A plant and animal based oil and fat composition and its use in whipped cream

Abstract

The application discloses a kind of animal and plant base oil and fat compositions and its application in whipped cream, belong to food preparation technical field.The screening of the animal and plant base oil and fat compositions of the application is using Design-Expert software mixing design optimization function, the solid fat content of 0-20 ℃ is set to maximum, the solid fat content of 25-40 ℃ is set to be lower than the solid fat content of completely hydrogenated palm kernel oil at corresponding temperature, this method can obtain the mixed oil and fat of suitable proportion;When used for butter preparation using the mixed oil and fat composition of suitable proportion, the butter emulsion state is good and the palatability of whipped cream is enhanced;And also can effectively reduce oil and saturated fatty acid content, while also can improve the whipping rate of butter and maintain good whipped cream properties.

Description

Technical Field

[0001] This invention relates to an animal and vegetable-based oil composition and its application in whipped cream, belonging to the field of food preparation technology. Background Technology

[0002] Whipped butter is an important raw material in the food industry. It can be widely used as a flavoring or decorative substance in baking and tea beverages. With the rapid development of the baking and tea beverage industry, the butter consumption market has grown rapidly and is showing an upward trend year by year.

[0003] Currently, there are three main types of cream on the market: dairy cream, vegetable cream, and mixed vegetable and animal cream. Dairy cream is more natural, has higher nutritional value, and a unique aroma; however, its high temperature sensitivity, low mechanical strength, and rapid melting limit its widespread use. Vegetable cream, on the other hand, has excellent physical properties and high stability, but its nutritional value is lower and its aroma is less pronounced. The difference in appearance between the two types of cream can be attributed to the different oils used in their production. Therefore, a simple way to obtain cream that possesses both a dairy flavor and excellent physical properties is to use a mixture of dairy fat and vegetable oils as the raw material, thus creating animal and vegetable-based cream.

[0004] Partial aggregation of fat globules is the main factor giving whipped cream its solid-like structure, and the crystallization properties of fats significantly affect this process. Studies by Fredick et al. have also shown that fat crystallization properties affect cream stability, whipping yield, and the hardness and stability of whipped cream. Therefore, a relatively high fat content is beneficial for system formation. Based on this, commercially available animal and vegetable-based creams currently have a high fat content, around 25%, and the vegetable oils that make up a large proportion of the blend are mostly fully hydrogenated oils, resulting in a high saturated fatty acid content. This can easily induce cardiovascular diseases such as atherosclerosis, which does not align with consumers' pursuit of low-fat and healthy products. On the other hand, the dense crystalline network structure of fats in commercially available animal and vegetable-based creams ultimately leads to high viscosity and a low whipping yield.

[0005] To address the aforementioned issues, Chinese patent CN105475516A discloses a mixed vegetable and animal butter and its preparation method, specifically involving transesterification of vegetable oil with milk fat. However, this method is costly and cumbersome, and the total oil content in its ingredients exceeds 30%, resulting in a high fat content. Furthermore, during butter production, some producers use large amounts of vegetable stearin to achieve high stiffness and good stability in whipped butter. This leads to a grainy texture and poor palatability, making it difficult to balance the improvement of the physical properties of whipped butter with good palatability.

[0006] Therefore, how to select a ratio of mixed fats that can balance the physical properties and palatability of whipped cream, and how to prepare animal and vegetable-based cream with high stability, good whipping performance and low proportion of fat and saturated fatty acids are urgent problems to be solved. Summary of the Invention

[0007] To address the aforementioned technical problems, this invention provides an animal and plant-based oil composition and its application in whipped cream. This animal and plant-based oil composition is obtained through a method for screening oil compositions. The oil compositions screened using this method improve the crystallization properties of oils, enhance the hardness and stability of whipped cream, while ensuring good palatability and improving the overall quality of the cream. When used in the preparation of cream, it can reduce the oil and saturated fatty acid content of the cream system while maintaining the stability, whipping performance, hardness, and stability of the whipped cream at a relatively good level.

[0008] The first objective of this invention is to provide a method for screening fat compositions suitable for whipped cream systems, the method comprising the following steps:

[0009] (1) Using Design-Expert software, the mass range of vegetable stearin and anhydrous emulsion fat was set as two influencing factors. The repeated mixing ratio was removed and a suitable mixing mass ratio was selected. Then, with the mixing mass ratio as an influencing factor, the solid fat content of the mixed oil at 0℃, 5℃, 10℃, 15℃, 20℃, 25℃, 30℃, 35℃ and 40℃ was set as 9 response values.

[0010] (2) Mix vegetable stearin and anhydrous emulsion according to the mixing mass ratio selected in step (1), measure the response value of the oil composition under different ratios at each temperature, input the values ​​into the software, click the analysis under each response value, and obtain the regression equation.

[0011] (3) Using the software’s optimization function, the range of each response value is limited, and the optimal blended oil ratio is finally obtained.

[0012] In one embodiment, the plant stearin in step (1) includes one or more of palm kernel stearin, palm stearin, hydrogenated palm kernel oil, hydrogenated coconut oil, and hydrogenated soybean oil.

[0013] In one embodiment, the mass range of the plant stearin and anhydrous emulsion fat in step (1) is set to 0-1.

[0014] In one implementation, step (1) selects suitable mixing mass ratios of 1:0, 0.25:0.75, 0.5:0.5, 0.75:0.25, and 1:0.

[0015] In one embodiment, the range limitation in step (3) means that the response values ​​at 0°C, 5°C, 10°C, 15°C and 20°C are set to be maximized, and the response values ​​at 25°C, 30°C, 35°C and 40°C are set to be lower than the solid fat content of fully hydrogenated palm kernel oil at the corresponding temperatures.

[0016] In one embodiment, the setting is lower than the solid fat content of fully hydrogenated palm kernel oil at the corresponding temperature, specifically: the response value at 25°C is lower than 70.79435, the response value at 30°C is lower than 46.5867, the response value at 35°C is lower than 16.1726, and the response value at 40°C is lower than 9.1110, thus obtaining the final oil composition ratio.

[0017] A second objective of this invention is to provide an oil composition obtained by the screening method described above.

[0018] A third objective of this invention is to provide a method for preparing animal- or plant-based butter, the method comprising the following steps:

[0019] (1) The above-obtained oil composition, emulsifier, protein and polysaccharide are mixed and stirred at 70-80°C until completely dissolved to obtain the oil phase;

[0020] (2) Mix the sweetener, NaCl and deionized water, and stir at 70-80°C until completely dissolved to obtain an aqueous phase;

[0021] (3) Add the aqueous phase obtained in step (2) to the oil phase obtained in step (1) and stir at 70-80℃ for 30-60 minutes; then perform shear pre-emulsification to obtain a crude emulsion; then homogenize the crude emulsion; then quickly put it into ice water to cool it down, and finally refrigerate it at 2-6℃ to obtain animal and vegetable-based butter.

[0022] In one embodiment, the mass concentration of the oil composition in step (1) is 18-28% based on the butter system; preferably 20%-22%.

[0023] In one embodiment, the emulsifier in step (1) is one or more of sucrose ester, glyceryl monolactate, propylene glycol ester, glyceryl monostearate, polyglycerol ester, and sorbitan monostearate.

[0024] In one embodiment, the mass concentration of the emulsifier in step (1) is 0.4% to 0.6% based on the cream system.

[0025] In one embodiment, the protein in step (1) is one of sodium caseinate, calcium caseinate, soy protein, and pea protein.

[0026] In one embodiment, the mass concentration of the protein in step (1) is 0.4% to 0.7% based on the cream system.

[0027] In one embodiment, the polysaccharide in step (1) is one or more of xanthan gum, guar gum, sodium carboxymethyl cellulose and microcrystalline cellulose.

[0028] In one embodiment, the mass concentration of the polysaccharide in step (1) is 0.2% to 0.25% based on the cream system.

[0029] In one embodiment, the sweetener in step (2) is one or more of sucrose, corn syrup, malt syrup and glucose syrup.

[0030] In one embodiment, the mass concentration of the sweetener in step (2) is 12% to 16% based on the cream system.

[0031] In one embodiment, the mass concentration of NaCl in step (2) is 0.06% to 0.12% based on the butter system.

[0032] In one embodiment, the shearing rate in step (3) is 10,000 to 15,000 rpm / min, and the shearing time is 1.5 to 3 min.

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

[0034] A fourth objective of this invention is to provide an animal- or plant-based butter prepared by the method described above.

[0035] The fifth objective of this invention is to provide an application of the above-described animal and plant-based butter in the field of food preparation.

[0036] The present invention has the following beneficial effects:

[0037] (1) This invention utilizes the mixing optimization function of Design-Expert and specific influencing factor settings to screen out the optimal mixing ratio of vegetable stearin and anhydrous milk fat suitable for the cream system. The workload is small and the results are highly accurate, which can meet the various needs of producers and improve efficiency. In particular, the effective segmentation setting of the response value makes the selected oil composition able to make the cream have good stability and whipping performance at a lower temperature, and the whipped cream has good physical properties, while also making the cream more palatable.

[0038] (2) When the oil composition obtained by the above method is used to prepare animal and vegetable-based cream, the oil content and saturated fatty acid content are lower than those of commercially available cream, but the emulsion state and viscosity can still be maintained at a good level. Compared with commercially available cream, the whipping rate of the homemade emulsion is improved, and the stability and hardness of the whipped cream are not much different from those of commercially available cream. This cream can meet consumers' pursuit of low fat and health. Attached Figure Description

[0039] Figure 1 The graphs show the changes in solid fat content of oils and fats as a function of temperature in Examples 2, 2, 3, and 4 of this invention.

[0040] Figure 2 These are microstructure diagrams of the fats and oils in Examples 2, 2, 3, and 4 of the present invention.

[0041] Figure 3 The above are non-isothermal melting curves of greases in Examples 2, 2, 3 and 4 of this invention.

[0042] Figure 4 The following are images showing the state of cream in Examples 3 and 4 and Comparative Examples 5 to 7 of the present invention; (a) is an image showing the state of cream in Example 3 of the present invention; (b) is an image showing the state of cream in Example 4, Comparative Example 5, Comparative Example 6 and Comparative Example 7.

[0043] Figure 5 The graphs show the changes in butter viscosity as a function of shear rate for Examples 3, 4, 5, 6 and 7 of this invention.

[0044] Figure 6 These are illustrations of the piping patterns of whipped cream in Examples 4, 5, 6 and 7 of the present invention.

[0045] Figure 7 Temperature scan curves of whipped cream from Examples 4, 5, 6 and 7 of this invention. Detailed Implementation

[0046] This invention first obtains a mixture of anhydrous milk fat and vegetable fat, and then applies the mixture to an animal and plant-based whipped cream system to obtain a whipped cream product of excellent quality. The invention is further described in detail below with reference to specific embodiments, but the scope of protection claimed by this invention is not limited to the scope described in the embodiments. Unless otherwise specified, the reagents, methods, and equipment used in this invention are conventional reagents, methods, and equipment in this technical field.

[0047] The processing method and measurement method involved in this invention

[0048] 1. Preparation of mixed oils

[0049] Place a single grease in a container and heat it at 80°C for 10 minutes to ensure it is completely melted. While it is still hot, mix the greases in the correct proportions and vortex for 10 minutes.

[0050] 2. Determination of fatty acid composition of oils and fats

[0051] First, methylate the oil: Take 1-2 drops of oil in a glass stoppered test tube, add 2 mL of 0.5 mol / L KOH-CH3OH solution, and place it in a 65℃ constant temperature water bath with shaking for 30 min for saponification. Then add 2 mL of BF3-CH3OH (1:3, v / v) solution, and place it in a 70℃ constant temperature water bath for 10 min, then cool to room temperature. Add 2 mL of chromatographic grade n-hexane and shake vigorously for 3-4 min. After standing and separating the layers, take the supernatant, add anhydrous Na2SO4 to remove a small amount of water, filter through a membrane, and perform gas chromatography analysis.

[0052] Gas chromatography conditions: Thermo Fisher Trace TR-FAME column, 60 m × 0.25 mm × 0.25 μm (max: 250 / 260℃). Temperature program: 0 min, 130℃, hold for 3 min; 5℃ / min to 200℃, hold for 10 min; 2℃ / min to 220℃, hold for 3 min; split ratio: 20; column flow rate: 1.8 mL / min. The fatty acids were qualitatively analyzed using a mixed standard of 37 fatty acid methyl esters.

[0053] 3. Determination of solid fat content in oils and fats

[0054] The solid fat content of oils was determined using pNMR. 2 mL of oil sample was poured into an NMR tube and placed in a 60°C water bath for 30 minutes to eliminate crystal memory. Then, the sample was placed in a water bath at specified temperatures (4°C, 10°C, 15°C, 20°C, 25°C, 30°C, 35°C, 40°C) for equilibration for 30 minutes before measurement. Finally, the sample was equilibrated at 0°C for 90 minutes.

[0055] 4. Observation of the microstructure of fats and oils

[0056] Approximately 10 μL of molten oil was dropped onto a preheated glass slide, covered with a preheated coverslip, and then placed in a 25°C constant temperature oven. After 24 hours, the oil crystallization was observed using a polarized light microscope.

[0057] 5. Thermal behavior of oils and fats

[0058] Differential scanning calorimetry (DSC3) was used to evaluate the crystallization and melting degree of fats in butter. A 40 μL aluminum crucible was used, with a sample volume of approximately 5 mg. An empty aluminum crucible served as a control. Nitrogen flow rate was 20 mL / min. The experimental procedure was as follows: the crucible was held at 80 °C for 5 min, then cooled to -10 °C at a rate of 5 °C / min to obtain the fat crystallization curve; the crucible was then held at -10 °C for 5 min, and then heated to 80 °C at a rate of 5 °C / min to obtain the fat melting curve.

[0059] 6. Extraction of fats from commercially available animal and vegetable-based butter

[0060] According to GB / 5009.6-2016 "Determination of Fat in Food", the emulsion droplets are hydrolyzed with ammonia water, and the fat is extracted using diethyl ether and petroleum ether.

[0061] 7. Preparation of animal and vegetable-based butter

[0062] Different oil contents, 0.60% sodium caseinate, 0.50% glyceryl monostearate, 0.15% xanthan gum, and 0.08% guar gum were stirred at 80°C until completely dissolved to obtain the oil phase. 10.00% sucrose, 3.00% corn syrup, 0.10% NaCl, and deionized water were mixed and stirred at 80°C until completely dissolved to obtain the aqueous phase. The aqueous phase was then added to the oil phase, and the mixture was stirred at 80°C for 30 min. Pre-emulsification was performed using a shear rate of 10000 rpm / min and retrograde shearing to obtain the crude emulsion. Finally, the crude emulsion was homogenized using a high-pressure homogenizer at 200 / 50 bar. The homogenized emulsion was then rapidly cooled in ice water for 2 h and refrigerated at 4°C for 24 h to obtain the vegetable-based butter.

[0063] 8. Butter viscosity measurement

[0064] The apparent viscosity of the emulsion was measured using a DHR3 rheometer with a 40 mm plate at 10 °C. The plate spacing was 1 mm, and the shear rate was set to 0.01-100 s⁻¹. Each sample was equilibrated for 120 s before the test.

[0065] 9. Test the stiffness of whipped cream

[0066] The hardness of whipped cream was determined using a TA-XT plus texture analyzer with a P / 36R probe. The measurement parameters were set as follows: pre-measurement speed: 1.0 mm / s; measurement speed: 1.0 mm / s; post-measurement speed: 10 mm / s; descent distance: 15 mm; trigger force: 10 g. The peak force reaching this distance was defined as the sample hardness.

[0067] 10. Determination of the rheological properties of whipped cream

[0068] Temperature scanning of whipped cream was performed using a DHR3: the temperature program was set to hold at 4°C for 2 min, then heat to 45°C at a rate of 5°C / min. The strain was 0.1%, and the frequency was 1 Hz.

[0069] Example 1

[0070] A method for screening an oil composition (palm stearin and anhydrous milk fat), the method comprising the following steps:

[0071] (1) Using the Design-Expert mixing design function; set the mass range of palm stearin and anhydrous emulsion fat to 0-1 respectively, and the software automatically gives 5 mixing ratios: 0:1, 0.25:0.75, 0.5:0.5, 0.75:0.75, 1:0; then, taking the 5 mixing ratios as influencing factors, set the solid fat content at 0℃, 5℃, 10℃, 15℃, 20℃, 25℃, 30℃, 35℃, and 40℃ as 9 response values;

[0072] (2) Melt the individual oils at 80°C and mix them according to the proportion recommended in step (1). Measure the solid fat content of the mixed oils at different temperatures under five mixing ratios, input the corresponding values ​​into the software, and then analyze each response value to obtain the regression model (as shown in Table 2).

[0073] (3) Click the mixing design optimization function and set the range of each response value: the response values ​​of 0℃, 5℃, 10℃, 15℃ and 20℃ are set to the maximum, while the response values ​​of 25℃, 30℃, 35℃ and 40℃ are set to be lower than the solid fat content of fully hydrogenated palm kernel oil at the corresponding temperature. Specifically, the response value of 25℃ is lower than 70.79435, the response value of 30℃ is lower than 46.5867, the response value of 35℃ is lower than 16.1726, and the response value of 40℃ is lower than 9.1110. Finally, the formula of the oil composition is obtained.

[0074] The design experiment and results of the oil mixture are shown in Table 1, and the regression models for each response value are shown in Table 2.

[0075] Table 1. Experimental Design and Results of Palm Stearin and Anhydrous Emulsion Fat Mixture

[0076]

[0077] Table 2. Regression models for each response value of the mixture of palm stearin and anhydrous milk fat

[0078]

[0079] After software optimization, the optimal ratio of palm stearin to anhydrous emulsion fat was determined to be 0.162:0.838. Table 1 shows that as the proportion of palm stearin increases, the solid fat content also increases. Table 2 shows that the p-value for each prediction equation is less than 0.0001, and R0... 2 All values ​​are greater than 0.99, indicating that the model has good predictive ability and high accuracy.

[0080] Example 2

[0081] An oil composition was prepared by mixing palm stearin and anhydrous emulsion in a mass ratio of 0.162:0.838, according to the results of Example 1.

[0082] The fatty acid content, solid fat content, microstructure, and thermal behavior of the mixed oil composition were determined; the results are shown in Table 3 and... Figures 1-3 As shown.

[0083] Comparative Example 1

[0084] A method for screening an oil composition (palm stearin and anhydrous milk fat), the method comprising the following steps:

[0085] The difference from Example 1 is the adjustment of step (3), specifically the input of the range of each response value: the response values ​​for 0℃, 5℃, and 10℃ are set to be maximized, while the response values ​​for 15℃, 20℃, 25℃, 30℃, 35℃, and 40℃ are set to be lower than the solid fat content of fully hydrogenated palm kernel oil at the corresponding temperature. Specifically, the response value for 25℃ is lower than 70.79435, the response value for 30℃ is lower than 46.5867, the response value for 35℃ is lower than 16.1726, and the response value for 40℃ is lower than 9.1110. The final oil composition ratio is obtained. Other conditions and processes are the same as in Example 1.

[0086] After software optimization, the optimal ratio of palm stearin to anhydrous emulsion fat that meets the requirements is 0.125:0.875. Furthermore, the p-value for each prediction equation is less than 0.05, and R0 is... 2 All values ​​are greater than 0.98, indicating that the model has high accuracy.

[0087] Comparative Example 2

[0088] An oil composition is prepared by mixing palm stearin and anhydrous emulsion in a mass ratio of 0.125:0.875, based on the results of Comparative Example 1.

[0089] The fatty acid content, solid fat content, microstructure, and thermal behavior of the mixed oil composition were determined; the results are shown in Table 3 and... Figures 1-3 As shown.

[0090] Comparative Example 3: Mixed fats extracted from commercially available animal and vegetable-based butter (purchased from Weiyi Foods (Suzhou) Co., Ltd.)

[0091] The extracted mixed oils were analyzed for fatty acid content, solid fat content, microstructure, and thermal behavior; the results are shown in Table 3 and... Figures 1-3 As shown.

[0092] Comparative Example 4

[0093] The fatty acid content, solid fat content, microstructure, and thermal behavior of anhydrous milk fat were determined separately. The results are shown in Table 3 and... Figures 1-3 As shown.

[0094] The fatty acid content, solid fat content, microstructure, and thermal behavior of the mixed oil composition were determined; the results are shown in Table 3 and... Figures 1-3 As shown.

[0095] Table 3. Fatty acid composition of raw oils

[0096]

[0097]

[0098] Note: SFA - saturated fatty acids; UFA - unsaturated fatty acids.

[0099] As can be seen from the fatty acid composition in Table 3, the anhydrous milk fat of Comparative Example 4 has a more complex composition, with a lower content of saturated fatty acids; while the raw oil of commercially available animal and vegetable-based butter in Comparative Example 3 has a very high content of saturated fatty acids, which is attributed to the fact that the vegetable oil contained therein is fully hydrogenated oil; the raw oil of Example 2 and Comparative Example 2 has a lower content of saturated fatty acids than that of Comparative Example 3, indicating that the raw oil is less harmful, with the raw oil of Comparative Example 2 having the lowest content of saturated fatty acids.

[0100] from Figure 1 As can be seen, Comparative Example 3 has the highest solid fat content in commercially available animal and vegetable-based butter ingredients, due to its high proportion of vegetable oil; Comparative Example 4 has the lowest solid fat content in anhydrous milk fat; while the solid fat content of the oil compositions in Example 2 and Comparative Example 2 falls between the two, which can enhance the crystallization properties of the oil to improve the physical properties of whipped cream, while also ensuring a good state of the cream emulsion and good palatability of the whipped cream. The solid fat content of Comparative Example 2 is lower than that of Example 2. The obtained solid fat content curves show that the results provided by the software fully meet the requirements, have high accuracy, and good predictive ability.

[0101] The crystal morphology of oil and fat compositions influences partial aggregation within the system. Figure 2It can be seen that the crystals of the fat compositions are all spherical. Among them, the raw fat used in the commercially available butter in Comparative Example 3 has the smallest crystal size and a dense network structure, making it more prone to partial aggregation, resulting in a higher emulsion viscosity, poor emulsion flowability, and an undesirable state. In contrast, the fat compositions in Example 2 and Comparative Example 2 have larger crystal sizes and a more sparse structure, with a weaker degree of partial aggregation, resulting in a better emulsion state. The anhydrous milk fat in Comparative Example 4 has the loosest crystal network structure and the weakest degree of partial aggregation, resulting in the lowest emulsion viscosity.

[0102] Depend on Figure 3 It can be seen that the mixed oil composition obtained in Example 2 has a higher initial melting temperature and a peak melting temperature of around 30°C, indicating high stability of the oil composition at room temperature. In contrast, the anhydrous milk fat in Comparative Example 4 has a lower initial melting temperature and is structurally unstable at room temperature. It can also be seen that the initial melting temperature of Example 2 is not significantly different from that of commercially available animal and vegetable-based butter raw materials, but is higher than that of Comparative Example 2; while the final melting temperature of Examples 2 and Comparative Example 2 is slightly higher than that of commercially available animal and vegetable butter raw materials. Therefore, the mixed oil obtained in Example 2 has the highest thermal stability.

[0103] Example 3

[0104] A method for preparing animal and vegetable-based butter, wherein the method uses the mixed fats prepared in Example 2 to prepare animal and vegetable-based butter according to the above-mentioned butter formula at fat ratios of 18%, 20%, 22%, 25% and 28%.

[0105] The apparent state, viscosity, and whipping properties of butter are as follows: Figure 4 a, Figure 5 As shown in Table 4.

[0106] Example 4

[0107] A method for preparing animal and vegetable-based butter, wherein the method uses the mixed fats prepared in Example 2 to prepare animal and vegetable-based butter according to the above-mentioned butter formula at a fat ratio of 21%.

[0108] The apparent state, viscosity, and whipping properties of butter are as follows: Figure 4 b、 Figure 5 As shown in Table 4.

[0109] The piping properties, hardness, and rheological properties of whipped cream are as follows: Figure 6 Table 5 and Figure 7 As shown.

[0110] The sensory evaluation results of whipped cream are shown in Table 6.

[0111] Comparative Example 5

[0112] Commercially available animal and vegetable-based cream

[0113] The apparent state, viscosity, and whipping properties of butter are as follows: Figure 4 b、 Figure 5 As shown in Table 4.

[0114] The piping properties, hardness, and rheological properties of whipped cream are as follows: Figure 6 Table 5 and Figure 7 As shown.

[0115] The sensory evaluation results of whipped cream are shown in Table 6.

[0116] Comparative Example 6

[0117] A method for preparing animal and vegetable-based butter, wherein the method uses the mixed fats prepared in Comparative Example 2 to prepare animal and vegetable-based butter according to the above-mentioned butter formula at a fat ratio of 21%.

[0118] The apparent state, viscosity, and whipping properties of butter are as follows: Figure 4 b、 Figure 5 As shown in Table 4.

[0119] The piping properties, hardness, and rheological properties of whipped cream are as follows: Figure 6 Table 5 and Figure 7 As shown.

[0120] The sensory evaluation results of whipped cream are shown in Table 6.

[0121] Comparative Example 7

[0122] Anhydrous milk fat was selected as the raw material, and the milk fat cream was prepared according to the above cream formula with a fat ratio of 21%.

[0123] The apparent state, viscosity, and whipping properties of butter are as follows: Figure 4 b、 Figure 5 As shown in Table 4.

[0124] The piping properties, hardness, and rheological properties of whipped cream are as follows: Figure 6 Table 5 and Figure 7 As shown.

[0125] The sensory evaluation results of whipped cream are shown in Table 6.

[0126] Results Analysis

[0127] Depend on Figure 4 As can be seen, the cream emulsions are all smooth and delicate, without any particles, indicating that the self-made vegetable-based cream emulsions are in good condition and visually not much different from commercially available animal and vegetable-based creams.

[0128] Depend on Figure 5Data shows that in the animal and vegetable-based butter prepared in Example 5, the viscosity of the butter increases with the increase of the fat composition content. Comparative Example 5 shows the highest viscosity of the commercially available animal and vegetable-based butter, while Comparative Example 7 shows the lowest viscosity of the homemade dairy butter. These results correspond to the microstructure of the fat crystals. Both excessively high and low butter viscosity reduce the whipping rate. The excessively high viscosity of commercially available butter reduces the system's aeration capacity, while the lowest viscosity of homemade dairy butter results in a weak ability to encapsulate air bubbles. Therefore, the viscosity of the butter should be within a moderate range. An ideal butter viscosity is achieved when the fat content is between 20% and 22%.

[0129] Table 4. Evaluation of butter whipping performance in Examples 3-4 and Comparative Examples 5-7

[0130]

[0131] As shown in Table 4, the whipping rates of the animal and vegetable-based creams prepared in Example 4 and Comparative Example 6 are higher than those of the commercially available animal and vegetable cream in Comparative Example 5 and the homemade dairy cream in Comparative Example 7, with Example 4 exhibiting the highest whipping rate. In Example 3, the whipping rate of the cream initially increased and then decreased with increasing fat content. This is because when the fat content is low, increased fat content enhances the cream's ability to encapsulate air bubbles, while higher fat content increases the viscosity of the system, resulting in less gas being incorporated. The data shows that when the fat content is between 20% and 22%, the whipping rate of the cream is higher, providing consumers with a more delicate and creamy texture. The whipping time decreases with increasing fat content, and is moderate when the fat content is between 20% and 22%. The fat content of the commercially available animal and vegetable-based cream in Comparative Example 5 is lower than that of the cream in Comparative Example 5, but it has the highest whipping rate and a moderate whipping time. The commercially available animal and vegetable-based cream in Comparative Example 5 has a higher viscosity, which results in less air being incorporated, so it has a lower whipping rate and requires a shorter whipping time. When the fat content is the same, the homemade dairy cream in Comparative Example 7 has poor crystallization properties and weak aggregation ability, which results in poor air-encapsulation ability, so it exhibits a lower whipping rate and a longer whipping time.

[0132] In summary, when the fat content of animal and vegetable-based butter is in the range of 20%-22%, the emulsion state and viscosity are more suitable, and the whipping performance is better than that of commercially available animal and vegetable-based butter and dairy butter with the same fat content. Therefore, Example 4 uses a fat content of 21% for the post-whipping property test. Meanwhile, the whipping performance of Example 4 is better than that of Comparative Example 6.

[0133] from Figure 6It can be seen that the piping stability of the homemade whipped cream in Comparative Example 7 was very poor; the piping became rough and the edges were jagged after 30 minutes. In contrast, the vegetable-based whipped cream in Example 4 and the commercially available vegetable-based whipped cream in Comparative Example 5 showed good piping stability, maintaining a smooth and delicate appearance after 30 minutes. The piping stability of the cream in Comparative Example 6 was between the two. Meanwhile, the piping stability of the cream in Example 4 and the commercially available vegetable-based whipped cream was not significantly different, and both maintained good appearance, indicating that the homemade vegetable-based whipped cream in Example 4 has commercial value.

[0134] Table 5. Stiffness of whipped cream in Examples 4 and Comparative Examples 5-7

[0135]

[0136] As shown in Table 5, the commercially available animal and vegetable-based whipped cream in Comparative Example 5 has the highest hardness, attributed to its greater degree of partial aggregation and lower whipping rate; the milk fat whipped cream in Comparative Example 7 has the lowest hardness due to its weakest partial aggregation; the animal and vegetable-based whipped cream in Example 4 has a slightly lower hardness than commercially available cream, but it is still within the range of high hardness; while the whipped cream in Comparative Example 6 also has a relatively low hardness. Therefore, the animal and vegetable-based whipped cream in Example 4 has better physical properties.

[0137] from Figure 7 The results showed that all cream systems exhibited solid-dominant behavior (G'>G'). Comparative Example 5, with its commercially available animal and plant-based whipped cream, had the largest G', indicating the highest mechanical strength, while Comparative Example 7, with its homemade dairy-based whipped cream, had the lowest mechanical strength. Example 4, with its animal and plant-based whipped cream, had a slightly lower G' than the commercially available cream, indicating slightly weaker mechanical strength, but still maintained high elasticity. Furthermore, the G' of the self-made animal and plant-based whipped cream decreased very slowly with increasing temperature, indicating minimal structural change with temperature, demonstrating good thermal stability. Its mechanical strength was also higher than that of Comparative Example 6. In contrast, Comparative Example 5, with its commercially available animal and plant-based whipped cream, showed significant structural changes at higher temperatures, indicating poor thermal stability, possibly due to the different vegetable oils used. Therefore, the animal and plant-based whipped cream prepared in Example 4 had the most stable structure.

[0138] Table 6. Sensory evaluation of whipped cream in Examples 4 and Comparative Examples 5-7

[0139]

[0140] Note: In the table, "+" indicates good sensory quality, and the more "+" signs, the better the sensory quality.

[0141] Table 6 shows that there are certain differences in the sensory evaluation indicators among different samples. The melt-in-your-mouth texture of the whipped vegetable-based butter in Example 4 is slightly inferior to that of the dairy butter in Comparative Example 7, but its firmness and gloss are better than the homemade dairy butter. There is no significant difference in fineness between the two. Meanwhile, the firmness and gloss of the whipped butter in Example 4 are better than those in Comparative Example 6, and the whipped vegetable-based butter in Example 4 has a stronger melt-in-your-mouth texture compared to commercially available vegetable-based butter. There are no significant differences among the other indicators, indicating that the vegetable-based butter prepared in Example 4 has strong palatability and meets the requirements for the texture of whipped butter, showing potential for industrial application.

[0142] The embodiments provided above are not intended to limit the scope of the invention, nor are the described steps intended to limit the order of execution. Any obvious modifications made to the invention by those skilled in the art based on existing common knowledge also fall within the scope of protection defined by the claims.

Claims

1. A method for screening fat compositions suitable for whipped cream systems, characterized in that, The method includes the following steps: (1) Using Design-Expert software, the mass range of vegetable stearin and anhydrous emulsion fat was set as two influencing factors. The repeated mixing ratio was removed and a suitable mixing mass ratio was selected. Then, with the mixing mass ratio as an influencing factor, the solid fat content of the mixed oil at 0℃, 5℃, 10℃, 15℃, 20℃, 25℃, 30℃, 35℃ and 40℃ was set as 9 response values. The mass range of the plant stearin and anhydrous emulsion fat was set to 0-1; suitable mixing mass ratios of 1:0, 0.25:0.75, 0.5:0.5, 0.75:0.25, and 1:0 were selected. The plant stearins include one or more of palm kernel stearin, palm stearin, hydrogenated palm kernel oil, hydrogenated coconut oil, and hydrogenated soybean oil; (2) Mix vegetable stearin and anhydrous emulsion according to the mixing mass ratio selected in step (1), measure the response value of the oil composition under different ratios at each temperature, input the values ​​into the software, click the analysis under each response value, and obtain the regression equation; (3) Using the software’s optimization function, the range of each response value is limited, and the optimal ratio of mixed oils is finally obtained. The range limitation refers to setting the response values ​​at 0°C, 5°C, 10°C, 15°C, and 20°C to the maximum, and setting the response values ​​at 25°C, 30°C, 35°C, and 40°C to be lower than the solid fat content of fully hydrogenated palm kernel oil at the corresponding temperatures. The setting is lower than the solid fat content of fully hydrogenated palm kernel oil at the corresponding temperatures, specifically: the response value at 25°C is lower than 70.79435, the response value at 30°C is lower than 46.5867, the response value at 35°C is lower than 16.1726, and the response value at 40°C is lower than 9.1110, thus obtaining the final oil composition ratio.

2. The oil composition obtained by the screening method according to claim 1.

3. A method for preparing animal and vegetable-based butter, characterized in that, The method includes the following steps: (1) The oil composition, emulsifier, protein and polysaccharide described in claim 2 are mixed and stirred at 70-80°C until completely dissolved to obtain the oil phase; (2) Mix the sweetener, NaCl and deionized water, and stir at 70~80℃ until completely dissolved to obtain an aqueous phase; (3) Add the aqueous phase obtained in step (2) to the oil phase obtained in step (1) and stir at 70~80℃ for 30~60min; then perform shear pre-emulsification to obtain a crude emulsion; The crude emulsion is then homogenized; it is then quickly placed in ice water to cool down, and finally refrigerated at 2-6°C to obtain animal and vegetable-based butter.

4. The preparation method according to claim 3, characterized in that, The mass concentration of the oil composition in step (1) is 18-28% based on the butter system.

5. The preparation method according to claim 3, characterized in that, The emulsifier in step (1) is one or more of sucrose ester, glyceryl monolactate, propylene glycol ester, glyceryl monostearate, polyglycerol ester and sorbitan monostearate.

6. The vegetable-based butter prepared by any of the preparation methods described in claims 3 to 5.

7. The application of the animal and plant-based butter according to claim 6 in the field of food preparation.

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