Acidic plant-based whipping cream and preparation method thereof

Abstract

The present invention discloses an acidic plant-based whipping cream and a preparation method thereof, and belongs to the technical field of cream finishing. The preparation of the acidic plant-based cream of the present invention comprises: dissolving natural mung bean protein isolate and pH-shifted mung bean protein isolate with sweetener, polysaccharide, and inorganic acid salt in Aquafaba at 50-60°C, and then adjusting the pH of the solution to 3-5 with acid to obtain an aqueous phase; adding an emulsifier to solid oil, and stirring at 60-70°C until completely dissolved to obtain an oil phase; mixing the prepared aqueous phase and the prepared oil phase evenly, shearing and pre-emulsifying, and obtaining an emulsion; then homogenizing the emulsion, cooling it with an ice water bath after homogenization, and refrigerating it at 2-4°C, and whipping it into shape. The acidic plant-based whipping cream prepared by the present invention achieves low viscosity, high foaming property, stable decorating properties, and good sensory evaluation.

Description

Technical Field

[0001] The invention relates to an acidic plant-based whipping cream and a preparation method thereof, belonging to the technical field of cream finishing. Background Art

[0002] Whipping cream is a typical whipping aerated emulsion system, and its structure is mainly composed of fat globules, bubbles, agglomerated fat, and water phase. Acidic whipping aerated emulsion has a bright surface color, fine and uniform texture, rich nutrition, and a unique sour taste. Traditional sour cream is produced by microbial fermentation. Lactic acid bacteria reproduce with the help of lactose to produce lactic acid and enzymes. The enzymes further decompose proteins, thus producing a unique flavor.

[0003] In recent years, acidified sour cream has also been produced by using safe and suitable acidulants. Under acidic conditions, cream can be compounded with a variety of fruits and vegetables to produce richer flavor levels. However, the acidic environment will partially expose the hydrophobic groups inside the protein, causing aggregation and sedimentation, affecting the functional properties; especially plant proteins with advanced structures fold more compactly when approaching the isoelectric point, and the interfacial activity decreases. Therefore, how to produce a plant-based whipping and aeration system that is stable and has superior performance under acidic conditions is currently a problem, and this type of product is also a vacancy in the current market.

[0004] Sodium caseinate is usually added to whipping emulsions. In recent years, some products have also been replaced with plant proteins, such as soy protein and pea protein. Soy protein has the widest application due to its low cost and high yield, but it has the same disadvantages as pea protein, such as obvious beany smell and poor sensory experience when added to food systems. Mung bean protein isolate (MPI) is rich in essential amino acids for the human body. Although natural MPI does not have a noticeable beany smell, its compact structure will significantly increase the viscosity of the emulsion, making it difficult to fill in bubbles, resulting in a lower whipping multiple, and difficult to be better used in food systems.

[0005] Therefore, how to prepare an acidic plant-based cream with good whipping performance, good stability, high nutritional value and good taste is a problem that needs to be solved urgently. Summary of the invention

[0006] [Technical issues]

[0007] The existing plant-based whipping emulsions have high viscosity, low whipping multiple, poor freeze-thaw stability and other problems, making it difficult to achieve quality goals similar to commercial cream. Although acidic whipping emulsions already exist, most of them are fermented, and the formulation and preparation process of formulated plant-based acidic whipping emulsions are relatively blank.

[0008] [Technical solution]

[0009] Aiming at the problems existing in the vegetable protein aerated emulsion products in the prior art, the present invention provides an acidic vegetable-based whipping cream and a preparation method thereof. The method comprises the steps of dissolving natural and modified MPI in Aquafaba to form an aqueous phase, and then combining the aqueous phase with oil, and subjecting the aqueous phase to a freeze-thaw treatment to reduce the viscosity of the emulsion while allowing the emulsion to have a high whipping rate and a suitable whipping time. The prepared cream has a high protein content, a high-quality taste and a decorating performance.

[0010] Among them, chickpea water (Aquafaba) is obtained by boiling chickpeas with water; it is mainly composed of water (92-95%) and dry matter (5-8%), including carbohydrates (i.e. sugars, soluble and insoluble fibers), low molecular weight proteins (0.95-1.5% w / v; ≤24kDa), saponins and some Maillard reaction products; Aquafaba has foaming properties, but the foam formed by using Aquafaba alone is easy to mature and aggregate in a short time, resulting in poor drainage and stability.

[0011] The first object of the present invention is to provide a method for preparing acidic vegetable-based whipping cream, the method comprising the following steps:

[0012] (1) dissolving natural mung bean protein isolate and pH-shifted mung bean protein isolate, sweetener, polysaccharide, and inorganic acid salt in aquafaba at 50 to 60° C., and then adjusting the pH of the solution to 3 to 5 with acid to obtain an aqueous phase;

[0013] (2) adding the emulsifier to the solid oil and stirring at 60-70° C. until completely dissolved to obtain an oil phase;

[0014] (3) The aqueous phase prepared in step (1) and the oil phase prepared in step (2) are mixed evenly, and pre-emulsified by shearing to obtain an emulsion; the emulsion is then homogenized, cooled in an ice water bath, and refrigerated at 2 to 4° C., and whipped into shape.

[0015] In one embodiment, the pH shift treatment of mung bean protein isolate in step (1) refers to dispersing a neutral mung bean protein isolate sample in deionized water to form an MPI solution, then adjusting the pH value of the MPI solution to 12.0, allowing it to stand, and then adjusting the pH value of the MPI solution to 7, and spray drying.

[0016] In one embodiment, the mass ratio of the natural mung bean protein isolate and the pH-shifted mung bean protein isolate in step (1) is 1:3 to 3:1, preferably 1:1.

[0017] In one embodiment, the sweetener in step (1) includes one or more of sucrose, maltose syrup and glucose syrup; preferably sucrose.

[0018] In one embodiment, the polysaccharide in step (1) comprises one or more of sodium carboxymethyl cellulose, linseed gum, and guar gum; preferably sodium carboxymethyl cellulose.

[0019] In one embodiment, the inorganic acid salt in step (1) is sodium dihydrogen phosphate.

[0020] In one embodiment, the acid in step (1) comprises citric acid or hydrochloric acid; preferably citric acid.

[0021] In one embodiment, the preparation of Aquafaba in step (1) is to soak dry chickpeas and deionized water at a ratio of 1:4, g / mL for 12 hours, discard the soaking water, add deionized water at a solid-liquid ratio of 1:1.75, g / mL, and cook at normal pressure for 50 minutes; discard the chickpeas, filter the remaining water, and the filtrate is Aquafaba.

[0022] In one embodiment, the emulsifier in step (2) includes one or more of glyceryl monostearate, polyglycerol esters and propylene glycol esters; preferably glyceryl monostearate.

[0023] In one embodiment, the solid oil in step (2) comprises one or more of coconut oil, butter, and palm kernel oil; preferably coconut oil.

[0024] In one embodiment, the mass concentration of natural mung bean protein isolate and pH-shifted mung bean protein isolate in the acidic plant-based whipping cream is 2-4%, preferably 2.5%.

[0025] In one embodiment, the mass concentration of the sweetener in the acidic plant-based whipping cream is 4% to 10%, preferably 6%.

[0026] In one embodiment, the mass concentration of the polysaccharide in the acidic plant-based whipping cream is 0.05% to 0.15%, preferably 0.1%.

[0027] In one embodiment, the mass concentration of the inorganic acid salt in the acidic vegetable-based whipping cream is 0.06% to 0.24%, preferably 0.12%.

[0028] In one embodiment, the mass concentration of the emulsifier in the acidic vegetable-based whipping cream is 0.1% to 0.2%, preferably 0.15%.

[0029] In one embodiment, the mass concentration of solid oil in the acidic vegetable-based whipping cream is 15% to 25%, preferably 20%.

[0030] In one embodiment, the mass percentages of the raw materials in the acidic plant-based whipping cream are: natural mung bean protein isolate with a mass concentration of 1.25%, pH-shifted mung bean protein isolate with a mass concentration of 1.25%, sucrose 6%, sodium carboxymethyl cellulose 0.1%, coconut oil 20%, glyceryl monostearate 0.15%, sodium dihydrogen phosphate 0.12%, and the balance is Aquafaba.

[0031] In one embodiment, step (3) further includes a freeze-thaw cycle before the refrigeration treatment at 2 to 4°C; that is, the emulsion after the ice water bath cooling treatment is transferred to a -20 to -40°C freezer, taken out after freezing, and then refrigerated at 2 to 4°C.

[0032] In one embodiment, the shear pre-emulsification conditions in step (3) are: a shear rate of 13500 to 15000 r / min, and a shear time of 2 to 5 min.

[0033] In one embodiment, the homogenization pressure in step (3) is 12-20 MPa for the primary valve and 2-5 MPa for the secondary valve; preferably, the primary valve is 15 MPa and the secondary valve is 3 MPa.

[0034] The second object of the present invention is to provide an acidic vegetable-based whipping cream prepared by the above-mentioned production method.

[0035] The third object of the present invention is to provide a use of the acidic vegetable-based whipping cream described above in the field of food preparation.

[0036] A fourth object of the present invention is to provide a method for improving the whipping performance of sour cream, the method comprising the steps of:

[0037] (1) dissolving natural mung bean protein isolate and pH-shifted mung bean protein isolate, sweetener, polysaccharide, and inorganic acid salt in aquafaba at 50 to 60° C., and then adjusting the pH of the solution to 3 to 5 with acid to obtain an aqueous phase;

[0038] (2) adding the emulsifier to the solid oil and stirring at 60-70° C. until completely dissolved to obtain an oil phase;

[0039] (3) The aqueous phase prepared in step (1) and the oil phase prepared in step (2) are mixed evenly, and pre-emulsified by shearing to obtain an emulsion; the emulsion is then homogenized, cooled in an ice water bath, and refrigerated at 2 to 4° C., and whipped into shape.

[0040] [Beneficial Effects]

[0041] The acidic vegetable-based cream of the invention utilizes the characteristic of mung bean protein isolate having no beany smell, and obtains mung bean-based vegetable cream with short whipping time and high whipping multiple by compounding natural mung bean protein isolate and pH-shifted mung bean protein isolate; and under the action of acidic Aquafaba and edible acidulant, the emulsion can be stably present under acidic conditions and has a pleasant fruity sour taste. BRIEF DESCRIPTION OF THE DRAWINGS

[0042] Figure 1 The actual pictures are of the cream emulsions before whipping prepared in Example 1 and Comparative Examples 3 to 10 of the present invention;

[0043] Figure 2 This is a data graph of the viscosity of the cream emulsions before whipping prepared in Examples 1 to 4 of the present invention and Comparative Examples 3, 4 and 11;

[0044] Figure 3 The creep recovery data diagram of whipping cream prepared in Example 1 of the present invention and Comparative Examples 1 to 10;

[0045] Figure 4 The decoration diagram of whipped cream prepared in Example 1 and Comparative Examples 1 to 10 of the present invention is shown. DETAILED DESCRIPTION

[0046] In order to make the above-mentioned objects, features and advantages of the present invention more obvious and easy to understand, the specific implementation methods of the present invention are described in detail below in conjunction with the embodiments of the specification, but are not intended to limit the present invention.

[0047] Treatment method and determination method involved in the present invention

[0048] 1. pH offset treatment of mung bean protein deviation (MPI)

[0049] The neutral MPI freeze-dried sample was evenly dispersed in deionized water and stirred at room temperature for 1 hour to fully hydrate the protein; the pH value of the MPI solution was adjusted to 12.0 with 2 mol / L NaOH and allowed to stand for 30 minutes, and then the pH value of the dispersion was adjusted to 7 with 2 mol / L HCl, stabilized for more than 1 hour, and then spray-dried for use.

[0050] 2. Determination of emulsion viscosity performance

[0051] The apparent viscosity of the emulsion was determined by using a DHR3 rotational rheometer with a 40 mm cone-plate (4°) at a temperature of 4°C and a shear rate of 0.01 to 100 s-1. Each sample was equilibrated for 2 min before testing.

[0052] 3. Preparation of Chickpea Water (Aquafaba)

[0053] Soak dry chickpeas and deionized water at a ratio of 1:4, g / mL for 12 hours, discard the soaking water, add deionized water at a solid-liquid ratio of 1:1.75, g / mL, and cook at 300w power for 50 minutes at normal pressure; discard the chickpeas, filter the remaining water through 2 layers of gauze, and the filtrate is Aquafaba.

[0054] The content of each component in Aquafaba: protein 1.27g / 100g, carbohydrate 2.7g / 100g, saponin 0.57mg / g, total polyphenols 0.6mg / g.

[0055] Example 1 (Natural MPI: pH-shifted MPI=1:1)

[0056] A method for preparing acidic vegetable-based whipping cream comprises the following steps:

[0057] Based on a total mass of 600 g; natural MPI 7.5 g (1.25%), pH-shifted MPI 7.5 g (1.25%), sucrose 36 g (6%), sodium carboxymethyl cellulose 0.6 g (0.1%), coconut oil 120 g (20%), glyceryl monostearate 0.9 g (0.15%), sodium dihydrogen phosphate 0.72 g (0.12%), and the balance is Aquafaba;

[0058] (1) Dissolve natural MPI, pH-shifted MPI, sucrose, sodium carboxymethyl cellulose, and sodium dihydrogen phosphate in 60° C. Aquafaba, stir until completely dissolved, and adjust the pH to 3 with 2 mol / L citric acid solution to obtain an aqueous phase;

[0059] (2) adding glyceryl monostearate to coconut oil and stirring at 70° C. until completely dissolved to obtain an oil phase;

[0060] (3) The aqueous phase prepared in step (1) and the oil phase prepared in step (2) are mixed evenly, and pre-emulsified by shearing to obtain an emulsion, the shear rate is 13500 r / min, and the shear time is 2 min; the emulsion is then homogenized at a pressure of 15 / 3 MPa; after homogenization, the emulsion is rapidly cooled in an ice water bath until the internal temperature of the emulsion is below 4°C, and then transferred to a -20°C freezer for 24 h, taken out and completely thawed at 4°C; and whipped at room temperature until soft peaks are formed.

[0061] Example 2 (Natural MPI: pH-shifted MPI=3:1)

[0062] A method for preparing acidic vegetable-based whipping cream comprises the following steps:

[0063] Based on a total mass of 600 g; natural MPI 11.25 g (1.875%), pH-shifted MPI 3.75 g (0.625%), sucrose 36 g (6%), sodium carboxymethyl cellulose 0.6 g (0.1%), coconut oil 120 g (20%), glyceryl monostearate 0.9 g (0.15%), sodium dihydrogen phosphate 0.72 g (0.12%), and the balance is Aquafaba;

[0064] (1) Dissolve natural MPI, pH-shifted MPI, sucrose, sodium carboxymethyl cellulose, and sodium dihydrogen phosphate in 60° C. Aquafaba, stir until completely dissolved, and adjust the pH to 3 with 2 mol / L citric acid solution to obtain an aqueous phase;

[0065] (2) adding glyceryl monostearate to coconut oil and stirring at 70° C. until completely dissolved to obtain an oil phase;

[0066] (3) The aqueous phase prepared in step (1) and the oil phase prepared in step (2) are mixed evenly, and pre-emulsified by shearing to obtain an emulsion, the shear rate is 13500 r / min, and the shear time is 2 min; the emulsion is then homogenized at a pressure of 15 / 3 MPa; after homogenization, the emulsion is rapidly cooled in an ice water bath until the internal temperature of the emulsion is below 4°C, and then transferred to a -20°C freezer for 24 h, taken out and completely thawed at 4°C; and whipped at room temperature until soft peaks are formed.

[0067] Example 3 (Natural MPI: pH-shifted MPI=1:3)

[0068] A method for preparing acidic vegetable-based whipping cream comprises the following steps:

[0069] Based on a total mass of 600 g; natural MPI 3.75 g (0.625%), pH-shifted MPI 11.25 g (1.875%), sucrose 36 g (6%), sodium carboxymethyl cellulose 0.6 g (0.1%), coconut oil 120 g (20%), glyceryl monostearate 0.9 g (0.15%), sodium dihydrogen phosphate 0.72 g (0.12%), and the balance is Aquafaba;

[0070] (1) Dissolve natural MPI, pH-shifted MPI, sucrose, sodium carboxymethyl cellulose, and sodium dihydrogen phosphate in 60° C. Aquafaba, stir until completely dissolved, and adjust the pH to 3 with 2 mol / L citric acid solution to obtain an aqueous phase;

[0071] (2) adding glyceryl monostearate to coconut oil and stirring at 70° C. until completely dissolved to obtain an oil phase;

[0072] (3) The aqueous phase prepared in step (1) and the oil phase prepared in step (2) are mixed evenly, and pre-emulsified by shearing to obtain an emulsion, the shear rate is 13500 r / min, and the shear time is 2 min; the emulsion is then homogenized at a pressure of 15 / 3 MPa; after homogenization, the emulsion is rapidly cooled in an ice water bath until the internal temperature of the emulsion is below 4°C, and then transferred to a -20°C freezer for 24 h, taken out and completely thawed at 4°C; and whipped at room temperature until soft peaks are formed.

[0073] Example 4 (Natural MPI: pH-shifted MPI=1:1, no freeze-thaw)

[0074] A method for preparing acidic vegetable-based whipping cream comprises the following steps:

[0075] Based on a total mass of 600 g; natural MPI 7.5 g (1.25%), pH-shifted MPI 7.5 g (1.25%), sucrose 36 g (6%), sodium carboxymethyl cellulose 0.6 g (0.1%), coconut oil 120 g (20%), glyceryl monostearate 0.9 g (0.15%), sodium dihydrogen phosphate 0.72 g (0.12%), and the balance is Aquafaba;

[0076] (1) Dissolve natural MPI, pH-shifted MPI, sucrose, sodium carboxymethyl cellulose, and sodium dihydrogen phosphate in 60° C. Aquafaba, stir until completely dissolved, and adjust the pH to 3 with 2 mol / L citric acid solution to obtain an aqueous phase;

[0077] (2) adding glyceryl monostearate to coconut oil and stirring at 70° C. until completely dissolved to obtain an oil phase;

[0078] (3) The aqueous phase prepared in step (1) and the oil phase prepared in step (2) are mixed evenly, and pre-emulsified by shearing to obtain an emulsion, the shear rate is 13500 r / min, and the shear time is 2 min; the emulsion is then homogenized at a pressure of 15 / 3 MPa; after homogenization, the emulsion is rapidly cooled in an ice water bath until the internal temperature of the emulsion is below 4°C, and then transferred to a 4°C cold room for 24 hours; after taking out, the mixture is whipped at room temperature until soft peaks are formed.

[0079] Comparative Example 1

[0080] The difference from Example 1 is that the raw materials of whipping cream, natural MPI 1.25% and pH-shifted MPI 1.25%, are replaced with natural soy protein isolate 2.5%. Other conditions and parameters are the same as those in Example 1 to prepare whipping cream.

[0081] Comparative Example 2

[0082] The difference from Example 1 is that the raw materials of whipping cream, natural MPI 1.25% and pH-shifted MPI 1.25%, are replaced with natural pea protein 2.5%. Other conditions and parameters are the same as those in Example 1 to prepare whipping cream.

[0083] Comparative Example 3

[0084] The difference from Example 1 is that the raw materials of whipping cream, natural MPI 1.25% and pH-shifted MPI 1.25%, are replaced with natural MPI 2.5%. Other conditions and parameters are the same as those in Example 1 to prepare whipping cream.

[0085] Comparative Example 4

[0086] On the basis of Example 1, the raw materials of whipping cream, natural MPI 1.25%, pH shifted MPI 1.25%, were replaced with pH shifted MPI 2.5%, and other conditions and parameters were the same as those in Example 1 to prepare whipping cream.

[0087] Comparative Example 5

[0088] The difference from Example 1 is that the raw materials of the whipping cream are adjusted to: based on a total mass of 600 g; 6% sucrose, 0.1% sodium carboxymethyl cellulose, 20% coconut oil, 0.15% glyceryl monostearate, 0.12% sodium dihydrogen phosphate, and the balance is Aquafaba; other conditions and parameters are the same as in Example 1, to prepare the whipping cream.

[0089] Comparative Example 6

[0090] The difference from Example 1 is that the raw material of whipping cream, Aquafaba, is replaced with ordinary water, and the other conditions and parameters are the same as those in Example 1 to prepare whipping cream.

[0091] Comparative Example 7

[0092] The difference from Example 1 is that the raw material of whipping cream, coconut oil, is replaced with rapeseed oil, and the other conditions and parameters are the same as those in Example 1 to prepare whipping cream.

[0093] Comparative Example 8 (omitting sodium carboxymethyl cellulose)

[0094] The difference from Example 1 is that the raw materials of the whipping cream are adjusted to: based on a total mass of 600 g; natural MPI 1.25%, pH-shifted MPI 1.25%, sucrose 6%, coconut oil 20%, glyceryl monostearate 0.15%, sodium dihydrogen phosphate 0.12%, and the balance is Aquafaba; other conditions and parameters are the same as in Example 1, to prepare the whipping cream.

[0095] Comparative Example 9 (Sugar Omitted)

[0096] The difference from Example 1 is that the raw materials of the whipping cream are adjusted to: based on a total mass of 600 g; natural MPI 1.25%, pH-shifted MPI 1.25%, sodium carboxymethyl cellulose 0.1%, coconut oil 20%, glyceryl monostearate 0.15%, sodium dihydrogen phosphate 0.12%, and the balance is Aquafaba; other conditions and parameters are the same as in Example 1, to prepare the whipping cream.

[0097] Comparative Example 10 (omitting the emulsifier glyceryl monostearate)

[0098] The difference from Example 1 is that the raw materials of the whipping cream are adjusted to a total mass of 600 g; natural MPI 1.25%, pH-shifted MPI 1.25%, sucrose 6%, sodium carboxymethyl cellulose 0.1%, coconut oil 20%, sodium dihydrogen phosphate 0.12%, and the balance is Aquafaba; other conditions and parameters are the same as in Example 1, to prepare the whipping cream.

[0099] Comparative Example 11

[0100] The difference from Example 1 is that the pH of the solution is adjusted to 3-5 with an acid in step (1) and the pH of the solution is adjusted to 7 with an alkali to prepare a neutral whipping cream.

[0101] Plant-based cream performance test

[0102] 1. The whipping cream prepared in Examples 1 to 4, Comparative Examples 1 to 3 and Comparative Example 11 was subjected to sensory evaluation. The results are shown in Table 1.

[0103] Table 1. Sensory evaluation of whipping cream

[0104]

[0105]

[0106] It can be seen from the data of Example 1 and Comparative Examples 1 to 3 in Table 1 that the plant-based whipping cream prepared from soy protein isolate and pea protein isolate, which are common plant protein categories on the market, are significantly lower in taste and smell than the cream prepared from MPI; this is mainly because soy and pea proteins have obvious beany smell, which is difficult to meet consumer requirements in terms of sensory perception; and pea protein also has an obvious feed smell, and its functional properties are also inferior to those of soy protein and mung bean protein; while the used MPI has no obvious beany smell, and in particular, the plant-based cream prepared by compounding natural MPI and pH-shifted MPI in the present invention is more easily accepted by consumers.

[0107] From the data of Example 1 and Example 4, it can be seen that the present invention also performs freeze-thaw treatment in the process of preparing acidic vegetable-based cream, and the freeze-thaw treatment mainly improves the texture of the cream. If the emulsion is directly whipped without freeze-thaw treatment, the air feeling is weak and the texture is too hard; after the emulsion is freeze-thawed, the hardness is moderate, and the texture can be kept intact, more air is filled, and there is no water immersion phenomenon caused by freeze-thaw instability.

[0108] From the data of Example 1 and Comparative Example 11, it can be seen that the taste, smell and texture scores of the cream under neutral conditions are significantly lower than those under acidic conditions. This is because the cream under neutral conditions lacks fruity sourness and is slightly sweet and greasy, and its texture is harder and less airy than that under acidic conditions. Different proportions under acidic conditions (Examples 1 to 3) will also significantly change the texture of the cream. The natural MPI ratio is high, the cream hardness is too large, and the freeze-thaw stability is weak, with slight water seepage; the pH offset treatment MPI ratio is high, and the cream is soft and difficult to stand upright.

[0109] In summary, the vegetable-based cream prepared by compounding natural MPI with pH-shifted MPI in the present invention obtains high sensory test scores in terms of flavor, texture, color, appearance, etc.

[0110] 2. Whipping performance test of plant-based whipping cream

[0111] The whipping performance of the creams prepared in Examples 1 to 4 and Comparative Examples 1 to 6 and Comparative Example 11 was measured. The results are shown in Table 2.

[0112] Table 2. Whipping times and whipping times of whipping cream prepared in Comparative Examples 1 to 6 and Comparative Example 1 and Examples 1 to 4

[0113]

[0114] From the data analysis of Example 1 and Comparative Examples 1 to 4 in Table 2, it can be seen that compared with natural MPI, the whipping cream emulsions prepared by natural soy protein isolate and natural pea protein have a high whipping multiple and a long whipping time; although the cream emulsion prepared by natural MPI has a shorter whipping time, the whipping multiple is too low; this is because the compact structure of natural MPI leads to the formation of an emulsion with a higher viscosity, and it is difficult to fill air during whipping. Using pH-shifted MPI to completely replace natural MPI can significantly increase the whipping multiple, but the whipping time is also significantly prolonged.

[0115] The present invention compounds natural MPI with pH-shifted MPI, so that the prepared cream emulsion can have an ideal whipping multiple and time at the same time. As shown in Examples 1 to 3, when the ratio of the two is 1:3, 1:1 or 3:1, the whipping performance of the prepared whipping cream is significantly better than that of Comparative Examples 1 to 4; especially in Example 1, when the ratio of the two is 1:1, the best whipping multiple and whipping time are obtained.

[0116] In addition, from the data analysis of Example 1 and Example 4, it can be seen that the freeze-thaw treatment can further make it easier to fill the emulsion with air to obtain a higher whipping multiple, and make the cream take shape faster during the whipping process, with a shorter whipping time.

[0117] From the data analysis of Example 1 and Comparative Example 11, it can be seen that the neutral condition has a low whipping multiple, a long whipping time, and the whipping properties are inferior to the acidic conditions of Example 1; the reason for the analysis is that under acidic conditions, the protein will be denatured to varying degrees, the internal hydrophobic groups are also partially exposed, and the pH value is 3. Compared with the neutral condition, the electrostatic repulsion between the proteins is weakened, the distance between the protein molecules is reduced, and they are closer to each other. Under the joint action of the hydrophobic group and the weakening of the electrostatic repulsion, the protein is more likely to undergo hydrophobic aggregation, thereby forming a gel, and the turbidity increases. At the same time, the acidic condition will induce the protein solution to change from a low-viscosity Newtonian fluid to a semi-solid state, so that it has a certain viscosity, and the ability to bind water is also increasing. Therefore, under acidic conditions, it is beneficial to improve the stability of the whipping emulsion system of the present invention and whip it faster.

[0118] It can be seen from the data of Example 1 and Comparative Example 6 that the use of Aquafaba can effectively increase the whipping multiple of whipped cream.

[0119] 3. Determination of stability of plant-based whipping cream emulsion

[0120] The emulsions prepared in Example 1 and Comparative Examples 3 to 10 were subjected to emulsion stability testing, and the testing method was as follows:

[0121] The homogenized emulsion was quickly filled into glass bottles of the same size while hot, with each sample at the same height. It was then subjected to a round of freeze-thaw treatment and then placed at room temperature for 4 hours to observe the emulsion stratification.

[0122] The results are as follows Figure 1 As shown, no emulsion instability was observed in Example 1 and Comparative Example 4, but slight stratification of the emulsion at the bottom of the sample bottle was observed in Comparative Example 3. This indicates that the presence of pH-shifted MPI can improve the freeze-thaw stability of the emulsion, while the emulsion stability is weak when only natural MPI exists.

[0123] In addition, it can be clearly observed from the figure that when MPI, sucrose, sodium carboxymethyl cellulose and emulsifier are omitted, the stability of the emulsion is significantly reduced. The reason may be that the protein can be adsorbed to the interface to stabilize the emulsion, and the addition of MPI increases the viscosity of the emulsion and resists the instability of the emulsion after freeze-thaw. When polysaccharides are dissolved in water, the sugar-water hydrogen bond is stronger than the water-water hydrogen bond, and the emulsion viscosity is also higher, which may lead to higher stability. Sodium carboxymethyl cellulose is negatively charged and can stabilize MPI under acidic conditions, improving the freeze-thaw stability of the acidic emulsion. Emulsifiers promote the uniform distribution of oil droplets in the aqueous phase. Omitting the emulsifier leads to poor uniformity of oil droplet distribution, weakening the interaction between oil and water, and thus reducing the stability of the emulsion.

[0124] 4. Determination of viscosity properties of plant-based whipping cream emulsion

[0125] The viscosity of the emulsions prepared in Examples 1 to 4 and Comparative Examples 3 to 4 and Comparative Example 11 was measured, and the results were as follows: Figure 2 shown.

[0126] It can be seen from the data in the figure that compared with Examples 1 to 3, the shear viscosity of the emulsion in Comparative Example 3 is significantly increased; and compared with Examples 1 to 3, the shear viscosity of the emulsion in Comparative Example 4 is significantly reduced, indicating that using MPI alone or pH shifting MPI to treat the shear viscosity of the emulsion will make the shear viscosity of the emulsion too large or too low, and whether the shear viscosity of the emulsion is too large or too low, it is not conducive to the whipping properties of the emulsion and the decorating properties of the cream.

[0127] From the comparison of the data of Example 1 and Example 4, it can be seen that the freeze-thaw treatment has a significant promoting effect on the reduction of the viscosity of the emulsion. After the emulsion is subjected to the freeze-thaw treatment, the shear viscosity is in an appropriate range, which enables the emulsion to have whipping performance while also obtaining a stable cream. In addition, the acidic system is also more conducive to reducing the viscosity of the emulsion of the present invention to obtain a good sensory experience. For example, when the comparative example 11 is compared with the example 1, the shear viscosity of the emulsion of the example 1 is also significantly lower than that of the comparative example 11.

[0128] 5. Determination of creep recovery properties of vegetable-based whipping cream

[0129] The creams prepared in Example 1 and Comparative Examples 1 to 10 were subjected to creep recovery property testing, and the testing method was as follows:

[0130] At 10°C, a stress of 3 Pa was applied to whipped cream instantaneously, with a creep time of 120 s and a recovery time of 120 s to investigate the change of the creep-recovery characteristics of the cream over time. The test results are as follows: Figure 3 shown.

[0131] The J corresponding to the compliance value at the longest time (120s) in the creep stage max and J ∞, a lower value means the cream has greater flexibility; a higher value means the cream has a fragile structure.

[0132] Comparing Comparative Examples 1 to 2 with Example 1, natural soybean protein and natural pea protein were added to the emulsion to obtain a lower J max This is mainly due to the high viscosity of the emulsion, the hardness of the cream formed, and the rigid structure as the main component. However, if the cream is too hard and contains less air, the taste will be poor. Figure 4 It can be clearly observed that the peak of the cream is broken and disappears when decorating, and there are jagged lines on the edge of the cream, which affects the appearance.

[0133] Comparing Comparative Examples 3 to 4 with Example 1, Comparative Example 3 also has the same disadvantages as Comparative Examples 1 to 2. In Comparative Example 4, MPI with a complete pH shift is added to the emulsion, and the cream J max It is obviously reduced, indicating that the structure has become fragile. From the photos of the cream decoration, it can also be observed that the lines are not clear enough, the top is difficult to stand upright, and there is a sticky feeling.

[0134] The whipped cream prepared in Example 1 and Comparative Examples 1 to 10 was put into a piping bag and piping was performed at room temperature. The texture, hardness, and water separation of the cream were observed. The results are as follows: Figure 4 shown.

[0135] The whipped creams prepared in Comparative Examples 5 to 10 all showed different degrees of structural collapse and damage, indicating that the lack of sugar, emulsifier, or the replacement of Aquafaba with ordinary water, or the replacement of coconut oil with rapeseed oil, would affect the structural stability of the cream emulsion to varying degrees, leading to poor decorating effects; among them, the cream formed by replacing coconut oil with rapeseed oil had the softest appearance, indicating that the skeleton of the cream was mainly supported by coconut oil; if MPI was not added, the interface would be difficult to stabilize, and bubble rupture and water seepage were observed.

[0136] The above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solutions of the present invention can be modified or replaced by equivalents without departing from the spirit and scope of the technical solutions of the present invention, which should be included in the scope of the claims of the present invention.

Claims

1. A method for preparing acidic vegetable-based whipping cream, characterized in that: The method comprises the following steps: (1) Dissolving natural mung bean protein isolate and pH-shifted mung bean protein isolate, sweetener, polysaccharide, and inorganic acid salt in aquafaba at 50-60° C., and then adjusting the pH of the solution to 3-5 with acid to obtain an aqueous phase; The preparation of Aquafaba is as follows: dry chickpeas and deionized water are soaked at a ratio of 1:4, g / mL for 12 hours, the soaking water is discarded, deionized water is added at a solid-liquid ratio of 1:1.75, g / mL, and the mixture is boiled at normal pressure for 50 minutes; the chickpeas are discarded, the remaining water is filtered, and the filtrate is Aquafaba; The pH-shift treatment of mung bean protein isolate refers to dispersing a neutral mung bean protein isolate sample in deionized water to form an MPI solution, then adjusting the pH value of the MPI solution to 12.0, allowing the solution to stand, and then adjusting the pH value of the MPI solution to 7, and spray drying the solution to obtain the solution; The mass ratio of the natural mung bean protein isolate and the pH-shifted mung bean protein isolate is 1:3 to 3:1; (2) Add the emulsifier to the solid oil and stir at 60-70°C until it is completely dissolved to obtain the oil phase; (3) The aqueous phase prepared in step (1) and the oil phase prepared in step (2) are mixed evenly, and pre-emulsified by shearing to obtain an emulsion; the emulsion is then homogenized, cooled in an ice water bath, and refrigerated at 2-4°C, and then whipped into shape.

2. The method according to claim 1, characterized in that: The solid oil in step (2) includes one or more of coconut oil, butter, and palm kernel oil.

3. The method according to claim 1, characterized in that: The mass concentration of natural mung bean protein isolate and pH-shifted mung bean protein isolate in the acidic plant-based whipping cream is 2-4%.

4. The method according to claim 1, characterized in that: Step (3) also includes a freeze-thaw cycle before the 2-4°C cold storage treatment; that is, the emulsion after the ice water bath cooling treatment is transferred to a -20--40°C freezer, taken out after freezing, and then refrigerated at 2-4°C.

5. Acidic vegetable-based whipping cream prepared by the preparation method according to any one of claims 1 to 4.

6. Use of the acidic vegetable-based whipping cream according to claim 5 in the field of food preparation.

7. A method for improving the whipping performance of sour cream, characterized in that: The method comprises the following steps: (1) Dissolving natural mung bean protein isolate and pH-shifted mung bean protein isolate, sweetener, polysaccharide, and inorganic acid salt in aquafaba at 50-60° C., and then adjusting the pH of the solution to 3-5 with acid to obtain an aqueous phase; The preparation of Aquafaba is as follows: dry chickpeas and deionized water are soaked at a ratio of 1:4, g / mL for 12 hours, the soaking water is discarded, deionized water is added at a solid-liquid ratio of 1:1.75, g / mL, and the mixture is boiled at normal pressure for 50 minutes; the chickpeas are discarded, the remaining water is filtered, and the filtrate is Aquafaba; The pH-shift treatment of mung bean protein isolate refers to dispersing a neutral mung bean protein isolate sample in deionized water to form an MPI solution, then adjusting the pH value of the MPI solution to 12.0, allowing the solution to stand, and then adjusting the pH value of the MPI solution to 7, and spray drying the solution to obtain the solution; The mass ratio of the natural mung bean protein isolate and the pH-shifted mung bean protein isolate is 1:3 to 3:1; (2) Add the emulsifier to the solid oil and stir at 60-70°C until it is completely dissolved to obtain the oil phase; (3) The aqueous phase prepared in step (1) and the oil phase prepared in step (2) are mixed evenly, and pre-emulsified by shearing to obtain an emulsion; the emulsion is then homogenized, cooled in an ice water bath, and refrigerated at 2-4°C, and whipped into shape.

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