High-fiber and low-fat cream with immunoregulation function and preparation method thereof

Abstract

The invention provides high-fiber and low-fat cream with an immunoregulation function and a preparation method thereof. The cream is prepared by a water phase and an oil phase according to a volume ratio of (60-80%):(20-40%), wherein the water phase comprises water, edible fungi polysaccharide and algal polysaccharide; the mass fractions of the edible fungi polysaccharide and the algal polysaccharide are 0.5-2.5% and 0.5-2.5% separately; the oil phase comprises vegetable oil, polyglycerol monooleate and beewax; and the mass fractions of the polyglycerol monooleate and the beewax are 0.5-1.5% and 2-3.5% separately. The preparation method of the high-fiber and low-fat cream comprises the following steps of firstly, proportionally weighing the edible fungi polysaccharide and the algal polysaccharide according to the volume of the water phase, and proportionally weighing the polyglycerol monooleate and the beewax according to the volume of the oil phase; then heating and dissolving the weighed water phase substances in the water phase for later use; heating and dissolving the weighed oil phase substances in the oil phase for later use; adding the obtained water phase into the obtainedoil phase and performing homogenizing while mixing under a water bath condition; and finally performing homogenizing on the obtained emulsion while cooling under an ice bath condition until the emulsion is solidified to obtain the high-fiber and low-fat cream with the immunoregulation function.

Description

technical field [0001] The invention specifically relates to a high-fiber and low-fat cream with immune regulation function and a preparation method thereof, belonging to the field of cream production. Background technique [0002] Cream is a yellow or white fatty semi-solid food, often used in the making of cakes, puffs, sandwich biscuits and other pastries. It is loved by consumers because of its dense and delicate taste and sweet and rich taste. [0003] According to USDA statistics, the total global butter consumption in 2016 reached 10.396 million tons, and the compound growth rate of butter consumption from 2000 to 2016 was 3.3%. At the same time, under the influence of foreign food culture, my country's baking industry is developing rapidly, and it is gradually narrowing the gap with developed countries in terms of equipment, technology, management level, employee quality and independent innovation ability, which will further drive the development of the upstream bak...

AI Technical Summary

Problems solved by technology

[0006] In order to solve the problems of high fat content, high trans fatty acid and cholesterol, high calorie and unfavorable health problems of the currently commercially available butter, the first purpose of the present invention is to provide a low fat content and no trans fatty acid, rich in dietary The low-fat, low-calorie and immune-regulating cream of fiber makes the cream more in line with the needs of healthy nutrition; the second purpose of the present invention is to provide a method for preparing high-fiber and low-fat cream with immune-regulating function

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