A whipped vegetable fat cream and its preparation method

Abstract

The present invention relates to a whipped vegetable fat cream and a preparation method thereof, belonging to the technical field of food processing. The whipped vegetable fat cream of the present invention comprises 15-20 parts of vegetable oil, 25-20 parts of oleogel, 0.5-1.5 parts of gelatin, 0.5-2 parts of emulsifier, 8-10 parts of food-acceptable additives, and 50-60 parts of water. The present invention uses a gelling agent and vegetable oil to form an oleogel, and then uses the oleogel and vegetable oil as the base oil of the whipped vegetable fat cream. It does not contain trans fatty acids and has properties similar to those of hydrogenated vegetable oils, capable of endowing the whipped vegetable fat cream with good plasticity and stability. In addition, the whipped vegetable fat cream of the present invention realizes the substitution of gelatin for traditional sodium caseinate. On the one hand, it reduces the cost of the cream, effectively improves the consistency of the cream, makes the cream easier to shape and not prone to collapse after shaping, and improves the stability of the cream after shaping; on the other hand, it also realizes the high-value utilization of gelatin, reduces by-products in the processing process, and extends the industrial chain.

Description

Technical Field

[0001] The present invention belongs to the technical field of food processing, and relates to a whipped vegetable cream and a preparation method thereof. Background Art

[0002] Cream is deeply welcomed by consumers due to its sweet smell and delicate texture. Cream is widely used in food, and can be used as a coating on the surface of cakes, fillings for bread and pastries, etc. Compared with animal cream, although the taste of vegetable cream is slightly inferior to that of animal cream, the cost of vegetable cream is only half or even one-third of that of animal cream, and it has good stability and is easy to store. Therefore, vegetable cream is more widely used in the fields of baking, tea drinks, etc.

[0003] Whipped vegetable cream is mainly an aerated emulsion system made of base oil, emulsifier, protein and other additives. However, most of the base oil of whipped vegetable cream is hydrogenated vegetable oil, and trans fatty acids will be produced during the preparation process. Long-term consumption has the risk of causing cardiovascular diseases such as hypertension and coronary heart disease, which is very harmful to human health. An oleogel is formed by the self-assembly of a gelling agent in oil to form a stable three-dimensional network structure, which prevents the flow of liquid oil and loses fluidity, so that the whole system presents a viscoelastic semi-solid state. Oleogels not only retain the health benefits of liquid oils, but also can improve some defects of solid fats, such as oil oxidation and high saturated fat content, etc., and have important potential in replacing hydrogenated oils.

[0004] In addition, sodium caseinate is a commonly used protein for preparing vegetable cream. However, at present, the production of sodium caseinate mostly relies on imports. With the continuous increase in the domestic demand for cream, the raw material cost in the processing and production of cream processing enterprises remains high. Therefore, the research on substitutes for sodium caseinate in the whipped vegetable cream system is of great significance for breaking the foreign monopoly on cream raw material ingredients. Gelatin is a natural macromolecule compound obtained by partial degradation of collagen in connective tissues such as animal skin, bones, and tendons. Gelatin is inexpensive and has good emulsifying, foaming, and interfacial activities, etc., and is widely used in the food industry. In recent years, the research on the interfacial activity of gelatin has been the focus of current research, and emulsions stabilized by gelatin have been widely studied. The emulsifying, foaming, and gelling properties of gelatin provide the possibility for stabilizing the whipped vegetable cream system.

[0005] Therefore, it is necessary to study a method for using gelatin to replace sodium caseinate in cream. Summary of the Invention

[0006] In view of this, one of the purposes of the present invention is to provide a whipped vegetable cream; the second purpose of the present invention is to provide a preparation method of a whipped vegetable cream.

[0007] In order to achieve the above object, the present invention provides the following technical solutions:

[0008] 1. A whipped non-dairy cream, comprising, by weight, 15 to 20 parts of vegetable oil, 20 to 25 parts of oil gel, 0.5 to 1.5 parts of gelatin, 0.5 to 2 parts of emulsifier, 8 to 10 parts of food-acceptable additives, and 50 to 60 parts of water;

[0009] The oil gel is prepared according to the following method: the gelling agent and the vegetable oil are mixed in a mass ratio of 1:20 to 1:10, heated and stirred at 90° C. for 15 to 20 min, cooled to room temperature, and then placed at 2 to 8° C. for 20 to 24 h to allow the vegetable oil in the system to crystallize, thereby preparing the oil gel.

[0010] Preferably, the vegetable oil includes any one or more of sunflower oil, soybean oil or corn oil.

[0011] Preferably, the emulsifier includes any one or more of mono- and di-glycerides, polyglycerol fatty acid esters, propylene glycol fatty acid esters or sucrose esters.

[0012] Preferably, the food acceptable additive is any one or both of white sugar or cream flavoring.

[0013] Preferably, the gelling agent is composed of mono- and di-glycerides and monolaurin in a mass ratio of 3:7.

[0014] 2. The preparation method of the whipped non-dairy cream comprises the following steps:

[0015] (1) heating and stirring an oil phase formed by mixing vegetable oil, oil gel and emulsifier and an aqueous phase formed by mixing gelatin, food acceptable additives and water at 80-90°C for 10-15 minutes respectively, and then pouring the oil phase into the aqueous phase to obtain a mixed liquid;

[0016] (2) the mixed liquid obtained in step (1) is dispersed and homogenized at high speed, and cooled to room temperature within 10 to 15 minutes to form an emulsion of oil crystals again;

[0017] (3) The emulsion obtained in step (2) is placed at 2-8° C. for 20-24 h for aging, and whipped with an electric whisk to obtain whipped non-dairy cream.

[0018] Preferably, in step (1), the stirring speed is 150-200 r / min.

[0019] Preferably, in step (2), the high-speed dispersing and homogenizing is carried out at a rotation speed of 10,000 to 15,000 r / min for 1 to 2 minutes.

[0020] The beneficial effects of the present invention are as follows: The present invention discloses a whipped vegetable fat cream. By weight, the whipped vegetable fat cream comprises 15-20 parts of vegetable oil, 25-20 parts of oleogel, 0.5-1.5 parts of gelatin, 0.5-2 parts of emulsifier, 8-10 parts of food-acceptable additives, and 50-60 parts of water. The present invention uses a gelling agent and vegetable oil to form an oleogel, and then uses the oleogel and vegetable oil as the base oil of the whipped vegetable fat cream. It does not contain trans fatty acids and has properties similar to hydrogenated vegetable oil, which can endow the whipped vegetable fat cream with good plasticity and stability. In addition, the whipped vegetable fat cream of the present invention realizes the replacement of traditional sodium caseinate with gelatin. On the one hand, it reduces the cost of the cream and effectively improves the consistency of the cream, making the cream easier to shape and not easy to collapse after shaping, thus improving the stability of the cream after shaping; on the other hand, it also realizes the high-value utilization of gelatin, reduces by-products in the processing process, and extends the industrial chain.

[0021] In addition, during the preparation process of the whipped vegetable fat cream of the present invention, the crystallization of originally non-crystallizable vegetable oil is induced by preparing an oleogel. The oleogel is mixed with vegetable oil, and then gelatin and water are mixed to prepare a microgel solution, which is mixed with oil and fat to prepare an O / W emulsion. At the same time, the oil and fat crystals are used to pierce part of the fat globule interface, inducing partial coalescence of fat globules, so that gas can be better encapsulated during the whipping and shaping process, thus forming a new type of whipped vegetable fat cream.

[0022] Other advantages, objectives and features of the present invention will be described to some extent in the subsequent specification, and to some extent, they will be obvious to those skilled in the art based on the study of the following text, or can be taught from the practice of the present invention. The objectives and other advantages of the present invention can be realized and obtained through the following specification. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] In order to make the objectives, technical solutions and advantages of the present invention clearer, the present invention will be described in preferred detail below in conjunction with the drawings, where:

[0024] Figure 1 The conformability appearance diagram of the whipped vegetable fat cream prepared in Example 1 within 0-24 hours after piping;

[0025] Figure 2 The conformability appearance diagram of the whipped vegetable fat cream prepared in Example 2 within 0-24 hours after piping;

[0026] Figure 3 The conformability appearance diagram of the whipped vegetable fat cream prepared in Example 3 within 0-24 hours after piping;

[0027] Figure 4 The conformability appearance diagram of the whipped vegetable fat cream prepared in Example 4 within 0-24 hours after piping;

[0028] Figure 5 This is the appearance picture of the shape retention of the non-dairy cream in the comparative example within 0 to 24 hours after decorating. DETAILED DESCRIPTION

[0029] The following describes the embodiments of the present invention by specific examples, and those skilled in the art can easily understand other advantages and effects of the present invention from the contents disclosed in this specification. The present invention can also be implemented or applied through other different specific embodiments, and the details in this specification can also be modified or changed in various ways based on different viewpoints and applications without departing from the spirit of the present invention. It should be noted that the illustrations provided in the following embodiments only illustrate the basic concept of the present invention in a schematic manner, and the following embodiments and features in the embodiments can be combined with each other without conflict.

[0030] Example 1

[0031] A whipped non-dairy cream comprises, by weight, 16 parts of sunflower oil, 24 parts of oil gel, 1 part of gelatin, 1 part of emulsifier, 8 parts of white sugar, 0.5 part of cream flavor and 50 parts of water, and is prepared according to the following steps:

[0032] (1) Preparation of oil gel: The gelling agent (composed of mono- and di-glycerides and monolaurin in a mass ratio of 3:7) was mixed with sunflower oil in a mass ratio of 1:20, heated and stirred at 90°C for 10 min, placed in an ice water bath and quickly cooled to room temperature, and then placed at 4°C for 24 h to allow the vegetable oil in the system to crystallize, thereby preparing the oil gel;

[0033] (2) preparing an oil phase: mixing 16 parts of sunflower seed oil, 24 parts of the oil gel prepared in step (1), and 1 part of an emulsifier (composed of mono- and di-glycerides, polyglycerol fatty acid esters, and propylene glycol fatty acid esters in a mass ratio of 2:1:1) to form an oil phase;

[0034] (3) preparing a water phase: mixing 1 part of gelatin, 8 parts of white sugar, and 0.5 parts of cream flavor with 50 parts of water to form a water phase;

[0035] (4) Mixing: The oil phase and the water phase prepared in step (2) and step (3) are heated and stirred at 80° C. (at a speed of 160 r / min) for 10 min, and then the oil phase is slowly poured into the water phase to obtain a mixed liquid;

[0036] (5) Homogenizing: homogenizing the mixed liquid obtained in step (4) at a rotation speed of 15,000 r / min for 1 min, and rapidly cooling to room temperature to form an emulsion;

[0037] (6) Whipping after aging: The emulsion obtained by the treatment in step (4) is placed at 4°C for 24 hours for aging, and then whipped with an electric whisk to obtain whipped non-dairy cream.

[0038] Example 2

[0039] A whipped non-dairy cream comprises, by weight, 15 parts of sunflower oil, 25 parts of oil gel, 1 part of gelatin, 1 part of emulsifier, 8 parts of white sugar, 0.5 part of cream flavor and 50 parts of water, and is prepared according to the following steps:

[0040] (1) Preparation of oil gel: The gelling agent (composed of mono- and di-glycerides and monolaurin in a mass ratio of 3:7) was mixed with sunflower oil in a mass ratio of 1:20, heated and stirred at 90°C for 15 min, placed in an ice water bath and quickly cooled to room temperature, and then placed at 4°C for 24 h to allow the vegetable oil in the system to crystallize, thereby preparing the oil gel;

[0041] (2) preparing an oil phase: mixing 12 parts of sunflower seed oil, 28 parts of the oil gel prepared in step (1), and 1 part of an emulsifier (composed of mono- and di-glycerides, polyglycerol fatty acid esters, and propylene glycol fatty acid esters in a mass ratio of 2:1:1) to form an oil phase;

[0042] (3) preparing a water phase: mixing 1 part of gelatin, 8 parts of white sugar, and 0.5 parts of cream flavor with 50 parts of water to form a water phase;

[0043] (4) Mixing: The oil phase and the water phase prepared in step (2) and step (3) are heated and stirred at 80° C. (at a speed of 180 r / min) for 10 min, and then the oil phase is slowly poured into the water phase to obtain a mixed liquid;

[0044] (5) Homogenizing: homogenizing the mixed liquid obtained in step (4) at a speed of 15,000 r / min for 1 min, and rapidly cooling to room temperature to form an emulsion;

[0045] (6) Whipping after aging: The emulsion obtained by the treatment in step (4) is placed at 4°C for 24 hours for aging, and then whipped with an electric whisk to obtain whipped non-dairy cream.

[0046] Example 3

[0047] A whipped non-dairy cream comprises, by weight, 20 parts of soybean oil, 25 parts of oil gel, 1.5 parts of gelatin, 2 parts of emulsifier, 10 parts of white sugar and 60 parts of water, and is prepared according to the following steps:

[0048] (1) Preparation of oil gel: The gelling agent (composed of mono- and di-glycerides and monolaurin in a mass ratio of 3:7) was mixed with soybean oil in a mass ratio of 1:20, heated and stirred at 90°C for 20 min, placed in an ice water bath and quickly cooled to room temperature, and then placed at 8°C for 20 h to allow the vegetable oil in the system to crystallize to prepare the oil gel;

[0049] (2) preparing an oil phase: mixing 20 parts of soybean oil, 25 parts of the oil gel prepared in step (1) and 2 parts of an emulsifier (sucrose ester) to form an oil phase;

[0050] (3) preparing a water phase: mixing 1.5 parts of gelatin, 10 parts of white sugar and 50 parts of water to form a water phase;

[0051] (4) Mixing: The oil phase and the water phase prepared in step (2) and step (3) are heated and stirred at 80° C. (at a speed of 200 r / min) for 10 min, and then the oil phase is slowly poured into the water phase to obtain a mixed liquid;

[0052] (5) Homogenizing: homogenizing the mixed liquid obtained in step (4) at a speed of 15,000 r / min for 1 min, and rapidly cooling to room temperature to form an emulsion;

[0053] (6) Whipping after aging: The emulsion obtained by the treatment in step (4) is placed at 8°C for 20 h for aging, and then whipped with an electric whisk to obtain whipped non-dairy cream.

[0054] Example 4

[0055] A whipped non-dairy cream comprises, by weight, 15 parts of corn oil, 20 parts of oil gel, 0.5 parts of gelatin, 0.5 parts of emulsifier, 7.5 parts of white sugar, 0.5 parts of cream flavor and 50 parts of water, and is prepared according to the following steps:

[0056] (1) Preparation of oil gel: The gelling agent (composed of mono- and di-glycerides and monolaurin in a mass ratio of 3:7) was mixed with corn oil in a mass ratio of 1:10, heated and stirred at 90°C for 15 min, placed in an ice water bath and quickly cooled to room temperature, and then placed at 2°C for 24 h to allow the vegetable oil in the system to crystallize to prepare the oil gel;

[0057] (2) preparing an oil phase: mixing 15 parts of corn oil, 20 parts of the oil gel prepared in step (1) and 0.5 parts of an emulsifier (propylene glycol fatty acid ester) to form an oil phase;

[0058] (3) preparing a water phase: mixing 0.5 parts of gelatin, 7.5 parts of white sugar and 0.5 parts of cream flavor with 50 parts of water to form a water phase;

[0059] (4) Mixing: Heat and stir the oil phase and water phase prepared in steps (2) and (3) at 90 °C (at a rotation speed of 150 r / min) for 15 min, and then slowly pour the oil phase into the water phase to obtain a mixed liquid;

[0060] (5) Homogenization: Homogenize the mixed liquid obtained in step (4) at a rotation speed of 10,000 r / min for 2 min, and quickly cool it to room temperature to form an emulsion;

[0061] (6) Aging and whipping: Place the emulsion obtained in step (4) at 2 °C for 24 h for aging, and then whip it with an electric whisk to obtain whipped non-dairy creamer.

[0062] Comparative example

[0063] The comparative example is commercially available non-dairy creamer (brand: Anchor; product name: Golden Crown dessert non-dairy creamer; cream formula: water, hydrogenated vegetable oil, glucose syrup, granulated sugar, sodium caseinate, emulsifier, thickener, edible flavor, moisture retainer, edible salt).

[0064] Performance testing

[0065] 1. Determination of the whipping ratio of whipped cream: Use an electric whisk to stir at speed 2 (about 850 rpm) for 2 min, and then continue at speed 5 (about 1150 rpm) for 1 min. The entire whipping process is carried out in an ice bath.

[0066] Take two identical-weight aviation cups and fill them with the emulsion before whipping and the whipped cream after whipping respectively, and weigh them. Calculate the whipping ratio according to the following formula:

[0067]

[0068] In the formula: T — Whipping ratio; m 0 — Beaker mass; m 1 — Total mass of the emulsion before whipping and the beaker; m 2 — Total mass of the whipped non-dairy creamer and the beaker after whipping.

[0069] 2. Texture test of whipped cream: Transfer the margarine sample to an aviation cup (40 mm × 35 mm), the sample depth is about 15 mm, the hardness test condition is P5 probe, downward pressure mode, pre-test rate 2 mm / s, in-test rate 1 mm / s, post-test rate 2 mm / s, trigger force 2 g, downward pressure depth 8 mm, return distance 40 mm.

[0070] 3. Short-term shape retention of whipped cream: The whipped cream is filled into a piping bag and piped using a closed star-shaped piping tip. These formed samples are placed on a horizontal surface and then stored in an environment at 4 °C. Images are recorded with a digital camera after 0, 3, 6, and 24 h. The shape retention of the cream is tested visually and numerically. The height of the samples is analyzed using ImageJ software. The calculation formula is as follows:

[0071]

[0072] In the formula: PAR—Short-term shape retention; H1—Height of the piped sample after 24 h; H0—Height of the freshly piped sample.

[0073] 4. Yield stress: The shear rate is 0.1 - 100 s -1 , the test duration is 396 s, data is collected in a logarithmic sampling manner, and the number of samples collected is 46. Subsequently, the shear stress τ and shear rate γ are fitted using the Herschel-Bulkley model. The Herschel-Bulkley model is as follows:

[0074]

[0075] In the formula: τ0 is the yield stress (Pa), K is the consistency coefficient, and n is the flow behavior index.

[0076] 5. Result analysis

[0077] The results of the whipping and texture tests of Example 1, Example 2, and the comparative example are shown in Table 1. Although the whipping multiples of the examples are slightly lower than those of the comparative example, they are all around 3 times, with good whipping performance, meeting the requirements for the whipping performance of vegetable fat cream. For vegetable fat cream, hardness in texture performance is the most important texture index of whipped cream, which is closely related to its spreadability, taste, etc. In addition, the yield stress is closely related to the plasticity of vegetable fat cream. According to the results in Table 1, it can be seen that the texture and yield stress results of all Example 1, Example 2, and the comparative example are similar, indicating that the novel vegetable fat cream prepared by the present invention has similar performance to the commercially available vegetable fat cream.

[0078] Table 1 Comparison of the functional properties of Example 1, Example 2, and the comparative example

[0079]

[0080] Using the cream obtained from Example 1, Example 2, Example 3, Example 4, and the comparative example for piping, it is observed that all can be whipped into shape, and their appearances are respectively as Figure 1 , Figure 2 , Figure 3 , Figure 4 and Figure 5As shown in the figure. It can be seen that the buttercream formed by the butter in Example 1, Example 2 and the comparative example all have sharp edges and hard peaks, and show a slightly sunken situation as the placement time increases. The degree of sinking is represented by PAR, and it can be seen that the PAR results of all examples and the comparative example are not much different.

[0081] Therefore, from Table 1 and Figures 1 - 5 the comparison results, it can be known that the whipped vegetable cream prepared by the present invention has whipping performance and texture performance similar to those of general margarine in the comparative example, and does not contain trans fatty acids, realizing the substitution of traditional sodium caseinate.

[0082] Similarly, corresponding performance tests were carried out on the whipped vegetable cream prepared in Example 3 and Example 4, and the results were similar to those of the whipped vegetable cream in Example 1 and Example 2. In terms of whipping fold, hardness, viscosity, elasticity, yield force and PAR, they are all better than those of the whipped cream in the comparative example.

[0083] To sum up, the present invention discloses a whipped vegetable cream. By weight, the whipped vegetable cream comprises 15-20 parts of vegetable oil, 25-20 parts of oleogel, 0.5-1.5 parts of gelatin, 0.5-2 parts of emulsifier, 8-10 parts of food-acceptable additives, and 50-60 parts of water. The present invention uses a gelling agent and vegetable oil to form an oleogel, and then uses the vegetable oil as the base oil of the whipped vegetable cream. It does not contain trans fatty acids and has properties similar to those of hydrogenated vegetable oil at the same time, which can endow the whipped vegetable cream with good plasticity and stability. In addition, the whipped vegetable cream of the present invention realizes the substitution of gelatin for traditional sodium caseinate. On the one hand, it reduces the cost of the cream, effectively improves the consistency of the cream, makes the cream easier to shape and not easy to collapse after shaping, and improves the stability of the cream after shaping; on the other hand, it also realizes the high-value utilization of gelatin, reduces the by-products in the processing process, and extends the industrial chain.

[0084] In addition, in the preparation process of the whipped vegetable cream of the present invention, the oleogel is prepared to induce the crystallization of vegetable oil that originally does not crystallize. The oleogel is mixed with vegetable oil, and then gelatin and water are mixed to prepare a microgel solution, which is mixed with the oil to prepare an O / W emulsion. At the same time, the oil crystals are used to pierce part of the fat globule interface, inducing partial coalescence of the fat globules, so that it can better encapsulate gas during the whipping and shaping process, thereby forming a new type of whipped vegetable cream.

[0085] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and not 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 purpose and scope of the present technical solution, and they should all be covered by the scope of the claims of the present invention.

Claims

1. A whipped vegetable fat cream, characterized in that, The whipped vegetable fat cream is made from the following components by weight parts: 15 - 20 parts of vegetable oil, 20 - 25 parts of oleogel, 0.5 - 1.5 parts of gelatin, 0.5 - 2 parts of emulsifier, 8 - 10 parts of food acceptable additive, and 50 - 60 parts of water; The oleogel is prepared by the following method: mixing a gelling agent and vegetable oil in a mass ratio of 1:20 - 1:10, heating and stirring at 90 °C for 15 - 20 min, cooling to room temperature, and then placing at 2 - 8 °C for 20 - 24 h to allow the vegetable oil in the system to crystallize to obtain the oleogel; The gelling agent is composed of monoglyceride and diglyceride and glycerol monolaurate in a mass ratio of 3:7; The vegetable oil is any one or more of sunflower oil, soybean oil, or corn oil.

2. The whipped vegetable cream according to claim 1, wherein The emulsifier includes any one or more of monoglyceride and diglyceride, polyglycerol fatty acid ester, propylene glycol fatty acid ester, or sucrose ester.

3. The whipped vegetable cream according to claim 1, characterized in that, The food acceptable additive is any one or two of granulated sugar or cream essence.

4. The preparation method of the whipped vegetable cream according to any one of claims 1 to 3, characterized in that, The preparation method includes the following steps: (1) Heating and stirring the oil phase formed by mixing vegetable oil, oleogel, and emulsifier and the water phase formed by mixing gelatin, food acceptable additive, and water at 80 - 90 °C for 10 - 15 min respectively, and then pouring the oil phase into the water phase to obtain a mixed liquid; (2) Performing high - speed dispersion homogenization on the mixed liquid obtained in step (1), and cooling to room temperature within 10 - 15 min to re - form an emulsion with oil crystallization; (3) Placing the emulsion obtained in step (2) at 2 - 8 °C for 20 - 24 h for aging, and whipping with an electric whisk to obtain the whipped vegetable fat cream.

5. The preparation method according to claim 4, characterized in that, In step (1), the stirring speed is 150 - 200 r / min.

6. The preparation method according to claim 4, characterized in that, In step (2), the high - speed dispersion homogenization is carried out at a rotation speed of 10000 - 15000 r / min for 1 - 2 min.

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