A healthy all-plant-based low-fat cream at room temperature and its preparation method and application

Abstract

The present invention belongs to the field of food, and discloses a healthy all-plant-based room temperature low-fat cream and its preparation method and application. The preparation method of the healthy all-plant-based room temperature low-fat cream comprises the following steps: preparation of enzymatic soy protein-polyphenol complex; dissolving syrup in an enzymatic soy protein-polyphenol complex dispersion and stirring to obtain an aqueous phase mixture; heating and melting diglyceride, adding emulsifier and colloid and stirring and dispersing to obtain an oil phase mixture; mixing the oil phase mixture and the aqueous phase mixture, shearing, and homogenizing to obtain room temperature all-plant-based cream. The all-plant-based room temperature cream prepared by the present invention has natural raw materials, simple ingredients, does not contain animal ingredients, and is suitable for a wide range of people. The product has high stability, is not easy to oxidize, can be stored and transported at room temperature, and can be whipped into highly stable whipping cream in a wide temperature range. The preparation process does not require complicated procedures, is easy to produce, is easy to operate, is environmentally friendly and pollution-free, and can be used as a new type of healthy room temperature low-fat cream product.

Description

Technical Field

[0001] The invention belongs to the field of food, and in particular relates to a healthy all-plant-based room-temperature low-fat cream and a preparation method and application thereof. Background Art

[0002] Cream is a typical water-in-oil emulsion system. Its main components are oils, emulsifiers, proteins, and hydrophilic colloids. It can be whipped to form whipped cream with a certain plasticity. It is a gas-containing multiphase system and is widely used in the production of various desserts, beverages, and Western dishes.

[0003] Traditional cream is dairy cream, which usually has a fat content of 30-40% and a high cholesterol content. It is easy to cause obesity and various cardiovascular diseases, and dairy cream is not suitable for special groups such as lactose intolerance, allergies to milk ingredients, and vegetarians. In contrast, non-dairy cream has a lower fat content, but the non-dairy cream currently on the market uses hydrogenated vegetable oil as a raw material, which may contain trans fatty acids, which is not good for human health, and contains more milk protein ingredients such as sodium caseinate and whey protein, which poses an allergy risk. Compared with plant-based products, the production process of animal-derived products has a larger carbon emission and more serious environmental pollution. In addition, most of the cream on the market currently needs to be refrigerated or even frozen, which greatly increases the storage and transportation costs. Driven by the energy-saving, environmental protection and health craze, all-plant-based foods are developing rapidly, and healthy, all-plant-based, low-fat room temperature cream has attracted widespread attention.

[0004] Most creams on the market are stabilized by sodium caseinate, which reduces the oil-water interfacial tension, forms an elastic interfacial film, prevents the aggregation and flocculation of emulsion oil droplets, and thus gives the cream ideal stability and whipping properties. Finding plant-based proteins or modified plant proteins that can replace sodium caseinate is the key to the development of all-vegetable cream. Soy protein is a high-quality plant protein with low cost, good functional properties, high nutritional value and a wide range of applications, but the compactness of the protein structure makes its functional properties poor. Although enzymatic modification can improve the emulsification and foaming ability of protein, the stability of emulsions and foams usually decreases. The molecular structure of polyphenols contains multiple hydroxyl groups and benzene rings, and has antibacterial, anti-inflammatory, antiviral, and antioxidant functional activities. It is widely used in the fields of medicine and food, and can be compounded with macromolecular compounds such as proteins and polysaccharides through non-covalent bond interactions. Although there are many studies on the functional properties of polyphenols and enzymatic soy protein complexes, there are no reports on their application in room temperature cream and their whipping properties.

[0005] Diacylceride is a natural component of oils and fats, which can be synthesized in large quantities by chemical or enzymatic methods. It has the physiological function of inhibiting fat deposition in the body and reducing postprandial blood lipid and blood sugar levels. Compared with hydrogenated vegetable oils, coconut oil and palm kernel oil stearin have poor processing characteristics and product stability. However, coconut oil and palm kernel oil stearin diacylglycerol have a solid fat curve similar to that of fully hydrogenated vegetable oils, with a high melting point at room temperature. It can be prepared by enzymatic glycerolysis, and molecular distillation can obtain diacylglycerol with a purity of >40%. It is rich in lauric acid and has the unique rapid energy supply and blood lipid lowering functions of medium-chain fatty acids. However, there are no reports on the use of coconut oil and palm kernel oil stearin-derived diacylglycerol to prepare cream products.

[0006] The Chinese invention patent application text (publication number CN 103431312A) discloses a method for preparing zero-fat cream using whey protein isolate, microcrystalline cellulose, inulin, lactic acid, sodium alginate, etc. as raw materials. The prepared cream has good taste, whipping properties and stability, and avoids the use of hydrogenated vegetable oil. However, the amount of whey protein added is 2.0% to 4.5%, which is costly and not suitable for vegetarians and people who are allergic to milk protein.

[0007] The Chinese invention patent application text (publication number CN 114376003A) discloses a method for preparing a low-fat soybean vegetable cream. The method utilizes soybean oil bodies and soybean proteins to replace part of the oil phase, and utilizes the natural hard state of coconut oil to reduce the fat content in the vegetable cream and avoid the formation of trans fatty acids produced by hydrogenated oil in the prior art. However, the production process is complicated, and frozen aging and low-temperature storage are required, which is not convenient for transportation, storage and use.

[0008] The Chinese invention patent application (publication number CN 114246224A) discloses a method for preparing room temperature non-hydrogenated vegetable cream using a mixture of fatty alcohol or monoglyceride and palm kernel oil stearin as base oil, but the prepared cream has a high saturated fatty acid content, which is not good for health. Summary of the invention

[0009] In order to overcome the shortcomings and deficiencies of the above-mentioned prior art and develop a healthy all-plant-based, low-fat room-temperature cream, the primary purpose of the present invention is to provide a method for preparing an all-plant-based, low-fat room-temperature cream that can replace milk protein. The preparation method of the plant-based protein-polyphenol complex particles provided by the present invention is simple, and the emulsification and foaming abilities are comparable to those of sodium caseinate.

[0010] Another object of the present invention is to provide a fully plant-based, low-fat, room-temperature cream prepared by the above method, which uses enzymatically hydrolyzed soy protein-polyphenol complex particles and diglycerides to replace milk protein and hydrogenated vegetable oil respectively to prepare a fully plant-based, low-fat, healthy room-temperature cream.

[0011] Another object of the present invention is to provide an application of the above-mentioned healthy all-plant-based room temperature low-fat cream.

[0012] The purpose of the present invention is achieved through the following solutions:

[0013] A method for preparing healthy all-plant-based low-fat cream at room temperature comprises the following steps:

[0014] (1) Preparation of enzymatically hydrolyzed soy protein-polyphenol complex: hydrolyzing soy protein isolate under the action of protease to obtain enzymatically hydrolyzed soy protein, mixing the enzymatically hydrolyzed soy protein solution with the polyphenol solution to obtain an enzymatically hydrolyzed soy protein-polyphenol complex dispersion;

[0015] (2) Preparation of diglyceride: adding phospholipase A1 and water to a mixture of vegetable oil and glycerol, heating and stirring to react, centrifuging after the reaction is completed, and taking the upper layer to obtain a crude diglyceride product; purifying the crude diglyceride product obtained in the step by molecular distillation to obtain mixed fatty acid monoglycerides (distillation light phase) and diglycerides (distillation heavy phase);

[0016] (3) Preparation of oil phase mixture: heating and melting diglyceride, adding emulsifier and colloid, stirring and dispersing to obtain oil phase mixture;

[0017] (4) Preparation of aqueous phase mixture: dissolving syrup in the enzymatically hydrolyzed soy protein-polyphenol complex dispersion and stirring to obtain an aqueous phase mixture;

[0018] (5) Preparation of cream: The oil phase mixture of step (3) and the water phase mixture of step (4) are mixed evenly, sheared, and homogenized to obtain room temperature all-vegetable-based cream.

[0019] Preferably, the mass percentages of the raw materials in the method for preparing room temperature all-vegetable cream are as follows: diglyceride 10.0-15.0%, emulsifier 0.2-0.5%, colloid 0.0-0.10%, syrup 10.0-15.0%, enzymatic soy protein 0.5-2.0%, polyphenols 0.02-0.06%, and the rest is water.

[0020] Preferably, the hydrolysis reaction of the soy protein isolate under the action of a protease in step (1) specifically refers to first dissolving the soy protein in water to prepare a soy protein aqueous solution, and then adding a protease to carry out a hydrolysis reaction, wherein the mass concentration of the soy protein in the soy protein aqueous solution is 3-8%, the mass ratio of the protease to the soy protein is 0.2-0.8%, and the protease is an alkaline protease;

[0021] Preferably, the hydrolysis reaction in step (1) is carried out at pH 7.0-8.5, 40-55° C., and the reaction time is 15-40 min;

[0022] Preferably, the polyphenol in step (1) is at least one of tannic acid, ferulic acid and tea polyphenols;

[0023] Preferably, in the enzymatically hydrolyzed soybean protein-polyphenol complex dispersion described in step (1), the mass concentration of the enzymatically hydrolyzed soybean protein is 0.5-2.0%, and the mass concentration of the polyphenol is 0.02-0.06%.

[0024] Preferably, the mixing and stirring in step (1) refers to stirring for 15-45 minutes;

[0025] Preferably, the vegetable oil in step (2) is at least one of coconut oil and palm kernel oil stearin;

[0026] Preferably, the molar ratio of glycerol to vegetable oil in step (2) is 10:1-20:1, and the added amounts of phospholipase A1 and water are 3-5% and 7-9% of the total mass of glycerol and vegetable oil, respectively.

[0027] Preferably, the temperature of the heating and stirring reaction in step (2) is 35-45° C., and the stirring time is 2.5-3.5 h; the centrifugation refers to centrifugation at 6000-10000 r / min for 5-15 min;

[0028] Preferably, the distillation temperature selected for the molecular distillation in step (2) is 140-180°C;

[0029] Preferably, the diglyceride content in the diglyceride obtained in step (2) is not less than 40%.

[0030] Preferably, the heating temperature in step (3) is 60-70°C.

[0031] Preferably, the emulsifier used in step (3) is at least one of sucrose ester S1170 and sucrose ester S170, and the colloid is at least one of guar gum, carrageenan and xanthan gum.

[0032] Preferably, the syrup in step (4) is starch syrup.

[0033] Preferably, the mixing in step (5) is carried out by stirring at a speed of 300-600 rpm / min at 50-70° C. for 20-40 min.

[0034] Preferably, the shearing in step (5) refers to shearing at a speed of 10000-15000 rpm for 2-5 min;

[0035] Preferably, the homogenization in step (5) is high pressure homogenization at 40-60 MPa for 2-3 times.

[0036] Preferably, the room temperature all-vegetable cream needs to be stored at 20-25°C away from light and can be whipped at 4-20°C.

[0037] A full-vegetable low-fat cream at room temperature prepared by the method.

[0038] The above-mentioned all-plant-based room temperature low-fat cream does not contain animal ingredients, is low in fat and does not contain trans fatty acids, and the coconut oil / palm kernel oil stearyl diglyceride used has the health advantages of weight loss and lowering blood lipids. Therefore, it can be used in the food field, especially in various desserts, drinks and Western dishes.

[0039] Compared with the prior art, the present invention has the following advantages and beneficial effects:

[0040] (1) The enzymatic soy protein-polyphenol complex used in the present invention is a pure plant-based source, the raw materials are abundant and easy to obtain, the cost is low, it is safe and non-toxic, and the physiological activity is strong, and it has excellent functional properties and health benefits. The enzymatic soy protein and polyphenol have good antibacterial and antioxidant effects, and the enzymatic soy protein-polyphenol complex has excellent interfacial activity and emulsification ability. The use of the complex can improve the physical and chemical stability of the emulsion, which is conducive to extending the storage period of the emulsion.

[0041] (2) The coconut oil / palm kernel oil stearyl diglyceride used in the present invention as the raw material oil does not contain trans fatty acids and has the effects of regulating blood lipids and blood sugar, inhibiting weight gain, and reducing the risk of cardiovascular diseases. The diglyceride is rich in medium-chain fatty acid lauric acid and has good emulsification and whipping foaming properties. It can form a relatively stable emulsion system when the amount of other emulsifiers and colloids used is small. At the same time, it has good whipping properties and decoration stability. The fat content of the prepared whipping cream is much lower than that of the whipping cream prepared using hydrogenated vegetable oil, and can be used in the preparation of healthy low-fat baked foods or other foods.

[0042] (3) The all-plant-based room-temperature cream prepared in the present invention does not contain cholesterol or animal ingredients, and can be eaten by vegetarians, people who are allergic to milk ingredients, or people who are lactose intolerant. It does not need to be refrigerated or frozen for storage, but only needs to be stored at room temperature, thus saving storage and transportation costs. It is also easy to whip and has a wide whipping temperature range. It can be whipped at temperatures from low temperature to room temperature (4-20°C), and is easy to operate. The whipped cream is relatively stable at room temperature without obvious changes in shape. BRIEF DESCRIPTION OF THE DRAWINGS

[0043] Figure 1 It is a preparation flow chart of the present invention.

[0044] Figure 2 Transmission electron micrographs of enzymatically hydrolyzed soy protein (A) and enzymatically hydrolyzed soy protein-polyphenol (B) particles.

[0045] Figure 3 Polarized light microscope images of whipped cream prepared in Example 1, Example 2 and Example 3.

[0046] Figure 4 The decoration pictures of the cream prepared in Example 1, Example 2 and Example 3 after being whipped (left) and after being left at room temperature for 12 hours (right).

[0047] Figure 5 Polarized light microscope images of whipped cream prepared in Example 4 and Example 5.

[0048] Figure 6 These are pictures of the cream prepared in Example 4 and Example 5 after being whipped (left) and after being left at room temperature for 12 hours (right).

[0049] Figure 7 These are pictures of the whipped cream prepared in Comparative Examples 1, 2, 3 and 5.

[0050] Figure 8 This is a polarizing microscope image of the whipped cream prepared in Comparative Example 4.

[0051] Fig. 9 The pictures of the cream prepared in Comparative Example 4 after being whipped (left) and after being left for 12 hours (right). DETAILED DESCRIPTION

[0052] The present invention is further described in detail below in conjunction with the examples and drawings, but the embodiments of the present invention are not limited thereto. If specific conditions are not specified in the examples, they are carried out according to conventional conditions or conditions recommended by the manufacturer. If the manufacturer of the reagents or instruments used is not specified, they are all conventional products that can be purchased commercially.

[0053] Unless otherwise specified, the reagents used in the examples can be purchased from the market.

[0054] Example 1

[0055] (1) Preparation of coconut oil diglyceride:

[0056] Coconut oil and glycerol were stirred and mixed at a molar ratio of 15:1. After the mixture was heated to 40°C, phospholipase A1 (added amount was 4% of the total mass of the substrate) and deionized water (added amount was 8% of the total mass of the substrate) were added. The vacuum catalytic reaction was carried out for 3 hours. After the reaction was completed, the mixture was centrifuged at 10000 rpm for 10 minutes. The upper part was a crude diglyceride product. The crude product was purified using a molecular distillation device at 160°C to obtain purified diglyceride.

[0057] (2) Preparation of enzymatically hydrolyzed soybean protein-tannic acid complex

[0058] Commercially available soy protein isolate is prepared into a 4% mass fraction aqueous solution, alkaline protease (enzyme / substrate mass ratio is 0.5%) is added, and hydrolysis reaction is carried out at 50°C and pH 8.0 for 30 minutes to obtain enzymatic soy protein, 1g of enzymatic soy protein and 0.04g of tannic acid are fully dissolved in 48.61g and 24.96g of water respectively, and then the two are mixed, stirred, and fully compounded to obtain an enzymatic soy protein-tannic acid complex dispersion; 10g of starch syrup is dissolved in the enzymatic soy protein-tannic acid complex dispersion to finally obtain an aqueous phase mixture with a mass of 84.61g. After heating and melting 15g of coconut oil diglyceride obtained in step (1), 0.2g of sucrose ester S1170, 0.15g of sucrose ester S170, and 0.04g of guar gum are added, and stirred and dispersed uniformly to obtain an oil phase mixture.

[0059] (3) The oil phase mixture and the water phase mixture in step (2) are stirred at 65° C. at a speed of 450 rpm / min for 30 min, sheared at 12000 rpm for 2 min, and then high-pressure homogenized twice at 50 MPa to obtain a room-temperature all-vegetable-based cream with a coconut oil diglyceride content of 15%, which is stored at room temperature away from light.

[0060] Example 2

[0061] (1) The method and steps in reference to Example 1 are different in that the amount of coconut oil diglyceride used in step (1) is 13 g. After heating and melting 13 g of coconut oil diglyceride, 0.2 g of sucrose ester S1170, 0.15 g of sucrose ester S170, and 0.04 g of guar gum are added, and stirred and dispersed to obtain an oil phase mixture. 1 g of enzymatically hydrolyzed soy protein and 0.04 g of tannic acid are fully dissolved in 50.61 g and 24.96 g of water, respectively, and then the two are mixed, stirred, and fully compounded to obtain an enzymatically hydrolyzed soy protein-tannic acid complex dispersion; 10 g of starch syrup is dissolved in the enzymatically hydrolyzed soy protein-tannic acid complex dispersion, and finally a water phase mixture with a mass of 86.61 g is obtained.

[0062] (2) The oil phase mixture and the water phase mixture of step (1) are stirred at 65° C. at a speed of 450 rpm / min for 30 min, sheared at 12000 rpm for 2 min, and then high-pressure homogenized twice at 50 MPa to obtain an enzymatically hydrolyzed soy protein-tannic acid complex room temperature all-vegetable-based cream with a coconut oil diglyceride content of 13%, which is stored at room temperature away from light.

[0063] Example 3

[0064] (1) Referring to the method and steps in Example 1, the difference is that palm kernel oil stearin is used instead of coconut oil to prepare palm kernel oil stearyl diglyceride in step (1), and the amount of palm kernel oil stearyl diglyceride is 11g. After 11g of palm kernel oil stearyl diglyceride is heated to 65°C and melted, 0.2g of sucrose ester S1170, 0.15g of sucrose ester S170, and 0.04g of guar gum are added, and stirred and dispersed uniformly to obtain an oil phase mixture. 1g of enzymatically hydrolyzed soy protein and 0.04g of tannic acid are fully dissolved in 52.61g and 24.96g of water respectively, and then the two are mixed, stirred, and fully compounded to obtain an enzymatically hydrolyzed soy protein-tannic acid complex dispersion; 10g of starch syrup is dissolved in the enzymatically hydrolyzed soy protein-tannic acid complex dispersion, and finally a water phase mixture with a mass of 88.61g is obtained.

[0065] (2) The oil phase mixture and the water phase mixture of step (1) are stirred at 65° C. at a speed of 450 rpm / min for 30 min, sheared at 12000 rpm for 2 min, and then high-pressure homogenized twice at 50 MPa to obtain an enzymatically hydrolyzed soy protein-tannic acid complex full-vegetable-based cream with a coconut oil diglyceride content of 11%, which is stored at room temperature away from light.

[0066] Property test method:

[0067] 1. Transmission electron microscopy observation of complex particles: The morphology of enzymatically hydrolyzed soybean protein-polyphenol complex particles was observed by transmission electron microscopy at 120 kV. The diluted complex particle dispersion was diluted 10 times and dropped on a 200-mesh copper grid. The copper grid was placed in a 2% phosphotungstic acid negative staining solution for 2 minutes, and the excess staining solution was absorbed with filter paper. The copper grid was observed after it was naturally dried at room temperature.

[0068] 2. Whipping time: Whip at 15°C until the cream forms a firm cone with clear lines.

[0069] 3. Whipping ratio: Fill the whipped cream into a plastic dish until the dish is completely covered with the sample. After leveling, use a spatula to smooth the surface. Fill the unwhipped cream into a plastic dish of the same size, and weigh the plastic dish and the same volume of cream before and after whipping. Calculate the whipping ratio according to formula (1):

[0070]

[0071] In formula (1), N is the whipping multiple; m0 is the mass of the empty plastic dish, g; m1 is the total mass of the cream and the plastic dish after whipping, g; m2 is the total mass of the emulsion and the plastic dish before whipping, g.

[0072] 4. Hardness: The hardness of the cream was determined using a texture analyzer, using a conical probe with a diameter of 12.5 mm (TA10Cylinder), a descending speed of 1 mm / s, a test distance of 15 mm, and a trigger force of 0.01 N.

[0073] 5. Decoration stability: Use a decorating tool to decorate the whipped cream, take photos, and leave the decoration at room temperature for 2 hours, then take photos and observe the glossiness, roughness, and degree of collapse of the cream.

[0074] 6. Microstructure of cream bubbles: Take a small amount of whipped cream on a glass slide, cover it with a coverslip and observe the morphology (size, shape, etc.) of the cream bubbles under a polarizing microscope (objective lens 10×, eyepiece 10×).

[0075] Transmission electron microscopy images of enzymatically hydrolyzed soy protein and enzymatically hydrolyzed soy protein-tannic acid complex are shown in Figure 2 As shown. Comparing the particle size and distribution of enzymatically hydrolyzed soy protein (A) and enzymatically hydrolyzed soy protein-tannic acid complex (B), it can be seen that the particle size is reduced and the distribution is more uniform after the enzymatically hydrolyzed soy protein and tannic acid are combined. Example 1, Example 2 and Example 3 were placed at room temperature for 12 hours and then whipped at 15°C. The whipping time, whipping multiple and whipped cream hardness were measured. The results are shown in Table 1.

[0076] Table 1 Whipping time, whipping multiple and hardness (Example 1, Example 2, Example 3)

[0077] Type and dosage of diglycerides Killing time (min) Send multiple Hardness(g) Coconut oil 15g (Example 1) 7.0 3.01 22 Coconut oil 13g (Example 2) 7.2 3.09 16 Palm kernel oil stearin 11g (Example 3) 7.6 3.20 11

[0078] The results show that the creams obtained in the three examples have good whipping properties at 15°C. The reduction in the amount of diglycerol added prolongs the whipping time of the cream, increases the whipping multiple, and reduces the hardness. Figure 3 As shown, the bubbles in the whipped cream are regularly shaped and of medium size. Figure 4 These are the appearance pictures after whipping and after being placed at room temperature for 12 hours. It can be seen from the pictures that all three embodiments have good decorating stability, and there is no obvious change in shape after being placed for 12 hours.

[0079] Example 4

[0080] (1) Refer to the method and steps in Example 1, except that the polyphenol used in step (1) is tea polyphenol. After heating and melting 15g of coconut oil diglyceride, add 0.2g of sucrose ester S1170, 0.15g of sucrose ester S170, and 0.04g of guar gum, and stir and disperse them evenly to obtain an oil phase mixture. Dissolve 1g of enzymatically hydrolyzed soy protein and 0.04g of tea polyphenols in 48.61g and 24.96g of water respectively, then mix the two, stir, and fully compound to obtain an enzymatically hydrolyzed soy protein-tea polyphenol complex dispersion; dissolve 10g of starch syrup in the enzymatically hydrolyzed soy protein-tea polyphenol complex dispersion to finally obtain an aqueous phase mixture with a mass of 84.61g.

[0081] (2) The oil phase mixture and the water phase mixture of step (1) are stirred at 450 rpm / min for 30 min at 65° C., sheared at 12000 rpm for 2 min, and then homogenized twice at 50 MPa to obtain an enzymatically hydrolyzed soy protein-tea polyphenols complex full-vegetable cream with a coconut oil diglyceride content of 15%, which is stored at room temperature away from light.

[0082] Example 5

[0083] (1) The method and steps in reference example 1 are different in that the polyphenol used in step (1) is ferulic acid. After heating and melting 15 g of coconut oil diglyceride, 0.2 g of sucrose ester S1170, 0.15 g of sucrose ester S170, and 0.04 g of guar gum are added, and the mixture is stirred and dispersed to obtain an oil phase mixture. 1 g of enzymatically hydrolyzed soy protein and 0.04 g of ferulic acid are fully dissolved in 48.61 g and 24.96 g of water, respectively, and then the two are mixed, stirred, and fully compounded to obtain an enzymatically hydrolyzed soy protein-ferulic acid complex dispersion; 10 g of starch syrup is dissolved in the enzymatically hydrolyzed soy protein-ferulic acid complex dispersion to finally obtain an aqueous phase mixture with a mass of 84.61 g.

[0084] (2) The oil phase mixture and the water phase mixture of step (1) are stirred at 65° C. at a speed of 450 rpm / min for 30 min, sheared at 12000 rpm for 2 min, and then high-pressure homogenized twice at 50 MPa to obtain an enzymatically hydrolyzed soy protein-ferulic acid complex full-vegetable cream with a coconut oil diglyceride content of 15%, which is stored at room temperature away from light.

[0085] After leaving Example 4 and Example 5 at room temperature for 12 hours, they were whipped at 15°C, and the whipping time, whipping ratio, and whipped cream hardness were measured. The results are shown in Table 2. The results show that Example 4 requires a longer whipping time than Example 5, has a larger whipping ratio, and has a smaller hardness. Figure 5Polarized light microscope images show that the bubbles in the whipped cream of Example 4 are larger, while the bubbles in the whipped cream of Example 5 are smaller and more evenly distributed, which is more conducive to obtaining a good taste. Figure 6 Both have good decorating stability.

[0086] Table 2 Whipping time, whipping multiple and hardness (Example 4, Example 5)

[0087] Polyphenol types Killing time (min) Send multiple Hardness(g) Tea polyphenols (Example 4) 8.7 3.61 13 Ferulic acid (Example 5) 6.5 2.85 30

[0088] Comparative Example 1

[0089] (1) The method and steps in reference example 1 are different in that the base oil used in step (1) is hydrogenated vegetable oil, and sodium caseinate is used to prepare the aqueous phase mixture. After heating and melting 15 g of hydrogenated vegetable oil, 0.2 g of sucrose ester S1170, 0.15 g of sucrose ester S170, and 0.04 g of guar gum are added, and the mixture is stirred and dispersed to obtain an oil phase mixture. 1 g of sodium caseinate is added to 73.61 g of water, and then 10 g of starch syrup is dissolved in the sodium caseinate solution, and finally a water phase mixture with a mass of 84.61 g is obtained.

[0090] (2) The oil phase mixture and the water phase mixture of step (1) are stirred at 450 rpm / min for 30 min at 65° C., sheared at 12000 rpm for 2 min, and then high-pressure homogenized twice at 50 MPa to obtain a sodium caseinate-stabilized cream with a hydrogenated vegetable oil content of 15%, which is stored at room temperature away from light.

[0091] Comparative Example 2

[0092] (1) The method and steps in reference example 1 are different in that the base oil used in step (1) is hydrogenated vegetable oil. After heating and melting 15 g of hydrogenated vegetable oil, 0.2 g of sucrose ester S1170, 0.15 g of sucrose ester S170, and 0.04 g of guar gum are added, and the mixture is stirred and dispersed to obtain an oil phase mixture. 1 g of enzymatically hydrolyzed soy protein and 0.04 g of tannic acid are fully dissolved in 48.61 g and 24.96 g of water, respectively, and then the two are mixed, stirred, and fully compounded to obtain an enzymatically hydrolyzed soy protein-tannic acid complex dispersion; 10 g of starch syrup is dissolved in the enzymatically hydrolyzed soy protein-tannic acid complex dispersion to finally obtain an aqueous phase mixture with a mass of 84.61 g.

[0093] (2) The oil phase mixture and the water phase mixture of step (1) are stirred at 65° C. at a speed of 450 rpm / min for 30 min, sheared at 12000 rpm for 2 min, and then high-pressure homogenized twice at 50 MPa to obtain a cream stabilized by an enzymatically hydrolyzed soy protein-tannic acid complex having a hydrogenated vegetable oil content of 15%, which is stored at room temperature away from light.

[0094] Comparative Example 3

[0095] (1) Referring to the method and steps in Example 1, the difference is that sodium caseinate is used to prepare the aqueous phase mixture in step (1). After 15g of coconut oil diglyceride is heated to 65°C and melted, 0.2g of sucrose ester S1170, 0.15g of sucrose ester S170, and 0.04g of guar gum are added, and the mixture is stirred and dispersed to obtain an oil phase mixture. 1g of sodium caseinate is fully dissolved in 73.61g of water, and then 10g of starch syrup is dissolved in the sodium caseinate solution, and finally a water phase mixture with a mass of 84.61g is obtained.

[0096] (2) The oil phase mixture and the water phase mixture of step (1) are stirred at 450 rpm / min for 30 min at 65° C., sheared at 12000 rpm for 2 min, and then high-pressure homogenized twice at 50 MPa to obtain a sodium caseinate-stabilized cream with a coconut oil diglyceride content of 15%, which is stored at room temperature away from light.

[0097] Comparative Example 4

[0098] (1) The method and steps in reference example 1 are different in that enzymolyzed soy protein isolate is used to prepare the aqueous phase mixture in step (1). After 15 g of coconut oil diglyceride is heated to 65° C. and melted, 0.2 g of sucrose ester S1170, 0.15 g of sucrose ester S170, and 0.04 g of guar gum are added, and the mixture is stirred and dispersed to obtain an oil phase mixture. 1 g of enzymolyzed soy protein is fully dissolved in 73.61 g of water, and then 10 g of starch syrup is dissolved in the enzymolyzed soy protein solution, and finally a water phase mixture with a mass of 84.61 g is obtained.

[0099] (2) The oil phase mixture and the water phase mixture of step (1) are stirred at 65° C. at a speed of 450 rpm / min for 30 min, sheared at 12000 rpm for 2 min, and then high-pressure homogenized twice at 50 MPa to obtain an enzymatically hydrolyzed soy protein-stabilized cream with a coconut oil diglyceride content of 15%, which is stored at room temperature away from light.

[0100] Comparative Example 5

[0101] (1) The method and steps in reference to Example 1 are different in that soy protein isolate is used to prepare the aqueous phase mixture in step (1). After 15 g of coconut oil diglyceride is heated to 65° C. and melted, 0.2 g of sucrose ester S1170, 0.15 g of sucrose ester S170, and 0.04 g of guar gum are added, and the mixture is stirred and dispersed to obtain an oil phase mixture. Then 10 g of starch syrup is dissolved in 74.61 g of a soy protein isolate solution having a mass concentration of 1%, and finally a water phase mixture having a mass of 84.61 g is obtained.

[0102] (2) The oil phase mixture and the aqueous phase mixture of step (1) are stirred at 65° C. at a speed of 450 rpm / min for 30 min, sheared at 12000 rpm for 2 min, and then high-pressure homogenized twice at 50 MPa to obtain a soy protein isolate cream with a coconut oil diglyceride content of 15%, which is stored at room temperature and protected from light.

[0103] The creams obtained under the same recipe in Comparative Examples 1, 2, 3, 4 and 5 were stored at room temperature for 12 hours and then whipped at 15°C. Only Comparative Example 4 could be whipped, while Comparative Examples 1, 2, 3 and 5 could not be whipped. The foams were rough and could not encapsulate the gas well, showing a flowing emulsion state and having no plasticity (such as Figure 7 The results of Comparative Example 4 are shown in Table 3. The whipping time of the cream is 6.9 min, the whipping multiple is 3.26, and the hardness is 19 g. The polarized light microscope image of the whipped cream in Comparative Example 4 ( Figure 8 ) It can be seen that the bubbles in the cream are irregular in shape, large in size and uneven in size, which means that the cream is unstable and not delicate enough. Fig. 9 It can be seen that although the whipped cream in Comparative Example 4 has better stability after decorating, its surface is rough and has obvious bubbles.

[0104] Table 3 Whipping time, whipping multiple and hardness (Comparative Example 4)

[0105] Killing time (min) Send multiple Hardness(g) Comparative Example 4 6.9 3.26 19

[0106] The above embodiments are preferred implementation modes of the present invention, but the implementation modes of the present invention are not limited to the above embodiments. Any other changes, modifications, substitutions, combinations, and simplifications that do not deviate from the spirit and principles of the present invention should be equivalent replacement methods and are included in the protection scope of the present invention.

Claims

1. A method for preparing healthy all-plant-based low-fat cream at room temperature, Features The following steps are involved: (1) Preparation of enzymatically hydrolyzed soy protein-polyphenol complex: hydrolyzing soy protein isolate under the action of protease to obtain enzymatically hydrolyzed soy protein, mixing the enzymatically hydrolyzed soy protein solution with the polyphenol solution to obtain an enzymatically hydrolyzed soy protein-polyphenol complex dispersion; (2) Preparation of diglycerides: adding phospholipase A1 and water to a mixture of vegetable oil and glycerol, heating and stirring to react, centrifuging after the reaction is completed, and taking the upper layer to obtain a crude diglyceride product; purifying the crude diglyceride product obtained in the step by molecular distillation to obtain mixed fatty acid monoglycerides and diglycerides, respectively; (3) Preparation of oil phase mixture: heat and melt diglyceride, add emulsifier and colloid, stir and disperse evenly to obtain oil phase mixture; (4) Preparation of aqueous phase mixture: dissolving the syrup in the enzymatically hydrolyzed soy protein-polyphenol complex dispersion and stirring to obtain an aqueous phase mixture; (5) Preparation of cream: uniformly mixing the oil phase mixture of step (3) and the water phase mixture of step (4), shearing, and homogenizing to obtain room temperature all-vegetable cream; The vegetable oil in step (2) is at least one of coconut oil and palm kernel oil stearin; The emulsifier used in step (3) is at least one of sucrose ester S1170 and sucrose ester S170, and the colloid is at least one of guar gum, carrageenan and xanthan gum.

2. The method for preparing the healthy all-plant-based low-fat cream at room temperature according to claim 1, Features: The mass percentages of the raw materials in the method for preparing room temperature all-vegetable-based cream are as follows: 10.0-15.0% of diglyceride, 0.2-0.5% of emulsifier, 0.04-0.10% of colloid, 10.0-15.0% of syrup, 0.5-2.0% of enzymatically hydrolyzed soy protein, 0.02-0.06% of polyphenols, and the rest is water.

3. The method for preparing the healthy all-plant-based low-fat cream at room temperature according to claim 1, Features: The hydrolysis reaction of the soy protein isolate under the action of the protease in step (1) specifically refers to first dissolving the soy protein in water to prepare a soy protein aqueous solution, and then adding the protease to carry out the hydrolysis reaction, wherein the mass concentration of the soy protein in the soy protein aqueous solution is 3-8%, the mass ratio of the protease to the soy protein is 0.2-0.8%, and the protease is alkaline protease; The hydrolysis reaction in step (1) is carried out at pH 7.0-8.5 and 40-55° C. for 15-40 min.

4. The method for preparing the healthy all-plant-based low-fat cream at room temperature according to claim 1, Features: The polyphenol in step (1) is at least one of tannic acid, ferulic acid and tea polyphenol; The mass concentration of enzymatically hydrolyzed soybean protein in the enzymatically hydrolyzed soybean protein-polyphenol complex dispersion in step (1) is 0.5-2.0%, and the mass concentration of polyphenol is 0.02-0.06%; The mixing and stirring described in step (1) refers to stirring for 15-45 minutes.

5. The method for preparing the healthy all-plant-based low-fat cream at room temperature according to claim 1, Features: The molar ratio of glycerol to vegetable oil in step (2) is 10:1-20:1, and the added amounts of phospholipase A1 and water are 3-5% and 7-9% of the total mass of glycerol and vegetable oil, respectively; The temperature of the heating and stirring reaction in step (2) is 35-45°C, and the stirring time is 2.5-3.5 hours; the centrifugation refers to centrifugation at 6000-10000 r / min for 5-15 minutes; The distillation temperature selected for the molecular distillation in step (2) is 140-180°C; The purity of the diglyceride obtained in step (2) is not less than 40%.

6. The method for preparing the healthy all-plant-based low-fat cream at room temperature according to claim 1, Features: The heating temperature in step (3) is 60-70°C; The syrup in step (4) is starch syrup.

7. The method for preparing the healthy all-plant-based low-fat cream at room temperature according to claim 1, Features: The mixing in step (5) is carried out by stirring at 50-70°C and 300-600 rpm for 20-40 min; The shearing in step (5) refers to shearing at a speed of 10000-15000 rpm for 2-5 min; The homogenization in step (5) is carried out by high pressure homogenization at 40-60 MPa for 2-3 times.

8. A healthy all-plant-based low-fat cream at room temperature prepared according to the method according to any one of claims 1 to 7.

9. Use of the healthy all-plant-based low-fat cream at room temperature according to claim 8 in the food field.

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