A kidney bean protein plant whipping cream and a method for preparing the same

Abstract

The application discloses a kidney bean protein plant whipping cream and a preparation method thereof, and belongs to the technical field of oils and fats. The whipping cream is prepared from the following raw materials in mass percentage: kidney bean protein 2-4%, water 55-65%, oil and fat 15-25%, sugar 10-20%, emulsifier and thickening agent 1.5-2.5%. The preparation steps of the whipping cream are as follows: preparing kidney bean protein powder, preparing an aqueous solution of kidney bean protein aggregates, adding the thickening agent and the sugar in the aqueous solution of the kidney bean protein aggregates to prepare a uniform mixture, mixing the mixture with the emulsifier and the vegetable oil to obtain an O / W emulsion system, sterilizing, homogenizing and aging the emulsion system to obtain the whipping cream product. The prepared whipping cream product is uniform and delicate, has good physical and chemical stability, moderate gloss, good plasticity and good flavor.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of oil and fat, and particularly relates to a kidney bean protein plant whipping cream and a preparation method thereof. BACKGROUND

[0002] Fat is one of the most important energy substances in food, and can also be used as a solvent for fat-soluble nutrients, and can also endow food with characteristic texture and flavor. However, fat derived from animals contains a high content of saturated fatty acids and cholesterol. A large number of studies have shown that excessive intake of saturated fatty acids and cholesterol can increase the risk of chronic diseases such as coronary heart disease, atherosclerosis, hyperglycemia, etc. Therefore, research and development of animal fat substitutes have become a hot spot in the food industry. Fat substitutes not only can reduce the levels of saturated fatty acids and cholesterol in food, but also can optimize the fatty acid ratio by containing oil components, so as to achieve the purpose of healthy diet.

[0003] Using plant-derived food raw materials to replace animal-derived food raw materials is one of the focuses of researchers in the food field in recent years. In terms of preparing animal fat mimics using plant-derived raw materials, researchers at home and abroad mainly optimize the physicochemical properties and stability of products by product raw material compounding optimization or structure optimization of emulsion gels and oil gels and other food colloid systems. Polysaccharides, proteins and lipids and other food-grade raw materials are natural macromolecular substances necessary for food structuring, and play a crucial role in modern food industry. They can form structured forms such as emulsions or gels under certain conditions, which are the main components of fat substitutes. In recent years, with the continuous efforts and exploration of researchers, some fat substitutes have been applied to commercial production. At present, the commercialized fat substitutes mainly include protein-based, fat-based, carbohydrate-based and mixed-based four categories. However, fat substitutes that can optimize the fatty acid ratio only include fat-based and mixed-based containing oil components. Because they contain oil components, they not only can simulate animal fat in terms of texture and taste, but also can replace animal fat in terms of dietary composition, and are considered as more comprehensive fat substitutes.

[0004] The most common fat-based product is represented by vegetable fat powder, which uses hydrogenated vegetable oil as raw material. Although it can meet the needs of texture and stability, etc., it has a high content of saturated fatty acids, and more importantly, it introduces trans fatty acids, which can cause serious health risks. Another common fat accumulation product is oil gel. Oil gel is a soft solid material with a high oil content. Currently, the types of gelling agents commonly used in oil gel are relatively limited, mainly including plant waxes such as rice bran wax and candelilla wax, and β-sitosterol and γ-orizanol. The molecular composition of plant wax is very complex, and plant waxes from different sources exhibit different physical and chemical properties. When used in the food field, the performance difference is large and the adaptability is poor. The gelation ability of β-sitosterol and γ-orizanol is seriously affected by the water content of the system, so they are also difficult to apply to complex food systems. In addition, the number of food-grade gelling agents approved for use is small, and the amount used is also limited in actual application. These all lead to great limitations in the application of oil gel in food.

[0005] Kidney bean is one of the important edible legume resources, which is rich in protein and dietary fiber, and has a lower fat content than other common edible legumes. Kidney bean protein contains 18 kinds of amino acids, including all 8 essential amino acids required by the human body. The content of lysine, leucine, aspartic acid, glutamic acid and arginine is relatively high, and the composition of essential amino acids meets the standard mode of FAO / WHO. Compared with soybean protein, the proportion of isoleucine, leucine, phenylalanine, threonine and valine in kidney bean protein is higher, and the proportion of total essential amino acids (57-62%) is also higher than that of soybean protein (47%). Kidney bean protein is a high-quality plant protein. In terms of functional properties, the molecular structure of kidney bean protein is flexible, and the molecular size is at a lower level among legume proteins. Therefore, the solubility, emulsifying property, foaming property, oil absorption and gelation property of kidney bean protein are all excellent, especially the emulsifying property and foaming property related to the interfacial functional properties, which are higher than those of soybean protein, peanut protein and other major plant proteins. Kidney bean protein has a good application prospect in the food industry and is a good raw material for preparing Pickering emulsion systems.

[0006] Patent application 201910094492.8 discloses a new type of non-hydrogenated vegetable cream and its preparation method. The preparation method involves the preparation of a plant cream without hydrogenated vegetable oil, but the system is a common oil-in-water emulsion system with a high oil content (more than 70%).

[0007] Patent application 202010683820.0 discloses a preparation method of oat protein-chitin-stabilized flaxseed oil Pickering emulsion. The particle size of the prepared oat protein-chitin-stabilized flaxseed oil Pickering emulsion is 50-300 μm, the taste is poor, and the large particle size leads to poor stability of the prepared system.

[0008] Patent application 202111563398.6 discloses a Pickering emulsion with improved oxidation stability of the dispersed phase oil and fat and its preparation method, which relates to the preparation of Pickering emulsion, but mainly focuses on improving the oxidation stability of phytosterol in Pickering emulsion system.

[0009] Patent application 202111537015.8 discloses a preparation method of low-fat soybean plant cream, which relates to the preparation of plant cream using plant protein and non-hydrogenated vegetable oil, but the vegetable oil used is limited to coconut oil, which has a high degree of saturation and a saturated fatty acid content similar to that of lard. In addition, the plant protein used in this invention is limited to soybean protein, which has a relatively heavy beany odor that may negatively affect the sensory quality of the product.

[0010] Patent application number 202111391459.5 discloses a food-grade soy protein Pickering emulsion and its preparation method, which uses modified soybean protein isolate to make Pickering emulsion. The emulsifying and foaming properties of soy protein are relatively poor, and the particle size of the obtained emulsion is 4-14 μm. The relatively large emulsion particle size makes the stability of the emulsion system relatively poor.

[0011] In addition, patent application 201910646752.8 discloses a gel oil-based artificial cream and its preparation method, and patent application 202110726793.5 discloses a high-protein plant cream and its preparation method. The two preparation methods disclosed above both use animal-derived ingredients such as eggs and milk, which do not conform to the general trend of plant-based food development.

[0012] In summary, it is necessary to explore a pure plant-based cream with lighter beany odor and good functional properties such as emulsifying and foaming properties, as well as high stability, and its preparation method. SUMMARY

[0013] The present application provides a novel preparation method of pure plant-based whipping cream containing kidney bean protein as raw material based on Pickering system, which has good flavor, high stability and nutritional health.

[0014] To achieve the above-mentioned purpose, the technical solutions adopted by the present application are as follows:

[0015] Firstly, a whipping cream is provided, which is prepared from the following raw materials in mass percentage: kidney bean protein 2-4%, water 55-65%, oil and fat 15-25%, sugar 10-20%, emulsifier and thickening agent 1.5-2.5%.

[0016] Further, the kidney bean protein is extracted from kidney beans by alkali dissolution and acid precipitation.

[0017] Further, the oil is a plant oil, and the plant oil includes one or more of soybean oil, peanut oil, corn oil, rapeseed oil, rice bran oil, and olive oil.

[0018] Further, the sugar includes one or more of fructose, glucose, sucrose, and maltose. In a specific embodiment, the sugar is white granulated sugar and corn syrup in a mass ratio of 5:3. The main component of the white granulated sugar is sucrose, and the corn syrup includes maltose and a small amount of glucose and other sugar components.

[0019] Further, the emulsifier includes one or both of glyceryl stearate and sodium stearoyl lactylate.

[0020] Further, the thickening agent includes one or more of xanthan gum, guar gum, locust bean gum, and gum arabic. In a specific embodiment, the thickening agent is xanthan gum and guar gum in a mass ratio of 2:1.

[0021] Further, flavoring agents, acidity regulators, preservatives, essences, antioxidants, and other auxiliary ingredients can be added to the whipped cream. The addition of the auxiliary ingredients should comply with GB 2760-2014 “National Food Safety Standard Food Additive Use Standard”.

[0022] Secondly, a preparation method of the whipped cream is provided, including the following steps:

[0023] (1) After alkaline dissolution and acid precipitation of the kidney bean powder, the precipitate is obtained by centrifugal separation, washed with water, and then freeze-dried to obtain kidney bean protein powder;

[0024] (2) The kidney bean protein powder is dissolved in water, hydrochloric acid is added to adjust the pH to 1.5-2.5, heated, and then the pH is adjusted to 6.5-7.5 after cooling to obtain an aqueous solution of kidney bean protein aggregates;

[0025] (3) The aqueous solution of kidney bean protein aggregates is heated to 60-70℃, the thickening agent and the sugar are added and stirred uniformly to obtain a mixture;

[0026] (4) The plant oil is heated to 75-85℃, the emulsifier is dissolved after being added, stirring is maintained, and the mixture prepared in step (3) is added to obtain an O / W emulsion system;

[0027] (5) The O / W emulsion system is sterilized, homogenized, and aged to obtain a whipped cream product.

[0028] Further, the amount ratio of the kidney bean protein powder to water in step (2) is 1g:20-30mL; the heating temperature is 80-90℃, and the heating time is 10-14h; and the cooling temperature is 2-6℃, and the cooling time is 8-12min.

[0029] Further, the sterilization temperature in step (5) is 75-85°C, the sterilization time is 25-35 min, and the homogenization pressure is 25-35 MPa.

[0030] Further, the aging temperature in step (5) is 3-5°C, and the aging time is 11-13 h.

[0031] In some specific embodiments, the preparation method of the whipping cream comprises the following steps:

[0032] (1) The kidney bean powder is dissolved in water to obtain an aqueous solution A, and then a basic reagent is added to the aqueous solution A to increase the pH to alkaline. After sufficient stirring to fully dissolve the kidney bean powder, centrifugal separation is performed, and the supernatant is taken and added with an acidic reagent to reduce the pH to acidic to obtain an aqueous solution B. After centrifugal separation again, the precipitate is dissolved in water, and a basic reagent is used to increase the pH to neutral to obtain an aqueous solution C.

[0033] (2) An appropriate amount of water is added to the aqueous solution C, and after uniform stirring, centrifugal separation is performed to discard the supernatant to remove salt.

[0034] (3) After repeating the above step (2) 1-4 times, the obtained protein precipitate is dried by freeze-drying to obtain kidney bean protein powder.

[0035] (4) The kidney bean protein powder is dissolved in an appropriate amount of water to hydrate the protein sufficiently, and an aqueous solution D with a concentration of 3-5% (w / v) is prepared. An acidic reagent is added to reduce the pH of the aqueous solution D to 2.0, the temperature is heated to 85°C and maintained for a certain period of time to form kidney bean protein aggregates. Then the temperature is rapidly reduced to 10°C and maintained for a certain period of time. An alkaline reagent is used to increase the pH of the solution containing the protein aggregates to neutral to obtain an aqueous solution E containing kidney bean protein aggregates.

[0036] (5) The aqueous solution E is heated to 65°C, and a thickening agent and sugar are added and stirred and dissolved to form a uniform mixture F.

[0037] (6) The vegetable oil is heated to 80°C, an emulsifier is added to fully dissolve in the vegetable oil, and stirring is maintained. Then the mixture F is slowly added to obtain an O / W emulsion system G.

[0038] (7) The emulsion system G is heated and sterilized for an appropriate time, and then subjected to high-pressure homogenization for a certain number of times. After aging at 4°C for a certain period of time, an un-whipped vegetable whipping cream product is obtained. The product can be frozen for preservation, and thawed before whipping.

[0039] The acid reagent includes one or more of hydrochloric acid, acetic acid, malic acid, citric acid, lactic acid, and tartaric acid. The basic reagent includes one or more of sodium hydroxide, sodium bicarbonate, sodium carbonate, and disodium hydrogen carbonate.

[0040] Compared with the prior art, the present application has the following beneficial effects:

[0041] (1) The present application uses fibrous protein formed by kidney bean protein under acidic conditions to participate in the construction of a Pickering emulsion system, thereby preparing plant whipping cream without hydrogenated vegetable oil ingredients, and the hardness and viscosity and other texture indicators are comparable to those of traditional plant cream using hydrogenated vegetable oil as a raw material.

[0042] (2) Although the present application uses vegetable oil with high unsaturation, the texture stability and oxidation stability of the product are very good due to the optimization of the construction of the Pickering system, the formula, and the process conditions. Since various edible vegetable oils can be used as raw materials, the product can have different nutritional value characteristics.

[0043] (3) The kidney bean protein used in the present application has good functional properties, and the flavor is relatively light in terms of bean odor, and the protein color is close to the color of cream, which is very suitable for use as a raw material for plant cream.

[0044] (4) The plant cream prepared by the present application has uniform and delicate texture, good physicochemical stability, and can be kept stable in a frozen state before whipping. After thawing, the whipped cream can be obtained, which can be used for bread and cakes, and also can be used for cake decoration. DETAILED DESCRIPTION

[0045] It is worth noting that the raw materials used in the present application are ordinary commercially available products, and their sources are not specifically limited.

[0046] Example 1: A method for preparing a plant whipping cream using soybean oil and kidney bean protein as raw materials

[0047] Step one: 20g of raw kidney beans is ground into kidney bean powder using a grinder, 200mL of water is added, and the mixture is thoroughly mixed. The pH is adjusted to 8.0 using a 1mol / L NaOH solution, and the mixture is stirred for 120min. The precipitate is removed after centrifugal separation at 5000rpm for 20min. The pH of the supernatant is adjusted to 4.5 using a 1mol / L HCl solution. The precipitate is separated by centrifugal separation at 5000rpm for 20min after standing for 120min. After adding an appropriate amount of water, the protein solution is adjusted to pH 7.0 using a 1mol / L NaOH solution, and then washed three times (200-300mL of water is added and centrifugal separation is performed at 5000rpm for 20min) to remove the salt. The precipitate is freeze-dried to obtain kidney bean protein powder.

[0048] Step two: Take 2.4 g of kidney bean protein powder, add 60 mL of water, and continue stirring for 2.0 h to fully dissolve and hydrate the kidney bean protein. Adjust the pH of the protein solution to 2.0 using 1 mol / L HCl solution, then heat to 85°C to prepare the kidney bean protein aggregate for 12.0 h. After cooling at 4°C for 10 min, adjust the pH to 7.0 to obtain an aqueous solution of kidney bean protein aggregate.

[0049] Step three: Heat the aqueous solution of kidney bean protein aggregate to 65°C, add 10.0 g of white granulated sugar, 6.0 g of corn syrup, 0.1 g of xanthan gum, and 0.05 g of guar gum, and stir and dissolve to form a uniform mixture.

[0050] Step four: Take 20.0 g of soybean oil and heat to 80°C, then add 0.6 g of glyceryl stearate and 1.5 g of sodium stearoyl lactylate to fully dissolve in the oil, and continue stirring. Slowly add the above-mentioned aqueous solution containing protein aggregate to obtain an O / W emulsion system.

[0051] Step five: Place the obtained emulsion system in an autoclave at 80°C for 30 min, then use a pressure of 30 MPa for high-pressure homogenization 3 times. After aging at 4°C for 12.0 h, a uniform and stable viscous emulsion product can be obtained.

[0052] Example 2: A method for preparing a plant whipping cream using corn oil and kidney bean protein as raw materials

[0053] Step one: Grind 20 g of raw kidney beans into kidney bean powder using a grinder, add 200 mL of water, and mix thoroughly. Adjust the pH to 8.0 using 1 mol / L NaOH solution, stir for 120 min, then centrifuge at 5000 rpm for 20 min to remove the precipitate. Adjust the pH of the supernatant to 4.5 using 1 mol / L HCl solution, let it stand for 120 min, then centrifuge at 5000 rpm for 20 min to remove the precipitate. Add an appropriate amount of water, adjust the pH of the protein solution to 7.0 using 1 mol / L NaOH solution, and wash 3 times (add 200-300 mL of water and centrifuge at 5000 rpm for 20 min) to remove the salt. Freeze-dry the precipitate to obtain kidney bean protein powder.

[0054] Step two: Take 2.4 g of kidney bean protein powder, add 60 mL of water, and continue stirring for 2.0 h to fully dissolve and hydrate the kidney bean protein. Adjust the pH of the protein solution to 2.0 using 1 mol / L HCl solution, then heat to 85°C to prepare the kidney bean protein aggregate for 12.0 h. After cooling at 4°C for 10 min, adjust the pH to 7.0 to obtain an aqueous solution of kidney bean protein aggregate.

[0055] Step three: heat the aqueous solution of the protein aggregate of garden beans to 65°C, add white sugar 8.0g, fructose syrup 6.0g, maltose 2.0g, xanthan gum 0.1g and guar gum 0.05g, stir and dissolve into a uniform mixture.

[0056] Step four: take 20.0g of corn oil and heat to 80°C, then add glyceryl stearate 0.5g and sodium stearoyl lactylate 1.5g to fully dissolve in the oil, and keep stirring, then slowly add the above aqueous solution containing protein aggregate, to obtain an O / W emulsion system.

[0057] Step five: place the obtained emulsion system in 80°C for sterilization for 30min, then use a pressure of 30MPa for high pressure homogenization for 3 times, and place it in 4°C for aging for 12.0h to obtain a uniform and stable viscous emulsion product.

[0058] Example 3: a method for preparing a plant whipping cream using rapeseed oil and garden bean protein as raw materials

[0059] Step one: grind 20g of garden beans into garden bean powder using a grinder, add 200mL of water and mix thoroughly, adjust the pH to 8.0 using 1mol / L NaOH solution, stir for 120min, then centrifuge at 5000rpm for 20min to remove the precipitate, adjust the pH of the supernatant to 4.5 using 1mol / L HCl solution, let it stand for 120min, then centrifuge at 5000rpm for 20min to take the precipitate, add an appropriate amount of water, adjust the pH of the protein solution to 7.0 using 1mol / L NaOH solution, wash 3 times (add 200-300mL of water and centrifuge at 5000rpm for 20min) to remove the salt, take the precipitate and freeze-dry to obtain garden bean protein powder.

[0060] Step two: take 2.4g of garden bean protein powder, add 60mL of water, continue to stir for 2.0h to fully dissolve and hydrate the garden bean protein, adjust the pH of the protein solution to 2.0 using 1mol / L HCl solution, heat to 85°C to prepare garden bean protein aggregate for 12.0h, then cool at 4°C for 10min, adjust the pH to 7.0, to obtain an aqueous solution of garden bean protein aggregate.

[0061] Step three: heat the aqueous solution of the protein aggregate of garden beans to 65°C, add white sugar 10.0g, corn syrup 6.0g, xanthan gum 0.1g and carob gum 0.05g, stir and dissolve into a uniform mixture.

[0062] Step four: 20.0 g of rapeseed oil was heated to 80°C, then stearic acid glyceride 0.5 g and sodium stearoyl lactylate 1.5 g were added to make them fully dissolved in the oil, and stirring was maintained. Then the above aqueous solution containing protein aggregates was slowly added to obtain an O / W emulsion system.

[0063] Step five: the obtained emulsion system was sterilized at 80°C for 30 min, then high-pressure homogenized at 30 MPa for 3 times. After aging at 4°C for 12.0 h, a uniform and stable viscous emulsion product was obtained.

[0064] Example 4: A preparation method of a plant whipping cream using rapeseed oil and kidney bean protein as raw materials

[0065] Step one: 20 g of raw kidney beans were crushed into kidney bean powder using a crusher, 200 mL of water was added, and they were fully mixed. The pH was adjusted to 8.0 using a 1 mol / L NaOH solution. After stirring for 120 min, the precipitate was removed by centrifugal separation at 5000 rpm for 20 min. The pH of the supernatant was adjusted to 4.5 using a 1 mol / L HCl solution. After standing for 120 min, the precipitate was separated by centrifugal separation at 5000 rpm for 20 min. After adding an appropriate amount of water, the pH of the protein solution was adjusted to 7.0 using a 1 mol / L NaOH solution. The solution was washed three times (200-300 mL of water was added and centrifugal separation was performed at 5000 rpm for 20 min) to remove the salt. The precipitate was freeze-dried to obtain kidney bean protein powder.

[0066] Step two: 2.2 g of kidney bean protein powder was added to 60 mL of water, and stirring was continued for 2.0 h to fully dissolve and hydrate the kidney bean protein. The pH of the protein solution was adjusted to 2.0 using a 1 mol / L HCl solution. The protein aggregates were prepared by heating to 85°C for 12.0 h, and then cooled at 4°C for 10 min to adjust the pH to 7.0, thereby obtaining an aqueous solution of kidney bean protein aggregates.

[0067] Step three: the aqueous solution of kidney bean protein aggregates was heated to 65°C, and white granulated sugar 8.0 g, corn syrup 4.0 g, xanthan gum 0.15 g, and carob gum 0.1 g were added and stirred to form a uniform mixture.

[0068] Step four: 25.0 g of rapeseed oil was heated to 80°C, then stearic acid glyceride 0.7 g and sodium stearoyl lactylate 1.5 g were added to make them fully dissolved in the oil, and stirring was maintained. Then the above aqueous solution containing protein aggregates was slowly added to obtain an O / W emulsion system.

[0069] Step five: the obtained emulsion system was sterilized at 80°C for 30 min, then high-pressure homogenized at 30 MPa for 3 times. After aging at 4°C for 12.0 h, a uniform and stable viscous emulsion product was obtained.

[0070] Example 5 A method for preparing a plant whipping cream using soybean oil and kidney bean protein as raw materials

[0071] Step one: 20 g of raw kidney beans were ground into a powder using a grinder, 200 mL of water was added and mixed thoroughly, and the pH was adjusted to 8.0 using a 1 mol / L NaOH solution. After stirring for 120 min, the precipitate was removed by centrifugal separation at 5000 rpm for 20 min. The pH of the supernatant was adjusted to 4.5 using a 1 mol / L HC1 solution, and the precipitate was separated by centrifugal separation at 5000 rpm for 20 min after standing for 120 min. After adding an appropriate amount of water, the pH of the protein solution was adjusted to 7.0 using a 1 mol / L NaOH solution, and the solution was washed three times (200-300 mL of water was added and centrifugal separation was performed at 5000 rpm for 20 min) to remove the salt. The precipitate was freeze-dried to obtain kidney bean protein powder.

[0072] Step two: 2.4 g of kidney bean protein powder was added to 60 mL of water, and stirring was continued for 2.0 h to fully dissolve and hydrate the kidney bean protein. The pH of the protein solution was adjusted to 2.0 using a 1 mol / L HC1 solution, and the solution was heated to 85°C to prepare kidney bean protein aggregates for 12.0 h. After cooling at 4°C for 10 min, the pH was adjusted to 7.0 to obtain an aqueous solution of kidney bean protein aggregates.

[0073] Step three: The aqueous solution of kidney bean protein aggregates was heated to 65°C, and 5 g of white sugar, 3 g of corn syrup, 0.2 g of xanthan gum, and 0.1 g of guar gum were added and stirred to form a uniform mixture.

[0074] Step four: 28.0 g of soybean oil was heated to 80°C, and 0.7 g of glyceryl stearate and 1.6 g of sodium stearoyl lactylate were added and fully dissolved in the oil while stirring. The aqueous solution containing the protein aggregates was then slowly added to obtain an O / W emulsion system.

[0075] Step five: The obtained emulsion system was sterilized at 80°C for 30 min, and then homogenized at a pressure of 30 MPa for 3 times. After aging at 4°C for 12.0 h, a uniform and stable viscous emulsion product was obtained.

[0076] Comparative Example 1 A method for preparing a plant whipping cream using soybean oil and soybean protein as raw materials

[0077] Step one: 20g of soybean was ground into powder using a grinder, 200mL of water was added and mixed well, 1 mol / L NaOH solution was used to adjust the pH to 9.5, after stirring for 90min, the precipitate was removed by centrifugal separation at 5000rpm for 20min, the pH of the supernatant was adjusted to 4.5 with 1 mol / L HCl solution, after standing for 90min, the precipitate was separated by centrifugal separation at 5000rpm for 20min, then the precipitate was added with appropriate amount of water, the pH of the protein solution was adjusted to 7.0 with 1 mol / L NaOH solution, and then washed for 3 times (added with 200-300mL of water and centrifuged at 5000rpm for 20min) to remove the salt, the precipitate was freeze-dried to obtain soybean protein powder.

[0078] Step two: 2.4g of soybean protein powder was added with 60mL of water, and the stirring was continued for 2.0h to make the soybean protein fully dissolved and hydrated, the pH of the protein solution was adjusted to 2.0 with 1 mol / L HCl solution, and then heated to 85℃ to prepare soybean protein aggregates for 12.0h, and then cooled at 4℃ for 10min to adjust the pH to 7.0, thereby preparing an aqueous solution of soybean protein aggregates.

[0079] Step three: the aqueous solution of soybean protein aggregates was heated to 65℃, and then 10.0g of white sugar, 6.0g of corn syrup, 0.1g of xanthan gum and 0.05g of carob gum were added and stirred to form a uniform mixture.

[0080] Step four: 20.0g of rapeseed oil was heated to 80℃, then 0.5g of glyceryl stearate and 1.5g of sodium stearoyl lactylate were added and dissolved in the oil, and the stirring was continued, then the above-mentioned aqueous solution containing protein aggregates was slowly added to obtain an O / W emulsion system.

[0081] Step five: the obtained emulsion system was sterilized at 80℃ for 30min, then high pressure homogenized for 3 times at a pressure of 30MPa, and then aged at 4℃ for 12.0h to obtain a uniform and stable viscous emulsion product.

[0082] Comparative example 2: a method for preparing a plant whipping cream using soybean oil and pea protein as raw materials

[0083] Step one: 20 g of raw material pea was ground into pea using a grinder, 400 mL of water was added and mixed well, 1 mol / L NaOH solution was used to adjust the pH to 9.0, and after stirring for 120 min, the precipitate was removed by centrifugal separation at 5000 rpm for 20 min, the pH of the supernatant was adjusted to 4.5 with 1 mol / L HCl solution, and after standing for 90 min, the precipitate was separated by centrifugal separation at 5000 rpm for 20 min, then an appropriate amount of water was added, the pH of the protein solution was adjusted to 7.0 with 1 mol / L NaOH solution, and the salt was removed by washing 3 times (adding 200-300 mL of water and centrifugal separation at 5000 rpm for 20 min), and the precipitate was freeze-dried to obtain pea protein powder.

[0084] Step two: 2.4 g of pea protein powder was added to 60 mL of water, and the stirring was continued for 2.0 h to fully dissolve and hydrate the pea protein, then the pH of the protein solution was adjusted to 2.0 with 1 mol / L HCl solution, and the pea protein aggregate was prepared by heating to 85℃ for 12.0 h, and then cooled at 4℃ for 10 min to adjust the pH to 7.0, thereby obtaining an aqueous solution of pea protein aggregate.

[0085] Step three: The aqueous solution of pea protein aggregate was heated to 65℃, and 10.0 g of white sugar, 6.0 g of corn syrup, 0.1 g of xanthan gum and 0.05 g of carob gum were added and stirred to form a uniform mixture.

[0086] Step four: 20.0 g of rapeseed oil was heated to 80℃, 0.5 g of glyceryl stearate and 1.5 g of sodium stearoyl lactylate were added and dissolved in the oil, and the stirring was continued, then the above-mentioned aqueous solution containing protein aggregate was slowly added to obtain an O / W emulsion system.

[0087] Step five: The obtained emulsion system was sterilized at 80℃ for 30 min, then homogenized at a pressure of 30 MPa for 3 times, and then aged at 4℃ for 12.0 h to obtain a uniform and stable viscous emulsion product.

[0088] Experimental example

[0089] The emulsions prepared in Examples 1-5 and Comparative Examples 1-2 were measured by a particle size instrument, then whipped to prepare plant cream, and 20 volunteers aged between 20-40 years old were selected to evaluate the appearance and flavor quality of the above-mentioned 7 kinds of plant cream, and the results are shown in Table 1:

[0090] Table 1

[0091]

[0092] The hardness and consistency of the plant cream prepared in Examples 1-5 and Comparative Examples 1-2 were measured by a texture analyzer, and the whipping overflow rate (whipped for 5 min) and the standing time (measured at 20°C) were measured, and the results are shown in Table 2.

[0093] Table 2

[0094]

[0095] After whipping the plant cream prepared in Examples 1-5 and Comparative Examples 1-2, the cream was filled into an extrusion bag, a metal nozzle in the shape of an eight-pointed star was used, and 40.0 g of the cream was extruded into a container having a height of 60 mm and a bottom diameter of 70 mm in the shape of a whirlpool, the height was measured, and after standing at 25°C for 24 h, the height was measured again, and the shape retention of the cream was evaluated in terms of the percentage of the remaining height. At the same time, the mass of the water separated from the bottom of the container was measured and compared with the original mass of the cream, and the dehydration rate of the cream was evaluated. After standing the cream in a refrigerated condition (4°C) for 24 h, the cream was observed for changes, including the phenomenon of becoming coarse and hard in texture and returning to softness. The results are shown in Table 3.

[0096] Table 3

[0097]

[0098] Finally, it should be noted that the above content is only used to illustrate the technical solutions of the present application, and is not a limitation on the protection scope of the present application. Simple modifications or equivalent replacements of the technical solutions of the present application made by those skilled in the art do not deviate from the essence and scope of the technical solutions of the present application.

Claims

1. A whipping cream, characterized in that, The product is prepared from the following raw materials in the following mass percentages: kidney bean protein 2-4%, water 55-65%, oil and fat 15-25%, sugar 10-20%, emulsifier and thickening agent 1.5-2.5%; The preparation method of the whipping cream is as follows: (1) Kidney bean powder is subjected to alkali dissolution and acid precipitation, centrifugal separation is performed to obtain the precipitate, the precipitate is washed with water, and then freeze-drying is performed to obtain kidney bean protein powder; (2) The kidney bean protein powder is dissolved in water, hydrochloric acid is added to adjust the pH to 1.5-2.5, heating is performed, and then the pH is adjusted to 6.5-7.5 after cooling to obtain an aqueous solution of kidney bean protein aggregates; (3) The aqueous solution of kidney bean protein aggregates is heated to 60-70℃, the thickening agent and the sugar are added and stirred uniformly to obtain a mixture; (4) The vegetable oil is heated to 75-85℃, the emulsifier is dissolved after being added, stirring is maintained, and then the mixture prepared in step (3) is added to obtain an O / W emulsion system; (5) The O / W emulsion system is sterilized, homogenized, and aged to obtain the whipping cream product; The oil and fat is unsaturated vegetable oil; The pH of the alkali dissolution in step (1) is 8; The heating temperature in step (2) is 80-90℃, and the heating time is 10-14h.

2. The whipped cream according to claim 1, characterized in that The unsaturated vegetable oil includes one or more of soybean oil, peanut oil, corn oil, rapeseed oil, rice bran oil, and olive oil.

3. The whipped cream according to claim 1, characterized in that, The sugar includes one or more of fructose, glucose, sucrose, and maltose.

4. The whipped cream of claim 1, wherein, The emulsifier includes one or both of glyceryl stearate and sodium stearoyl lactylate.

5. The whipped cream of claim 1, wherein, The thickening agent includes one or more of xanthan gum, guar gum, locust bean gum, and gum arabic.

6. Process for the preparation of a whipped cream according to any one of claims 1 to 5, characterized in that, The preparation method of the whipping cream includes the following steps: (1) Kidney bean powder is subjected to alkali dissolution and acid precipitation, centrifugal separation is performed to obtain the precipitate, the precipitate is washed with water, and then freeze-drying is performed to obtain kidney bean protein powder; (2) The kidney bean protein powder is dissolved in water, hydrochloric acid is added to adjust the pH to 1.5-2.5, heating is performed, and then the pH is adjusted to 6.5-7.5 after cooling to obtain an aqueous solution of kidney bean protein aggregates; (3) The aqueous solution of kidney bean protein aggregates is heated to 60-70℃, the thickening agent and the sugar are added and stirred uniformly to obtain a mixture; (4) The vegetable oil is heated to 75-85℃, the emulsifier is dissolved after being added, stirring is maintained, and then the mixture prepared in step (3) is added to obtain an O / W emulsion system; (5) The O / W emulsion system is sterilized, homogenized, and aged to obtain the whipping cream product.

7. The production method according to claim 6, characterized by, The ratio by weight of the kidney bean protein powder to water in step (2) is 1g:20-30mL.

8. The preparation method according to claim 6, characterized in that, The heating temperature in step (2) is 80-90℃, the heating time is 10-14h, the cooling temperature is 2-6℃, and the cooling time is 8-12min.

9. The preparation method according to claim 6, characterized in that, The sterilization temperature in step (5) is 75-85℃, the sterilization time is 25-35min, and the homogenization pressure is 25-35MPa.

10. The method of claim 6, wherein, The aging temperature in step (5) is 3-5℃, and the aging time is 11-13h.

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