High-fiber low-fat butter with immunoregulatory function and preparation method thereof

Abstract

The application is high-fiber low-fat butter with immunoregulatory function and a preparation method thereof; the butter is prepared from water phase and oil phase according to a volume ratio of 60%-80%:20%-40%; the water phase comprises water, edible mushroom polysaccharide and algal polysaccharide, and the mass fractions of the edible mushroom polysaccharide and the algal polysaccharide are 0.5%-2.5% and 0.5%-2.5% respectively; the oil phase comprises vegetable oil, polyglycerol monooleate and beeswax; the mass fractions of the polyglycerol monooleate and the beeswax are 0.5%-1.5% and 2%-3.5% respectively; the preparation method is as follows: first, edible mushroom polysaccharide and algal polysaccharide are weighed according to the proportion of the volume of the water phase, and polyglycerol monooleate and beeswax are weighed according to the proportion of the volume of the oil phase; then, the weighed water phase substances are heated and dissolved in the water phase for standby; the weighed oil phase substances are heated and dissolved in the oil phase for standby; then, the obtained water phase is added to the obtained oil phase, and mixed and homogenized under water bath condition; finally, the obtained emulsion is cooled and homogenized under ice bath condition until the emulsion is coagulated, and the high-fiber low-fat butter with immunoregulatory function is obtained.

Description

Technical Field

[0001] This invention specifically relates to a high-fiber, low-fat cream with immunomodulatory functions and its preparation method, belonging to the field of cream production. Background Technology

[0002] Cream is a yellow or white fatty semi-solid food, commonly used in the making of Western-style pastries such as cakes, cream puffs, and sandwich cookies. It is loved by consumers for its smooth, delicate texture and rich, sweet flavor.

[0003] According to USDA statistics, global butter consumption reached 10.396 million tons in 2016, with a compound annual growth rate of 3.3% from 2000 to 2016. Meanwhile, influenced by foreign culinary cultures, my country's baking industry has developed rapidly, gradually narrowing the gap with developed countries in various aspects such as equipment, technology, management level, employee quality, and independent innovation capabilities. This, in turn, has driven the development of the upstream baking oil industry, resulting in a steady growth in baking oil production. Domestic whipping cream production has grown rapidly, from 215,200 tons in 2012 to 397,500 tons in 2017, indicating a broad development prospect for the butter industry in China.

[0004] Generally, butter contains about 80%-82% fat, and traditional butter is mostly made from animal fats. While it tastes good, it contains a lot of saturated fatty acids and cholesterol, resulting in excessively high calorie content. Furthermore, consuming foods high in saturated fatty acids and cholesterol can easily lead to atherosclerosis, increasing the risk of coronary heart disease and harming health. Secondly, the use of animal fat increases animal consumption, exacerbating the environmental burden and hindering environmental protection, while also increasing production costs. Commercially available pastries often use cheaper hydrogenated vegetable oils instead of animal butter, but vegetable butter contains more trans fatty acids; excessive consumption can promote fat accumulation and increase the risk of diabetes and heart disease.

[0005] Studies have shown that adequate dietary fiber intake plays a positive role in balancing human nutrition, regulating physiological functions, and preventing various diseases such as coronary heart disease and diabetes. Therefore, dietary fiber is listed as the "seventh essential nutrient." Carboxymethyl pachymansia, as a fungal fiber, not only possesses the physiological activities of ordinary dietary fiber but also exhibits multiple physiological functions such as inhibiting tumors, preventing cardiovascular and cerebrovascular diseases, and preventing intestinal diseases. Furthermore, carboxymethyl pachymansia has an immunomodulatory effect, promoting lymphocyte proliferation, enhancing immune cell activity, and increasing the secretion of humoral immune factors, thereby strengthening immunity. Adding it to food can also improve the viscosity, texture, and flavor of the product. Summary of the Invention

[0006] To address the issues of high fat content, high levels of trans fatty acids and cholesterol, and high calorie content in currently available commercially available creams, which are detrimental to health, the first objective of this invention is to provide a low-fat, low-calorie cream that is low in fat, free of trans fatty acids, rich in dietary fiber, and possesses immunomodulatory functions, making the cream more in line with healthy nutritional needs. The second objective of this invention is to provide a method for preparing a high-fiber, low-fat cream with immunomodulatory functions.

[0007] The technical solution adopted by this invention to solve its technical problem is:

[0008] A high-fiber, low-fat butter with immunomodulatory functions is prepared from an aqueous phase and an oil phase in a volume ratio of 60%–80%: 20%–40%. The aqueous phase comprises water, edible fungi polysaccharides, and algal polysaccharides, wherein the mass fraction of the edible fungi polysaccharides is 0.5%–2.5%, and the mass fraction of the algal polysaccharides is 0.5%–2.5%. The oil phase comprises vegetable oil, polyglycerol monooleate, and beeswax; the mass fraction of the polyglycerol monooleate is 0.5%–1.5%, and the mass fraction of the beeswax is 2%–3.5%.

[0009] As a preferred technical solution of this application, the mass fraction of the edible fungi polysaccharide is 0.75%-2.25%, and the mass fraction of the algal polysaccharide is 0.75%-2.25%.

[0010] As a preferred embodiment of this application, the polyglycerol monooleate has a mass fraction of 1% and the beeswax has a mass fraction of 3%.

[0011] As a preferred technical solution of this application, the edible fungi polysaccharide is carboxymethyl poria cocos polysaccharide; the algae polysaccharide is carrageenan.

[0012] As a preferred technical solution of this application, the vegetable oil is Golden Dragon edible vegetable blended oil (94% soybean oil and 6% sunflower seed oil).

[0013] Preferably, the volume ratio of the aqueous phase to the oil phase is 2:1; the aqueous phase includes water, edible fungi polysaccharide, and carrageenan, wherein the mass fraction of the edible fungi polysaccharide is 0.75% and the mass fraction of the algal polysaccharide is 2.25%; the oil phase includes vegetable oil, polyglycerol monooleate, and beeswax; the mass fraction of the polyglycerol monooleate is 1% and the mass fraction of the beeswax is 3%.

[0014] A method for preparing a high-fiber, low-fat cream with immunomodulatory effects, mainly comprising the following steps:

[0015] (1) Weigh out the edible fungi polysaccharide and algal polysaccharide according to the proportion based on the volume of the aqueous phase;

[0016] (2) Weigh out polyglycerol monooleate and beeswax according to the proportion based on the volume of the oil phase;

[0017] (3) Dissolve the substance weighed in step (1) in an aqueous phase at 68-72°C for later use;

[0018] (4) Dissolve the substance weighed in step (2) in the oil phase at 68-72°C for later use;

[0019] (5) Add the aqueous phase obtained in step (3) to the oil phase obtained in step (4) and mix and homogenize under water bath conditions;

[0020] (6) The emulsion obtained in step (5) is cooled and homogenized under ice bath conditions until the emulsion solidifies to obtain high-fiber low-fat cream with immunomodulatory function.

[0021] As a preferred technical solution of this application, in step (5), the homogenization speed is 8000-10000 rpm and the homogenization time is 15-30 minutes.

[0022] As a preferred technical solution of this application, in step (6), the emulsion is cooled to room temperature and the homogenization speed is 8000-10000 rpm.

[0023] All of the above-mentioned added ingredients are food-grade raw materials.

[0024] Beneficial effects

[0025] The present invention provides a high-fiber, low-fat cream with immunomodulatory function and its preparation method, which has the following advantages compared with the prior art:

[0026] (1) The high-fiber, low-fat cream made by the present invention using water and a small amount of vegetable oil as the main raw materials, supplemented with dietary fiber from edible fungi that promotes intestinal health, has the advantages of being low in fat and calories, free of trans fatty acids, and promoting intestinal peristalsis and reducing the burden on the gastrointestinal tract. Moreover, the production cost is lower than that of commercially available cream. It has a wide range of applications and good market prospects and economic value.

[0027] (2) This invention uses a small amount of vegetable oil and a large amount of water as raw materials to produce high-fiber low-fat cream through emulsification, replacing the use of high-calorie saturated fat in traditional animal cream and reducing animal consumption; at the same time, it avoids the trans fatty acids produced during the hydrogenation process of vegetable oil, making it safer; and on this basis, it adds edible fungi and algae polysaccharides that have a regulatory effect on the human immune system to promote intestinal health.

[0028] (3) This product is low in fat and rich in dietary fiber. It can be widely used in the production of new health foods, such as popular cream cakes, cream puffs, cream sandwich cookies, ice cream and milk tea. It has low production costs, broad market prospects and good economic value.

[0029] (4) This product contains carboxymethyl poria cocos polysaccharide (provided by Butian Pharmaceutical), which has been proven to have beneficial effects on the human body: carboxymethyl poria cocos polysaccharide has an immune-regulating effect, can promote lymphocyte proliferation, enhance immune cell activity and humoral immune factor secretion, thereby enhancing immunity; carboxymethyl poria cocos polysaccharide has the physiological function of inducing and promoting the production of leukocyte regulatory factors, without adverse toxic side effects. Experiments have shown that carboxymethyl poria cocos polysaccharide can significantly improve the spleen and thymus indices of mice with multiple infections, promote the proliferation activity of T and B lymphocytes, and upregulate the expression levels of serum cytokines IL-2 and IFN-α, while downregulating the expression level of IL-10, thereby regulating immunity, protecting immune organs, increasing cellular immune function, improving the body's condition, and increasing anti-infection ability. Attached Figure Description

[0030] Figure 1 This is a graph showing the stability test of high-fiber, low-fat butter at room temperature, where 1A represents day 0; 1B represents day 1; 1C represents day 3; and 1D represents day 10.

[0031] Figure 2 Rheological test diagram of high-fiber, low-fat butter;

[0032] Figure 3 This is a 40x magnified image of high-fiber, low-fat butter under a microscope. Detailed Implementation

[0033] The present invention will be further described in detail below with reference to the embodiments. Reagents or instruments used without a specified manufacturer are considered to be conventional products that can be purchased on the market.

[0034] Example 1:

[0035] Weigh 0.15g of edible fungi polysaccharide and 0.45g of carrageenan into 20mL of distilled water, dissolve, and heat to 70℃ to obtain the aqueous phase. Weigh 0.1g of polyglycerol monooleate and 0.3g of beeswax into 10mL of vegetable oil, heat to 70℃ in a water bath to dissolve, and obtain the oil phase. Slowly pour the obtained aqueous phase into the oil phase, and homogenize at 10000rpm for 30min in a 70℃ water bath to obtain a high internal phase emulsion. Cool the obtained emulsion to about 25℃ in an ice bath, and homogenize at 10000rpm until the emulsion solidifies to obtain low-fat butter.

[0036] Example 2:

[0037] Weigh 0.45g of edible fungi polysaccharide and 0.15g of carrageenan into 20mL of distilled water, dissolve, and heat to 68-72℃ to obtain the aqueous phase. Weigh 0.1g of polyglycerol monooleate and 0.3g of beeswax into 10mL of vegetable oil, heat to 68-72℃ in a water bath to dissolve, and set aside to obtain the oil phase. Slowly pour the obtained aqueous phase into the oil phase, and homogenize at 10000rpm for 30min in a water bath at 68-72℃ to obtain a high internal phase emulsion. Cool the obtained emulsion to about 25℃ in an ice bath, and homogenize at 10000rpm until the emulsion solidifies to obtain low-fat butter.

[0038] Example 3:

[0039] Weigh 0.30g of edible fungi polysaccharide and 0.30g of carrageenan into 20mL of distilled water, dissolve, and heat to 68-72℃ to obtain the aqueous phase. Weigh 0.1g of polyglycerol monooleate and 0.3g of beeswax into 10mL of vegetable oil, heat to 68-72℃ in a water bath to dissolve, and obtain the oil phase. Slowly pour the obtained aqueous phase into the oil phase, and homogenize at 10000rpm for 30min in a water bath at 68-72℃ to obtain a high internal phase emulsion. Cool the obtained emulsion to about 25℃ in an ice bath, and homogenize at 10000rpm until the emulsion solidifies to obtain low-fat butter.

[0040] Comparative example:

[0041] Commercially available traditional whipped cream.

[0042] Effect test

[0043] The high-fiber, low-fat butter with immunomodulatory function prepared in Example 1 was subjected to stability testing, rheological testing, and microscopic observation. The methods and results are as follows:

[0044] 1. Stability Testing

[0045] The resulting high-fiber, low-fat butter was shaped into discs approximately 1.5 cm in diameter and 0.5 cm thick. These discs were then dried in air at 25°C for 1 day, 3 days, and 10 days, and images were taken.

[0046] Stability time is a commonly used indicator for evaluating the stability of whipped cream; the longer the time, the better the stability, and vice versa.

[0047] Depend on Figure 1 As can be seen from C, the high-fiber low-fat cream showed slight melting of tiny droplets at the edge on the 3rd day, and some oil melted at the edge on the 10th day, but still maintained its shape, proving that the product has good stability.

[0048] 2. Rheology

[0049] Rheological tests were performed using a HAKKE rheometer with a 35 mm plate geometry and a 500 μm gap; the linear viscoelastic region was determined by strain scanning at a frequency of 1 Hz, ranging from 0.0001 to 10 rad / s. The moduli G' and G” were obtained by frequency scanning from 0.1 to 10 rad / s using a fixed strain value of 0.1.

[0050] Depend on Figure 2 It can be seen that high-fiber, low-fat cream has a higher energy storage modulus, better elastic behavior, and better stability.

[0051] Table 1. Stability time data for 10 commercially available creams

[0052]

[0053] Pasteurized whipping cream has a shelf life of only 2-3 days at 4℃, which is short and requires strict storage conditions. According to relevant literature, Table 1 shows the stability time of 10 commercially available creams. It can be seen that the stability time of ordinary whipped cream at room temperature is approximately several hours. The special properties of whipped and aerated emulsions require the prepared emulsion to maintain a certain stability under static conditions, while under whipping and aeration conditions, it is prone to loss of stability. This instability can cause partial aggregation of fat globules, forming a foam structure composed of proteins and fats that coexists with air bubbles. Due to the instability of this foam structure, the bubbles in the whipped and aerated emulsion are difficult to maintain stability for a long time.

[0054] Because the strength of the special three-dimensional network structure of whipped cream is closely related to the concentration of interfacial proteins and the degree of fat aggregation, commercially available cream with good stability is due to its high fat content, which leads to a higher fat aggregation rate.

[0055] In the rheological test of butter, G' is positively correlated with fat content: the higher the fat content, the greater the fat aggregation rate in the foam structure formed, and the stronger the energy recovery force after deformation, thus having a higher elastic modulus.

[0056] The high-fiber, low-fat butter of this application has an oil phase content of less than 40%. It utilizes a biodegradable surfactant, glyceryl monooleate (GMO) (a glyceryl fatty ester that can solidify and form fat crystals), to provide spontaneous interface picking stabilization for the W / O emulsion. Beeswax is added to the oil phase, and carrageenan is added to the aqueous phase as a structuring agent to adjust the network of each phase and improve its stability.

[0057] 3. Microscopic observation

[0058] A small amount of the prepared high-fiber, low-fat butter was spread evenly on a glass slide and observed under 40x magnification. The results are as follows: Figure 3As shown in the figure, relatively uniform W / O (water-in-oil) vesicles were formed, proving that the product has a uniform and stable texture.

[0059] The scope of protection of this invention is not limited to the above embodiments. Variations and advantages that can be conceived by those skilled in the art without departing from the spirit and scope of the inventive concept are included in this invention and are protected by the appended claims.

Claims

1. A high fiber low fat whipped cream having an immunomodulatory function, characterized in that, It is prepared by water phase and oil phase according to the volume ratio of 2:1; wherein, the water phase includes water, edible mushroom polysaccharide and algal polysaccharide, the mass fraction of the edible mushroom polysaccharide is 0.5%-2.5%, the mass fraction of the algal polysaccharide is 0.5%-2.5%; the oil phase includes vegetable oil, polyglycerol monooleate and beeswax; the mass fraction of the polyglycerol monooleate is 0.5%-1.5%, the mass fraction of the beeswax is 2%-3.5%; Wherein, the edible mushroom polysaccharide is carboxymethyl pachyma polysaccharide; the algal polysaccharide is carrageenan; The vegetable oil is edible vegetable blend oil, wherein the mass fraction of soybean oil is 94%, the mass fraction of sunflower oil is 6%.

2. The high fiber, low fat whipped cream having immunomodulatory function according to claim 1, characterized in that, The mass fraction of the edible mushroom polysaccharide is 0.75%, the mass fraction of the carrageenan is 2.25%, the mass fraction of the polyglycerol monooleate is 1%, and the mass fraction of the beeswax is 3%.

3. The method for preparing a high-fiber, low-fat cream with immunomodulatory function as described in claim 1, characterized in that, It is mainly prepared according to the following steps: (1) according to the volume of the water phase, the edible mushroom polysaccharide and the algal polysaccharide are weighed according to the proportion; (2) according to the volume of the oil phase, the polyglycerol monooleate and the beeswax are weighed according to the proportion; (3) the weighed substances in step (1) are dissolved in the water phase heated to 68-72℃ for standby; (4) the weighed substances in step (2) are dissolved in the oil phase heated to 68-72℃ for standby; (5) the water phase obtained in step (3) is added to the oil phase obtained in step (4), and mixed and homogenized under water bath condition; (6) the emulsion obtained in step (5) is cooled and homogenized under ice bath condition until the emulsion is coagulated, and the high-fiber low-fat cream with immunomodulatory function is obtained.

4. The method of claim 3, wherein the high-fiber low-fat cream having an immunomodulatory function is prepared by adding 0.1 to 1% of the immunomodulatory fiber to 10 to 20% of the low-fat cream. In step (5), the homogenization speed is 8000-10000 rpm, and the homogenization time is 15-30 minutes.

5. The method of claim 3, wherein the high-fiber low-fat cream having an immunomodulatory function is prepared by adding 0.1 to 1 wt% of the immunomodulatory fiber to 100 wt% of the low-fat cream. In step (6), the emulsion is cooled to room temperature, and the homogenization speed is 8000-10000 rpm.

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