Compound fat cream and preparation method thereof

Abstract

The invention relates to the field of food processing, and discloses a composite cream and a preparation method thereof, the composite cream comprises base oil, an emulsifier and a thickener; the base material oil comprises diglyceride and animal oil, and the weight ratio of the diglyceride to the animal oil is 1: (0.2-3); the diglyceride is a mixture of C12: 0, C14: 0, C16: 0, C18: 0 and C18: 1. The compound fat cream emulsion disclosed by the invention has excellent whipping performance and water-retaining property, has a finer taste and can meet the taste preference of people.

Description

Technical Field

[0001] The invention relates to the field of food processing, and in particular to a compound fat cream and a preparation method thereof. Background Art

[0002] Cream is an important raw material in the modern food industry. Cream includes animal cream, non-dairy cream and compound cream. Among them, compound cream is made by mixing animal milk fat and vegetable fat, which makes the cream have both the milky aroma and delicate taste of animal cream and the good stability of non-dairy cream. Therefore, compound cream has broad application prospects.

[0003] Hydrogenated vegetable oil is a kind of artificial oil, which is made by adding hydrogen to ordinary vegetable oil under certain temperature and pressure. The hardness of hydrogenated vegetable oil increases, and the shape of solid is maintained. The plasticity, fusion and emulsification are enhanced. Therefore, hydrogenated vegetable oil is often used to compound with animal oil to make compound fat cream to improve the application performance of whipping cream. However, hydrogenated vegetable oil contains more trans fatty acids. High intake of trans fatty acids by human body will cause cardiovascular diseases such as hypertension and coronary heart disease, which is extremely harmful to human health.

[0004] Animal cream has a rich milky flavor and a good melting feeling in the mouth, but the cream has a low solid fat content and contains fatty acids with a low melting point, which will lead to poor plasticity of the whipped cream, a soft texture or unstable water separation, ultimately resulting in poor water retention of the cream and failure to meet the production requirements of the cream.

[0005] Diacylglycerol is a diacylglycerol whose fatty acid components include C8-C22 saturated fatty acids or unsaturated fatty acids, that is, an ester formed by the combination of a glycerol molecule and two fatty acid molecules. It is a trace component of natural plant oils and fats and an endogenous intermediate product of fat metabolism in the body. Diacylglycerol has unique metabolic characteristics in the human body and will not accumulate in the body after consumption. It has the effect of reducing visceral fat and reducing blood lipids. It can prevent chronic metabolic syndromes such as diabetes, fatty liver, hypertension, hyperlipidemia, and hyperglycemia caused by excessive oil intake. As people attach great importance to health, diacylglycerol is gradually used to replace hydrogenated vegetable oils and animal oils to prepare compound fat cream. However, compared with vegetable fat cream, compound fat cream prepared by compounding diacylglycerol and animal oil still has shortcomings in terms of whipping rate, foaming, foam stability and water retention, and cannot meet the production requirements of high-quality compound fat cream.

[0006] Therefore, there is an urgent need to provide a new compound fat cream, which can improve the whipping performance and water retention of the compound fat cream while giving the compound fat cream higher nutritional value and taste characteristics, thereby optimizing the application performance and product quality of the compound fat cream. Summary of the invention

[0007] The purpose of the present invention is to overcome the problems of low nutritional value, poor foaming property, foam stability and water retention of compound fat cream in the prior art, and to provide a compound fat cream and a preparation method thereof, wherein the compound fat cream has high nutritional value and excellent whipping performance and water retention.

[0008] In order to achieve the above-mentioned object, the present invention provides a compound fat cream on one hand, wherein the compound cream comprises base oil, an emulsifier, a thickener and optional other ingredients;

[0009] Wherein, the base oil comprises diglyceride and animal oil, and the weight ratio of diglyceride to animal oil is 1:(0.2-3);

[0010] Wherein, the diglyceride is a mixture of C12:0, C14:0, C16:0, C18:0 and C18:1.

[0011] The second aspect of the present invention provides a method for preparing the compound fat cream of the present invention, the method comprising the following steps:

[0012] (1) mixing the base oil and the emulsifier to obtain an oil phase;

[0013] (2) After the thickener, water and oil phase are mixed for the second time, emulsification, shearing, homogenization, sterilization and aging treatments are carried out in sequence to obtain a compound fat cream.

[0014] Through the above technical solution, the present invention achieves at least the following beneficial technical effects:

[0015] (1) The compound fat cream of the present invention has a high content of diglyceride, has health benefits such as lowering blood lipids and controlling weight, and has excellent whipping performance and better sensory properties, which can meet people's taste preferences;

[0016] (2) The compound fat cream of the present invention has excellent water retention, which further optimizes the application performance and product quality of the compound fat cream. DETAILED DESCRIPTION

[0017] The endpoints and any values ​​of the ranges disclosed in this article are not limited to the precise ranges or values, and these ranges or values ​​should be understood to include values ​​close to these ranges or values. For numerical ranges, the endpoint values ​​of each range, the endpoint values ​​of each range and the individual point values, and the individual point values ​​can be combined with each other to obtain one or more new numerical ranges, which should be considered as specifically disclosed in this article.

[0018] In one aspect, the present invention provides a compound fat cream, wherein the compound cream comprises base oil, an emulsifier, a thickener and optional other ingredients;

[0019] Wherein, the base oil comprises diglyceride and animal oil, and the weight ratio of diglyceride to animal oil is 1:(0.2-3);

[0020] Wherein, the diglyceride is a mixture of C12:0, C14:0, C16:0, C18:0 and C18:1.

[0021] In the present invention, "C12:0" refers to a saturated fatty acid containing 12 carbon atoms, namely lauric acid; "C14:0" refers to a saturated fatty acid containing 14 carbon atoms, namely myristic acid; "C16:0" refers to a saturated fatty acid containing 16 carbon atoms, namely palmitic acid; "C18:0" refers to a saturated fatty acid containing 18 carbon atoms, namely stearic acid; "C18:1" refers to a monounsaturated fatty acid containing 18 carbon atoms and 1 carbon-carbon double bond, namely oleic acid; "C18:2" refers to a polyunsaturated fatty acid containing 18 carbon atoms and 2 carbon-carbon double bonds, namely linoleic acid; "C18:3" refers to a polyunsaturated fatty acid containing 18 carbon atoms and 3 carbon-carbon double bonds, namely linolenic acid.

[0022] In the present invention, the composition analysis of fatty acids is determined by the method of "GB / T 5009.168-2016 National Food Safety Standard Determination of Fatty Acids in Foods".

[0023] According to some embodiments of the present invention, in the compound fat cream, the mass ratio of the base oil, the emulsifier and the thickener is (130-600):(2-26):1, preferably (300-500):(10-20):1.

[0024] According to some embodiments of the present invention, the compound fat cream further contains water.

[0025] Preferably, based on the total mass of the compound fat cream, the content of the base oil is 20-30wt%, the content of the emulsifier is 0.3-1.3wt%, the content of the thickener is 0.05-0.15wt%, and the balance is water.

[0026] According to some embodiments of the present invention, the mass ratio of the diglyceride to the animal oil is 1:(0.25-1), more preferably 1:(0.25-0.8).

[0027] According to some embodiments of the present invention, the method for preparing diglyceride comprises: adding lipase to a mixture of vegetable oil and glycerol to perform a glycerolysis reaction, and centrifuging and purifying the reaction product in sequence to obtain diglyceride.

[0028] The vegetable oil is selected from coconut oil, palm kernel oil or fractionated products of coconut oil and palm kernel oil.

[0029] In the present invention, there is no particular limitation on the preparation method of the fractionation products of coconut oil and palm kernel oil, and conventional fractionation techniques may be used for extraction, such as dry fractionation and wet fractionation.

[0030] Preferably, the mass ratio of the vegetable oil to glycerol is (6-20):1.

[0031] Preferably, based on the total mass of the vegetable oil and glycerol, the amount of the lipase used is 3-6 wt %.

[0032] In the present invention, lipase was purchased from Weilan Company, and the product model is NE / IM-100.

[0033] Preferably, the conditions for the glycerolysis reaction include: a temperature of 50-70° C. and a time of 6-24 h.

[0034] In the present invention, the product after the glycerol hydrolysis reaction is completed is centrifuged to obtain the upper liquid to obtain a crude diglyceride product; the crude product is transferred to a molecular distillation device for purification to obtain diglyceride.

[0035] Preferably, the purification treatment conditions include: a rotation speed of 200-300 rpm and a distillation temperature of 170-190°C.

[0036] In the present invention, the main component of diglyceride is a mixture of C12:0, C14:0, C16:0 and C18:1, and also includes at least one fatty acid of C18:2, C18:3, C18:0 and C6:0-C10:0.

[0037] According to some embodiments of the present invention, in the diglyceride, the mass ratio of C12:0, C14:0, C16:0 and C18:1 is (2-11):(0.6-4):1:(0.3-4); preferably (4-10):(2-4):1:(1-2).

[0038] Preferably, in the diglyceride, the content of C12:0 is 30-60wt%, the content of C14:0 is 15-25wt%, the content of C16:0 is 8-15wt%, and the content of C18:1 is 7-20wt%.

[0039] In the present invention, the component analysis of diglyceride is carried out by adopting the method of "GB / T 26636-2011 Determination of polymerized triglycerides in animal and vegetable oils and fats High performance steric exclusion chromatography (HPSEC)".

[0040] According to a preferred embodiment of the present invention, by compounding diglyceride that meets the above-mentioned specific components with animal oil, the content of saturated fatty acids in the compound fat cream can be further increased, the crystal structure of the compound fat cream can be changed, thereby improving the stability and whipping performance of the cream, and giving the compound fat cream a smoother texture and better sensory properties.

[0041] According to some embodiments of the present invention, the animal oil is selected from at least one of butter, anhydrous butter, goat butter and beef tallow.

[0042] In the present invention, butter and cream both refer to the "product with milk and (or) cream (fermented or unfermented) as raw materials, with or without other raw materials, food additives and nutritional enhancers, and the fat content is not less than 80% after processing" defined in "GB19646-2010 National Food Safety Standard Cream, Cream and Anhydrous Butter". Anhydrous butter and anhydrous butter both refer to the "product with milk and (or) cream (fermented or unfermented) as raw materials, with or without other raw materials, food additives and nutritional enhancers, and the fat content is not less than 99.8% after processing" defined in "GB19646-2010 National Food Safety Standard Cream, Cream and Anhydrous Butter".

[0043] According to some embodiments of the present invention, the emulsifier is selected from at least one of mono- and di-glycerol fatty acid esters, sodium stearoyl lactylate, lactic acid fatty acid glyceride, propylene glycol fatty acid glyceride, sucrose fatty acid ester, polyglycerol fatty acid ester and sodium caseinate.

[0044] Preferably, the emulsifier includes monostearate, sodium stearoyl lactylate, lactic acid glyceride and sodium caseinate.

[0045] More preferably, in the emulsifier, the mass ratio of monostearate to sodium stearoyl lactylate is 1:(0.1-10), more preferably 1:(0.25-0.7).

[0046] In the present invention, the type and amount of the emulsifier are selected according to the preferred embodiment of the present invention, which can further reduce the water loss rate of the compound fat cream during the whipping process, thereby improving the water retention of the compound fat cream and improving the taste and quality of the cream.

[0047] According to some embodiments of the present invention, the thickener is selected from at least one of carrageenan, xanthan gum, hydroxypropyl methylcellulose, gellan gum, guar gum and microcrystalline cellulose, preferably at least one of carrageenan, xanthan gum and hydroxypropyl methylcellulose.

[0048] The second aspect of the present invention provides a method for preparing the compound fat cream of the present invention, the method comprising the following steps:

[0049] (1) mixing the base oil and the emulsifier to obtain an oil phase;

[0050] (2) After the thickener, water and oil phase are mixed for the second time, emulsification, shearing, homogenization, sterilization and aging treatments are carried out in sequence to obtain a compound fat cream.

[0051] According to some embodiments of the present invention, the temperatures of the first mixing and the second mixing are independently 60° C.-70° C.

[0052] According to some embodiments of the present invention, the conditions of the emulsification treatment include: a temperature of 60° C.-70° C. and a time of 5-10 min.

[0053] According to some embodiments of the present invention, the shearing treatment conditions include: a shearing speed of 7000-8000 rpm and a shearing time of 5-10 min.

[0054] According to some embodiments of the present invention, the homogenization treatment comprises: cyclic homogenization at 30-60 MPa for 2-3 times.

[0055] According to some embodiments of the present invention, the sterilization treatment conditions include: a temperature of 60-70° C. and a time of 30-50 min.

[0056] According to some embodiments of the present invention, the conditions of the aging treatment include: a temperature of 0-4°C and a time of 24-48h.

[0057] The third aspect of the present invention provides a compound fat cream prepared by the method of the present invention.

[0058] According to a particularly preferred embodiment of the present invention, a compound fat cream is provided, wherein the compound fat cream comprises base oil, an emulsifier, a thickener and water;

[0059] Wherein, based on the total mass of the compound fat cream, the content of the base oil is 20-30wt%, the content of the emulsifier is 0.3-1.3wt%, the content of the thickener is 0.05-0.15wt%, and the balance is water;

[0060] Wherein, the base oil comprises diglyceride and animal oil, and the weight ratio of diglyceride to animal oil is 1:(0.25-0.8);

[0061] Wherein, the diglyceride is a mixture of C12:0, C14:0, C16:0, C18:0 and C18:1; in the diglyceride, the mass ratio of C12:0, C14:0, C16:0 and C18:1 is (4-10): (2-4): 1: (1-2);

[0062] Wherein, the emulsifier includes monostearate, sodium stearoyl lactylate, lactic acid glyceride and sodium caseinate; in the emulsifier, the mass ratio of monostearate to sodium stearoyl lactylate is 1:(0.25-0.7);

[0063] Wherein, the thickener is selected from at least one of carrageenan, xanthan gum and hydroxypropyl methylcellulose.

[0064] The present invention will be described in detail below through examples.

[0065] Lipase was purchased from Weilan Company, product model NE / IM-100.

[0066] The composition analysis of fatty acids in oils and fats was carried out using the method of “GB / T 5009.168-2016 National Food Safety Standard Determination of Fatty Acids in Foods”.

[0067] The component analysis of diglycerides was carried out using the "GB / T 26636-2011 Determination of polymerized triglycerides in animal and vegetable oils - High Performance Steric Exclusion Chromatography (HPSEC)" method.

[0068] The "24 degrees" in 24-degree palm oil refers to the melting point of palm oil, that is, at 24°C, the state of palm oil changes from solid to liquid.

[0069] Unless otherwise specified, materials are commercially available.

[0070] Preparation Example 1

[0071] (1) vegetable oil (coconut oil) and glycerol are mixed in a mass ratio of 4:1, and lipase is added to the mixture at a concentration of 4% by weight of the oil; the mixture is heated to 50° C. and stirred at 300 rpm. After the mixture is fully reacted for 20 hours, the upper layer is centrifuged and filtered to obtain a crude product of diglyceride;

[0072] (2) transferring the crude product to a molecular distillation device and purifying it at a temperature of 170° C. and 260 rpm to obtain diglyceride;

[0073] The content of C12:0 in diglyceride is 44.7wt%, the content of C14:0 is 19.1wt%, the content of C16:0 is 11.2wt%, the content of C18:1 is 8.7wt%, and the rest is C8:0, C10:0, C18:0, and C18:2.

[0074] Preparation Example 2

[0075] Olive oil-based diglyceride was prepared according to the method of Example 1 of CN114680189A, wherein the content of diglyceride in the olive oil-based diglyceride was 90%, the content of triglyceride was 10%, the content of C16:0 in the diglyceride was 22.04wt%, the content of C16:1 was 0.77wt%, the content of C18:0 was 5.94wt%, the content of C18:1 was 60.02wt%, the content of C18:2 was 8.69wt%, the content of C18:3 was 1.15wt%, the content of C20:0 was 0.78wt%, the content of C20:1 was 60.02wt%, and the content of C22:0 was 0.3wt%.

[0076] Preparation Example 3

[0077] Using coconut oil and 24 degree palm oil (mass ratio 1:1) as raw materials, a diglyceride product was prepared according to the method in Preparation 1, wherein the content of C12:0 in the diglyceride was 23.3wt%, the content of C14:0 was 10.1wt%, the content of C16:0 was 24.2wt%, the content of C18:1 was 25.3wt%, and the remainder was C8:0, C10:0, C18:0 and C18:2.

[0078] Example 1

[0079] Basic formula of compound cream:

[0080] Base oil 26wt% (mass ratio of diglyceride (Preparation Example 1): butter is 8:2), emulsifier 1.3wt% (sodium caseinate 0.8wt%, monostearate glyceride 0.1wt%, lactic acid glyceride 0.2wt%, sodium stearoyl lactylate 0.2wt%), thickener 0.15wt% (carrageenan 0.05wt%, xanthan gum 0.05wt%, hydroxypropyl methylcellulose 0.05wt%), and the balance is water.

[0081] Preparation method of compound fat cream:

[0082] (1) According to the above formula, the base oil and the emulsifier are mixed and dissolved at 70° C. to obtain an oil phase;

[0083] (2) Mix and dissolve the thickener, water and oil phase at 70°C, and emulsify the obtained oil-water mixture at 70°C for 30 minutes; shear the oil-water mixture at 7000rpm for 5 minutes to obtain an emulsion; circulate and homogenize the emulsion at 60MPa for 3 times; sterilize the homogenized emulsion at 70°C for 30 minutes, then quickly cool to 4°C and place in a 4°C refrigerator for aging for 24 hours to obtain a compound fat cream.

[0084] Example 2

[0085] Basic formula of compound cream:

[0086] Base oil 26wt% (mass ratio of diglyceride (Preparation Example 1): butter is 7:3), emulsifier 1.3wt% (sodium caseinate 0.8wt%, monostearate glyceride 0.1wt%, lactic acid glyceride 0.2wt%, sodium stearoyl lactylate 0.2wt%), thickener 0.15wt% (carrageenan 0.05wt%, xanthan gum 0.05wt%, hydroxypropyl methylcellulose 0.05wt%), and the balance is water.

[0087] Preparation method of compound fat cream:

[0088] (1) According to the above formula, the base oil and the emulsifier are mixed and dissolved at 70° C. to obtain an oil phase;

[0089] (2) Mix and dissolve the thickener, water and oil phase at 70°C, and emulsify the obtained oil-water mixture at 70°C for 30 minutes; shear the oil-water mixture at 7000rpm for 5 minutes to obtain an emulsion; circulate and homogenize the emulsion at 60MPa for 3 times; sterilize the homogenized emulsion at 70°C for 30 minutes, then quickly cool to 4°C and place in a 4°C refrigerator for aging for 24 hours to obtain a compound fat cream.

[0090] Example 3

[0091] Basic formula of compound cream:

[0092] Base oil 26wt% (mass ratio of diglyceride (Preparation Example 1): butter is 6:4), emulsifier 1.3wt% (sodium caseinate 0.8wt%, monostearate glyceride 0.1wt%, lactic acid glyceride 0.2wt%, sodium stearoyl lactylate 0.2wt%), thickener 0.15wt% (carrageenan 0.05wt%, xanthan gum 0.05wt%, hydroxypropyl methylcellulose 0.05wt%), and the balance is water.

[0093] Preparation method of compound fat cream:

[0094] (1) According to the above formula, the base oil and the emulsifier are mixed and dissolved at 70° C. to obtain an oil phase;

[0095] (2) Mix and dissolve the thickener, water and oil phase at 70°C, and emulsify the obtained oil-water mixture at 70°C for 30 minutes; shear the oil-water mixture at 7000rpm for 5 minutes to obtain an emulsion; circulate and homogenize the emulsion at 60MPa for 3 times; sterilize the homogenized emulsion at 70°C for 30 minutes, then quickly cool to 4°C and place in a 4°C refrigerator for aging for 24 hours to obtain a compound fat cream.

[0096] Example 4

[0097] The method of Example 3 is followed, except that the mass ratio of diglyceride to butter in the base oil is 1:1, to obtain compound fat cream.

[0098] Example 5

[0099] The method of Example 3 is followed, except that the mass ratio of diglyceride to butter in the base oil is 4:6, to obtain compound fat cream.

[0100] Example 6

[0101] The method of Example 3 is followed, except that the mass ratio of diglyceride to butter in the base oil is 3:7, to obtain compound fat cream.

[0102] Example 7

[0103] The method of Example 3 is followed, except that the mass ratio of mono- and di-glycerol fatty acids to sodium stearoyl lactylate in the emulsifier is 4:1, to obtain a compound fat cream.

[0104] Example 8

[0105] The method of Example 3 is followed, except that the mass ratio of mono- and di-glycerol fatty acids to sodium stearoyl lactylate in the emulsifier is 3:2, to obtain a compound fat cream.

[0106] Example 9

[0107] The method of Example 3 is followed, except that the mass ratio of monostearate fatty acid glyceride to lactic acid glyceride in the emulsifier is 5:0.5, to obtain compound fat cream.

[0108] Example 10

[0109] The method of Example 3 is followed, except that the mass ratio of mono- and di-glycerol fatty acids to sodium stearoyl lactylate in the emulsifier is 2:3, to obtain a compound fat cream.

[0110] Embodiment 11

[0111] The method of Example 3 is followed, except that the mass ratio of mono- and di-glycerol fatty acids to sodium stearoyl lactylate in the emulsifier is 1:4, to obtain a compound fat cream.

[0112] Example 12

[0113] The method of Example 3 is followed, except that the mass ratio of mono- and di-glycerol fatty acids to sodium stearoyl lactylate in the emulsifier is 0.5:5, to obtain a compound fat cream.

[0114] Embodiment 13

[0115] The method of Example 3 is followed, except that the diglyceride in the base oil is replaced by that of Preparation Example 3, to obtain a compound fat cream.

[0116] Embodiment 14

[0117] The method of Example 3 is followed, except that the mass ratio of diglyceride in the base oil to cream is 1:4, to obtain compound fat cream.

[0118] Embodiment 15

[0119] The method of Example 3 is followed, except that the mass ratio of mono- and di-glycerol fatty acid esters to sodium stearoyl lactylate in the emulsifier is 1:15, to obtain a compound fat cream.

[0120] Comparative Example 1

[0121] The method of Example 3 is followed, except that the diglyceride in the base oil is replaced by that of Preparation Example 2, to obtain a compound fat cream.

[0122] Comparative Example 2

[0123] The method of Example 3 is followed, except that the base oil is 100 wt % hydrogenated vegetable oil, to obtain vegetable cream.

[0124] Comparative Example 3

[0125] The method of Example 3 is followed, except that the base oil is 100 wt % butter, to obtain animal cream.

[0126] Comparative Example 4

[0127] According to the method of Example 3, except that the base oil is 100 wt % of diglyceride (Preparation Example 1), vegetable cream is obtained.

[0128] Test Case

[0129] The relevant properties of the cream in the above examples and comparative examples were measured respectively, and the results are shown in Table 2.

[0130] (1) Whipping time measurement method

[0131] Weigh 150g of emulsion into a mixing bowl and use a whisk to whip at level 5. When the whipped cream is whipped to a point where stiff peaks and clear lines appear when it is inverted, stop the timing and record the time. Repeat the measurement 3 times for each sample.

[0132] (2) Whipping foaming rate determination method

[0133] Weigh 150g of emulsion into a mixing bowl and use a whisk to whip at level 5. When the whipping cream is whipped to a point where a stiff peak appears when it is inverted, record the mass of the same volume of emulsion and whipping cream. Repeat the measurement 3 times for each sample and calculate the whipping foaming rate according to the following formula:

[0134]

[0135] Among them, m 1 is the mass of the same volume of emulsion (g), m 2 is the mass of whipping cream of the same volume (g).

[0136] (3) Water loss rate determination method

[0137] Put the whipped cream into a small measuring cup, record the mass of the whipped cream just whipped and the mass of the whipped cream after being placed in a constant temperature and humidity chamber at 20℃ for 3 hours, repeat the measurement 3 times for each sample, and the determination formula of the whipping foaming rate is as follows:

[0138]

[0139] Among them, m 1 is the mass of the same volume of freshly whipped cream (g), m 2 It is the mass (g) of the same volume of whipped cream after being placed at 20℃ for 3h.

[0140] (4) Sensory evaluation method: The creams in the examples and comparative examples were provided to 20 trained tasters (10 males and 10 females, aged 20-30 years old, healthy, no smoking or spicy food two hours before tasting, and no disease), and sensory evaluation was performed according to the proposed scoring criteria. The average value of the 20 tasters was used to represent the cream's mouth-melting score. The scoring criteria are shown in Table 1 below.

[0141] Table 1 Sensory evaluation standards for compound fat cream

[0142]

[0143] Table 2

[0144]

[0145]

[0146] By comparing Examples 1-12 with Examples 13-15, it can be seen that the compound cream prepared by the preferred method of the present invention has excellent whipping performance and water retention, and further optimizes the application performance and product quality of the compound fat cream.

[0147] Compared with the embodiment, the fatty acid type in the diglyceride used in Comparative Example 1 does not meet the range defined in the present invention, resulting in a decrease in the whipping foaming rate of the compound fat cream and an increase in the water loss rate (a decrease in whipping performance and water retention); the base oils in Comparative Examples 2, 3 and 4 respectively use 100wt% hydrogenated vegetable oil, butter and diglyceride, resulting in a decrease in the whipping foaming rate of the compound fat cream and an increase in the water loss rate (a decrease in whipping performance and water retention).

[0148] In summary, the compound fat cream of the present invention has a high content of saturated fatty acids and a high nutritional value; at the same time, the compound fat cream has excellent sensory properties, whipping performance and water retention, and can meet people's taste preferences.

[0149] The preferred embodiments of the present invention are described in detail above, but the present invention is not limited thereto. Within the technical concept of the present invention, the technical solution of the present invention can be subjected to a variety of simple modifications, including the combination of various technical features in any other suitable manner, and these simple modifications and combinations should also be regarded as the contents disclosed by the present invention and belong to the protection scope of the present invention.

Claims

1. A compound fat cream, characterized in that: The compound fat cream comprises base oil, emulsifier and thickener; Wherein, the base oil comprises diglyceride and animal oil, and the weight ratio of diglyceride to animal oil is 1:(0.2-3); Wherein, the diglyceride is a mixture of C12:0, C14:0, C16:0, C18:0 and C18:

1.

2. The compound fat cream according to claim 1, wherein In the compound fat cream, the mass ratio of the base oil, the emulsifier and the thickener is (130-600):(2-26):1, preferably (300-500):(10-20):1; And / or, the mass ratio of the diglyceride to the animal oil is 1:(0.25-1), more preferably 1:(0.25-0.8); And / or, the method for preparing diglyceride comprises: adding lipase to a mixture of vegetable oil and glycerol to perform a glycerolysis reaction, and centrifuging and purifying the reaction product in sequence to obtain diglyceride; The vegetable oil is selected from coconut oil, palm kernel oil or fractionated products of coconut oil and palm kernel oil.

3. The compound fat cream according to claim 1, wherein In the diglyceride, the mass ratio of C12:0, C14:0, C16:0 and C18:1 is (2-11): (0.6-4): 1: (0.3-4); preferably (4-10): (2-4): 1: (1-2); And / or, the animal oil is selected from at least one of butter, anhydrous butter, goat butter and beef tallow.

4. The compound fat cream according to any one of claims 1 to 3, wherein The emulsifier is selected from at least one of mono- and di-glycerol fatty acid esters, sodium stearoyl lactylate, lactic acid fatty acid glyceride, propylene glycol fatty acid glyceride, sucrose fatty acid ester, polyglycerol fatty acid ester and sodium caseinate; Preferably, the emulsifier includes monostearate, sodium stearoyl lactylate, lactic acid glyceride and sodium caseinate; More preferably, in the emulsifier, the mass ratio of monostearate to sodium stearoyl lactylate is 1:(0.1-10), more preferably 1:(0.25-0.7).

5. The compound fat cream according to any one of claims 1 to 4, wherein The thickener is selected from at least one of carrageenan, xanthan gum, hydroxypropyl methylcellulose, gellan gum, guar gum and microcrystalline cellulose, preferably at least one of carrageenan, xanthan gum and hydroxypropyl methylcellulose.

6. The compound fat cream according to any one of claims 1 to 5, wherein The compound fat cream also contains water; Preferably, based on the total mass of the compound fat cream, the content of the base oil is 20-30wt%, the content of the emulsifier is 0.3-1.3wt%, the content of the thickener is 0.05-0.15wt%, and the balance is water.

7. A method for preparing the compound fat cream according to any one of claims 1 to 6, characterized in that: The method comprises the following steps: (1) mixing the base oil and the emulsifier to obtain an oil phase; (2) After the thickener, water and oil phase are mixed for the second time, emulsification, shearing, homogenization, sterilization and aging treatments are carried out in sequence to obtain a compound fat cream.

8. The method according to claim 7, wherein: The temperatures of the first mixing and the second mixing are independently 60°C-70°C.

9. The method according to claim 7, wherein: The emulsification treatment conditions include: temperature of 60°C-70°C, time of 5-10 min; And / or, the shearing treatment conditions include: a shearing speed of 7000-8000 rpm and a time of 5-10 min; And / or, the homogenization treatment method includes: cyclic homogenization at 30-60 MPa for 2-3 times; And / or, the sterilization treatment conditions include: temperature of 60-70°C and time of 30-50 min; And / or, the conditions of the aging treatment include: temperature of 0-4°C and time of 24-48h.

10. The compound fat cream prepared by the method according to any one of claims 7 to 9.

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