A baking fat substitute jointly stabilized by a crystal network and a polysaccharide, and a preparation method and application thereof

Abstract

The present invention discloses a baking fat substitute stabilized by a crystal network and a polysaccharide, and its preparation method and application, including dissolving a plant solid fat or an animal solid fat and a small molecule emulsifier in a liquid plant oil to obtain an oleogel solution; dissolving a water-soluble polysaccharide in deionized water to obtain a hydrogel solution; adding the hydrogel solution dropwise and stirring it into the oleogel solution, and homogenizing to obtain a high internal phase emulsion; and then gelifying to obtain a baking fat substitute. The present invention prepares an oil-in-water emulsion gel and a water-in-oil high internal phase emulsion gel, and in the application of 3D printing, these two types of emulsion gels show different printing effects.

Description

Technical Field

[0001] The present invention belongs to the technical field of oil processing and lipid 3D printing, and particularly relates to a baking fat substitute jointly stabilized by a crystal network and a polysaccharide, and a preparation method and application thereof. Background Art

[0002] The current health problem with baking oils is that the excessive intake of trans fatty acids and saturated fatty acids can cause harm to human health, such as obesity, cardiovascular diseases, and diabetes. Therefore, replacing traditional baking oils by the method of high internal phase emulsions has broad prospects.

[0003] A high internal phase emulsion refers to a type of emulsion with a dispersed phase volume fraction greater than 0.74, also known as a gel or highly concentrated emulsion. It is a two-phase system with an internal phase fraction exceeding 74%. Conventional high internal phase emulsions are often stabilized by surfactants and have excellent application status and great application potential in the industries of chemical products, daily chemical products, pharmaceuticals, foods, and health products. When the dispersed phase volume fraction of the emulsion exceeds 74%, the high internal phase emulsion gives the system a certain plasticity due to the mutual extrusion between droplets, but it has the unstable phenomenon of easy phase inversion. In traditional research, small molecule surfactants are often used for stabilization, and the large dosage leads to a relatively high price, and there are also certain limitations in later applications.

[0004] Due to its personalized characteristics, 3D printing technology has been widely studied and applied in the food field. In recent years, emulsions or emulsion gels as raw materials for food 3D printing have attracted extensive research. However, due to the instability and weak self-supporting property of high internal phase emulsion gels, they are prone to denaturation in the three stages of extrusion, recovery, and support. Therefore, developing high internal phase emulsions with low esters, stability, and plasticity for the field of food 3D printing has broad application prospects. Summary of the Invention

[0005] The purpose of this part is to outline some aspects of the embodiments of the present invention and briefly introduce some preferred embodiments. Some simplifications or omissions may be made in this part, as well as in the abstract and title of the specification of this application, to avoid obscuring the purpose of this part, the abstract, and the title, but such simplifications or omissions cannot be used to limit the scope of the present invention.

[0006] In view of the above and / or problems existing in the prior art, the present invention is proposed.

[0007] One of the purposes of the present invention is to provide a preparation method of a baking fat substitute jointly stabilized by a crystal network and a polysaccharide. The preparation process is simple, does not involve any organic reagents, and while ensuring the specific plasticity requirements of the product, it greatly reduces its fatty acid content and does not contain trans fatty acids.

[0008] To solve the above technical problems, the present invention provides the following technical solutions: A preparation method of a baking fat substitute jointly stabilized by a crystal network and a polysaccharide, including,

[0009] Dissolve vegetable solid fat or animal solid fat and a small molecule emulsifier in liquid vegetable oil to obtain an oleogel solution;

[0010] Dissolve a water-soluble polysaccharide in deionized water to obtain a hydrogel solution;

[0011] Dropwise add and stir the hydrogel solution into the oleogel solution, and homogenize to obtain a high internal phase emulsion; then gelate to obtain a baking fat substitute.

[0012] As a preferred embodiment of the preparation method of the baking fat substitute jointly stabilized by a crystal network and a polysaccharide of the present invention, wherein: the vegetable solid fat is one or more of palm oil, palm kernel oil, palm stearin, palm kernel stearin, coconut oil;

[0013] The animal solid fat is one or more of anhydrous milk fat, beef tallow, lard;

[0014] The liquid vegetable oil is one or more of soybean oil, rapeseed oil, peanut oil, corn oil, sesame oil, sunflower seed oil, wheat germ oil, rice bran oil, almond oil, olive oil, palm liquid oil;

[0015] Based on the total amount of solid fat and liquid vegetable oil, the solid fat exists in an amount of 30-100% by mass fraction.

[0016] As a preferred embodiment of the preparation method of the baking fat substitute jointly stabilized by a crystal network and a polysaccharide of the present invention, wherein: the small molecule emulsifier is one of polyglycerol polyricinoleate, sucrose fatty acid ester, citric acid fatty acid glyceride, propylene glycol fatty acid ester, diacetyl tartaric acid monoglyceride, monoglyceride;

[0017] The small molecule emulsifier accounts for 1-2% of the total baking fat substitute.

[0018] Among them, when the content of the small molecule emulsifier in step (1) accounts for 0.2-0.5% of the whole system, an oil-in-water type oleogel solution is obtained; when the content of the small molecule emulsifier in step (1) accounts for 1-2% of the whole system, a water-in-oil type oleogel solution is obtained.

[0019] As a preferred embodiment of the preparation method of the baking fat substitute jointly stabilized by a crystal network and a polysaccharide of the present invention, wherein: when dissolving the vegetable solid fat or animal solid fat and the small molecule emulsifier in the liquid vegetable oil, the dissolution temperature is 50-70 °C.

[0020] As a preferred embodiment of the preparation method of the baked fat substitute jointly stabilized by the crystal network and the polysaccharide of the present invention, wherein: the water-soluble polysaccharide is dissolved in deionized water, and the mass concentration of the water-soluble polysaccharide in the deionized water is 0.5-3%; the dissolution temperature is 50-60 °C. The water-soluble polysaccharide mainly plays a thickening role, and the type of the water-soluble polysaccharide material has little influence on the performance of the emulsion gel-like fat. The water-soluble polysaccharide can be selected from one or more of xanthan gum, carrageenan, hydroxypropyl methylcellulose, methylcellulose, and carboxymethylcellulose.

[0021] As a preferred embodiment of the preparation method of the baked fat substitute jointly stabilized by the crystal network and the polysaccharide of the present invention, wherein: based on the total amount of the hydrogel solution and the oleogel solution, the hydrogel solution is present in an amount of 75-90% by mass fraction.

[0022] As a preferred embodiment of the preparation method of the baked fat substitute jointly stabilized by the crystal network and the polysaccharide of the present invention, wherein: while dropping and stirring, the dropping speed is 3-7 mL / min, and the stirring speed is 500-900 rpm.

[0023] As a preferred embodiment of the preparation method of the baked fat substitute jointly stabilized by the crystal network and the polysaccharide of the present invention, wherein: for the homogenization, high-speed shearing is carried out at 50-70 °C and 7000-12000 rpm for 2-5 min;

[0024] For the gelation, after the high internal phase emulsion is stirred at a temperature of -2-4 °C and 100-300 rpm for 5-10 min, it is stored at room temperature for 12-24 h.

[0025] Another object of the present invention is to provide a baked fat substitute obtained by the preparation method described in any one of the above.

[0026] Another object of the present invention is to provide the application of the baked fat substitute described above in the field of the food industry; the application includes applications in piping, food 3D printing, baked food 3D printing, and customizing personalized foods.

[0027] Compared with the prior art, the present invention has the following beneficial effects:

[0028] The present invention uses solid fats, small molecule emulsifiers, vegetable oils and water-soluble polysaccharides as raw materials, and through the in-situ emulsification method, the heated hydrogel solution is dropped into the melted fat blend, and at the same time, homogenization emulsification is carried out. After stirring and cooling, a stable high internal phase emulsion gel is obtained. Moreover, the present invention prepares an oil-in-water type emulsion gel and an oil-in-water type high internal phase emulsion gel by changing the amount of the emulsifier. In the application of 3D printing, these two types of emulsion gels show different printing effects. Brief Description of the Drawings

[0029] To more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings required for the description of the embodiments will be briefly introduced below. Obviously, the drawings in the following description are only some embodiments of the present invention. For those of ordinary skill in the art, without creative efforts, other drawings can be obtained based on these drawings. Among them:

[0030] Figure 1 Diagrams of piped patterns, optical microscopes, and laser confocal microscopes of the emulsion gels of Examples 1 - 4 at different emulsifier contents;

[0031] Figure 2 Elastic modulus (G') and viscous modulus (G") of the emulsion gels of Examples 1 - 4 at different emulsifier contents; where A is the diagram under strain sweep; B is the diagram under frequency sweep;

[0032] Figure 3 X-ray diffraction diagrams of the emulsion gels of Examples 1 - 4 at different emulsifier contents;

[0033] Figure 4 Diagrams of piped patterns, pressing diagrams, and storage diagrams of Comparative Example 1;

[0034] Figure 5 Elastic modulus (G') and viscous modulus (G") of the emulsion gels of Examples 5 - 7 at different solid fat contents and emulsion contents; where A is the diagram under strain sweep; B is the diagram under frequency sweep; C is the data diagram measured under thixotropy-recovery experiment;

[0035] Figure 6 3D printing effect diagrams of the emulsion gels of Examples 5 - 7 under two models;

[0036] Figure 7 3D printing effect diagrams of the emulsion gels of Comparative Examples 2 - 4 under two models;

[0037] Figure 8 Inverted diagram, piped pattern diagram, and 3D printing effect diagram of the product obtained in Example 8.

[0038] Figure 9 3D baking food printing effect diagrams of Examples 6, 7, and Comparative Examples 5, 6;

[0039] Figure 10 Comparison diagrams of the baked 3D printed food before and after baking obtained from the emulsion gel-like fats of Examples 2 and 3 in Example 10; Detailed Description of the Embodiments

[0040] To make the above objects, features, and advantages of the present invention more apparent and understandable, the following detailed description of the specific embodiments of the present invention will be provided in conjunction with the embodiments of the specification.

[0041] In the following description, many specific details are set forth in order to provide a thorough understanding of the present invention. However, the present invention may be practiced in other ways different from those described herein. Those skilled in the art can make similar generalizations without departing from the spirit of the present invention. Therefore, the present invention is not limited by the specific embodiments disclosed below.

[0042] Secondly, the so-called "one embodiment" or "embodiment" herein refers to a specific feature, structure, or characteristic that may be included in at least one implementation manner of the present invention. The appearances of "in one embodiment" in different places in this specification do not all refer to the same embodiment, nor are they separate or alternative embodiments that are mutually exclusive of other embodiments.

[0043] Unless otherwise specified, the raw materials used in the embodiments are commercially purchased.

[0044] The test methods used in the embodiments of the present invention:

[0045] Microstructural observation: An optical microscope (Leica DFC450) and a laser confocal microscope (LSM-880) were used to observe the microstructure of the emulsion gel fat substitute.

[0046] Rheological property testing: Testing was performed using a DHR-3 rotational rheometer. The linear viscoelastic region (LVR) was determined by amplitude sweep within a strain range of 0.01 - 250%; frequency sweep testing was carried out within a frequency range of 0.1 - 100 Hz; large amplitude oscillatory shear testing was performed within a strain range of 0.001 - 1000%; the recovery test was carried out after 30 s of 0.1% strain treatment followed by 30 s of 100% treatment for 3 cycles; in addition, all tests were performed using an aluminum plate with a diameter of 40 mm, and the gap value was set to 1000 μm.

[0047] Texture determination: A TAXT texture analyzer was used to test the 3D printed baked food after baking. Through the TPA mode, a P0.5R probe was used to detect the hardness, cohesiveness, and chewiness of the sample. The speeds before, during, and after the test were set to 5 mm / s, 1 mm / s, and 5 mm / s respectively, and the trigger force was set to 3 g.

[0048] Dimension feature determination: A digital caliper was used to measure the dimension features of the 3D printed samples. The height and length of different positions of the 3D printed product of each double gel fat substitute were measured three times, and the height difference, length difference, and deformation rate between the actual product and the designed model were calculated.

[0049] Example 1

[0050] (1) Weigh 30 parts of palm stearin and add it to 70 parts of soybean oil heated to 65 °C, and stir for 30 minutes to ensure complete melting and uniform mixing, forming a homogeneous oil gel phase;

[0051] (2) Take 0.5 part of xanthan gum and slowly add it to 95.5 parts of deionized water heated to 65 °C while stirring to obtain a homogeneous and transparent hydrogel solution;

[0052] (3) Add the oil gel solution in step (1) to 1 part of polyglycerol polyricinoleate to obtain a mixed oil phase. Gradually add 8 parts of the hydrogel phase dropwise to 2 parts of the mixed oil phase at a rate of 5 mL / min, and stir at 800 rpm for 8 min for pre-emulsification. Then, use a high-speed homogenizer to emulsify the mixed solution at a rate of 8000 rpm for 2 min to obtain a water-in-oil high internal phase emulsion. Then, place the obtained high internal phase emulsion in an ice-water bath and stir at 200 rpm for 8 min, and store it at room temperature to obtain emulsion gel-like fat.

[0053] Example 2

[0054] Adjust the content of the small molecule emulsifier polyglycerol polyricinoleate in step (3) of Example 1 to 1.2 parts, and keep other steps the same as in Example 1 to obtain emulsion gel-like fat.

[0055] Example 3

[0056] Respectively adjust the content of the small molecule emulsifier polyglycerol polyricinoleate in step (3) of Example 1 to 0.4 part, and keep other steps the same as in Example 1 to obtain emulsion gel-like fat.

[0057] Example 4

[0058] Respectively adjust the content of the small molecule emulsifier polyglycerol polyricinoleate in step (3) of Example 1 to 0.2 part, and keep other steps the same as in Example 1 to obtain emulsion gel-like fat.

[0059] Fill the emulsion gel-like fat obtained in Examples 1 to 4 into a piping bag and use a fine-tooth nozzle with a diameter of 5 mm for piping to obtain cream flowers. And conduct physical and chemical tests on the emulsion gel-like fat obtained in Examples 1 to 4, and the test results are as follows:

[0060] Figure 1Shows the piping diagrams, optical microscope diagrams, and laser confocal microscope diagrams of Examples 1 to 4. It can be seen that when the small molecule emulsifier polyglyceryl ricinoleate is 1 part and 1.2 parts, the emulsion gel type is water-in-oil high internal phase emulsion gel; when the small molecule emulsifier polyglyceryl ricinoleate is 0.2 parts and 0.4 parts, the emulsion gel type is oil-in-water emulsion gel; according to the piping diagrams, it can be seen that the water-in-oil high internal phase emulsion gel can be piped, and the firmness of its shape is better, while the oil-in-water emulsion gel cannot maintain its shape after piping.

[0061] Figure 2 Shows the rheological data of two types of emulsion gel fats in Examples 1 to 4. In the strain sweep and frequency sweep, as Figure 2 shown in A and B, the moduli of Examples 1 and 2 are significantly higher than those of Example 3, indicating that the solid state properties of the water-in-oil high internal phase emulsion gel are better, and the elastic modulus of all emulsion gels is greater than the viscous modulus, showing a viscoelastic semi-solid.

[0062] Figure 3 Shows the X-ray diffraction data of two types of emulsion gel fats in Examples 1 to 4. The crystal forms of all types of emulsion gels are β and β' types, and the content of the β' crystal form in the water-in-oil high internal phase emulsion gel is higher than that in the oil-in-water emulsion gel.

[0063] Comparative Example 1

[0064] Adjust step (1) in Example 1 to 100 parts of soybean oil, and do not add 0.5 parts of xanthan gum in step (2), and the others are the same as Example 1 to obtain the fat-like substance.

[0065] The fat-like substance obtained in Comparative Example 1 was piped using the same method, and its storage stability was observed. The results are as Figure 4 shown. It can be seen that the product of Comparative Example 1 has poor plasticity, the aqueous phase is easy to flow out during the pressing process, and oil-water separation is likely to occur during storage.

[0066] Example 5

[0067] Adjust the ratio of palm stearin to soybean oil in step (1) of Example 1 to 7:3, and keep the other steps the same as in Example 1 to obtain the emulsion gel fat-like substance.

[0068] Example 6

[0069] Adjust the ratio of palm stearin to soybean oil in step (1) of Example 1 to 10:0, and keep the other steps the same as in Example 1 to obtain the emulsion gel fat-like substance.

[0070] Example 7

[0071] Adjust the ratio of palm stearin to soybean oil in step (1) of Example 3 to 10:0, and keep other steps the same as those in Example 3 to obtain emulsion gel fat.

[0072] Perform 3D printing on Examples 5 - 7.

[0073] Use a food 3D printer to print the above emulsion gel fat. The diameter of the printing needle is 0.6 mm, and the printing temperature and rate are set to 25 °C and 15 mm / s respectively. Select two models, stacked heart and car logo, for printing. Measure the rheological properties before printing and the texture properties after printing.

[0074] Figure 5 Show the rheological behaviors such as strain sweep, frequency sweep, and thixotropy of Examples 5 - 7, as Figure 5 shown in A and B. The elastic modulus of Examples 5 - 7 is higher than 10 4 and the modulus of the water-in-oil emulsion gel is higher than 10 5 , and the elastic modulus of all emulsion gels is greater than the viscous modulus. The above results indicate that the product has certain plasticity. As Figure 5 shown in C, after Examples 5 - 7 are processed at large strains for a period of time and the stress is removed, their modulus can almost recover to that before processing, indicating that the samples have good recoverability.

[0075] Figure 6 Show the appearance of the 3D printed products of Examples 5 - 7. It can be seen that the water-in-oil high internal phase emulsion gels in Examples 5 and 6 have good printing integrity in the three-layer heart model and the car logo model; while the oil-in-water emulsion gel in Example 7 has a larger deformation in the three-layer heart model, which is because its strength is not enough to support a model of a certain height, but it has good integrity in the printing of the car logo model with fewer layers.

[0076] Comparative Example 2

[0077] Adjust the ratio of palm stearin to soybean oil in step (1) of Example 1 to 3:7, and keep other steps the same as those in Example 1 to obtain fat-like substance.

[0078] Comparative Example 3

[0079] Adjust the ratio of palm stearin to soybean oil in step (1) of Example 1 to 5:5, and keep other steps the same as those in Example 1 to obtain fat-like substance.

[0080] Comparative Example 4

[0081] Adjust the ratio of palm stearin to soybean oil in step (1) of Example 3 to 7:3, and keep other steps the same as those in Example 3 to obtain fat-like substance.

[0082] Figure 7 The appearance of the 3D printed products of Comparative Examples 2 to 4 is shown. It can be seen that the water-in-oil high internal phase emulsion gel with a ratio of palm stearin to soybean oil of 3:7 in Comparative Example 2 and the oil-in-water emulsion gel in Comparative Example 4 cannot maintain a good shape in the three-layer heart model and the car logo model. This is because their destructive effects during the printing process and their insufficient strength result in the inability to support a model of a certain height. The water-in-oil high internal phase emulsion gel with a ratio of palm stearin to soybean oil of 5:5 in Comparative Example 3 has a certain printing integrity in the three-layer heart model and the car logo model. However, during the shear destruction in the printing process, there is a certain discontinuity in the wire extrusion, resulting in defective parts on the surface of the model.

[0083] Example 8

[0084] The small molecule emulsifier polyglycerol polyricinoleate in Example 1 and Example 4 was replaced with diacetyl tartaric acid monoglyceride, and the other steps were kept the same as those in Example 1 and Example 4, respectively, to obtain a water-in-oil emulsion gel and an oil-in-water emulsion gel.

[0085] The products obtained in Example 8 were inverted, piped, and 3D printed, and the results are as Figure 8 shown. It can be seen that the obtained water-in-oil emulsion gel can be 3D printed, but the printing effect is inferior to that of the sample of polyglycerol polyricinoleate in Example 1. The obtained oil-in-water emulsion gel, however, cannot form a gel and cannot be 3D printed.

[0086] Continuing to replace with other small molecule emulsifier materials, experiments found that small molecule emulsifiers with good emulsion stability and capable of 3D printing also include sucrose fatty acid ester, citric acid fatty acid glycerol ester, monoglyceride, propylene glycol fatty acid ester, etc.

[0087] Emulsifiers such as glycerol lactate, sodium stearoyl lactate, diglyceride, and mono- and diglycerol fatty acid esters have poor emulsifying properties, and the emulsion is prone to stratification.

[0088] Example 9

[0089] The emulsion gel-like fat in Example 6 and Example 7 was used to replace the baking oil. The formula of the baked food: oil content 26.6%, white sugar 13.8%, eggs 11.3%, low-gluten flour 46.7%, water 1.6%. The diameter of the printing needle was 1.2 mm, and the printing temperature and rate were set at 25 °C and 15 mm / s, respectively. A model of a circle plus a five-pointed star was selected for printing. The baking temperature and time were set as follows: upper fire 170 °C, lower fire 160 °C, time 15 min. And a digital caliper was used to measure the size of the 3D printed product after baking, and the rheological properties before printing and the texture properties after printing were measured.

[0090] Comparative Example 5

[0091] Adjust the oil phase in Example 9 to shortening (a commercially available product), and the others are the same as in Example 9.

[0092] Comparative Example 6

[0093] Adjust the oil phase in Example 9 to puffing oil (a commercially available product), and the others are the same as in Example 9.

[0094] Figure 9 The baked 3D printed foods are shown, such as Figure 9 As shown, the models of the circle-in-star shape in Examples 6 and 7 are printed relatively completely, the filament extrusion is continuous, and there is no oil leakage during the printing process; and the shape does not collapse or deform excessively after baking. As Figure 9 shown, the models of the circle-in-star shape in Comparative Examples 5 and 6 are printed completely, the filament extrusion is continuous, and there is no oil leakage during the printing process, and the shape does not collapse or deform excessively after baking, but there will be adhesion during the filament extrusion process.

[0095] The textural properties, width and height of the baked 3D printed foods obtained in Examples 6 and 7 and Comparative Examples 5 and 6 are shown in Table 1.

[0096] Table 1

[0097]

[0098] It can be known from the textural properties obtained in Table 1 that for the baked products with the oil phase being the water-in-oil high internal phase emulsion gel, the hardness and chewiness of the baked products are between those of the baked products with the oil phase being shortening and puffing oil in Comparative Examples 5 and 6. When the oil phase is the oil-in-water emulsion gel, the hardness and chewiness of its baked products are lower than those of the comparative examples; and the elastic cohesiveness of all baked products is not very different. In addition, compared with the baked products of the comparative examples, the baked products of the examples have a larger height and a similar length, so they have a higher dough lifting ability.

[0099] Example 10

[0100] Use the emulsion gel-based fats obtained in Examples 1-4 to replace the baking oil. The baked 3D printed foods are obtained by the same method as in Example 9.

[0101] The baked 3D printed foods obtained by the emulsion gel-based fats in Examples 2 and {3} are as Figure 10 shown. The textural properties, width and height of the baked 3D printed foods are shown in Table 2.

[0102] Table 2

[0103]

[0104] It should be noted that there seems to be a small error in the original text where it says "Examples 2 and {3}" in item

[35] . It is assumed that it should be "Examples {2} and {3}" or something similar. If this is a critical error in the source text, it may need to be confirmed with the original author for a more accurate translation.When the content of the small molecule emulsifier is 0.2 and 0.4, compared with the content of the small molecule emulsifier being 1 and 1.2, the hardness and chewiness of the latter are higher than those of the former, while the elasticity, cohesiveness, etc. are almost similar.

[0105] The present invention simultaneously uses solid fats and water-soluble polysaccharides to structurally process the oil and water phases, forming a water-in-oil high internal phase emulsion gel. The prepared water-in-oil emulsion gel exhibits good solid, plastic, semi-solid, and low-saturation characteristics, and can achieve a healthy substitution for traditional plastic fats.

[0106] The water-in-oil high internal phase emulsion gel prepared by the present invention can directly achieve the transformation into a water-in-oil emulsion gel by adjusting the proportion of the content of the small molecule emulsifier, thereby greatly changing the physical properties of the emulsion gel. When the small molecule emulsifier is greater than 1%, the emulsion gel is of the water-in-oil high internal phase type, showing delicate and strong mechanical properties, which is more in line with solid fat products such as butter and flaky pastry oil; when the content of the small molecule emulsifier is between 0.2% and 0.5%, the emulsion gel is of the water-in-oil type, showing delicate and smooth properties, which is more in line with the physical properties of products such as cream. These characteristics are beneficial to preparing products that meet different requirements on different occasions.

[0107] The preparation process of the emulsion gel of the present invention is simple, does not involve any organic reagents, and while ensuring the specific plasticity requirements of the product, it greatly reduces its fatty acid content, and at the same time does not contain trans fatty acids, which conforms to the current trend of green and healthy foods.

[0108] The emulsion gel of the present invention has good extrudability and formability, excellent piping properties, and can be well applied in the field of 3D printing.

[0109] The present invention can achieve the transformation from a water-in-oil high internal phase emulsion gel to a water-in-oil emulsion gel by adjusting the content of the small molecule emulsifier. The 3D printing effects of the two types of emulsion gels show obvious differences, and the material is adjusted according to the printing model to achieve better printing integrity and applicability. This characteristic plays a guiding role in developing fat-like substitutes for 3D printed foods.

[0110] The emulsion gel fat prepared by the present invention is not sensitive to the extrusion damage of 3D printing, but the water-in-oil emulsion gel has insufficient support, while the water-in-oil high internal phase emulsion gel can maintain good texture characteristics after extrusion and has good plasticity.

[0111] The emulsion prepared by the present invention is used for 3D printing baked foods. During 3D extrusion damage, the filaments are continuous, and the formability and supportability are good, and there will be no oil separation phenomenon; and there is no oil leakage during the baking process and the degree of deformation of the product after baking is not high. These characteristics can meet the needs of customizing foods of different shapes.

[0112] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit them. Although the present invention has been described in detail with reference to the preferred embodiments, those of ordinary skill in the art should understand that the technical solutions of the present invention can be modified or equivalently replaced without departing from the spirit and scope of the technical solutions of the present invention, and they should all be covered by the scope of the claims of the present invention.

Claims

1. A preparation method of a baking fat substitute jointly stabilized by a crystal network and a polysaccharide, characterized in that: including, dissolving plant solid fat or animal solid fat and a small molecule emulsifier in liquid vegetable oil to obtain an oleogel solution; dissolving water-soluble polysaccharide in deionized water to obtain a hydrogel solution; dropwise adding and stirring the hydrogel solution into the oleogel solution, and homogenizing to obtain a high internal phase emulsion; then gelating to obtain a baking fat substitute; wherein, based on the total amount of the solid fat and the liquid vegetable oil, the solid fat exists in an amount of 30-100% by mass fraction; the small molecule emulsifier accounts for 1-2% of the total baking fat substitute; based on the total amount of the hydrogel solution and the oleogel solution, the hydrogel solution exists in an amount of 75-90% by mass fraction; the small molecule emulsifier is one of polyglycerol polyricinoleate, sucrose fatty acid ester, citric acid fatty acid glyceride, propylene glycol fatty acid ester, diacetyl tartaric acid monoglyceride, and monoglyceride; when dissolving the plant solid fat or animal solid fat and the small molecule emulsifier in the liquid vegetable oil, the dissolution temperature is 50-70°C; when dissolving the water-soluble polysaccharide in deionized water, the water-soluble polysaccharide is one or more of xanthan gum, carrageenan, hydroxypropyl methylcellulose, methylcellulose, and carboxymethylcellulose; the mass concentration of the water-soluble polysaccharide in deionized water is 0.5-3%; the dissolution temperature is 50-60°C.

2. The preparation method of the baked fat substitute jointly stabilized by a crystal network and a polysaccharide as described in claim 1, characterized in that: the plant solid fat is one or more of palm oil, palm kernel oil, palm stearin, palm kernel stearin, and coconut oil; the animal solid fat is one or more of anhydrous milk fat, beef tallow, and lard; the liquid vegetable oil is one or more of soybean oil, rapeseed oil, peanut oil, corn oil, sesame oil, sunflower seed oil, wheat germ oil, rice bran oil, almond oil, olive oil, and palm olein.

3. The preparation method of the baked fat substitute co-stabilized by a crystal network and a polysaccharide as claimed in claim 1, wherein: for the dropwise adding and stirring, the stirring speed is 500-900 rpm.

4. The preparation method of the baked fat substitute jointly stabilized by a crystal network and a polysaccharide as described in claim 1, characterized in that: for the homogenizing, high-speed shearing is carried out at 50-70°C and 7000-12000 rpm for 2-5 min; for the gelating, after stirring the high internal phase emulsion at -2-4°C and 100-300 rpm for 5-10 min, store it at room temperature for 12-24 h.

5. A baking fat substitute obtained by the preparation method according to any one of claims 1-4.

6. Application of the baking fat substitute according to claim 5 in the field of food industry.

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