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Whipped cream based on high-internal-phase Pickering emulsion and preparation method of whipped cream

A technology of high internal phase and cream, applied in the field of whipping cream and its preparation, can solve the problems of increasing people suffering from cardiovascular diseases, diabetes and cancer, and achieve the effects of low cost, good foamability and plasticity

Pending Publication Date: 2020-06-19
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main raw material of most whipping cream on the market is partially hydrogenated vegetable oil, which produces trans fat during the preparation process and is the main source of trans fat in the diet. Trans fat can increase the risk of cardiovascular disease, diabetes and cancer With the improvement of consumers' health consumption concept, this kind of whipped cream products that threaten health cannot meet the dietary needs of modern people. Therefore, the development of healthier and zero trans fat whipped cream is an urgent need for the industry to solve problem, with potential market value

Method used

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  • Whipped cream based on high-internal-phase Pickering emulsion and preparation method of whipped cream
  • Whipped cream based on high-internal-phase Pickering emulsion and preparation method of whipped cream
  • Whipped cream based on high-internal-phase Pickering emulsion and preparation method of whipped cream

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] This example is a preparation method of whipped cream based on high internal phase Pickering emulsion, see the process flow chart figure 1 , Including the following steps:

[0029] (1) Heat cross-link the soy protein isolate solution at 80°C for 20 minutes, and then use 1000 U / g of transglutaminase to perform enzyme cross-linking at 45°C for 4 hours after cooling to room temperature;

[0030] (2) Dilute the cross-linked soy protein isolate and perform high-speed shearing at 12000 rpm and high-pressure homogenization at 1000 mp to obtain protein microgel particles;

[0031] (3) Combine the oil phase (35%) (palm oil: coconut oil=3:7) with emulsifiers, foaming agents and stabilizers (mono- and di-fatty acid glycerides 1%, lecithin 1%, sodium caseinate 0.5 %, sucrose fatty acid ester 0.5%, Tween 80 0.5%, xanthan gum 0.025%, carrageenan 0.025%, white granulated sugar 16%) heat at 70℃ and stir evenly, then mix with granules (0.8%) at high speed at 5000rpm Shear to obtain high inter...

Embodiment 2

[0035] This example is a preparation method of whipped cream based on high internal phase Pickering emulsion, see the process flow chart figure 1 , Including the following steps:

[0036] (1) Heat cross-link the soy protein isolate solution at 80°C for 20 minutes, and then use 1000 U / g of transglutaminase to perform enzyme cross-linking at 45°C for 4 hours;

[0037] (2) Dilute the cross-linked soy protein isolate and perform high-speed shearing at 12000 rpm and high-pressure homogenization at 1000 mp to obtain protein microgel particles;

[0038] (3) Combine the oil phase (35%) (palm oil: coconut oil = 5:5) with emulsifiers, foaming agents and stabilizers (mono- and di-fatty acid glycerides 1%, lecithin 1%, sodium caseinate 0.5 %, sucrose fatty acid ester 0.5%, Tween 80 0.5%, xanthan gum 0.025%, carrageenan 0.025%, white granulated sugar 16%) heat at 70℃ and stir evenly, then mix with granules (0.8%) at high speed at 5000rpm Shear to obtain high internal phase Pickering emulsion;

[...

Embodiment 3

[0042] This example is a preparation method of whipped cream based on high internal phase Pickering emulsion, see the process flow chart figure 1 , Including the following steps:

[0043] (1) Heat cross-link the soy protein isolate solution at 80°C for 20 minutes, and then use 1000 U / g of transglutaminase to perform enzyme cross-linking at 45°C for 4 hours;

[0044] (2) Dilute the cross-linked soy protein isolate and perform high-speed shearing at 12000 rpm and high-pressure homogenization at 1000 mp to obtain protein microgel particles;

[0045] (3) Combine the oil phase (35%) (palm oil: coconut oil = 7:3) with emulsifiers, foaming agents and stabilizers (mono- and di-fatty acid glycerides 1%, lecithin 1%, sodium caseinate 0.5 %, sucrose fatty acid ester 0.5%, Tween 80 0.5%, xanthan gum 0.025%, carrageenan 0.025%, white granulated sugar 16%) heat at 70℃ and stir evenly, then mix with granules (0.8%) at high speed at 5000rpm Shear to obtain high internal phase Pickering emulsion;

[...

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Abstract

The invention relates to whipped cream based on high-internal-phase Pickering emulsion and a preparation method of the whipped cream. The preparation method comprises the following steps: 1) carryingout thermal crosslinking and enzyme crosslinking on a plant protein isolate solution, and carrying out high-speed shearing and high-pressure homogenization in sequence to obtain protein microgel particles; 2) mixing an oil phase and an additive, performing heating and stirring, performing mixing with the protein microgel particles, and carrying out high-speed shearing to obtain a high-internal-phase Pickering emulsion, wherein the oil phase comprises palm oil and coconut oil; and 3) diluting the high-internal-phase Pickering emulsion by stirring, and carrying out high-pressure homogenization,rapid cooling and aging. The whipped cream based on the high-internal-phase Pickering emulsion does not contain trans-fatty acids, has a milder milk white color, and has no peculiar smell. The whippedcream is in a state similar to whipped cream sold on the market, has better foaming property and plasticity, and meets the requirement of consumers on whipped cream products with zero trans-fatty acid.

Description

Technical field [0001] The invention relates to the field of food processing, in particular to a whipped cream based on a high internal phase Pickering emulsion and a preparation method thereof. Background technique [0002] Margarine products are abundant and widely used in food. In recent years, with the increasing Westernization of national dietary habits, the production of margarine in my country has been increasing year by year. With the growth of downstream bakery and other industries, the annual average consumption of margarine in my country Increase by 20%. The main raw material of most whipped cream on the market is partially hydrogenated vegetable oil. Trans fat is produced during the preparation process, which is the main source of trans fat in the diet. Trans fat will increase the risk of cardiovascular disease, diabetes and cancer. With the improvement of consumers’ healthy consumption concepts, this kind of health-threatening whipped cream products cannot meet the d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D7/04
CPCA23D7/04
Inventor 王强石爱民冯新玥孟实赵志浩刘丽胡晖郭芹刘红芝张金闯
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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