Composite cream containing Chinese herbal medicine aqueous extract and chickpea water and preparation method thereof

Abstract

The invention relates to composite cream containing Chinese herbal medicine aqueous extracts and chickpea water and a preparation method of the composite cream, and belongs to the technical field of cream processing. The composite cream comprises the following raw material components in percentage by mass: 20-30% of vegetable oil, 12-25% of sugar, 0.5-0.8% of a protein emulsifier, 0.15-2% of polysaccharide, 0.5-1% of a lipid emulsifier, 0.1-0.2% of NaCl and the balance of a Chinese herbal medicine water extract-chickpea water composite solution with the mass ratio of 1: (1-2). Based on the synergistic effect of the Chinese herbal medicine aqueous extract and the chickpea water, the composite cream not only can strengthen the nutritional value function of the cream, but also can maintain good texture characteristics, stability, decoration performance and sensory quality of the non-dairy cream, and expands the application scene of the non-dairy cream in the field of functional foods.

Description

Technical Field

[0001] The invention relates to a compound cream containing Chinese herbal medicine water extract and chickpea water and a preparation method thereof, belonging to the technical field of cream processing. Background Art

[0002] As a key ingredient in the baking and dessert industries, non-dairy cream has seen continued growth in market demand in recent years. However, existing non-dairy cream products generally suffer from limited functionality and severe homogeneity, primarily focusing on optimizing basic whipping properties and shaping, while lacking innovation in nutritional value and functionality. With rising consumer health awareness and diversified market demands, developing non-dairy cream products that combine excellent processing characteristics with health benefits has become a pressing technical challenge for the industry and a key breakthrough point for future market development.

[0003] Traditional non-dairy cream mainly focuses on whipping performance and shaping effects, lacks nutritional fortification and functional ingredients, and is difficult to meet the market demand for healthy functional foods.

[0004] Food and medicine substances are natural ingredients that can be consumed as food and have medicinal properties. These substances contain rich bioactive components, such as polysaccharides, polyphenols, and saponins, which can regulate body functions, achieving the dual benefits of "nutrition" and "dietary therapy." Aqueous extracts of edible and medicinal Chinese herbs, such as astragalus, ophiopogon, licorice, jujube seeds, codonopsis, and cinnamon, exhibit various physiological activities, including antioxidant, anti-inflammatory, and immunomodulatory properties. Existing technologies, such as Chinese patent CN105341181A, report that a decoction of Chinese herbal medicines is added to vegetable cream to enrich the health benefits of the cream, but the product texture characteristics and decoration performance of the vegetable cream with health benefits are not specifically described; and since the water extracts of Chinese herbal medicines are rich in polysaccharides, polyphenols, saponins and other substances, their addition to vegetable cream may compete with the emulsifier in the cream for adsorption sites on the surface of fat crystals or the oil / water interface, destroying the strength of the interfacial film and resulting in a decrease in the stability of the emulsion; at the same time, it may also weaken the regulatory effect of the emulsifier on crystal growth and emulsion stability, resulting in insufficient support of the cream network, making it more susceptible to deformation, and affecting the texture characteristics and sensory quality of the final cream. Summary of the Invention

[0005] In view of the shortcomings of the existing technology, the purpose of the present invention is to provide a compound cream containing Chinese herbal medicine water extract and chickpea water and a preparation method thereof. The compound cream is based on the synergistic effect of Chinese herbal medicine water extract and chickpea water, which can not only enhance the nutritional value function of the cream, but also maintain the good texture characteristics, stability, decorating performance and sensory quality of non-dairy cream.

[0006] In order to achieve the above objectives, the technical solutions provided are as follows:

[0007] The invention provides a compound cream containing a Chinese herbal medicine water extract and chickpea water. The compound cream comprises the following raw material components: by mass fraction, 20-30% of vegetable oil, 12-25% of sugar, 0.5-0.8% of a protein emulsifier, 0.15-2% of a polysaccharide, 0.5-1% of a lipid emulsifier, 0.1-0.2% of NaCl, and the balance being a Chinese herbal medicine water extract-chickpea water composite solution in a mass ratio of 1:1-2.

[0008] In one embodiment, the compound cream includes the following raw material components: by mass fraction, 20-30% vegetable oil, 12-25% sugar, 0.5-0.8% protein emulsifier, 0.15-2% polysaccharide, 0.5-1% lipid emulsifier, 0.1-0.2% NaCl, and the remainder is a Chinese herbal medicine water extract-chickpea water composite solution with a mass ratio of 1:1.

[0009] In one embodiment, the compound cream includes the following raw material components: by mass fraction, 25% vegetable oil, 10% sucrose, 3% maltose syrup, 0.6% sodium caseinate, 0.15% xanthan gum, 0.08% guar gum, 0.5% glyceryl monostearate, 0.1% NaCl, and the remainder is a Chinese herbal medicine water extract-chickpea water composite solution with a mass ratio of 1:1.

[0010] In one embodiment, the vegetable oil includes one or more of coconut oil, palm oil, and hydrogenated palm oil.

[0011] In one embodiment, the sugar comprises one or more of sucrose, maltose syrup, fructose syrup and glucose syrup.

[0012] In one embodiment, the protein emulsifier includes one or more of sodium caseinate, whey protein, soy protein and pea protein.

[0013] In one embodiment, the polysaccharide comprises one or more of xanthan gum, guar gum, flaxseed gum, gellan gum, pectin, and hydroxymethylcellulose.

[0014] In one embodiment, the lipid emulsifier includes one or more of glyceryl monostearate, sucrose fatty acid esters, and polyglycerol fatty acid esters.

[0015] In one embodiment, the Chinese herbal medicine aqueous extract is any one or more of liquorice aqueous extract, jujube seed aqueous extract and cinnamon aqueous extract.

[0016] In one embodiment, the preparation of the Chinese herbal medicine water extract is as follows: the Chinese herbal medicine is completely dried and then crushed through a 40-60 mesh sieve; deionized water with a mass ratio of 1:10 is added and boiled at normal pressure for 60-90 minutes; after centrifugation, the supernatant is taken and added with deionized water to make up the volume to ensure that the concentration of the obtained water extract is 0.1 g / mL.

[0017] In one embodiment, the chickpea water is prepared by adding deionized water to the chickpeas for soaking, taking out the soaked chickpeas, adding deionized water with a mass ratio of 1:1 to 2 and boiling for 30 to 60 minutes, filtering and collecting the liquid to obtain the chickpea water.

[0018] The present invention also provides a method for preparing the above-mentioned compound cream containing the Chinese herbal medicine water extract and chickpea water, the preparation method comprising the following steps:

[0019] (1) preparing the aqueous phase: dissolving the protein emulsifier in the Chinese herbal medicine water extract-chickpea water composite solution, adjusting the solution pH to 6-7, then adding sugar, NaCl, and polysaccharide and stirring at 50-60°C until fully dissolved;

[0020] (2) Prepare the oil phase: Add the lipid emulsifier to the vegetable oil and stir at 60-70°C until fully dissolved;

[0021] (3) The prepared water phase and oil phase are mixed evenly, sheared and homogenized to obtain an emulsion, which is refrigerated at 2-4° C. The refrigerated crystallized emulsion is whipped into shape to obtain a compound cream.

[0022] In one embodiment, the shearing parameter in step (3) is 10,000 to 14,000 rpm for 2 to 3 minutes.

[0023] In one embodiment, the homogenization parameter in step (3) is 20-30 MPa and is circulated 1-2 times.

[0024] In one embodiment, the cold storage crystallization in step (3) is carried out at 2-4° C. for 12-24 hours.

[0025] The present invention also provides application of the compound cream in the field of food processing.

[0026] The present invention also provides a method for improving the decoration performance of a composite cream containing a Chinese herbal medicine water extract and chickpea water.

[0027] The compound cream comprises the following raw material components: by mass fraction, 20-30% of vegetable oil, 12-25% of sugar, 0.5-0.8% of protein emulsifier, 0.15-2% of polysaccharide, 0.5-1% of lipid emulsifier, 0.1-0.2% of NaCl, and the balance is a composite solution of Chinese herbal medicine water extract and chickpea water in a mass ratio of 1:1;

[0028] The method comprises the following steps:

[0029] (1) preparing the aqueous phase: dissolving the protein emulsifier in the Chinese herbal medicine water extract-chickpea water composite solution, adjusting the solution pH to 6-7, then adding sugar, NaCl, and polysaccharide and stirring at 50-60°C until fully dissolved;

[0030] (2) Prepare the oil phase: Add the lipid emulsifier to the vegetable oil and stir at 60-70°C until fully dissolved;

[0031] (3) The prepared water phase and oil phase are mixed evenly, sheared and homogenized to obtain an emulsion, which is refrigerated at 2-4° C. The refrigerated crystallized emulsion is whipped into shape to obtain a compound cream.

[0032] Beneficial effects:

[0033] The composite cream containing Chinese herbal medicine water extract and chickpea water provided by the present invention supplements the cream system with multiple active ingredients (polysaccharides, polyphenols, saponins, etc.) by adding Chinese herbal medicine water extract, giving the product multiple functions, such as antioxidant, anti-inflammatory, immunomodulatory, tranquilizing and sleep-inducing effects, achieving the dual effects of "food nourishment" and "dietary therapy", and meeting the needs of modern consumers for functional foods; while adding active ingredients and combining chickpea water, while realizing high-value utilization of chickpea processing by-products, it ensures the good texture characteristics, stability, decorating performance and sensory quality of the cream, and expands the application scenarios of non-dairy cream in the field of functional foods. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] Figure 1 This is an apparent graph of the stability of cream emulsions prepared in Examples 1 to 3 of the present invention and Comparative Examples 1 to 5;

[0035] Figure 2 This is a graph showing the viscosity data of the cream emulsions before whipping prepared in Examples 1 to 3 of the present invention and Comparative Examples 1 to 5;

[0036] Figure 3 This is a frequency scanning data diagram of cream prepared in Examples 1 to 3 and Comparative Examples 1 to 5 of the present invention;

[0037] Figure 4 The creep recovery data of cream prepared in Examples 1 to 3 and Comparative Examples 1 to 5 of the present invention are shown;

[0038] Figure 5 These are the renderings of the cream decorating effects prepared in Examples 1 to 4 of the present invention and Comparative Examples 3, 4, 6, and 7. DETAILED DESCRIPTION

[0039] The technical solutions in the embodiments of the present invention will be described clearly and completely below. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention. The following specific embodiments further describe the present invention.

[0040] The testing method of the present invention

[0041] 1. Determination of emulsion viscosity: Use DHR3 rotational rheometer and a 40mm plate to measure the apparent viscosity of the emulsion at a temperature of 4°C and a shear rate of 0.01 to 100s. -1 .

[0042] 2. Determination of frequency sweep curve: Use DHR3 rotational rheometer with a 40 mm plate to measure the frequency sweep curve of cream. The temperature is 10°C and the frequency is set to 0.1-10 Hz.

[0043] 3. Determination of creep recovery capacity: The creep recovery capacity of the cream was determined using a DHR3 rotational rheometer with a 40 mm plate at a temperature of 10°C. A stress of 3 Pa was applied instantaneously to the whipped cream. The creep time was 120 s and the recovery time was 120 s.

[0044] Materials involved in the embodiments of the present invention and comparative examples

[0045] Chickpea water: Add deionized water with a mass ratio of 1:4 to chickpeas and soak for 12 hours. Take out the soaked chickpeas, add deionized water with a mass ratio of 1:1.75 and boil for 50 minutes. Filter and collect the liquid to obtain chickpea water.

[0046] Aqueous extracts of Chinese herbal medicines: After completely drying the Chinese herbal medicines, grind them through a 40-60 mesh sieve; add deionized water at a mass ratio of 1:10 and cook under normal pressure for 60 minutes; after centrifugation, take the supernatant and add deionized water to the volume to ensure that the concentration of the obtained aqueous extract is 0.1g / mL.

[0047] Example 1

[0048] A compound cream containing a Chinese herbal medicine water extract and chickpea water. The raw material composition, based on a total mass of 300 g, comprises the following components: 75 g coconut oil, 30 g sucrose, 9 g maltose syrup, 1.8 g sodium caseinate, 1.5 g glyceryl monostearate, 0.45 g xanthan gum, 0.24 g guar gum, 0.3 g NaCl, and the balance is a licorice water extract-chickpea water composite solution (mass ratio of 1:1).

[0049] The preparation method comprises the following steps:

[0050] (1) preparing the aqueous phase: dissolving sodium caseinate in the licorice aqueous extract-chickpea aqueous solution, adjusting the solution pH to 7, then adding xanthan gum, guar gum, sucrose, NaCl, and maltose syrup, and stirring at 60°C until fully dissolved;

[0051] (2) Prepare the oil phase: add glyceryl monostearate to coconut oil and stir at 60°C until fully dissolved;

[0052] (3) The prepared water phase and oil phase were mixed evenly, sheared at 13500 rpm for 2 minutes, and then homogenized twice at 30 MPa to obtain an emulsion, which was refrigerated at 2-4°C for 24 hours. The fully refrigerated and crystallized emulsion was whipped into shape to obtain a compound cream.

[0053] Example 2

[0054] A compound cream containing a Chinese herbal medicine water extract and chickpea water. The raw material composition of the compound cream comprises the following components based on a total mass of 300 g: 75 g coconut oil, 30 g sucrose, 9 g maltose syrup, 1.8 g sodium caseinate, 1.5 g glyceryl monostearate, 0.45 g xanthan gum, 0.24 g guar gum, 0.3 g NaCl, and the balance is a composite solution of a Chinese jujube seed water extract and chickpea water (mass ratio of 1:1).

[0055] The preparation method comprises the following steps:

[0056] (1) preparing the aqueous phase: dissolving sodium caseinate in the jujube kernel aqueous extract-chickpea aqueous solution, adjusting the solution pH to 7, then adding xanthan gum, guar gum, sucrose, NaCl, and maltose syrup, and stirring at 60°C until fully dissolved;

[0057] (2) Prepare the oil phase: Add glyceryl monostearate to coconut oil and stir at 60°C until fully dissolved.

[0058] (3) The prepared water phase and oil phase were mixed evenly, sheared at 13500 rpm for 2 minutes, and then homogenized twice at 30 MPa to obtain an emulsion, which was refrigerated at 2-4°C for 24 hours. The fully refrigerated and crystallized emulsion was whipped into shape to obtain a compound cream.

[0059] Example 3

[0060] A compound cream containing a Chinese herbal medicine water extract and chickpea water. The raw material composition of the compound cream comprises the following components based on a total mass of 300 g: 75 g coconut oil, 30 g sucrose, 9 g maltose syrup, 1.8 g sodium caseinate, 1.5 g glyceryl monostearate, 0.45 g xanthan gum, 0.24 g guar gum, 0.3 g NaCl, and the balance is a cinnamon water extract-chickpea water composite solution (mass ratio of 1:1).

[0061] The preparation method comprises the following steps:

[0062] (1) Prepare the aqueous phase: dissolve sodium caseinate in the cinnamon water extract-eagle composite solution, adjust the solution pH to 7, then add xanthan gum, guar gum, sucrose, NaCl, and maltose syrup, and stir at 60°C until fully dissolved;

[0063] (2) Prepare the oil phase: add glyceryl monostearate to coconut oil and stir at 60°C until fully dissolved;

[0064] (3) The prepared water phase and oil phase were mixed evenly, sheared at 13500 rpm for 2 minutes, and then homogenized twice at 30 MPa to obtain an emulsion, which was refrigerated at 2-4°C for 24 hours. The fully refrigerated and crystallized emulsion was whipped into shape to obtain a compound cream.

[0065] Example 4

[0066] A compound cream containing Chinese herbal medicine water extract and chickpea water. The raw material composition of the compound cream comprises the following components based on a total mass of 300g: 75g coconut oil, 30g sucrose, 9g maltose syrup, 1.8g sodium caseinate, 1.5g glyceryl monostearate, 0.45g xanthan gum, 0.24g guar gum, 0.3g NaCl, and the balance is a licorice water extract-chickpea water composite solution (mass ratio of 1:2).

[0067] The preparation method comprises the following steps:

[0068] (1) preparing the aqueous phase: dissolving sodium caseinate in the licorice aqueous extract-chickpea aqueous solution, adjusting the solution pH to 7, then adding xanthan gum, guar gum, sucrose, NaCl, and maltose syrup, and stirring at 60°C until fully dissolved;

[0069] (2) Prepare the oil phase: add glyceryl monostearate to coconut oil and stir at 60°C until fully dissolved;

[0070] (3) The prepared water phase and oil phase were mixed evenly, sheared at 13500 rpm for 2 minutes, and then homogenized twice at 30 MPa to obtain an emulsion, which was refrigerated at 2-4°C for 24 hours. The fully refrigerated and crystallized emulsion was whipped into shape to obtain a compound cream.

[0071] Comparative Example 1

[0072] The only difference from Example 1 is that the licorice water extract-chickpea water composite solution is replaced with deionized water, and the other conditions and parameters are the same as those in Example 1.

[0073] Comparative Example 2

[0074] The only difference from Example 1 is that the licorice water extract-chickpea water composite solution is replaced with a chickpea water solution (the mass ratio of chickpea water to deionized water is 1:1), and the other conditions and parameters are the same as in Example 1.

[0075] Comparative Example 3

[0076] The only difference from Example 1 is that the licorice water extract-chickpea water composite solution is replaced by an astragalus water extract-chickpea water composite solution (mass ratio is 1:1), and other conditions and parameters are the same as in Example 1.

[0077] Comparative Example 4

[0078] The only difference from Example 1 is that the liquorice water extract-chickpea water composite solution is replaced by the ophiopogon water extract-chickpea water composite solution (mass ratio is 1:1), and the other conditions and parameters are the same as in Example 1.

[0079] Comparative Example 5

[0080] The only difference from Example 1 is that the licorice water extract-chickpea water composite solution is replaced by a Codonopsis pilosula water extract-chickpea water composite solution (mass ratio is 1:1), and other conditions and parameters are the same as Example 1.

[0081] Comparative Example 6

[0082] The only difference from Example 3 is that the cinnamon water extract-chickpea water composite solution (mass ratio of 1:1) is replaced by a cinnamon water extract-chickpea water composite solution (mass ratio of 2:1), and the other conditions and parameters are the same as Example 3.

[0083] Comparative Example 7

[0084] The only difference from Example 1 is that the licorice water extract-chickpea water composite solution is replaced by a licorice water extract-deionized water solution (mass ratio is 1:1), and the other conditions and parameters are the same as in Example 1.

[0085] Result Analysis

[0086] 1. Analysis of the active ingredients and antioxidant activity of the Chinese herbal medicine water extracts and chickpea water in the examples and comparative examples

[0087] The prepared chickpea water mainly contains 0.9-1.2 percent of low-molecular-weight protein, 4-6 mg / g of saponin, 0.3-0.5 mg / g of polyphenol and 3-4 percent of carbohydrate.

[0088] The analysis of the main active ingredients of six different Chinese herbal medicines is shown in the following table:

[0089] Table 1 Analysis of active ingredients and antioxidant activities of aqueous extracts of six Chinese herbal medicines

[0090]

[0091]

[0092] Table 1 analyzes the active ingredients and antioxidant capacity of aqueous extracts of six Chinese herbal medicines. The extracts exhibit significant differences in these indicators, reflecting the diversity of their composition and potential functional properties. Cinnamon and licorice extracts exhibited high total phenolic content and the strongest antioxidant activity, indicating a rich phenolic compound population and strong free radical scavenging capacity. Total flavonoid content varied significantly among the herbal extracts, with licorice and cinnamon extracts exhibiting relatively high flavonoid content, potentially conferring superior bioactivity. Extracts of Ophiopogon japonicus and Codonopsis pilosula exhibited high total carbohydrate content, suggesting a potential enrichment in polysaccharides. These compounds not only have potential for modulating interfacial behavior (such as foam and emulsion stability) but may also possess immunomodulatory or probiotic properties. Astragalus membranaceus and Ziziphus jujuba seed extracts performed relatively moderately across all indicators. While not demonstrating a single advantage, they may exhibit synergistic effects in practical applications.

[0093] 2. Stability determination of the emulsions prepared in the examples and comparative examples

[0094] Specifically, the homogenized emulsion was placed into glass bottles of the same volume and size, stored in a refrigerator at 4°C for 21 days, and the stratification phenomenon of the emulsion was observed.

[0095] The results are as follows Figure 1 As shown, cracks were observed in the emulsion layer in Comparative Examples 3, 4, and 5, indicating that the addition of aqueous extracts of Astragalus, Ophiopogon, and Codonopsis had an adverse effect on the long-term storage stability of the emulsion. This may be because the components of these Chinese herbal extracts are mainly polysaccharides, which have poor flexibility and are difficult to form a dense and stable membrane structure at the oil-water interface, reducing the anti-agglomeration ability of the emulsion. It may also be that the small molecules in the aqueous extracts interfere with the interfacial adsorption behavior of proteins, resulting in stratification during long-term storage. The addition of chickpea water combined with aqueous extracts of licorice, jujube seeds, and cinnamon bark showed good macroscopic homogeneity, no cracks occurred, and the emulsion maintained good stability.

[0096] 3. Determination of viscosity of emulsions prepared in Examples and Comparative Examples

[0097] The results are as follows Figure 2As shown, the shear viscosity curve of the emulsion shows a typical shear thinning behavior, that is, the viscosity gradually decreases with the increase of shear rate. This rheological property is usually attributed to the destruction or rearrangement of the internal structure in the emulsion under the action of shear force. Compared with Comparative Examples 1 and 2, the shear viscosity of Comparative Examples 3 to 5 and Examples 1 to 3 increased, indicating that the introduction of chickpea water and Chinese herbal medicine water extract can increase the viscosity of the system. The increase in viscosity will further affect its elastic characteristics and help to form a more elastic cream product. The licorice extract combined with chickpea water shows the highest shear viscosity, indicating that its rich polysaccharide and other components help to build a relatively dense spatial network structure and enhance the flow resistance between dispersed phases. The total carbohydrate content of Ziziphus jujuba seeds is the lowest, but it still shows a higher shear viscosity when combined with chickpea water. This may be the contribution of the non-covalent interaction between the active substances in its extract and the protein, or it may be that its polysaccharide components have a larger molecular weight and more branches, and have a stronger ability to enhance the viscosity of the system.

[0098] 4. Frequency sweep curve measurement of whipping cream prepared in Examples and Comparative Examples

[0099] The results are as follows Figure 3 As shown, the storage modulus (G') and loss modulus (G") of the creams prepared with chickpea water and Chinese herbal medicine water extracts are higher, indicating that the cream network structure is more stable and has stronger elasticity. The reason is that the active substances rich in the two additives interact with the protein, increasing its storage modulus (G'). Compared with Comparative Examples 1 to 3 and 5, Examples 1 to 3 and Comparative Example 4 have higher storage modulus (G'), indicating that the creams prepared with liquorice, cinnamon, jujube seeds or ophiopogon water extracts combined with chickpea water have more excellent elastic characteristics. This is because the polysaccharides and flavonoids rich in liquorice have a good ability to construct a viscoelastic three-dimensional network. Although the polysaccharide content in cinnamon and jujube seeds is relatively low, their small molecule components may enhance the storage modulus by enhancing interfacial effects or promoting molecular interactions.

[0100] 5. Determination of creep recovery capacity of whipping cream prepared in Examples and Comparative Examples

[0101] The results are as follows Figure 4 As shown, when external force is applied, Comparative Examples 3 and 5 experience the greatest strain, indicating that the structure contains more viscous components and less rigid and elastic components, which is detrimental to the sample's resistance to pressure and the product's shape retention, and can easily lead to a certain degree of structural collapse in the cream. In contrast, Examples 1-3 experience moderate strain, indicating that the cream has a higher hardness and a predominantly rigid structure. Examples 1 and 3 exhibit strong creep recovery. Overall, cream products prepared with aqueous extracts of licorice, cinnamon, or jujube seeds combined with chickpea water exhibit superior deformation resistance. This may be due to the synergistic effects of the polysaccharides, polyphenols, and proteins contained in these two substances, which form a more stable network structure in the cream, improving its ability to resist deformation.

[0102] 6. Performance measurement of whipped cream decoration prepared in Examples and Comparative Examples

[0103] The results are as follows Figure 5 As shown, a comparison of the whipped cream morphology of Comparative Examples 3, 4, 6, and 7 with Examples 1-4 after 30 minutes of whipping reveals that Comparative Examples 3 and 4 exhibit jagged edges and disappearing peaks, while Comparative Example 6 lacks a distinct grain structure and demonstrates poor plasticity. Examples 1-3 all exhibit clear edge grains, but Example 3 lacks the peak structure. This indicates that the cream obtained by combining licorice or cinnamon extracts with chickpea water has excellent shape retention for decorating, followed by jujube seeds. A 1:1 mass ratio of cinnamon extract to chickpea water yields superior decorating performance. A 1:2 mass ratio of licorice extract to chickpea water results in a disappearance of the peak structure and a deterioration of the decorating appearance. A 2:1 mass ratio results in a soft, cushiony appearance. Comparative Example 7, compared to Examples 1 and 4, reveals that without the addition of chickpea water, the cream has a rough texture and noticeably thinned out.

[0104] The embodiments provided above are not intended to limit the scope of the present invention, nor are the steps described to limit their execution order. Any obvious improvements to the present invention made by those skilled in the art in combination with existing common knowledge shall fall within the scope of protection defined by the claims of the present invention.

Claims

1. A compound cream containing Chinese herbal medicine water extract and chickpea water, characterized in that: The compound cream comprises the following raw material components: calculated by mass fraction, 20-30% of vegetable oil, 12-25% of sugar, 0.5-0.8% of protein emulsifier, 0.15-2% of polysaccharide, 0.5-1% of lipid emulsifier, 0.1-0.2% of NaCl, and the balance being a composite solution of Chinese herbal medicine water extract and chickpea water in a mass ratio of 1:1-2.

2. The compound cream according to claim 1, characterized in that The raw material components include: by mass fraction, 20-30% of vegetable oil, 12-25% of sugar, 0.5-0.8% of protein emulsifier, 0.15-2% of polysaccharide, 0.5-1% of lipid emulsifier, 0.1-0.2% of NaCl, and the balance is a Chinese herbal medicine water extract-chickpea water composite solution with a mass ratio of 1:

1.

3. The compound cream according to claim 1, characterized in that The invention comprises the following raw material components: by mass fraction, 25% of vegetable oil, 10% of sucrose, 3% of maltose syrup, 0.6% of sodium caseinate, 0.15% of xanthan gum, 0.08% of guar gum, 0.5% of glyceryl monostearate, 0.1% of NaCl, and the balance being a composite solution of Chinese herbal medicine water extract and chickpea water in a mass ratio of 1:

1.

4. The compound cream according to any one of claims 1 or 2, characterized in that The protein emulsifier includes one or more of sodium caseinate, whey protein, soy protein and pea protein.

5. The compound cream according to any one of claims 1 or 2, characterized in that The polysaccharide includes one or more of xanthan gum, guar gum, linseed gum, gellan gum, pectin and hydroxymethyl cellulose.

6. The compound cream according to any one of claims 1 or 2, characterized in that The lipid emulsifier includes one or more of glyceryl monostearate, sucrose fatty acid ester and polyglycerol fatty acid ester.

7. The compound cream according to any one of claims 1 or 2, characterized in that The Chinese herbal medicine water extract is any one or more of liquorice water extract, jujube seed water extract and cinnamon water extract.

8. A method for preparing the compound cream containing Chinese herbal medicine water extract and chickpea water according to any one of claims 1 to 7, characterized in that: The preparation method comprises the following steps: (1) preparing the aqueous phase: dissolving the protein emulsifier in the Chinese herbal medicine water extract-chickpea water composite solution, adjusting the solution pH to 6-7, then adding sugar, NaCl, and polysaccharide and stirring at 50-60°C until fully dissolved; (2) Prepare the oil phase: Add the lipid emulsifier to the vegetable oil and stir at 60-70°C until fully dissolved; (3) The prepared water phase and oil phase are mixed evenly, sheared and homogenized to obtain an emulsion, which is refrigerated at 2-4° C. The refrigerated crystallized emulsion is whipped into shape to obtain a compound cream.

9. Use of the compound cream according to any one of claims 1 to 7 in the field of food processing.

10. A method for improving the decorating performance of a compound cream containing an aqueous extract of Chinese herbal medicine and chickpea water, characterized in that: The compound cream comprises the following raw material components: by mass fraction, 20-30% of vegetable oil, 12-25% of sugar, 0.5-0.8% of protein emulsifier, 0.15-2% of polysaccharide, 0.5-1% of lipid emulsifier, 0.1-0.2% of NaCl, and the balance is a composite solution of Chinese herbal medicine water extract and chickpea water in a mass ratio of 1:1; The method comprises the following steps: (1) preparing the aqueous phase: dissolving the protein emulsifier in the Chinese herbal medicine water extract-chickpea water composite solution, adjusting the solution pH to 6-7, then adding sugar, NaCl, and polysaccharide and stirring at 50-60°C until fully dissolved; (2) Prepare the oil phase: Add the lipid emulsifier to the vegetable oil and stir at 60-70°C until fully dissolved; (3) The prepared water phase and oil phase are mixed evenly, sheared and homogenized to obtain an emulsion, which is refrigerated at 2-4° C. The refrigerated crystallized emulsion is whipped into shape to obtain a compound cream.

Images