A double-gel fat substitute and its preparation method and application

Abstract

The present invention provides a double-gel fat substitute, which is prepared by mixing an oleogel and a hydrogel; wherein the oleogel includes beeswax, sunflower oil, and sesame oil, and the hydrogel includes fish scale gelatin and water. The double-gel of the present invention is prepared by an indirect immersion freezing or air freezing method, which can effectively shorten the production cycle and reduce industrial energy consumption costs. The double-gel fat substitute prepared by the present invention is similar to pig fat in color, morphology, and melting point, and can be used as an animal fat substitute. It also has high adaptability under different food processing conditions, and the prepared food has good overall quality, providing a low-cost fat substitute for the food processing field.

Description

Technical Field

[0001] The invention belongs to the field of food technology, and particularly relates to a double-gel fat substitute and a preparation method and application thereof. Background Art

[0002] Many diseases, including high blood pressure, high cholesterol, and obesity, are closely related to a high-fat, high-calorie diet. As people prioritize health, reducing the calorie and fat content of food while maintaining its sensory quality has become a hot topic for scientists. This has led to the emergence of fat substitutes.

[0003] Currently, the raw materials used to prepare fat substitute products include proteins, carbohydrates, fats and their mixtures. However, the structures of these fat substitute products are usually easily affected by external factors, resulting in reduced fat plasticity and mouthfeel. Oil gel can better stabilize the unsaturated fatty acids in liquid oils by solidifying liquid oils without producing trans fatty acids. However, most foods contain hydrophilic substances, and oil gel has low compatibility with many hydrophilic substances, which will greatly reduce the quality characteristics of food. In addition, most protein raw materials and polysaccharide raw materials are often used to prepare hydrogels, which have swelling, water absorption and water retention properties, and have a solid skeleton, which is suitable for replacing fat. However, a large amount of hydrogel will cause the texture of food to become soft, which has limitations.

[0004] Bigels are biphasic systems composed of an oleogel and a hydrogel. They combine the advantages of both oleogels and hydrogels, such as containing unsaturated fatty acids, the ability to encapsulate and dissolve both fat-soluble and water-soluble active substances, high food compatibility, good blendability, and the textural properties of solid fats. Compared with simple oleogels and hydrogels, bigels exhibit superior stability and textural properties. However, bigels are not simple mixtures of oleogel and hydrogel. Some oleogel-to-hydrogel ratios require storage at low temperatures (0°C / 2°C / 4°C / 5°C) for a certain period of time (≥12 hours) to form a well-defined bigel network structure. This increases production time and costs, limiting their ease of processing and suitability for food applications. Although some studies have shortened the bigel preparation time to 6 minutes using air freezing technology (-18°C to -25°C) (CN114191381A), the industrial energy consumption and freezing costs remain high.

[0005] Therefore, it is very necessary to establish a production technology for the efficient and low-cost preparation of edible double gel. In addition, the processing adaptability and quality stability of double gel in different cooking media when replacing animal fat in high-fat foods also need to be explored. Summary of the Invention

[0006] In view of this, the present invention provides a double-gel animal fat substitute, which avoids the potential impact of saturated fatty acids and trans fatty acids on human health, and the high-fat food produced by replacing animal fat has good processing adaptability and quality stability under different cooking methods.

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

[0008] A double-gel fat substitute is prepared by mixing an oleogel and a hydrogel; wherein the oleogel comprises beeswax, sunflower oil and sesame oil, and the hydrogel comprises fish scale gelatin and water.

[0009] Furthermore, the mass ratio of the oil gel to the hydrogel is (3:7) to (7:3).

[0010] Furthermore, the mass ratio of sunflower oil to sesame oil in the oil gel is 1:1, and the mass of beeswax accounts for 9% to 12% of the total mass of sunflower oil and sesame oil;

[0011] The mass of fish scale gelatin in the hydrogel accounts for 4% to 6% of the mass of water.

[0012] In some specific embodiments, preferably, the mass of the beeswax accounts for 11.11% of the total mass of the sunflower oil and sesame oil; the mass of the fish scale gelatin accounts for 5.26% of the mass of water.

[0013] A method for preparing the above-mentioned double-gel fat substitute comprises the following steps:

[0014] S1. Heat and dissolve beeswax, add sunflower oil and sesame oil, stir to form a uniform mixed solution, and then cool to form an oil gel;

[0015] S2. Mixing water and fish scale gelatin, stirring until the fish scale gelatin is completely dissolved, and then cooling to form a hydrogel;

[0016] S3. Take the above hydrogel and mix the oil gel, homogenize at high speed to form a uniform mixed colloid, then cool to 0℃~-5℃, and homogenize at high speed again to obtain a double gel fat substitute.

[0017] Furthermore, the stirring conditions in step S1 are: temperature 60° C. to 70° C., rotation speed 300 rpm to 400 rpm, and time 30 min to 40 min.

[0018] Furthermore, the stirring conditions in step S2 are: temperature 55° C. to 65° C., rotation speed 250 rpm to 350 rpm, and time 1.5 h to 2.5 h.

[0019] Furthermore, the high-speed homogenization conditions in step S3 are: a rotation speed of 10,000 to 13,000 rpm, and a time of 2 to 4 minutes;

[0020] Second high-speed homogenization conditions: speed 10000~13000 rpm, time: 1min~2min.

[0021] Furthermore, in step S3, the cooling is performed by using a freezing liquid pre-cooled to -18°C for 3 to 5 minutes or by cooling at -18°C for 8 to 10 minutes;

[0022] The freezing liquid is prepared by the following percentages by mass: 2% food-grade calcium chloride, 13% food-grade glycerin, 4% 95% food-grade alcohol, 3% food-grade citric acid, 5% mannitol, and the balance water.

[0023] Application of the above double gel fat substitute in food processing.

[0024] Compared with the prior art, the present invention has the following beneficial effects:

[0025] (1) The raw materials used in the present invention are all of natural plant and animal origin, without any other additives. The double-gel fat substitute prepared is safe and has no toxic side effects, which perfectly meets the purpose of food safety.

[0026] (2) The double gel prepared by the present invention using freezing liquid can shorten the production cycle to 3 minutes to 10 minutes, reduce industrial energy consumption and freezing costs, and is easy to be widely promoted and applied.

[0027] (3) The double-gel fat substitute prepared by the present invention has a texture, color and melting point similar to animal fat, and is rich in nutrients such as linolenic acid, linoleic acid and collagen. As a fat substitute, it reduces the intake of high-calorie foods while also supplementing rich nutrients.

[0028] (4) The double-gel fat substitute prepared by the present invention has excellent processing adaptability and can ensure the comprehensive quality of the product under various cooking conditions. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Figure 1 These are actual photos of the double-gel fat substitutes prepared in various examples and comparative examples (from left to right: pig fat, Example 1, Example 2, Comparative Examples 1, 2, 3).

[0030] Figure 2 This is a comparison chart of the melting points of the double-gel fat substitute prepared in Example 1 and Example 2 and pig fat.

[0031] Figure 3These are actual photos of finished fish cakes prepared with different fat substitutes under different cooking conditions (from left to right are pig fat, Example 1, Example 2, Comparative Examples 1 and 3). DETAILED DESCRIPTION

[0032] The present invention will be further described in detail below with reference to specific embodiments so that those skilled in the art can understand the present invention more clearly.

[0033] The present invention provides a double-gel fat substitute, and the preparation method thereof is as follows:

[0034] S1. Heat and dissolve beeswax, add sunflower oil and sesame oil, and stir at 60°C to 70°C and 300-400 rpm for 30-40 minutes to form a uniform mixed solution, which is then naturally cooled to form an oleogel. The mass ratio of sunflower oil to sesame oil is 1:1, and the mass of beeswax accounts for 9% to 11% of the total mass of sunflower oil and sesame oil.

[0035] S2. Mix the water and fish scale gelatin, stir at a temperature of 55°C to 65°C and a rotation speed of 250 rpm to 350 rpm for 1.5 to 2.5 hours until the fish scale gelatin is completely dissolved, and then cool to form a hydrogel. The mass of the fish scale gelatin accounts for 4% to 6% of the mass of the water.

[0036] S3. Mix the oil gel and hydrogel in a mass ratio of (3:7) to (7:3), homogenize at a speed of 10,000 to 13,000 rpm for 2 to 4 minutes to form a uniform mixed colloid, then cool to 0°C to -5°C, and homogenize again at a speed of 10,000 to 13,000 rpm for 1 to 2 minutes to obtain a double-gel fat substitute. Cooling is performed using a pre-cooled -18°C freezing solution for 3 to 5 minutes or by cooling at -18°C for 8 to 10 minutes. The freezing solution is composed, by mass percentage, of 2% food-grade calcium chloride, 13% food-grade glycerin, 4% 95% food-grade alcohol, 3% food-grade citric acid, 5% mannitol, and the balance water.

[0037] In this application, beeswax, a low-molecular-weight oleogel, is a complex organic mixture secreted by the wax glands of worker bees. Its main components include free fatty acids, free fatty alcohols, and carbohydrates. It is easily accessible, low-cost, and highly efficient. Beeswax has low polarity, long chain length, and a high melting point, enabling it to form a stable oleogel at a minimum concentration of 3% to 5%.

[0038] Sunflower oil is rich in oleic acid, linoleic acid, unsaturated fatty acids, vitamin E, carotene and other nutrients. It has health benefits such as anti-cancer, antioxidant and prevention of various diseases. It is also one of the most widely used vegetable oils rich in unsaturated fatty acids in the food industry.

[0039] Sesame oil, also known as linseed oil, is an ancient and high-quality edible oil. Rich in essential α-linolenic acid and various unsaturated fatty acids, it can be directly converted into DHA and EPA in the body. It has the highest α-linolenic acid content among vegetable oils and is a cost-effective alternative to deep-sea fish oil. A certain proportion of beeswax, sunflower oil, and sesame oil can form a three-dimensional network structure that effectively binds liquid oils, providing excellent oil-holding capacity and making it suitable for use in making edible oil gels.

[0040] Fish scales are a byproduct, accounting for up to 2% to 3% of the fish's total weight. Fish scales are rich in collagen, comprising 20% ​​to 50% of the total weight. They represent a vast, renewable animal biomass resource and can be used to produce high-quality fish scale gelatin. Fish scale gelatin typically forms a thermoreversible gel when dissolved in water at a certain temperature, and upon cooling, the gelatin solution solidifies to form a hydrogel.

[0041] Oleogels use liquid oil as their oil phase. During the cooling process, the gel forms a three-dimensional network structure through hydrogen bonding and van der Waals forces, encapsulating the liquid vegetable oil and causing it to lose fluidity, thereby forming a soft, solid lipid compound with a certain degree of viscoelasticity. Hydrogels have a three-dimensional hydrophilic polymer network that encapsulates a large amount of water. This application uses a reasonable material ratio and appropriate processing to combine oleogel and hydrogel to prepare a dual-gel fat substitute.

[0042] Example 1

[0043] This embodiment provides a double-gel fat substitute, and the preparation method thereof is as follows:

[0044] S1. Heat and dissolve 50g of beeswax, add 225g of sunflower oil and 225g of sesame oil, and stir in a water bath at 60°C and 300 rpm for 35 minutes to form a uniform mixed solution. Then cool naturally to form an oleogel. At this point, the mass ratio of sunflower oil to sesame oil is 1:1, and the mass of beeswax accounts for 11.11% of the total mass of sunflower oil and sesame oil.

[0045] S2. Mix 475 g of water with 25 g of fish scale gelatin and stir at 55°C to 65°C and 250 rpm to 350 rpm for 1.5 to 2.5 hours until the fish scale gelatin is completely dissolved. Then cool to form a hydrogel. At this point, the weight of the fish scale gelatin accounts for 5.26% of the weight of the water.

[0046] S3. The oleogel and hydrogel (mass ratio of 1:1) are mixed and homogenized at 12,000 rpm for 3 minutes to form a uniform mixed colloid. The mixture is then vacuum-packed in a polyethylene bag and immersed in a freezing solution for 4 minutes. The mixture is then homogenized again at 12,000 rpm for 1.5 minutes to obtain a double-gel fat substitute. The freezing solution is composed, by mass, of 2% food-grade calcium chloride, 13% food-grade glycerin, 4% 95% food-grade alcohol, 3% food-grade citric acid, 5% mannitol, and the balance water.

[0047] Example 2

[0048] This embodiment provides a double-gel fat substitute, and its preparation method is basically the same as that of Example 1, except that the cooling in step S3 is performed at -18°C for 9 minutes, and the rest remain unchanged.

[0049] Comparative Example 1

[0050] This comparative example provides a double-gel fat substitute, the preparation method of which is basically the same as that of Example 1, except that step S3 is specifically as follows: mixing the oleogel and the hydrogel, homogenizing at a high speed of 12000 rpm for 3 minutes, and storing at 4°C for more than 12 hours to obtain a double-gel fat substitute.

[0051] Comparative Example 2

[0052] This comparative example provides a double-gel fat substitute, and its preparation method is basically the same as that of Example 1, except that: in step S2, the fish scale gelatin is replaced by xanthan gum of equal mass, and the rest remains unchanged.

[0053] Comparative Example 3

[0054] This comparative example provides a double-gel fat substitute, the preparation method of which is basically the same as that of Example 1, except that: in step S1, the oleogel is prepared by stirring 450 g of soybean oil and 45 g of monoglyceride in a water bath at a temperature of 60°C and a rotation speed of 300 rpm for 35 minutes to form a uniform mixed solution, and then naturally cooling to form the oleogel. The rest of the steps are the same.

[0055] Furthermore, in order to understand the properties of the double-gel fat substitutes prepared in the above embodiments and comparative examples, the following tests were conducted. The test results are shown in Tables 1 and 2 below.

[0056] Colorimetry: Samples were cut into 1 cm × 1 cm × 1 cm cubes and measured using a CR-400 Minolta colorimeter (Konica, Osaka, Japan). The colorimeter was preheated for 30 minutes before use and calibrated using a standard white plate. Each sample was measured six times in parallel. Whiteness was calculated using the following formula.

[0057]

[0058] Texture testing: Samples were tested using a TA-XT Plus C texture analyzer. Test conditions: Single test, cylindrical P / 36 probe, pre-test speed 8 mm / s, test speed 10 mm / s, post-test speed 10 mm / s, 50% deformation, trigger force 5 gf, and at least six measurements per sample.

[0059] Table 1 Color difference of each double gel fat substitute prepared

[0060] sample L* a* b* Whiteness pig fat 84.76±0.86b -2.40±0.10c 1.67±0.23d 84.48±0.83b Example 1 96.97±0.46a -0.47±0.05a 3.09±0.17b 95.64±0.46a Example 2 97.28±0.23a -0.53±0.02a 3.16±0.07b 95.80±0.23a Comparative Example 1 97.05±0.19a -0.49±0.05a 3.11±0.05b 95.72±0.34a Comparative Example 2 78.90±0.33c -1.15±0.21b 4.27±0.52a 78.43±0.41c Comparative Example 3 96.34±0.47a -0.53±0.03a 2.73±0.07c 95.40±0.41a

[0061] Table 2 Differences in the structure of the prepared double gel fat substitutes

[0062] sample Hardness (g) elasticity Cohesion Adhesion (g) Resilience pig fat 1168.25±21.74a 0.40±0.04b 0.14±0.02b 354.58±20.08b 0.05±0.01b Example 1 1122.56±37.38a 0.98±0.06a 0.94±0.01a 983.69±96.56a 0.88±0.02a Example 2 1134.48±63.19a 0.97±0.02a 0.94±0.01a 887.30±41.93a 0.92±0.02a Comparative Example 1 1128.52±45.28a 0.96±0.03a 0.95±0.01a 934.26±56.37a 0.91±0.03a Comparative Example 2 / / / / / Comparative Example 3 / / / / /

[0063] Tables 1 and 2 show that the hardness of the double gels formed by Examples 1, 2, and Comparative Example 1 is similar to that of pig fat (P>0.5), while their elasticity, cohesion, adhesiveness, and resilience are significantly higher than those of pig fat (P<0.5), effectively simulating the appearance and color of pig fat. Compared with Comparative Example 1, Examples 1 and 2 can effectively shorten the double gel production cycle from 12 hours to less than 10 minutes. Compared with Example 2, Example 1 can effectively reduce industrial energy loss and lower costs. Therefore, Example 1 can be regarded as a very promising animal fat substitute.

[0064] Figure 1 These are actual photos of the double-gel fat substitutes prepared in the examples and comparative examples (from left to right: pig fat, Example 1, Example 2, Comparative Examples 1, 2, and 3). It can be seen from the figures that Example 1, Example 2, and Comparative Example 1 can form a good gel network structure; Comparative Example 2 cannot form a gel network structure and cannot be tested for texture; the gel network structure formed in Comparative Example 3 is weak and has a soft texture, similar to cream and cannot be tested for texture.

[0065] Figure 2 This is a comparison chart of the melting points of the double-gel fat substitutes prepared in Examples 1 and 2 and pig fat. It can be seen from the figure that the melting points of the double-gel fat substitutes prepared in Examples 1 and 2 are similar to that of pig fat.

[0066] comprehensive Figure 1-2 The results in Table 1-2 show that the double-gel fat substitute prepared by the present invention is highly similar to pig fat in color, shape, melting point and other properties, and can be used to replace pig fat.

[0067] Furthermore, to understand the adaptability of the pig fat-like double-gel fat substitutes described in the aforementioned examples and comparative examples in food processing, the pig fat in fish cakes was completely replaced with double-gel. The fish cakes were cooked under steaming, boiling, deep-frying, and air-frying conditions, and the properties of the finished products were measured. The specific test steps are as follows:

[0068] To prepare the fish cake, add 20g of pork fat and each of the above-prepared double-gel fat substitutes to 200g of minced fish. Chop the mixture for 2 minutes. Add 4g of salt and blend for 1 minute. Then, add 1g of MSG, 20g of starch, 16g of egg white, and 20g of scallion and ginger juice and blend for 2 minutes. Place the chopped fish paste into a round mold (10cm diameter, 2.5cm height) and shape it into the semi-finished fish cake.

[0069] Steamed fish cake: steam the semi-finished fish cake for 20 to 25 minutes, apply a layer of egg yolk liquid on the surface, and continue steaming for 5 to 10 minutes to obtain steamed fish cake.

[0070] Steaming the fish cake: heating the semi-finished fish cake in a water bath (temperature of 35°C to 40°C, time of 40min to 60min), then steaming in a water bath of 90°C to 95°C for 20min to 25min, applying a layer of egg yolk liquid on the surface, and continuing to steam for 5min to 10min to obtain the steamed fish cake.

[0071] Fried fish cake: After applying a layer of egg yolk liquid on the surface of the above-formed fish cake, fry it in soybean oil (180° C. to 200° C.) for 50 seconds to 60 seconds to obtain fried fish cake.

[0072] Air-fried fish cake: Apply a layer of egg yolk liquid on the surface of the above-formed fish cake, then apply a thin layer of cooking oil, and then use an air fryer to fry at 180℃~200℃ for 8min~10min to obtain air-fried fish cake.

[0073] The following tests were performed on the different fish cake products obtained above:

[0074] Hardness (g): Samples were cut into 1 cm × 1 cm × 1 cm cubes and then measured using a texture analyzer (TAXT Plus). Test parameters included: probe P / 36R, trigger force 5 g, compression ratio 50%, and speeds of 5 mm / s before, during, and after the test, respectively. Six replicates were run for each sample, and the average value was calculated.

[0075] Sensory evaluation: Samples were cut into 6 mm slices and evaluated by a panel of eight food science graduate students (male:female ratio 1:1) who had completed sensory evaluation training. The evaluation was conducted using the scoring criteria in Table 3 and a weighted total score.

[0076] Table 3 Sensory scoring standards

[0077]

[0078]

[0079] Fat content: Refer to GB 5009.6-2016 "National Food Safety Standard Determination of Fat in Foods".

[0080] Table 4 Hardness of fish cakes with different fat substitutes under different cooking conditions (g)

[0081] Group Steamed Steaming deep-frying air fryer pig fat 1994.94±30.69bc 2302.90±23.14b 1219.18±35.69b 1231.52±58.09b Example 1 2050.56±51.94b 2228.42±73.78b 1202.28±51.08b 1327.01±78.01b Example 2 2079.57±52.86b 2000.19±27.52c 1102.88±39.87c 1202.71±66.38b Comparative Example 1 1926.74±52.86c 1913.32±94.83c 908.03±35.6d 1053.36±46.67c Comparative Example 3 2442.66±68.48a 2702.32±54.50a 1767.09±49.21a 1947.09±28.86a

[0082] Table 5 Sensory evaluation of fish cakes with different fat generations under different cooking conditions (full score: 10)

[0083] Group Steamed Steaming deep-frying air fryer pig fat 8.9±0.1a 8.8±0.2a 9.1±0.1a 8.6±0.2a Example 1 8.6±0.2ab 8.7±0.1a 8.9±0.1a 8.3±0.1ab Example 2 8.5±0.1b 8.6±0.1a 9.0±0.1a 8.1±0.1b Comparative Example 1 8.5±0.2b 8.5±0.2a 8.8±0.2a 8.2±0.1b Comparative Example 3 7.9±0.1c 8.0±0.1b 8.2±0.1b 7.8±0.1c

[0084] Table 6 Fat content (g / 100g) of fish cakes with different fat substitutes under different cooking conditions

[0085] Group Steamed Steaming deep-frying air fryer pig fat 15.8±0.28a 15.5±0.19a 22.59±1.14a 20.3±1.06a Example 1 11.9±0.34c 11.5±0.16c 13.56±0.51c 11.3±0.26c Example 2 11.7±0.29c 11.2±0.21c 13.78±0.43c 11.5±0.35c Comparative Example 1 11.3±0.31c 10.8±0.28d 13.67±0.29c 10.9±0.29c Comparative Example 3 12.6±0.19b 12.2±0.11b 15.72±0.65b 13.8±0.32b

[0086] It can be seen from Tables 4-6 that the fish cakes prepared with different edible double gels instead of pig fat were steamed, boiled, fried, and air-fried. It was found that the hardness of Comparative Example 3 was significantly higher than that of the full-fat fish cake (P<0.5) (Table 4), and the overall sensory acceptance was poor (Table 5); the hardness of Example 1, Example 2, Comparative Example 1 and the full-fat fish cake was not significantly different (P>0.5), the sensory evaluation was good, and the fat content could be reduced by 30% to 50% (Table 6).

[0087] Figure 3 The following are actual photos of finished fish cakes prepared with different fat substitutes under different cooking conditions. During the cooking process, it was found that: Comparative Example 3 was easy to crack under air frying conditions and difficult to form, and was easy to deform under deep-frying conditions, with high cooking loss and a large number of bubbles on the surface; Comparative Example 1 was also easy to crack and difficult to form under air frying conditions. Compared with Comparative Example 1, Example 1 and Example 2 had good formability under different cooking conditions. Therefore, Example 1 and Example 2 can maintain excellent processing adaptability; compared with Example 2, Example 1 has a shorter production cycle and can reduce industrial energy consumption costs. Based on the above results, it is shown that the fish cake produced by replacing pig fat with the double gel formed in Example 1 has excellent processing adaptability.

[0088] The raw materials not specifically described in the present invention are all existing materials that can be directly purchased from the market.

[0089] The above is only a preferred embodiment of the present invention and is not intended to limit the scope of protection of the present invention. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.

Claims

1. A double gel fat substitute, characterized in that: The double-gel fat substitute is prepared by mixing an oleogel and a hydrogel; wherein the oleogel includes beeswax, sunflower oil and sesame oil, and the hydrogel includes fish scale gelatin and water; The mass ratio of the oil gel to the hydrogel is (3:7) to (7:3); The mass ratio of sunflower oil to sesame oil in the oil gel is 1:1, and the mass of beeswax accounts for 9% to 12% of the total mass of sunflower oil and sesame oil; The mass of fish scale gelatin in the hydrogel accounts for 4% to 6% of the mass of water; The method for preparing the double gel fat substitute is as follows: S1. Heat and dissolve beeswax, add sunflower oil and sesame oil, stir to form a uniform mixed solution, and then cool to form an oil gel; S2. Mixing water and fish scale gelatin, stirring until the fish scale gelatin is completely dissolved, and then cooling to form a hydrogel; S3. Take the above hydrogel, mix the oil gel, and homogenize at high speed to form a uniform mixed colloid, then cool to 0 ℃ ~ -5 ℃, and homogenize at high speed again to obtain a double gel fat substitute; In step S3, the cooling is performed by using a freezing liquid pre-cooled to -18°C for 3 to 5 minutes or by cooling at -18°C for 8 to 10 minutes; Step S3 high-speed homogenization conditions: speed 10000-13000 rpm, time 2 min-4 min; Second high-speed homogenization conditions: speed 10000~13000 rpm, time: 1min~2min.

2. The double-gel fat substitute according to claim 1, characterized in that The mass of the beeswax accounts for 11.11% of the total mass of the sunflower seed oil and the sesame oil; the mass of the fish scale gelatin accounts for 5.26% of the mass of water.

3. A method for preparing the double-gel fat substitute according to claim 1 or 2, characterized in that: The following steps are involved: S1. Heat and dissolve beeswax, add sunflower oil and sesame oil, stir to form a uniform mixed solution, and then cool to form an oil gel; S2. Mixing water and fish scale gelatin, stirring until the fish scale gelatin is completely dissolved, and then cooling to form a hydrogel; S3. Take the above hydrogel and mix the oil gel, homogenize at high speed to form a uniform mixed colloid, then cool to 0℃~-5℃, and homogenize at high speed again to obtain a double gel fat substitute.

4. The method according to claim 3, characterized in that The stirring conditions in step S1 are: temperature 60° C. to 70° C., rotation speed 300 rpm to 400 rpm, and time 30 min to 40 min.

5. The method according to claim 4, characterized in that The stirring conditions in step S2 are: temperature 55° C. to 65° C., rotation speed 250 rpm to 350 rpm, and time 1.5 h to 2.5 h.

6. The method according to claim 4, characterized in that Step S3 high-speed homogenization conditions: speed 10000-13000 rpm, time 2 min-4 min; Second high-speed homogenization conditions: speed 10000~13000 rpm, time: 1min~2min.

7. The method according to claim 4, characterized in that In step S3, the cooling is performed by using a -18°C freezing liquid or placing the cooling device at -18°C; The freezing liquid is prepared by the following percentages by mass: 2% food-grade calcium chloride, 13% food-grade glycerin, 4% 95% food-grade alcohol, 3% food-grade citric acid, 5% mannitol, and the balance water.

8. Use of the double-gel fat substitute according to claim 1 in food processing.

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