examining the gel property of the natural polysaccharide paste.

1. Effect of different pH values on gel strength of polysaccharide extract preparations

Taking curdlan gel blocks (sterilized and removed of sodium hypochlorite and phosphate, the same below), adding a certain amount of anhydrous paste carrier, chopping and stirring into paste preparation, adding hydrochloric acid and sodium hydroxide to adjust pH and measuring gel strength, wherein the results are shown in Table 1.

TABLE 1 gel strength of native polysaccharide paste formulations at different pH

pH value	Gel Strength (g/cm)2)
		2.5	334
3	389
		3.5	427
4	490
		4.5	535
5	602
		5.5	619
6	642
		6.5	597
7	591
		7.5	615
8	579

The data in Table 1 show that different pH values can affect the function of the carboxyl groups on the curdlan backbone. At a lower pH, the dissociation degree of the carboxyl groups on the curdlan main chain is low, and COO^-Less in number, resulting in COO^-The number of action sites is reduced, so that the number of formed network structures is less, and the gel strength is lower; when the pH value is higher, the dissociation degree of carboxyl on the curdlan main chain is high, the action micro-points are obviously increased, the number of network structures is increased, the electrostatic repulsion among curdlan molecules is enhanced, the effect of the electrostatic repulsion is gradually greater than the crosslinking effect of the dissociated carboxyl, and the gel strength is gradually weakened.

Therefore, considering that the gel functionality of the available polysaccharide paste preparation is relatively stable in the range of pH 4.0-8.0, and the effect on the pH of the food system when inhibiting the growth of microorganisms and the application of the paste preparation, the pH value is preferably between 4.5-5.5 when the available polysaccharide paste preparation is prepared.

2. Effect of different Water Activity on gel functionality of a native polysaccharide paste formulation

Weighing curdlan gum blocks, adding anhydrous cream carrier in a certain proportion, chopping and mixing into paste preparation, adjusting pH value to 5.0 with pH regulator, adding a certain amount of water activity regulator, and measuring water activity and gel strength, the results are shown in Table 2.

TABLE 2 variation of gel strength of the cream formulations of the polysaccharide obtainable at different water activities

Water activity regulator (wt%)	Water activity (Aw)	Gel Strength (g/cm)2)
			0	0.93	605
2	0.91	594
			4	0.87	587
6	0.82	580
			8	0.79	569
10	0.75	553
			12	0.71	558
14	0.66	546
			16	0.60	532

The data in table 2 show that the addition of water activity regulator to control water activity has little effect on the gel work intensity of the polysaccharide cream formulation, but water activity (not water content) determines the lower limit of water required for microbial growth, most bacteria stop growing below 0.91, most molds stop growing below 0.8, and 0.85 is the safety margin for pathogen growth (this value is based on the lowest water activity for toxin production by staphylococcus aureus), so the preferred range of water activity value is 0.65-0.80.

3. Diluting a certain amount of the obtained pasty preparation (with adjusted pH, the same below) with sterile water to 100g/cm²Then, the redox potential was adjusted to various values with a redox potential adjusting agent and the gel strength was measured, and the results are shown in Table 3.

TABLE 3 variation of gel strength of the native polysaccharide paste formulations at different redox potentials

Electric potential (mv)	Gel Strength (g/cm)2)
		-150	386
-125	405
		-100	428
-75	446
		-50	462
-25	482
		0	490
25	560
		50	585
75	615
		100	609
125	585
		150	573

The data in Table 3 show that the redox potential has a certain effect on the gel strength of the native polysaccharide cream formulation, and considering that curdlan has good suspensibility when the redox potential is positive and the solution is not easy to delaminate, the redox potential is preferably in the range of (-60mv) - (+100mv) when the gel strength is maintained at a high level.

Thirdly, determining the optimal additive types of the polysaccharide extract preparation:

through the investigation on the gel performance of the polysaccharide paste, the optimum pH regulator, water activity regulator and oxidation-reduction potential regulator which can be stably stored in the polysaccharide paste preparation at normal temperature are determined.

1. Effect of different pH adjusting Agents on gel Strength of a Colletosan paste formulation

The pH of the native polysaccharide paste preparation was adjusted to 5 within the preferred pH range of 4.5 to 5.5, and different pH adjusting agents or buffer systems consisting of a plurality of pH adjusting agents were added to the native polysaccharide paste preparation, respectively, and the influence of the different pH adjusting agents on the gel strength of the native polysaccharide paste preparation was examined, and the results are shown in table 4.

TABLE 4 comparison of gel strength of native polysaccharide paste formulations with different pH adjusting agents

The data in table 5 show that different pH modifiers and buffer systems have a relatively small effect on the gel strength of the cream formulations of the native polysaccharide, and that one or more buffers of citric acid, malic acid, lactic acid, acetic acid, phosphoric acid or salts thereof are preferred as pH modifiers for the final product in view of the safety of the production operation and the non-handleability of strong acid modifiers and the application of the final product in the food processing industry.

2. Effect of different Water Activity regulators on gel Strength of a Convalacton ointment formulation

In the preferred water activity range of 0.65-0.80, different water activity regulators were added to the native polysaccharide paste formulations, and the effect of the different water activity regulators on gel strength of the native polysaccharide paste formulations was examined, and the results are shown in table 5.

TABLE 5 comparison of gel strength of the native polysaccharide paste formulations under different water activity regulators

Name (R)	Gel Strength (g/cm)2)	Name (R)	Gel Strength (g/cm)2)
				Control	619	Control	619
Xylitol, its preparation method and use	637	Sucrose	579
				Sorbitol	625	Glucose	660
Mannitol	601	Maltose	643
				Maltitol	584	Xylose	674
Isomalt	593	Inulin	615
				Glycerol	568	Trehalose	637
Erythritol and its preparation method	627	Fructose	656
				Lactose	639	Galactose	632

The data in table 5 show that the sugar alcohol water activity regulator has little influence on the gel strength of the polysaccharide paste preparation, the sugar water activity regulator has certain influence on the gel strength of the polysaccharide paste preparation, and xylose, glucose and fructose can significantly increase the gel strength of the polysaccharide paste preparation, so that one or more of sorbitol, xylitol, xylose and glucose is preferably used as the water activity regulator of the final product.

3. Effect of different redox potential regulators on gel strength of a native polysaccharide paste formulation

Within the preferred range of oxidation-reduction potential (-60mv) - (+100mv), different oxidation-reduction potential regulators were added to the native polysaccharide paste formulations, and the effect of different water activity regulators on gel strength of the native polysaccharide paste formulations was examined, with the results shown in fig. 6.

TABLE 6 comparison of gel strength of cream formulations of natural polysaccharides with redox potential regulators

Name (R)	Addition amount (wt%)	Electric potential (mv)	Gel Strength (g/cm)2)
				Ascorbic acid	0.2	-15	591
Ascorbic acid sodium salt	0.2	-35	579
				Ascorbic acid calcium salt	0.2	-45	574
D-Isoascorbic acid sodium salt	0.2	-40	582
				Reduced glutathione	0.05	47	583
Ethylenediaminetetraacetic acid disodium salt	0.004	80	605
				Vitamin E	0.1	20	596
Tea polyphenols	0.02	-15	577
				Glycyrrhiza uralensis antioxidant	0.01	-5	580
Sodium metabisulfite	0.04	20	618
				Potassium metabisulfite	0.04	20	621
Sodium sulfite	0.01	39	587
				Rosemary extract	0.02	-5	575
Bamboo leaf extract	0.02	12	570
				Glucose oxidase	3U/g	-5	609
Phospholipids	0.1	90	613
				Sodium lactate	2.5	48	632
Calcium lactate	2.5	52	619

The data in table 6 show that within the preferred redox potential range (-30mv) - (+80mv), different redox potential modifiers have no significant effect on the gel strength of the native polysaccharide paste formulation. However, sodium lactate is preferable as an oxidation-reduction potential regulator in the final product because it has a certain effect on water activity control and also has the dual effects of oxidation resistance and pH adjustment.

In particular, considering the problem of oxidation of oil during storage at room temperature, more than one redox potential modifier is required to be added, and thus one or more of sodium bisulfite, soy protein-based hydrolysate, and rosemary extract, which are better represented by the data in table 5, are selected as additional redox potential modifiers.

4. Effect of different protein matrix Components on the Encapsulated Properties of curdlan

Adding different volatile substances into a mixed solution of the protein matrix and the curdlan solution, investigating the influence of different protein matrices on the volatile concentration of the volatile substances, and determining whether the encapsulation performance of the modified curdlan on the particulate substances is improved.

And (3) detecting volatile gas in the mixed liquid system by using a PEN3 electronic nose: weighing 1g of the polysaccharide extract preparation, sealing, and balancing at 60 deg.C for 20 min. Before sample detection, clean air treated by activated carbon is introduced into an electronic nose sensor chamber, residual gas is discharged, and the ventilation time is 30min, so that the signal normality of the sensor is ensured. And detecting the sample in a headspace sampling mode in a sealed state, wherein the carrier gas is air, the flow rate is 300mL/min, and the cleaning time is 180 s.

The response value of the electronic nose can be used for representing the difference of different volatile substances, and specific results are shown in a table 7.

TABLE 7 Effect of different protein matrix ingredients on curdlan encapsulation Performance

Name (R)	β -lactoglobulin	Whey protein	Casein protein
				Aldehydes	1.5	1.6	1.4
Alcohols	2.1	2.0	2.2
				Alkanes and hydrocarbons	2.0	2.1	1.9
Acids (acids)	2.1	2.1	2.2
				Lipids	1.6	2.0	2.0
Ketones	1.5	1.6	1.4
				Aromatic compounds	1.9	2.0	2.1

It can be seen from table 7 that β -lactoglobulin can interact with aldehydes, ketones and aromatic volatile substances to slow down their volatility, while whey protein and casein can reduce the volatility of the aldehydes and ketones, regarding the principle that a protein matrix can change the release behavior of volatile substances, it is now generally believed that different composition of the emulsion gel interface can cause different partition coefficients of volatile substances, thereby affecting the release degree, therefore, β -lactoglobulin should be selected when more aldehydes, ketones and aromatic substances are added to the volatile substances, and egg white protein and casein should be selected when more aldehydes and ketones are added to the volatile substances.

Combining the above experiments and data, the following conclusions were reached: 1) determining the optimal pH value interval, water activity interval and oxidation-reduction potential interval of the polysaccharide paste preparation by measuring the gel strength, viscosity and temperature of the polysaccharide paste preparation; 2) the optimal anhydrous paste carrier, pH regulator, water activity regulator, oxidation-reduction potential regulator, functional protective agent and food preservative which can be stably preserved at normal temperature are determined by measuring the gel strength of the native polysaccharide paste preparation. 3) By measuring the degree of volatilization of the volatile material under different protein matrices, the most suitable protein matrix for encapsulating different additives was determined.

Compared with the existing curdlan preparation process and the curdlan commodity, the invention has the beneficial effects that:

(1) according to the invention, the microstructure of the curdlan is modified through the process, so that the water retention performance of the curdlan is improved, the water-soluble nutrient substances can be wrapped by the curdlan, the nutrient value of the curdlan is improved, and the improvement of the water retention performance is beneficial to the uniform dispersion of microparticles in the curdlan, so that the common microparticle bottom sinking phenomenon is avoided, and the suspension property of the curdlan wrapped substance is improved. Compared with the similar products on the market, the product has strong market competitiveness.

(2) The invention develops a natural polysaccharide paste preparation which can be stored at normal temperature by selecting a proper anhydrous paste substance carrier, controlling pH, adjusting water activity, adding multiple hurdle technologies such as an oxidation-reduction potential regulator, a food preservative, isolating air and the like to inhibit the growth of microorganisms, and selecting inorganic matters or organic matters for protecting or promoting the gel functionality of curdlan, and the natural polysaccharide paste preparation has good commercial production and application and popularization prospects.

(3) The preparation method of the polysaccharide paste does not need to carry out alkali dissolution and acid precipitation on the fermentation liquor, saves the subsequent procedures of ethanol elution, spray drying and the like, can greatly reduce the production cost, and the obtained product has stronger market competitiveness.

(4) The invention firstly obtains two conclusions in the experimental process of determining the technical scheme: firstly, the carbohydrate water activity regulator has certain influence on the gel strength of the polysaccharide cream preparation, and xylose, glucose and fructose can remarkably increase the gel strength of the polysaccharide cream preparation; secondly, certain salts such as magnesium chloride, ferric chloride, magnesium sulfate and ferric sulfate can obviously increase the gel strength of the natural polysaccharide paste preparation, and phosphates are good protective agents for the functionality of the natural polysaccharide paste.

Drawings

FIG. 1 is a schematic flow diagram of a preparation method of the present invention.

Detailed Description

To further illustrate the manner in which the present invention is made and the effects achieved, the following description of the present invention will be made in detail and completely with reference to the accompanying drawings.

Example one

As shown in figure 1, vitamin B and vitamin C are dissolved in water, and vitamin A and vitamin D are dissolved in peanut oil to obtain the nutrient solution.

15 percent of whey protein and curdlan gum block solution are compounded according to the proportion, and the emulsion is obtained after ultrasonic homogenization.

Adding bacterial cellulose with the weight percentage of 3.5% into the emulsion, stirring at a high speed at the temperature of 30 ℃ for fully mixing, and obtaining the compound glue solution after constant volume.

And (3) adding acetic acid into the obtained compound gum solution for inducing, adjusting the pH value, washing and filter pressing to obtain the compound curdlan gum block with a reticular structure.

According to the weight percentage, 20 percent of vegetable oil, 2.5 percent of nutrient solution, 1.4 percent of pH regulator, 17 percent of water activity regulator, 3.1 percent of oxidation-reduction potential regulator, 1.3 percent of functional protective agent and 0.05 percent of food preservative are quantitatively weighed and added into the compound curdlan gum block, and the materials are put into a cutting and mixing machine to be cut and mixed into uniform pasty materials, so that the compound curdlan paste is obtained.

Quantitatively filling the compound natural polysaccharide paste into an oxygen-isolated transparent bag or an aluminum foil bag, vacuumizing by 100 percent and sealing to obtain the compound natural polysaccharide paste preparation.

Example two

The second example and the first example are the same except that the content of the bacterial cellulose in the compounded glue solution is different, and the influence of different bacterial cellulose contents on the gel strength of the compounded natural polysaccharide paste preparation is studied, and the results are shown in table 8.

TABLE 8 Effect of different bacterial cellulose (BC-f) content in the pad fluid on gel strength

BC-f content (wt%)	Gel Strength (g/cm)2)
		1	596
2	604
		3	621
4	635
		5	625

The data in table 8 show that as the bacterial cellulose content of the composite gum solution increases, the strength of the curdlan increases, and at 4% by weight of bacterial cellulose, the gel strength reaches a maximum, but the gel strength decreases as the bacterial cellulose content continues to increase. This is because when the content of the bacterial cellulose is greater than 4 wt%, the excessive bacterial cellulose may destroy the network structure already formed between the molecules of the formulated curdlan, so that the stability of the bonding between the molecules in the curdlan network structure is reduced, thereby resulting in a reduction in gel strength.

Conclusion 1: in actual production, in order to obtain a compounded natural polysaccharide paste preparation with more excellent gel strength, the content of the bacterial cellulose in the natural gel block is preferably 3-4% by weight.

EXAMPLE III

Example three is the same as example one except that the whey protein content in the compounded gum solution is different, and the effect of different whey protein content on gel strength and water holding capacity of the compounded native polysaccharide paste preparation is studied, and the results are shown in table 9.

TABLE 9 Effect of different whey protein contents on gel strength and Water holding Properties

The data in table 9 show that the strength and water retention of curdlan increases when the whey protein content of the formulated gum solution is increased stepwise in the range of 10-20 wt%, but that the gel strength of curdlan decreases when the whey protein content is increased to 25%. This is because when the whey protein content reaches 25 wt%, the excess whey protein destroys the network structure already formed between the molecules of the formulated curdlan, resulting in a decrease in the strength of the formulated curdlan.

When the content of the whey protein in the compound gum solution is gradually increased within the range of 10-20 wt%, the water holding performance of the natural gel is gradually enhanced, because the network structure formed by the whey protein and the curdlan molecules locks water molecules in the network structure, the mobility of water is reduced to a certain extent, and the structure of the natural gel is more compact. And the water holding capacity of the gel is improved, so that the phenomenon of microparticle sedimentation in the gel is slowed down, and the suspension property of a wrapping substance in curdlan is improved.

Conclusion 2: in actual production, in order to obtain a compound polysaccharide paste preparation with more excellent gel strength and water holding property, the content of whey protein in the compound gum solution is preferably in the range of 10-20 wt%.

Example four

Example four the same as example one except that the content of the vegetable oil was different, the effect of the addition amount of different vegetable oils on the gel strength of the cream formulations was investigated, and the results are shown in table 10.

TABLE 10 variation in gel strength of natural polysaccharide pastes at different vegetable oil addition levels

The data in table 10 show that the gel strength of the natural polysaccharide paste preparation is relatively stable when the sunflower oil is used in an amount of 10-60%, and the paste preparation prepared by adding too little oil is too viscous in consideration of actual production; when the oil is added in an excessive amount, the complex structure formed by the protein matrix and the polysaccharide matrix is unstable, so that the vegetable oil is preferably 15-35% by weight.

Conclusion 3: in actual production, in order to obtain a natural polysaccharide paste preparation having the most stable gel strength, it is preferable to add 30% by weight of vegetable oil.

EXAMPLE five

Example five and example one were the same except that the malic acid content was different, and the effect of the addition amount of malic acid on the gel strength of the cream formulations was investigated, and the results are shown in table 11.

TABLE 11 variation of gel strength of the native polysaccharide paste with different malic acid addition

The data in Table 11 show that the gel strength of the polysaccharide paste formulation decreases with increasing malic acid addition, and that malic acid is preferably present in an amount of 0.7 to 1.5% by weight, considering the inhibition of microbial growth and the effect on the pH of the food system when the paste formulation is applied.

Conclusion 4: in consideration of the gel strength of the natural polysaccharide paste preparation, the inhibition of the growth of microorganisms and the influence of the paste preparation on the pH of a food system, the weight percentage of malic acid is preferably 0.9%.

EXAMPLE six

Example six was the same as example one except that the contents of glycerin were different, and the effect of the addition amount of different glycerin on the gel strength of the cream formulations was investigated, and the results are shown in table 12.

TABLE 12 variation of gel strength of native polysaccharide pastes at different glycerol addition levels

Amount of glycerol (wt%)	Water activity (Aw)	Gel Strength (g/cm)2)
			1	0.92	604
5	0.85	585
			10	0.75	553
15	0.65	545
			20	0.60	525

The data in Table 12 show that the addition of different amounts of glycerol has little effect on the gel strength of the polysaccharide paste formulation, but considering the lower limit of water activity for the growth of microorganisms, most bacteria stop growing at a water activity of less than 0.91, and most molds stop growing at a water activity of less than 0.8, the preferred weight percentage of glycerol is 2-20%.

Conclusion 5: in view of the gel strength and the inhibitory effect on microorganisms of the polysaccharide extract preparation, glycerol is preferably used in an amount of 16% by weight.

EXAMPLE seven

Example seven was the same as example one except that the amount of sodium bisulfite was different, and the effect of the amount of sodium bisulfite added on the gel strength of the cream formulations was investigated, and the results are shown in table 13.

TABLE 13 variation of gel strength of native polysaccharide paste with different amounts of sodium bisulfite added

The data in Table 13 show that the gel strength of the polysaccharide cream formulation increases with the addition of sodium bisulfite, and the weight percentage of sodium bisulfite is preferably 0.25-3.5% in consideration of the good suspensibility of curdlan when the redox potential is positive and the solution is not easy to delaminate.

Conclusion 6: in consideration of the gel strength and curdlan suspensibility of the curdlan paste preparation, sodium bisulfite is preferably 1.0 wt%.

Example eight

Example eight the same as example one except that the amount of magnesium sulfate was different, and the effect of the amount of magnesium sulfate added on the gel strength of the available polysaccharide paste formulation was investigated, and the results are shown in table 14.

TABLE 14 variation in gel strength of native polysaccharide pastes with different magnesium sulfate addition

Amount of magnesium sulfate (wt%)	Gel Strength (g/cm)2)
		0.1	626
0.5	644
		1	653
1.5	655

The data in Table 14 show that as the amount of magnesium sulfate added increases, the gel strength of the native polysaccharide paste formulation increases, preferably from 0.5 to 1.5% by weight of magnesium sulfate, in combination with the requirements of the GB2760 standard.

Conclusion 7: considering that the gel strength of the natural polysaccharide paste preparation needs to meet the requirement of the GB2760 standard, the weight percentage of the sodium tripolyphosphate is preferably 1%.

Example nine

The food preservative sodium dehydroacetate was used in the range of 0-0.05% as specified in the GB2760 standard, and the effect of sodium dehydroacetate on microorganisms in the glucuronan paste was examined. The prepared paste preparations are respectively bagged, vacuumized and sealed, at least two parallel samples are made for each sample, the samples are stored for 180 days at normal temperature, and the results are shown in table 15 by referring to GB4789.2-2016 (Total number of colonies tested in food safety national standard food microbiology) and GB4789.3 (Total number of coliform bacteria tested in food safety national standard food microbiology).

TABLE 15 Effect of sodium dehydroacetate on microorganisms in Guaran massecuite

The data in table 15 show that sodium dehydroacetate is effective in inhibiting the growth of microorganisms in the native polysaccharide paste.

Conclusion 8: preferably, the sodium dehydroacetate is present in an amount of 0.05% by weight, as defined in the GB2760 standard.

Example ten

The modified native polysaccharide paste preparation prepared in example nine was stored at room temperature for 180 days, and then the gel strength was measured to be 554g/cm³When the bread is used for making baked bread, the specific formula and the process are shown in the table 16-1; the control group was prepared from curdlan powder available from Hippocampus Biotechnology Ltd, and the gel strength was 584g/cm before use³。

TABLE 16-1 preparation of polysaccharide cream for baked bread making

After the preparation of the baked bread was completed, the differences of the products were judged by sensory evaluation, and the experimental results are shown in the following table 16-2:

TABLE 16-2 Effect of the Conyza Glutinosa preparation on baked bread metrics

Index (percent system)	Sample A	Control group B	Blank control group C
				Toughness of mouth feel	96	86	76
Chewiness of the product	95	85	75
				Refrigerating for 5 days	94	84	74

The data in Table 16-2 show that the curdlan paste preparation achieves good effects in the application of baked bread, compared with curdlan powder preparation and samples without curdlan which are metered, the curdlan paste preparation has obviously improved mouthfeel toughness, chewiness and the like of finished bread products, and particularly the bread can be well maintained in shape retention, mouthfeel toughness and chewiness after being refrigerated for 5 days.

EXAMPLE eleven

The modified native polysaccharide paste preparation prepared in EXAMPLE nine was stored at room temperature for 180 days, and then the gel strength was measured to be 569g/cm³When the method is used for manufacturing the udon noodle, the specific formula and the process are shown in the table 17-1; the control group was prepared from curdlan powder available from Hippocampus Biotechnology Ltd, and the gel strength was 584g/cm before use³。

TABLE 17-1 preparation of GUANNAN polysaccharide paste for preparing udon noodle

After the udon noodle is prepared, the indexes of the finished product, such as gel strength, elasticity, sensory evaluation and the like, are measured, and the experimental results are shown in the following table 17-2:

TABLE 17-2 influence of Collybia polysaccharide paste preparation on udon noodle index

The data in Table 17-2 show that the polysaccharide paste preparation has good effect in the application of making udon noodles, and the product has better ductility and is not easy to break. In addition, compared with the curdlan powder preparation with the same amount, the performance indexes of the finished product of the udon noodle, such as mouth feel toughness, chewiness and the like, are obviously improved.

Example twelve

The modified native polysaccharide paste preparation prepared in example nine was stored at room temperature for 180 days, and then the gel strength was measured to be 563g/cm³The specific formula and the process are shown in the table 18-1 when the method is used for making the high-temperature ham sausage; the control group was prepared from curdlan powder available from Hippocampus Biotechnology Ltd, and the gel strength was 584g/cm before use³。

TABLE 18-1 preparation of polysaccharide extract for ham sausage at high temperature

After the high-temperature ham sausage is prepared, the indexes of the finished product, such as gel strength, elasticity, sensory evaluation and the like, are measured, and the experimental results are shown in the following table 18-2:

TABLE 18-2 Effect of the Koran polysaccharide cream preparation on high temperature ham sausage indicators

Index (I)	Sample A	Control group B	Blank control group C
				Gel Strength (g/cm)3)	454	386	350
Elasticity (mm)	2.522	2.264	1.885
				Sensory Scoring (100 points system)	94	86	75

The data in table 18-2 show that the polysaccharide paste preparation has good effect in the application of making high-temperature ham sausages, the performance indexes of gel strength, elasticity and the like of the finished high-temperature ham sausages are obviously improved compared with the performance indexes of curdlan powder preparation with the same amount, and the performance in final sensory evaluation is also obviously improved.

EXAMPLE thirteen

The modified native polysaccharide paste preparation prepared in example VIII was stored at room temperature for 180 days, and the gel strength was determined to be 571g/cm³The specific formula and the process are shown in the table 19-1 when the method is used for preparing smoked ham; the control group adopts Shandong Zhongke department biotechnology with limited sharesThe gel strength of a commercially available curdlan powder preparation before use was 584g/cm³。

TABLE 19-1 preparation of polysaccharide cream for smoked ham

After the smoked ham is prepared, the indexes of the finished product, such as gel strength, elasticity, sensory evaluation and the like, are measured, and the experimental results are shown in the following table 19-2:

TABLE 19-2 Effect of the Colligen polysaccharide paste formulation on smoked ham indications

Index (I)	Sample A	Control group B	Blank control group C
				Gel Strength (g/cm)3)	841	774	609
Elasticity (mm)	3.314	2.823	2.367
				Loss of cooking(％)	2.6	2.9	4.3
Sensory Scoring (100 points system)	93	85	75

The data in table 19-2 show that the polysaccharide paste preparation has good effect in the application of making smoked ham, the gel strength, elasticity and other performance indexes of the smoked ham finished product are obviously improved compared with those of a metered curdlan powder preparation, and the performance in final sensory evaluation is also obviously improved.

Example fourteen

The modified polysaccharide paste preparation prepared in example nine was stored at room temperature for 180 days, and the gel strength was measured to be 558g/cm³When the honey tortoise jelly is used for preparing honey tortoise jelly, the specific formula and the process are shown in a table 20-1; the control group was prepared from curdlan powder available from Hippocampus Biotechnology Ltd, and the gel strength was 584g/cm before use³。

TABLE 20-1 application of polysaccharide extract preparation for honey tortoise jelly

After the honey tortoise jelly is prepared, indexes such as taste, tissue state, sweetness, taste and smell, impurities and the like of a finished product are measured, and experimental results are shown in the following table 20-2:

TABLE 20-2 influence of GUANCANGTANG polysaccharide paste preparation on index of Mel and GUILING jelly

The data in table 20-2 show that the polysaccharide paste preparation has good effect in the application of making honey tortoise jelly, so that the taste and the tissue state of the finished honey tortoise jelly are obviously improved, the suspension stability of microparticles in the honey tortoise jelly is greatly improved, and no obvious agglomeration phenomenon is found in the finished honey tortoise jelly after long-term storage. Therefore, the honey tortoise jelly added with the polysaccharide jelly preparation has strong competitive advantages compared with like products in the market.

Example fifteen

The modified polysaccharide paste preparation prepared in example nine was stored at room temperature for 180 days, and the gel strength was measured to be 558g/cm³When the walnut protein powder is used for preparing walnut protein powder, the specific formula and the process are shown in a table 20-1; the control group was prepared from curdlan powder available from Hippocampus Biotechnology Ltd, and the gel strength was 584g/cm before use³。

TABLE 21-1 application of GUANNAN polysaccharide paste preparation in preparation of walnut protein powder

After the walnut protein powder is prepared, the indexes of nitrogen solubility, emulsifying stability, foaming stability and the like of the finished product are measured, and the experimental results are shown in the following table 21-2:

TABLE 21-2 influence of Collybia polysaccharide paste preparation on index of walnut protein powder

Index (I)	Sample A	Control group B	Blank control group C
				Nitrogen solubility (pH 7)	8.33％	8.12％	7.33％
Emulsion stability (min)	160	120	100
				Foaming stability (%)	75.3	65.4	52.0

The data in table 21-2 show that, during the preparation of the walnut protein powder, the addition of the polysaccharide cream preparation has almost no influence on the nitrogen solubility of the walnut protein powder, but can well improve the emulsion stability and the bubble stability of the walnut protein powder, wherein the emulsion stability is improved by about 60%, and the bubble stability is improved by about 45%, which is attributed to the improved suspension stability of the suspension. Therefore, the walnut protein powder added with the polysaccharide paste preparation has strong competitive advantages compared with similar products on the market.

Finally, it should be noted that: the above examples are only for illustrating the technical solutions of the present invention, and not for limiting the same; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.

Claims (10)

1. The preparation method of the compound polysaccharide cream preparation is characterized by comprising the following steps:

s1: preparing a nutrient solution: dissolving oil-soluble nutrient substances into the oil phase and water-soluble nutrient substances into the water phase according to the dissolution characteristics of the nutrient substances to obtain nutrient solution;

s2: preparing an emulsion: compounding the protein matrix and the curdlan gum block solution according to a ratio, and performing ultrasonic homogenization to obtain an emulsion;

s3: preparing a compound gum solution: adding bacterial cellulose into the emulsion, fully mixing by high-speed stirring at the temperature of 30 ℃, and obtaining a compound gum solution after constant volume;

s4: preparing a compound curdlan rubber block: adding acid to induce, regulating pH, washing with water and filter-pressing the obtained compound gum solution to obtain compound curdlan gum blocks with a reticular structure;

s5: preparing a compound polysaccharide paste: quantitatively weighing nutrient solution, pH regulator, water activity regulator, oxidation-reduction potential regulator, functional protective agent and food preservative, adding into the compound gum block, and chopping and mixing the above materials in a chopper mixer to obtain uniform pasty material to obtain compound natural polysaccharide paste;

s6: preparing a compound polysaccharide paste preparation: quantitatively filling the compound natural polysaccharide paste into an oxygen-isolated transparent bag or an aluminum foil bag, vacuumizing by 100 percent and sealing to obtain the compound natural polysaccharide paste preparation.

2. The method of claim 1, wherein:

in step S2, the content of the protein matrix in the emulsion is 10-20% by weight;

in step S3, the content of the bacterial cellulose in the compound glue solution is 3-4% by weight;

in step S5, the compounded natural polysaccharide paste includes, by weight: 15-35% of vegetable oil, 1.5-3.5% of nutrient solution, 0.7-1.5% of pH regulator, 2-20% of water activity regulator, 0.25-3.5% of oxidation-reduction potential regulator, 0.5-1.5% of functional protective agent, 0-0.05% of food preservative, and the balance of complex gum solution.

3. The method of claim 1, wherein the physical and chemical properties of the compounded native polysaccharide paste formulation are:

1) the pH value range of the system is 4.5-5.5;

2) the water activity Aw of the system is 0.65-0.80;

3) the oxidation-reduction potential of the system is (-60mv) - (+100 mv).

4. A method of manufacture as claimed in claim 1 wherein the protein matrix is one of β -lactoglobulin, casein or whey protein.

5. The method according to claim 1, wherein the pH adjuster is one or more buffers selected from the group consisting of citric acid, malic acid, lactic acid, acetic acid, oxalic acid, ascorbic acid, hydrochloric acid, sulfuric acid, a mixed solution of gluconolactone and citric acid, a mixed solution of phosphoric acid and sodium dihydrogen phosphate, trisodium citrate, tripotassium citrate, acetic acid, sodium acetate, potassium acetate, tap water, purified water, mineral water, phytic acid, and phosphoric acid or a salt thereof.

6. The method of claim 1, wherein the water activity regulator is one or more of sorbitol, glycerol, xylitol, maltitol, isomalt, mannitol, erythritol, lactose, sucrose, glucose, maltose, xylose, inulin, trehalose, fructose, and galactose.

7. The method according to claim 1, wherein the oxidation-reduction potential modifier is one or more of sodium lactate, calcium lactate, ascorbic acid, sodium ascorbate, calcium ascorbate, sodium D-isoascorbate, reduced glutathione, disodium edetate, vitamin E, tea polyphenols, glycyrrhiza antioxidants, sodium metabisulfite, potassium metabisulfite, sodium bisulfite, sodium sulfite, rosemary extract, bamboo leaf extract, glucose oxidase, soy protein matrix hydrolysate, and phospholipids.

8. The method according to claim 1, wherein the functional protective agent is one or more selected from the group consisting of sodium tripolyphosphate, sodium pyrophosphate, disodium dihydrogen pyrophosphate, sodium hexametaphosphate, sodium chloride, potassium chloride, magnesium chloride, calcium chloride, zinc chloride, ferric chloride, ammonium chloride, calcium sulfate, magnesium sulfate, ferric sulfate, copper sulfate, and diammonium hydrogen phosphate.

9. The method of claim 1, wherein the preservative is one or more of potassium sorbate, benzoic acid, sodium benzoate, sodium diacetate, sodium dehydroacetate, propionic acid, calcium propionate, epsilon-polylysine hydrochloride, sodium metabisulfite, sodium sulfite, natamycin, and nisin.

10. The method of claim 1, wherein the preparation of the native polysaccharide paste prepared according to the method can be used in the processing field specified in GB2760, including the processing of baked bread, udon noodle, high temperature ham sausage, smoked ham, honey tortoise jelly and walnut protein powder.

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