Double-protein refrigerated animal and plant mixed cream and preparation method and application thereof

Abstract

The invention discloses a double-protein refrigerated animal and plant mixed cream and a preparation method and application thereof, which is composed of the following raw materials in parts by weight: 165-250 parts of anhydrous butter, 125-175 parts of hydrogenated vegetable oil, 10-25 parts of modified soy protein, 10-25 parts of sodium caseinate, 3-6 parts of emulsifier, 0.1-0.2 parts of stabilizer, 1.3-1.8 parts of inorganic salt, and the balance is water, which is added to 1000 parts. The protein, stabilizer and inorganic salt are dissolved in water to form an aqueous phase, the hydrogenated vegetable oil is heated, and added to the anhydrous butter together with the emulsifier, and completely dissolved to form an oil phase, the aqueous phase and the oil phase are stirred and mixed, and a coarse emulsion is obtained by dispersion, and then homogenization, sterilization and cooling are performed to obtain a double-protein refrigerated animal and plant mixed cream. The invention obtains a double-protein refrigerated animal and plant mixed cream, which has the advantages of high emulsion stability, good whipping performance, good stability, nutrition and health, and low cost.

Description

Technical Field

[0001] The invention relates to the technical field of cream products, in particular to an animal and plant mixed cream, and in particular to a double-protein refrigerated animal and plant mixed cream, and a preparation method and application thereof. Background Art

[0002] As a new type of whipping cream, animal and plant mixed cream has similar whipping performance and stability as non-dairy cream, and has similar milky aroma and melting feeling as whipping cream. The biggest difference between animal and plant mixed cream oil-in-water emulsion and ordinary emulsion is that animal and plant mixed cream oil-in-water emulsion needs to remain relatively stable in a static state, and quickly loses stability during the whipping process, partially coalescing to form a relatively stable foam structure.

[0003] In recent years, the market size of animal and plant mixed cream has grown rapidly. Domestically sold animal and plant mixed cream is mainly stored and transported in a frozen state (-18°C). This has the following two important functions: (1) -18°C provides a strong supercooling to induce the fat in the animal and plant mixed cream to crystallize into small and uniform crystals, providing the necessary conditions for the partial aggregation of the animal and plant mixed cream; (2) It binds the oil and water molecules, reduces the occurrence of Brownian motion, inhibits the partial aggregation, flocculation and other instability phenomena of the emulsion, and improves its storage stability. However, frozen animal and plant mixed cream currently has the following main problems: (1) poor operating performance, the product needs to be thawed for a long time before use, and it is easy to over-thaw; (2) due to the use of frozen storage and transportation, the general sterilization method is pasteurization. When there is a problem with the cold chain, the product is prone to spoilage, posing a food safety hazard to consumers and causing economic losses to production companies; (3) Temperature fluctuations during storage and transportation will cause repeated thawing and freezing of the product, and fat crystals will pierce the interfacial protein membrane, causing the product to aggregate into lumps, oil and water separation, and other quality deterioration phenomena; (4) The energy consumption of storage and transportation at -18°C is very high, resulting in relatively high costs and environmental unfriendliness. In response to the above problems, some manufacturers have developed refrigerated full-fat whipped cream, but there is basically no refrigerated animal and plant mixed cream on the market. The main reasons are: (1) -18°C frozen storage and transportation inhibit the movement between emulsion droplets, reducing the probability of emulsion instability. If refrigerated storage and transportation are adopted, the emulsion is prone to aggregation, oil-water separation and other unstable phenomena; (2) Frozen animal and plant mixed cream is pasteurized, and the sterilization intensity is low, while refrigerated animal and plant mixed cream needs to be sterilized at ultra-high temperature, and the sterilization intensity is significantly increased, requiring the heat resistance of the emulsion to be improved. Otherwise, it is easy to cause coagulation, sticky tubes, oil precipitation and other unstable phenomena during the sterilization process. The heat resistance of animal and plant mixed cream emulsions currently on the market is not high, and it is difficult to adopt ultra-high temperature sterilization. Therefore, improving the heat resistance of animal and plant mixed cream emulsions is one of the key technologies of the present invention.

[0004] The protein used in animal and plant mixed cream is mainly high-quality sodium caseinate from abroad. Because of its good emulsification, emulsion stability, foaming and foam stability, sodium caseinate can keep animal and plant mixed cream relatively stable before whipping, and quickly lose stability during whipping, desorb from the oil-water interface, promote partial aggregation of fat globules and form a relatively stable foam structure. However, the global annual production growth rate of sodium caseinate is much lower than its demand, and the price continues to rise, resulting in high costs for production enterprises. Therefore, finding a substitute for sodium caseinate is an urgent problem that production enterprises need to solve. Soy protein isolate is a plant-based complete protein rich in 8 essential amino acids. Its amino acid composition is similar to that of animal protein (casein), and its genetic structure is closest to human amino acids. Soy protein isolate has certain functional characteristics such as emulsification and foaming. At the same time, it has a wide source and low price. Therefore, soy protein isolate has the potential to be used in refrigerated animal and plant mixed cream. If soy protein isolate is directly compounded with sodium caseinate to prepare refrigerated animal and plant mixed cream, the emulsion particle size will be significantly increased, the apparent viscosity will be increased, and a large amount of fat aggregates will be formed, resulting in a decrease in the quality of the refrigerated animal and plant mixed cream. Therefore, it is very important to properly modify the soy protein isolate, which is also one of the key technologies of the present invention. The technology of the present invention uses homogenization and enzymatic hydrolysis to modify the soy protein isolate, significantly improving its emulsification, foaming and other functional properties. Before whipping, the modified soy protein and sodium caseinate are co-adsorbed on the oil-water interface to form a layer of viscoelastic interface protein film, which increases the interfacial elastic modulus, reduces the emulsion particle size, reduces the apparent viscosity, promotes the uniform dispersion of fat globules, and thereby improves the emulsion stability; during the whipping process, the modified soy protein can be quickly desorbed from the oil-water interface, accelerates the occurrence of partial fat aggregation, and forms a stable foam structure.

[0005] Modified soy protein is compounded with sodium caseinate, and the sterilization method is replaced from pasteurization to ultra-high temperature sterilization. Although the conditions for refrigerated storage can be achieved and the problems of heat resistance of the emulsion and production and transportation costs can be solved, new problems arise in terms of product quality: the supercooling provided by 4°C is insufficient, and the crystals formed by the double-protein refrigerated animal and plant mixed cream are coarse. During the static storage of the emulsion, the crystals continue to grow. When the protruding distance of the protruding crystals is long enough, they will pierce the fat globule membrane, aggravate the occurrence of instability phenomena such as partial coagulation and flocculation, and shorten the shelf life of the animal and plant mixed cream; the bubbles wrapped in the whipped foam structure are easily pierced by coarse crystals, aggravating the occurrence of water precipitation in the foam structure. The technology of the present invention utilizes the interaction between lipophilic emulsifier and mixed oil crystals, the competitive analytical effect and interfacial interaction between hydrophilic emulsifier and protein, combined with the improvement of process conditions, to reduce the crystal size, inhibit the occurrence of instability phenomena such as partial agglomeration and flocculation of the emulsion, improve the stability of the emulsion while maintaining good whipping performance and stability. This is the technical problem solved by the present invention and the key technology for applying for patent protection. Summary of the invention

[0006] In view of the shortcomings and deficiencies of the above prior art, the primary purpose of the present invention is to provide a double-protein refrigerated animal and plant mixed cream.

[0007] Another object of the present invention is to provide a method for preparing double-protein refrigerated animal and plant mixed cream.

[0008] Another object of the present invention is to provide an application of the double-egg white refrigerated animal and plant mixed cream.

[0009] The purpose of the present invention is achieved through the following technical solutions:

[0010] A double-protein refrigerated animal and plant mixed cream is composed of the following raw materials in parts by weight: 165-250 parts of anhydrous butter, 125-175 parts of hydrogenated vegetable oil, 10-25 parts of modified soybean protein, 10-25 parts of sodium caseinate, 3-6 parts of emulsifier, 0.1-0.2 parts of stabilizer, 1.3-1.8 parts of inorganic salt, and the balance is water, added to 1000 parts.

[0011] Furthermore, the modified soy protein is obtained by enzymatically hydrolyzing soy protein isolate.

[0012] Furthermore, the specific steps of the enzymatic hydrolysis treatment are as follows: dispersing the soy protein isolate in water to obtain a 3.0-6.0wt% soy protein isolate dispersion, homogenizing and enzymatically hydrolyzing it in sequence, then performing an enzyme inactivation treatment, adjusting the pH to neutral and cooling to room temperature, extracting the enzymatic hydrolysis supernatant after centrifugation, and freeze-drying it to obtain modified soy protein.

[0013] Furthermore, the protease used in the enzymatic treatment is one of flavor protease, papain, neutral protease, and alkaline protease;

[0014] The enzymatic hydrolysis treatment conditions are as follows: the amount of protease added is 0.30-0.70wt% of the soy protein isolate dispersion, the protease activity is 20-650kU / g, the pH is 7-8, the temperature is 50-55°C, and the enzymatic hydrolysis time is 3-10h;

[0015] The centrifugation condition is 8000-10000g for 10-20min;

[0016] The homogenization pressure of the homogenization is 300-500 bar, the homogenization times are 1-3 times, and the enzyme inactivation treatment is heating in a 100° C. boiling water bath for 10-30 minutes.

[0017] Furthermore, the emulsifier is two or more of lecithin, polyglycerol ester, Span 60, Span 80, sucrose ester S1170, sucrose ester S1570, and Tween 60.

[0018] Furthermore, the emulsifier is a mixture of lecithin, polyglycerol ester, sucrose ester S1170, and Tween 60 in a weight ratio of 1.0-1.7:0.2-1.0:0.1-0.3:2.3-3.0;

[0019] The hydrogenated vegetable oil is one of hydrogenated palm kernel oil, hydrogenated coconut oil and hydrogenated soybean oil, more preferably hydrogenated palm kernel oil;

[0020] The stabilizer is one of carrageenan, guar gum, pectin, xanthan gum, microcrystalline cellulose, and sodium alginate;

[0021] The inorganic salt is one or more of sodium chloride, sodium dihydrogen phosphate and sodium hexametaphosphate.

[0022] The method for preparing the above-mentioned double-protein refrigerated animal and plant mixed cream adopts the above-mentioned formula and raw material composition, and comprises the following steps:

[0023] (1) dissolving the modified soy protein, sodium caseinate, stabilizer, and inorganic salt in water at 55 to 70° C. and mixing thoroughly to form an aqueous phase;

[0024] (2) heating the hydrogenated vegetable oil to 65-70° C., then adding it together with the emulsifier to the anhydrous butter, stirring until completely dissolved to form an oil phase;

[0025] (3) stirring and mixing the aqueous phase obtained in step (1) and the oil phase obtained in step (2) to obtain a crude emulsion;

[0026] (4) The crude emulsion obtained in step (3) is homogenized, sterilized, and cooled in sequence to obtain the double-protein refrigerated animal and plant mixed cream.

[0027] Furthermore, the specific conditions in step (3) are: stirring speed 500-800 rpm, stirring temperature 65-70° C., and stirring time 20-60 min.

[0028] Furthermore, the specific conditions in step (4) are: homogenization pressure of 150-300 bar, ultra-high temperature sterilization at 135-145° C. for 3-5 seconds, and finally the emulsion is quickly cooled to 2-6° C.

[0029] Application of the double-protein refrigerated animal and plant mixed cream in baked products.

[0030] The preparation method and the obtained product of the present invention have the following advantages and beneficial effects:

[0031] (1) The preparation method of the present invention is simple, mild in conditions, and will not damage the texture and sensory properties of the product, thereby preparing a double-protein refrigerated animal and plant mixed cream with controllable quality, safety, reliability, nutrition and health.

[0032] (2) The double-protein refrigerated animal and plant mixed cream of the present invention has excellent emulsion stability, and its average particle size does not change significantly after being stored for 3 months.

[0033] (3) The double-protein refrigerated animal and plant mixed cream of the present invention has good whipping performance and stability, the whipping time is less than 4 minutes, the whipping foaming rate is higher than 350%, the juice loss rate of the foam structure is almost 0 when placed at 25°C for 3 hours, and it has good uprightness and a smooth and delicate cross-section. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] Figure 1 It is the crystal form of the mixed fat corresponding to Examples 1 to 3 and Comparative Examples 1 to 4 at 4°C.

[0035] Figure 2 It is a cross-sectional view of the stacking of Examples 1 to 3 and Comparative Examples 1 to 4. DETAILED DESCRIPTION

[0036] The present invention is further described in detail below in conjunction with specific embodiments, but the embodiments of the present invention are not limited thereto. For process parameters not particularly noted, conventional techniques may be used.

[0037] Example 1

[0038] The double-protein refrigerated animal and plant mixed cream is composed of the following raw materials in parts by weight: 210 parts of anhydrous butter (purchased from New Zealand Fonterra Group), 140 parts of hydrogenated palm kernel oil (purchased from Dongguan Cargill Grain and Oil Co., Ltd.), 14 parts of modified soy protein (commonly available), 10 parts of sodium caseinate (commonly available), 5.1 parts of emulsifier, 0.15 parts of carrageenan (commonly available), 1.4 parts of inorganic salt (commonly available, sodium chloride, sodium dihydrogen phosphate, sodium hexametaphosphate), and the balance is water, which is added to 1000 parts; the emulsifier is composed of lecithin (purchased from Guangzhou Haisha Biotechnology Co., Ltd.), polyglycerol ester (purchased from Palsgaard Co., Ltd. of Denmark), sucrose ester S1170 (purchased from Mitsubishi Chemical Corporation of Japan), and Tween 60 (purchased from Guangzhou Huagong Biotechnology Co., Ltd.) mixed in a weight ratio of 1.4:0.75:0.25:2.7.

[0039] The preparation method of the modified soybean protein is as follows:

[0040] Soy protein isolate was dispersed in deionized water to obtain a 3.5wt% soy protein isolate dispersion, which was then homogenized once at 400 bar. After homogenization, 0.5wt% (enzyme / substrate) of flavor protease (purchased from Pangbo Bioengineering Co., Ltd., with an enzyme activity of 20kU / g) was added, and enzymolysis was carried out at 50°C and pH 7 for 5h. The dispersion was then heated in a boiling water bath at 100°C for 20min to inactivate the enzyme. The pH was adjusted to neutral and cooled to room temperature, and the dispersion was centrifuged at 8500g for 10min. The enzymolysis supernatant was freeze-dried to obtain modified soy protein.

[0041] The preparation method of the above-mentioned double-protein refrigerated animal and plant mixed cream is as follows:

[0042] (1) dissolving the modified soy protein, sodium caseinate, carrageenan, and inorganic salt in water at 55 to 70° C. and mixing thoroughly to form an aqueous phase;

[0043] (2) heating the hydrogenated palm kernel oil to 65-70° C., then adding it together with the emulsifier into the anhydrous butter, stirring until it is completely dissolved to form an oil phase;

[0044] (3) mixing the aqueous phase obtained in step (1) and step (2) with the oil phase, stirring at 650 rpm at a constant temperature of 65° C. for 30 min, and dispersing to obtain a crude emulsion;

[0045] (4) homogenizing the crude emulsion obtained in step (3) at a homogenization pressure of 250 bar, then ultra-high temperature sterilizing at 139° C. for 4 seconds, and finally rapidly cooling the emulsion to 4° C. to obtain the double-protein refrigerated animal and plant mixed cream.

[0046] Example 2

[0047] The double-protein refrigerated animal and plant mixed cream is composed of the following raw materials in parts by weight: 250 parts of anhydrous butter, 170 parts of hydrogenated palm kernel oil, 12 parts of modified soy protein, 18 parts of sodium caseinate, 6 parts of emulsifier, 0.2 parts of carrageenan, 1.6 parts of inorganic salt, and the balance is water, which is added to 1000 parts; the emulsifier is composed of lecithin, Span 60 (purchased from Guangzhou Zhiyou Additive Co., Ltd.), sucrose ester S1570 (purchased from Mitsubishi Chemical Corporation of Japan), and Tween 60 in a weight ratio of 1.7:1.0:0.3:3.0.

[0048] The preparation method of the modified soybean protein is as follows:

[0049] Soy protein isolate was dispersed in deionized water to obtain a 6.0 wt% soy protein isolate dispersion, which was then homogenized once at 450 bar. After homogenization, 0.3 wt% (enzyme / substrate) of alkaline protease (purchased from Pangbo Bioengineering Co., Ltd., with an enzyme activity of 200 kU / g) was added, and enzymolysis was performed at 55° C. and pH 8 for 9 h. The dispersion was then heated in a boiling water bath at 100° C. for 10 min to inactivate the enzyme. The pH was adjusted to neutral and cooled to room temperature. The dispersion was centrifuged at 10,000 g for 15 min, and the enzymatic supernatant obtained was freeze-dried to obtain modified soy protein.

[0050] The preparation method of the above-mentioned double-protein refrigerated animal and plant mixed cream is as follows:

[0051] (1) dissolving the modified soy protein, sodium caseinate, carrageenan, and inorganic salt in water at 55 to 70° C. and mixing thoroughly to form an aqueous phase;

[0052] (2) heating the hydrogenated palm kernel oil to 65-70° C., then adding it together with the emulsifier into the anhydrous butter, stirring until it is completely dissolved to form an oil phase;

[0053] (3) mixing the aqueous phase obtained in step (1) and step (2) with the oil phase, stirring at 800 rpm at 68° C. for 25 min, and dispersing to obtain a crude emulsion;

[0054] (4) homogenizing the crude emulsion obtained in step (3) at a homogenization pressure of 200 bar, then ultra-high temperature sterilizing at 140° C. for 4 seconds, and finally rapidly cooling the emulsion to 3° C. to obtain the double-protein refrigerated animal and plant mixed cream.

[0055] Example 3

[0056] The double-protein refrigerated animal and plant mixed cream is composed of the following raw materials in parts by weight: 155 parts of anhydrous butter, 125 parts of hydrogenated palm kernel oil, 10 parts of modified soy protein, 10 parts of sodium caseinate, 4.23 parts of emulsifier, 0.12 parts of carrageenan, 1.3 parts of inorganic salt, and the balance is water, which is added to 1000 parts; the emulsifier is composed of lecithin, polyglycerol ester, Span 60, sucrose ester S1170, and Tween 60 mixed in a weight ratio of 1.0:0.5:0.25:0.18:2.3.

[0057] The preparation method of the modified soybean protein is as follows:

[0058] Soy protein isolate was dispersed in deionized water to obtain a 5.0 wt% soy protein isolate dispersion, which was then homogenized once at 350 bar. After homogenization, 0.7 wt% (enzyme / substrate) of alkaline protease (purchased from Pangbo Bioengineering Co., Ltd., with an enzyme activity of 200 kU / g) was added, and enzymolysis was performed at 55° C. and pH 8 for 3 h. The dispersion was then heated in a boiling water bath at 100° C. for 30 min to inactivate the enzyme. The pH was adjusted to neutral and cooled to room temperature. The dispersion was centrifuged at 9500 g for 20 min, and the enzymatic supernatant obtained was freeze-dried to obtain modified soy protein.

[0059] The preparation method of the above-mentioned double-protein refrigerated animal and plant mixed cream is as follows:

[0060] (1) dissolving the modified soy protein, sodium caseinate, carrageenan, and inorganic salt in water at 55 to 70° C. and mixing thoroughly to form an aqueous phase;

[0061] (2) heating the hydrogenated palm kernel oil to 65-70° C., then adding it together with the emulsifier into the anhydrous butter, stirring until it is completely dissolved to form an oil phase;

[0062] (3) mixing the aqueous phase obtained in step (1) and step (2) with the oil phase, stirring at a constant temperature of 66° C. at 500 rpm for 60 min, and dispersing to obtain a crude emulsion;

[0063] (4) homogenizing the crude emulsion obtained in step (3) at a homogenization pressure of 300 bar, then ultra-high temperature sterilizing at 138° C. for 4 seconds, and finally rapidly cooling the emulsion to 4° C. to obtain the double-protein refrigerated animal and plant mixed cream.

[0064] Comparative Example 1

[0065] The refrigerated animal and plant mixed cream is composed of the following raw materials in parts by weight: 230 parts of anhydrous butter, 150 parts of hydrogenated palm kernel oil, 25 parts of sodium caseinate, 5.4 parts of emulsifier, 0.18 parts of carrageenan, 1.7 parts of inorganic salt, and the balance is water, which is added to 1000 parts; the emulsifier is composed of lecithin, polyglycerol ester, sucrose ester S1170, and Tween 60 mixed in a weight ratio of 1.5:0.9:0.25:2.75.

[0066] The preparation method of the above-mentioned refrigerated animal and plant mixed cream is as follows:

[0067] (1) dissolving the sodium caseinate, carrageenan and inorganic salt in water at 55 to 70° C. and mixing thoroughly to form an aqueous phase;

[0068] (2) heating the hydrogenated palm kernel oil to 65-70° C., then adding it together with the emulsifier into the anhydrous butter, stirring until it is completely dissolved to form an oil phase;

[0069] (3) mixing the aqueous phase obtained in step (1) and step (2) with the oil phase, stirring at a constant temperature of 69° C. at 550 rpm for 45 min, and dispersing to obtain a crude emulsion;

[0070] (4) homogenizing the crude emulsion obtained in step (3) at a homogenization pressure of 300 bar, then ultra-high temperature sterilizing at 135° C. for 5 seconds, and finally rapidly cooling the emulsion to 6° C. to obtain the refrigerated animal and plant mixed cream.

[0071] Comparative Example 2

[0072] The refrigerated animal and plant mixed cream is composed of the following raw materials in parts by weight: 192 parts of anhydrous butter, 128 parts of hydrogenated palm kernel oil, 23 parts of modified soy protein, 4.6 parts of emulsifier, 0.14 parts of carrageenan, 1.3 parts of inorganic salt, and the balance is water, which is added to 1000 parts; the emulsifier is composed of lecithin, polyglycerol ester, sucrose ester S1170, and Tween 60 mixed in a weight ratio of 1.25:0.8:0.15:2.4.

[0073] The preparation method of the modified soy protein is as follows:

[0074] Soy protein isolate was dispersed in deionized water to obtain a 4.5wt% soy protein isolate dispersion, which was then homogenized twice at 400 bar. After homogenization, 0.6wt% (enzyme / substrate) of papain (purchased from Pangbo Bioengineering Co., Ltd., with an enzyme activity of 650kU / g) was added, and enzymolysis was carried out at 55°C and pH 7 for 6h. The dispersion was then heated in a boiling water bath at 100°C for 25min to inactivate the enzyme. The pH was adjusted to neutral and cooled to room temperature, and the dispersion was centrifuged at 9000g for 15min. The enzymolysis supernatant was freeze-dried to obtain modified soy protein.

[0075] The preparation method of the above-mentioned refrigerated animal and plant mixed cream is as follows:

[0076] (1) dissolving the modified soy protein, carrageenan and inorganic salt in water at 55 to 70° C. and mixing well to form an aqueous phase;

[0077] (2) heating the hydrogenated palm kernel oil to 65-70° C., then adding it together with the emulsifier into the anhydrous butter, stirring until it is completely dissolved to form an oil phase;

[0078] (3) mixing the aqueous phase obtained in step (1) and step (2) with the oil phase, stirring at 70° C. at 600 rpm for 45 min, and dispersing to obtain a crude emulsion;

[0079] (4) homogenizing the crude emulsion obtained in step (3) at a homogenization pressure of 250 bar, then ultra-high temperature sterilizing at 139° C. for 5 seconds, and finally rapidly cooling the emulsion to 2° C. to obtain the refrigerated animal and plant mixed cream.

[0080] Comparative Example 3

[0081] The double-protein refrigerated animal and plant mixed cream is composed of the following raw materials in parts by weight: 140 parts of anhydrous butter, 210 parts of hydrogenated palm kernel oil, 20 parts of modified soy protein, 5 parts of sodium caseinate, 5 parts of emulsifier, 0.25 parts of carrageenan, 2.0 parts of inorganic salt, and the balance is water, which is added to 1000 parts; the emulsifier is composed of lecithin, polyglycerol ester, Span 80, sucrose ester S1170, sucrose ester S1570, and Tween 60 mixed in a weight ratio of 2.0:0.8:0.2:0.1:0.1:1.8.

[0082] The preparation method of the modified soybean protein is as follows:

[0083] Soy protein isolate was dispersed in deionized water to obtain a 2.0 wt% soy protein isolate dispersion, which was then homogenized three times at 300 bar. After homogenization, 0.2 wt% (enzyme / substrate) of papain was added, and enzymolysis was performed at 55° C. and pH 7 for 3 h. The dispersion was then heated in a boiling water bath at 100° C. for 10 min to inactivate the enzyme. The pH was adjusted to neutral and cooled to room temperature. The dispersion was centrifuged at 8000 g for 20 min, and the enzymolysis supernatant was freeze-dried to obtain modified soy protein.

[0084] The preparation method of the above-mentioned double-protein refrigerated animal and plant mixed cream is as follows:

[0085] (1) dissolving the modified soy protein, sodium caseinate, carrageenan, and inorganic salt in water at 55 to 70° C. and mixing thoroughly to form an aqueous phase;

[0086] (2) heating the hydrogenated palm kernel oil to 65-70° C., then adding it together with the emulsifier into the anhydrous butter, stirring until it is completely dissolved to form an oil phase;

[0087] (3) mixing the aqueous phase obtained in step (1) and step (2) with the oil phase, stirring at 750 rpm at 65° C. for 40 min, and dispersing to obtain a crude emulsion;

[0088] (4) homogenizing the crude emulsion obtained in step (3) at a homogenization pressure of 300 bar, then ultra-high temperature sterilizing at 139° C. for 4 seconds, and finally rapidly cooling the emulsion to 6° C. to obtain the double-protein refrigerated animal and plant mixed cream.

[0089] Comparative Example 4

[0090] The double-protein refrigerated animal and plant mixed cream is composed of the following raw materials in parts by weight: 210 parts of anhydrous butter, 140 parts of hydrogenated palm kernel oil, 10 parts of modified soy protein, 14 parts of sodium caseinate, 5.1 parts of emulsifier, 0.17 parts of carrageenan, 1.4 parts of inorganic salt, and the balance is water, which is added to 1000 parts; the emulsifier is composed of lecithin, Span 80 (purchased from Guangzhou Zhiyou Additive Co., Ltd.), sucrose ester S1170, sucrose ester S1570, and Tween 60 mixed in a weight ratio of 1.3:0.9:0.1:0.1:2.7.

[0091] The preparation method of the modified soybean protein is as follows:

[0092] Soy protein isolate was dispersed in deionized water to obtain a 4.0 wt% soy protein isolate dispersion, which was then homogenized once at 500 bar. After homogenization, 0.4 wt% (enzyme / substrate) of neutral protease (purchased from Pangbo Bioengineering Co., Ltd., with an enzyme activity of 200 kU / g) was added, and enzymolysis was performed at 50° C. and pH 7 for 7 h. The dispersion was then heated in a boiling water bath at 100° C. for 15 min to inactivate the enzyme. The pH was adjusted to neutral and cooled to room temperature. The dispersion was centrifuged at 10000 g for 10 min, and the enzymatic supernatant obtained was freeze-dried to obtain modified soy protein.

[0093] The preparation method of the above-mentioned double-protein refrigerated animal and plant mixed cream is as follows:

[0094] (1) dissolving the modified soy protein, sodium caseinate, carrageenan, and inorganic salt in water at 55 to 70° C. and mixing thoroughly to form an aqueous phase;

[0095] (2) heating the hydrogenated palm kernel oil to 65-70° C., then adding it together with the emulsifier into the anhydrous butter, stirring until it is completely dissolved to form an oil phase;

[0096] (3) mixing the aqueous phase obtained in step (1) and step (2) with the oil phase, stirring at 70° C. at 750 rpm for 25 min, and dispersing to obtain a crude emulsion;

[0097] (4) homogenizing the crude emulsion obtained in step (3) at a homogenization pressure of 200 bar, then ultra-high temperature sterilizing at 144° C. for 3 seconds, and finally rapidly cooling the emulsion to 5° C. to obtain the double-protein refrigerated animal and plant mixed cream.

[0098] The emulsifying property and emulsifying stability, foaming property and foam stability of the modified soy protein, sodium caseinate and untreated soy protein isolate obtained in Examples 1 to 3 and Comparative Examples 2 to 4 above were measured. The measuring method is as follows:

[0099] (1) Emulsification and emulsion stability: The protein sample was prepared into a 1 mg / mL (w / v) protein dispersion, which was then mixed with soybean oil at a ratio of 3:1 (v / v) and sheared at 10000 r / min for 2 min. 200 μL of the emulsion was taken just after the shearing and 30 min after the shearing and added to 10 mL of 0.10% (w / v) SDS solution. After thorough mixing, the absorbance was measured at 500 nm. The absorbance of the emulsion just after the shearing was A0, and the absorbance of the emulsion after standing for 30 min was A1. 30 , the calculation formulas for emulsifying ability index (EAI) and emulsion stability index (ESI) are as follows:

[0100]

[0101]

[0102] Wherein, N represents the dilution factor (50); C represents the initial protein concentration (0.001 g / mL); represents the volume fraction of oil phase (0.25).

[0103] (2) Foamability and foam stability: Weigh 0.30 g of protein sample and place it in a tall beaker filled with 30 mL of deionized water. Stir at room temperature for 2 h (speed 550 r / min) and then shear at 10,000 r / min for 30 s each time. Then let it stand at room temperature for 0 min and 30 min respectively. Record the volume V0 and V1 after shearing. 30 The calculation formulas for Foaming ability index (FAI) and Foam stability index (FSI) are as follows:

[0104]

[0105]

[0106] The crystal morphology, average particle size, whipping time, whipping foaming rate, juice loss rate, and stacking cross-sectional diagram of the above Examples 1 to 3 and Comparative Examples 1 to 4 were measured as follows:

[0107] (1) Crystal morphology: Take 2 μL of the melted mixed oil and fat and place it on a glass slide preheated at 65°C. Place a cover glass preheated at 65°C on the surface of the oil droplet. Place the glass slide at -18°C or 4°C for isothermal crystallization. Observe the crystal morphology of the mixed oil and fat using a BX-41 polarized light microscope.

[0108] (2) Average particle size: The average particle size of the emulsion was measured using a Malvern Mastersizer 2000 laser particle size analyzer. The dispersant was deionized water, and the refractive index of the dispersant was 1.330; the refractive index and absorptivity of the particles were 1.462 and 0.001, respectively. The rotation speed was 2500 rpm, and the measurement results were analyzed using Mastersizer 2000 software (5.6.0).

[0109] (3) Whipping time: Place the emulsion in a KM800 multi-function speed-adjustable mixer (gear 5: 160 rpm) and whip. Stop whipping when fine waves that are not easily broken are formed on the surface of the animal and plant mixed cream and the animal and plant mixed cream can adhere to the stirring head.

[0110] (4) Overrun: The amount of air enclosed in the animal and plant mixed cream at the optimal whipping time is the overrun. The overrun is the ratio of the mass of the emulsion before whipping to the mass of the same volume of cream after whipping.

[0111] (5) Serum loss: Weigh 20 g of animal and plant cream mixture into a funnel and place it in an incubator at 25°C for 3 h. Use a beaker to collect the dripping liquid of the animal and plant cream mixture. The juice loss rate is the ratio of the weight of the collected dripping liquid to the weight of the animal and plant cream mixture weighed before incubation.

[0112] (6) Cross-sectional view of the pile: The freshly whipped animal and plant mixed cream is piled up at 25°C and left for 1 hour before being cut diagonally with a spatula. The roughness of the cross-sectional view is observed and photographed for record.

[0113] Table 1 shows the emulsification and emulsification stability, foaming properties and foam stability of the modified soybean protein, sodium caseinate and untreated soybean protein isolate obtained in Examples 1 to 3 and Comparative Examples 2 to 4.

[0114] Table 1

[0115]

[0116] Note: Different superscript lowercase letters in the same column indicate significant differences between the means (p<0.05).

[0117] As shown in Table 1, the EAI and ESI of untreated soy protein isolate are the lowest. After different homogenization combined with enzymatic hydrolysis treatments, the emulsification and emulsification stability are significantly improved. Among them, the modified soy protein of Example 2 has the best emulsification and emulsification stability. This may be due to the expansion of the internal structure of the modified soy protein molecules after homogenization combined with enzymatic hydrolysis, and its solubility and oil retention are improved. Therefore, the modified soy protein is more easily adsorbed to the oil-water interface and rearranged and diffused between protein molecules, increasing the probability of modified soy protein binding to oil. In addition, the EAI and ESI of sodium caseinate are significantly higher than those of modified soy protein.

[0118] The untreated soy protein isolate has the lowest FAI and FSI, and is difficult to adsorb on the air-water interface. However, after homogenization and enzymatic hydrolysis, the foaming property and foam stability are significantly improved, and the modified soy protein of Example 3 has the best foaming property and foam stability. The flexibility of the soy protein after homogenization and enzymatic hydrolysis is improved, and its particle size is significantly reduced, making it easier to adsorb and diffuse on the air-water interface, forming and stabilizing the bubbles of air filling the animal and plant mixed cream. In addition, the hydrophobic groups of the modified soy protein are exposed, which significantly improves its hydrophobicity, so that the protein film formed on the interface has higher viscoelasticity, thereby improving the strength of the protein network structure and improving the foam stability of the animal and plant mixed cream. In addition, the FAI and FSI of sodium caseinate are significantly higher than those of modified soy protein.

[0119] Depend on Figure 1 It can be seen that after adding polyglycerol ester and Span 60 in Examples 1 to 3 and Comparative Examples 1 to 3, the crystals of the mixed fat are small and the network structure is dense. The possible reason is that the high melting point lipophilic emulsifier can act as a nucleation template to induce heterogeneous nucleation of the mixed fat and accelerate crystal growth. However, after adding Span 80 in Comparative Example 4, the crystals of the mixed fat are coarse and the network structure is loose. This is mainly because the low melting point lipophilic emulsifier has always existed in liquid form during the crystallization process and cannot act as a nucleation template to accelerate the crystallization of the mixed fat. It can be seen that by adding different types of lipophilic emulsifiers, the crystal size and network structure of the mixed fat can be specifically changed, thereby affecting the quality of animal and plant mixed cream.

[0120] Table 2 shows the average particle sizes of Examples 1 to 3 and Comparative Examples 1 to 4.

[0121] Table 2

[0122]

[0123] Note: Different superscript lowercase letters in the same column indicate significant differences between the means (p<0.05).

[0124] Different capital letters in the same row indicate significant differences between the means (p<0.05).

[0125] The average particle size can effectively reflect the stability of the emulsion. If the average particle size of the emulsion does not change significantly with the extension of storage time, the emulsion stability is better. As shown in Table 2, after storage for 3 months, the average particle size of the emulsions of Examples 1 to 3 did not change significantly (p>0.05), indicating that the emulsions of Examples 1 to 3 have high storage stability. During the storage stage, no emulsion instability such as creaming, sedimentation, flocculation, and aggregation occurred. After storage for 3 months, the average particle size of the emulsion of Comparative Example 1 also did not change significantly, indicating that it has an emulsion storage stability similar to that of Examples 1 to 3. The possible reason is that the functional properties of modified soy protein such as emulsification and foaming are similar to those of sodium caseinate. After the modified soy protein is compounded with sodium caseinate, when it is co-adsorbed at the oil-water interface, the strength of the mixed interface film formed is similar to that of the interface film formed by sodium caseinate, and the interfacial elastic modulus of both is at a high level. Therefore, it can inhibit the partial aggregation of fat globules and improve the stability of the emulsion.

[0126] For Comparative Examples 2 to 4, the average particle size increased significantly during the second month of storage (p<0.05). This may be due to: (1) the interfacial film formed by the modified soy protein at the oil-water interface is not as strong as the interfacial film formed by sodium caseinate, and the interfacial elastic modulus is not high; (2) the mixed oil crystals are coarse and the network structure is loose, resulting in a long protrusion distance of the protruding crystals inside the fat globules in the prepared emulsion, which can easily pierce the fat globule membrane, thereby causing the emulsion to undergo emulsion instability phenomena such as creaming, sedimentation, flocculation, and aggregation.

[0127] Combined with the above results, it is shown that the use of modified soy protein alone in animal and plant mixed cream cannot effectively inhibit the occurrence of partial fat coagulation, but the emulsion stability of modified soy protein and sodium caseinate used in animal and plant mixed cream is similar to that of animal and plant mixed cream prepared with full sodium caseinate.

[0128] Table 3 shows the whipping time, whipping foaming rate and juice loss rate of Examples 1 to 3 and Comparative Examples 1 to 4.

[0129] Table 3

[0130]

[0131] Note: Different superscript lowercase letters in the same column indicate significant differences between the means (p<0.05).

[0132] As shown in Table 3, the whipping time of Examples 1 to 3 is short, all less than 4 minutes; the whipping foaming rate is moderate, all higher than 350%; the juice loss rate is low, and the juice loss rate of the foam structure after being placed at 25°C for 3 hours is almost 0. This shows that Examples 1 to 3 have good whipping performance and foam stability. The whipping time of Comparative Example 1 is slightly longer than that of Examples 1 to 3 (p<0.05), and the whipping foaming rate and juice loss rate are not significantly different from those of Examples 1 to 3 (p>0.05). The whipping time of Comparative Example 2 is shorter than that of Examples 1 to 3 (p<0.05), and the whipping foaming rate and juice loss rate are not significantly different from those of Examples 1 to 3 and Comparative Example 1 (p>0.05), indicating that the animal and plant mixed cream prepared by modified soy protein has better whipping performance and foam stability than the animal and plant mixed cream prepared by sodium caseinate. The whipping time and whipping foaming rate of Comparative Example 3 are not significantly different from those of Examples 1 to 3 and Comparative Example 1 (p>0.05), but the juice loss rate is as high as 6.78%, and soft collapse and water precipitation will occur when stored at room temperature, which may be related to the ratio of fat and protein. Comparative Example 4 has the highest whipping foaming rate, reaching 452%, but its whipping time is as long as 305s, and the juice loss rate is the highest, with 16.29%, and serious soft collapse and water precipitation will occur when stored at room temperature.

[0133] Depend on Figure 2 It can be seen that after being stored at room temperature for 1 hour, Examples 1 to 3 all maintain good uprightness and smooth and delicate cross-sections. This is mainly because: the tiny crystals wrap bubbles of similar size during the whipping process, improving the smoothness and fineness of the animal and plant mixed cream. The uprightness and cross-section smoothness of Comparative Examples 1 to 2 are close to those of Examples 1 to 3. Comparative Examples 3 to 4 have poor uprightness, obvious roughness of the cross-section, and serious bubble deformation. The possible reasons are: on the one hand, when the content of modified soy protein is too high, the strength of the mixed interface film formed is low and it is easy to break, which in turn aggravates the occurrence of bubble aggregation; on the other hand, during the storage process, the bubbles wrapped by the animal and plant mixed cream are easily punctured by coarse crystals, resulting in serious bubble deformation.

[0134] From Tables 1 to 3, Figures 1-2 It can be seen that the present invention optimizes the ratio of anhydrous butter, hydrogenated palm kernel oil, protein and emulsifier, and optimizes the ratio and type of each component, combined with the preparation method of the present invention, the double-protein refrigerated animal and plant mixed cream has easier whipping, higher safety, lower production and transportation costs, and similar emulsion stability, whipping performance and stability performance compared to frozen commercially available animal and plant mixed cream products.

[0135] The above embodiments are preferred implementation modes of the present invention, but the implementation modes of the present invention are not limited to the above embodiments. Any other changes, modifications, substitutions, combinations, and simplifications that do not deviate from the spirit and principles of the present invention should be equivalent replacement methods and are included in the protection scope of the present invention.

Claims

1. A double-egg white refrigerated animal and plant mixed cream, characterized in that: The invention is composed of the following raw materials in parts by weight: 165-250 parts or 155 parts of anhydrous butter, 125-170 parts of hydrogenated vegetable oil, 10-14 parts of modified soybean protein, 10-18 parts of sodium caseinate, 3-6 parts of emulsifier, 0.1-0.2 parts of stabilizer, 1.3-1.8 parts of inorganic salt, and the balance is water, which is added to 1000 parts; The emulsifier is two or more of lecithin, polyglycerol ester, Span 60, sucrose ester S1170, sucrose ester S1570, and Tween 60; The modified soy protein is obtained by enzymatic hydrolysis of soy protein isolate, and the specific steps of the enzymatic hydrolysis are as follows: dispersing the soy protein isolate in water to obtain a 3.0-6.0wt% soy protein isolate dispersion, homogenizing and enzymatic hydrolysis treatment in sequence, then performing enzyme inactivation treatment, adjusting the pH to neutral and cooling to room temperature, extracting the enzymatic hydrolysis supernatant after centrifugation, and freeze-drying to obtain the modified soy protein; The hydrogenated vegetable oil is one of hydrogenated palm kernel oil, hydrogenated coconut oil and hydrogenated soybean oil; The protease used in the enzymatic treatment is one of flavor protease, papain, and alkaline protease; The enzymatic treatment conditions are as follows: the amount of protease added is 0.30-0.70wt% of the soy protein isolate dispersion, the protease activity is 20-650kU / g, the pH is 7-8, the temperature is 50-55°C, and the enzymatic hydrolysis time is 3-10h; The homogenization pressure of the homogenization is 300 to 500 bar, and the homogenization times are 1 to 3 times; The preparation method of the double-protein refrigerated animal and plant mixed cream comprises the following steps: (1) dissolving the modified soy protein, sodium caseinate, stabilizer, and inorganic salt in water at 55 to 70° C. and mixing thoroughly to form an aqueous phase; (2) heating the hydrogenated vegetable oil to 65-70° C., then adding it together with the emulsifier into the anhydrous butter, and stirring until it is completely dissolved to form an oil phase; (3) stirring and mixing the aqueous phase obtained in step (1) and the oil phase obtained in step (2) to obtain a crude emulsion; (4) homogenizing, sterilizing, and cooling the crude emulsion obtained in step (3) in sequence to obtain the double-protein refrigerated animal and plant mixed cream; The sterilization in step (4) is ultra-high temperature sterilization, which is carried out at 135-145°C for 3-5s.

2. The double-protein refrigerated animal and plant mixed cream according to claim 1, characterized in that: The enzyme inactivation treatment is heating in a 100° C. boiling water bath for 10 to 30 minutes.

3. The double-protein refrigerated animal and plant mixed cream according to claim 1, characterized in that: The emulsifier is a mixture of lecithin, polyglycerol ester, sucrose ester S1170 or sucrose ester S1570 and Tween 60 in a weight ratio of 1.0-1.7:0.2-1.0:0.1-0.3:2.3-3.0, or the emulsifier is a mixture of lecithin, polyglycerol ester, Span 60, sucrose ester S1170 and Tween 60 in a weight ratio of 1.0:0.5:0.25:0.18:2.3; The stabilizer is one of carrageenan, guar gum, pectin, xanthan gum, microcrystalline cellulose and sodium alginate.

4. The method for preparing the double-protein refrigerated animal and plant mixed cream according to any one of claims 1 to 3, characterized in that: The following steps are involved: (1) dissolving the modified soy protein, sodium caseinate, stabilizer, and inorganic salt in water at 55 to 70° C. and mixing thoroughly to form an aqueous phase; (2) heating the hydrogenated vegetable oil to 65-70° C., then adding it together with the emulsifier into the anhydrous butter, and stirring until it is completely dissolved to form an oil phase; (3) stirring and mixing the aqueous phase obtained in step (1) and the oil phase obtained in step (2) to obtain a crude emulsion; (4) The crude emulsion obtained in step (3) is homogenized, sterilized, and cooled in sequence to obtain the double-protein refrigerated animal and plant mixed cream.

5. The preparation method according to claim 4, characterized in that: The specific conditions in step (3) are: stirring speed 500-800 rpm, stirring temperature 65-70° C., and stirring time 20-60 min.

6. The preparation method according to claim 4, characterized in that: The specific conditions in step (4) are: homogenization pressure 150-300 bar, and finally the emulsion is quickly cooled to 2-6°C.

7. Use of the double-protein refrigerated animal and plant mixed cream according to any one of claims 1 to 3 in baked products.

Images