A vegetable-based butter and its preparation method

Abstract

This invention belongs to the field of food processing technology, specifically relating to a vegetable-based butter and its preparation method. The raw materials for the vegetable-based butter include bamboo shoots, konjac flour, nuts, and skimmed dairy products. This invention provides a butter substitute made primarily from bamboo shoots. It is rich in dietary fiber, contains no trans fatty acids, and possesses the delicate and smooth texture of vegetable-based butter. All ingredients are healthy and natural, posing no harm to human health, and are safe for consumers to consume. The vegetable-based butter of this invention can be widely applied in baking and other processing industries, comprehensively improving the nutritional value of bamboo shoots, expanding the ways in which bamboo shoots are consumed as health foods, and greatly increasing the economic benefits of bamboo shoots.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a vegetable-based butter and its preparation method. Background Technology

[0002] Bamboo shoots are a nutritious and delicious natural food, rich in various amino acids, proteins, and vitamins. They promote intestinal peristalsis, increase appetite, and aid digestion. Furthermore, bamboo shoots are abundant and readily available. However, domestic bamboo shoot processing remains stagnant, relying on traditional techniques, which hinders the diversification of bamboo shoot products. Bamboo shoot tips, the top part of the raw material, are rich in dietary fiber, active peptides, amino acids, and minerals, and possess a fresh aroma, crisp texture, and sweet flavor. Due to the crisp texture of the tips, current processing methods often result in them being mixed with bamboo shoot slices and shreds, failing to showcase the natural advantages of the tips and negatively impacting the appearance of the broken pieces. Currently, the bamboo shoot processing industry, aside from a small amount of raw bamboo shoot tip products, lacks sophisticated processed products specifically targeting this part. Therefore, how to utilize these "processing residues" in a high-value manner warrants further research.

[0003] On the other hand, traditional vegetable cream is made by hydrogenating vegetable cream, and with the upgrading of consumption and the increasing health awareness of consumers, traditional vegetable cream containing more trans fatty acids is gradually being rejected. Milk-based cream does not contain substances harmful to human health, but it is more expensive, and its fatty acids have a lower melting point and poor plasticity; it is also prone to fat aggregation during storage, affecting subsequent use. Therefore, it is necessary to develop a new type of vegetable cream with healthy ingredients and a wide range of applications. Summary of the Invention

[0004] To address the shortcomings of existing technologies, the present invention aims to provide a vegetable-based butter and its preparation method. The vegetable-based butter provided by this invention is a butter substitute made primarily from bamboo shoots. All its ingredients are healthy and natural, free of trans fatty acids, and have a delicate and smooth texture, making it widely applicable to the food processing industry.

[0005] To achieve the above objectives, the present invention provides the following technical solution:

[0006] This invention provides a vegetable-based cream, the raw materials of which include: bamboo shoots, konjac flour, nuts and skimmed dairy products.

[0007] Preferably, the vegetable-based butter comprises the following ingredients in parts by weight: 500-800 parts bamboo shoots, 10-20 parts konjac flour, 200-300 parts nuts, and 100-200 parts skimmed dairy products.

[0008] Preferably, the nuts are one or more of macadamia nuts, almonds, walnuts, peanuts, pistachios, and cashews; the skimmed dairy products include skimmed milk and / or skimmed milk powder.

[0009] Preferably, the method for preparing the bamboo shoot tips includes: blanching the bamboo shoot tips and then draining the water.

[0010] Preferably, the raw materials of the vegetable-based butter further include: water and flavoring agents; the flavoring agents include one or more of white sugar, functional sweeteners, salt and functional salty agents.

[0011] The present invention also provides a method for preparing the above-mentioned vegetable-based butter, comprising the following steps: mixing the bamboo shoot tips with other raw materials, homogenizing, extruding and puffing, vacuum degassing and sterilizing to obtain vegetable-based butter.

[0012] Preferably, the homogenate includes a first grinding homogenate and a second grinding homogenate, and after homogenization, the particle size in the homogenate is 30-60 μm.

[0013] Preferably, the second grinding and homogenization process includes pre-cooking; the pre-cooking temperature is 80-100°C and the time is 15-25 minutes.

[0014] Preferably, during the extrusion puffing process, the screw is heated in three stages: zone I has a temperature of 50–60°C, zone II has a temperature of 110–120°C, and zone III has a temperature of 120–140°C; the screw rotation speed is 240–260 r / min.

[0015] Preferably, the vacuum degree of the vacuum degassing is ≥0.05 MPa, and the time is 10 to 30 minutes.

[0016] Beneficial Effects: This invention provides a vegetable-based cream, the raw materials of which include bamboo shoots, konjac flour, nuts, and skimmed dairy products. This cream substitute, made primarily from bamboo shoots, is rich in dietary fiber, contains no trans fatty acids, and possesses the delicate and smooth texture of vegetable-based cream. All ingredients are healthy and natural, posing no harm to human health, and are safe for consumers to consume. Furthermore, the raw materials for this invention—bamboo shoots—are readily available and relatively inexpensive compared to dairy-based cream, ensuring health while reducing product costs, broadening the development direction of vegetable-based cream, and changing the inherently unhealthy image of vegetable-based cream. The vegetable-based cream of this invention can be widely applied in baking and other industries, comprehensively improving the nutritional value of bamboo shoots, expanding the ways in which bamboo shoots are consumed as health foods, and greatly increasing the economic benefits of bamboo shoots.

[0017] The main ingredient formula and combination ratio of this invention adhere to the principle of no additives. Bamboo shoots, with their unique raw material characteristics, endow the product with high-quality dietary fiber, and through specific innovative processes, create a delicate texture; the fine particles of bamboo shoot dietary fiber also give the product low cohesiveness, thus providing good spreadability and ease of application. One or more combinations of nut homogenates provide the product with high-quality protein content, which, combined with bamboo shoot dietary fiber homogenates and konjac flour, creates a moderate cohesiveness and a delicate, smooth texture; the nut homogenates, aided by skim dairy products, create an elegant complex aroma of nuts and cheese. Combined with functional sweeteners and salters, the product can be both sweet and savory, balancing nutrition and taste, collectively contributing to a user-friendly experience and a positive consumer experience.

[0018] This invention also provides a method for preparing the above-mentioned vegetable-based butter. By using the simplest additive-free formula process, and fully utilizing the natural nutritional and flavor advantages of the raw materials, this invention makes high-value use of bamboo shoot tips, a "processing residue," to develop a new type of healthy, nutritious, and delicious food, providing a new direction for the technological upgrading of the bamboo shoot processing industry. Attached Figure Description

[0019] Figure 1 This is a flowchart of the manufacturing process for vegetable-based butter.

[0020] Figure 2 Rose plot to test flavor preferences for different products;

[0021] Figure 3 This is a diagram of a texture analysis apparatus using a 12.7mm diameter polyoxymethylene column probe (P / 0.5).

[0022] Figure 4 The graphs are for the texture analysis of three products using a polyoxymethylene column probe (P / 0.5). The product marked with □ is the bamboo shoot milk vegetable cream product; the product marked with △ is commercially available product A; and the product marked with ○ is commercially available product B. Detailed Implementation

[0023] This invention provides a vegetable-based cream, the raw materials of which include: bamboo shoots, konjac flour, nuts and skimmed dairy products.

[0024] Unless otherwise specified, the present invention does not have special requirements for the raw materials used in the preparation, and commercially available products well known to those skilled in the art can be used.

[0025] The vegetable-based butter of this invention comprises the following ingredients in parts by weight: 500-800 parts bamboo shoots, 10-20 parts konjac flour, 200-300 parts nuts, and 100-200 parts skimmed dairy products.

[0026] The vegetable-based butter of this invention comprises, by weight, 500-800 parts of bamboo shoot tips, more preferably 550-750 parts, more preferably 600-700 parts, and most preferably 600 parts. The bamboo shoot tips of this invention preferably include: cuts from fresh bamboo shoots or processing residues. When the bamboo shoot tips of this invention are preferably cut from fresh bamboo shoots, the type of fresh bamboo shoot is preferably one or more of the following: *Bambusa textilis*, *Bambusa leigensis*, *Bambusa mosoides*, and *Bambusa glauca*. The bamboo shoot tips of this invention are cut from the tip of the fresh bamboo shoot to a specific distance from the base of the shoot, the specific distance being 1 / 2 to 1 / 4 of the total length of the fresh bamboo shoot, more preferably 1 / 3.

[0027] The preferred method for preparing bamboo shoot tips according to the present invention includes: blanching the bamboo shoot tips and then draining the water. The blanching method is preferably hot blanching, boiling water blanching, or steam blanching. The blanching temperature is preferably 95–100℃, more preferably 96–99℃, more preferably 97–98℃, and most preferably 98℃. The blanching time is preferably 20–30 min, more preferably 22–28 min, more preferably 24–26 min, and most preferably 25 min. Blanching is a key pretreatment process for preparing vegetable butter, helping to remove the raw taste of the bamboo shoots and transform it into a sweet flavor. The blanching process preferably further includes shelling, trimming, and rinsing. The trimming includes removing broken bases, parts with mud or excessive hardness. The rinsing solution is preferably tap water. The combination of blanching and rinsing helps to remove most of the oxalic acid and eliminate the astringent taste. The draining process described in this invention is preferably carried out under natural conditions for 15-20 minutes, more preferably 16-19 minutes, even more preferably 17-18 minutes, and most preferably 18 minutes. Draining prevents rinsing water from entering the product, affecting the moisture content and thus the final product's texture. After draining, the process preferably includes slicing the bamboo shoots into pieces and / or segments, with the width and length of the slices and / or segments preferably not exceeding 2 cm. This invention preferably uses blanched bamboo shoots as raw material, providing dietary fiber, a sweet flavor, and a smooth, delicate texture.

[0028] Based on the mass fraction of the bamboo shoots, the vegetable-based butter of this invention comprises 10-20 parts of konjac flour, more preferably 12-18 parts, more preferably 14-16 parts, and most preferably 15 parts. The konjac flour of this invention does not mask the color of the product and has a smooth texture, thus contributing to an improved overall taste.

[0029] Based on the mass fraction of the bamboo shoots, the vegetable-based butter of the present invention includes 200-300 parts of nuts, more preferably 220-270 parts, more preferably 240-260 parts, and most preferably 250 parts.

[0030] The nuts described in this invention are one or more selected from macadamia nuts, almonds, walnuts, peanuts, pistachios, and cashews. When more than one type of nut is included, there are no special requirements for the quality of each nut; the total amount of nuts is sufficient to meet the production needs. The nuts described in this invention are preferably kernels roasted to 70-80% maturity, without any flavoring or seasoning processes. Adding nuts imparts high-quality protein, a delicately sweet aroma, and a creamy white overall color to the product.

[0031] Based on the mass fraction of the bamboo shoots, the vegetable-based butter of the present invention comprises 100-200 parts of skimmed dairy products, more preferably 120-180 parts, more preferably 140-160 parts, and most preferably 150 parts.

[0032] The skimmed dairy products of this invention preferably include skimmed whole milk and / or skimmed whole milk powder, and are preferably additive-free skimmed dairy products. The skimmed whole milk of this invention preferably has a fat content of less than 0.2% and a protein content of not less than 3.0g / 100mL; the skimmed whole milk powder has a fat content of not more than 1.5g / 100g and a protein content of not less than 30g / 100g. When the skimmed whole milk and / or skimmed whole milk powder are homogenized with nuts, they can synergistically enhance the aroma, giving the product a full-bodied, mellow, and layered light milky aroma, while also giving the finished product a pleasing off-white color.

[0033] In one embodiment of the present invention, the vegetable-based butter is composed of the following ingredients in parts by weight: 600 parts bamboo shoots, 10 parts konjac flour, 200 parts nuts, and 100 parts skim milk.

[0034] The raw materials for the vegetable-based butter of this invention further include: water and flavoring agents; the flavoring agents include one or more of white sugar, functional sweeteners, salt, and functional saltiness agents. The functional sweeteners of this invention preferably include one or more of glycyrrhizin, fructooligosaccharides, trehalose, isomaltooligosaccharides, or maltitol, and more preferably fructooligosaccharides; the functional saltiness agents are preferably reduced-sodium or salt-free functional saltiness agents, and more preferably salty peptides, yeast extracts, or one or more of potassium citrate, sodium malate, and sodium gluconate. The flavoring agents of this invention work together to adjust the sweet and salty flavors. The amount of each flavoring agent can be adjusted appropriately according to needs. By adjusting the ratios of their complementary properties, and based on the flavoring style, the product can be classified into two main product series: one primarily sweet and one primarily salty, thus creating two full-bodied flavors that can be both sweet and salty.

[0035] The present invention also provides a method for preparing the above-mentioned vegetable-based butter, comprising the following steps: mixing the bamboo shoot tips with other raw materials, homogenizing, extruding and puffing, vacuum degassing and sterilizing to obtain vegetable-based butter.

[0036] This invention preferably involves mixing bamboo shoots with other ingredients, homogenizing, extruding and puffing, vacuum degassing, and sterilizing to obtain vegetable-based butter. Preferably, the mixing process further includes crushing nuts, preferably using a tissue crusher for preliminary crushing, ensuring the crushed nuts are less than half the diameter of the original whole nuts. The mixing process also preferably includes mixing konjac flour, flavoring agents, and water to fully dissolve all ingredients in the water. The konjac flour dissolves in the water, forming a transparent and smooth paste-like thickening system. Through grinding and homogenization processes, the various ingredient systems are formed into a homogeneous and stable system, preventing varying degrees of stratification after sterilization and during the shelf life, thus improving the stability of the vegetable-based butter.

[0037] In this invention, bamboo shoot tips are preferably mixed with other raw materials and then homogenized to obtain a homogenate. The homogenizing apparatus is preferably a colloid mill. The homogenization preferably includes a first grinding homogenization and a second grinding homogenization. The time for the first grinding homogenization is preferably 1-2 minutes, more preferably 2 minutes; the time for the second grinding homogenization is preferably 2-3 minutes, more preferably 3 minutes. After homogenization, the particle size in the homogenate is preferably 30-60 μm, more preferably 35-55 μm, more preferably 40-50 μm, and most preferably 45 μm. The obtained homogenate has good stability and is not prone to stratification even after high-speed centrifugation (centrifugation speed 4000 r / min, time 5 minutes).

[0038] The present invention preferably includes pre-cooking before the second grinding and homogenization process; the pre-cooking temperature is 80-100℃, more preferably 85-98℃, more preferably 90-95℃, and most preferably 92℃; the pre-cooking time is preferably 15-25 min, more preferably 18-23 min, more preferably 19-21 min, and most preferably 20 min. The purpose of the pre-cooking in the present invention is to remove some gas, accelerate the water absorption, denaturation, and expansion of starch and protein in the raw materials, and prepare the texture for the subsequent extrusion and puffing process.

[0039] In this invention, the above-mentioned homogenized slurry is preferably subjected to extrusion puffing treatment. During the extrusion puffing, the screw is preferably heated in three stages. The temperature of zone I is preferably 50-60℃, more preferably 52-58℃, more preferably 54-56℃, and most preferably 55℃; the temperature of zone II is preferably 110-120℃, more preferably 112-118℃, more preferably 114-116℃, and most preferably 115℃; the temperature of zone III is preferably 120-140℃, more preferably 122-138℃, more preferably 125-135℃, and most preferably 130℃; the screw speed is preferably 240-260 r / min, more preferably 245-255 r / min, more preferably 248-252 r / min, and most preferably 250 r / min.

[0040] In this invention, the extruded and expanded emulsion is preferably degassed under vacuum. The vacuum degree of the degassed emulsion is preferably ≥0.05 MPa, more preferably 0.05–0.1 MPa, and most preferably 0.08 MPa. The vacuum degassed time is preferably 10–30 min, more preferably 12–25 min, more preferably 15–20 min, and most preferably 18 min. The vacuum degassed emulsion of this invention can separate most of the air bubbles generated during the homogenization and extrusion processes, increase the texture compactness and consistency of the product, thereby improving its appearance and enhancing its coating performance, and contributing to stable quality during the shelf life.

[0041] The present invention preferably sterilizes the emulsion after vacuum degassing to obtain vegetable cream. The sterilization preferably includes ultra-high instantaneous sterilization. The temperature of the ultra-high instantaneous sterilization is preferably 120-150°C, more preferably 128-143°C, more preferably 135-137°C, and most preferably 136°C. The time of the ultra-high instantaneous sterilization is preferably 3-10s, more preferably 4-8s, more preferably 5-7s, and most preferably 5s.

[0042] The present invention preferably involves aseptically filling the sterilized vegetable-based butter, wherein the aseptic filling equipment includes one or more of aluminum foil bags, Tetra Pak cartons, glass bottles, and metal cans, and is more preferably aluminum foil bags.

[0043] To further illustrate the present invention, a vegetable-based butter and its preparation method provided by the present invention will be described in detail below with reference to the accompanying drawings and embodiments, but these should not be construed as limiting the scope of protection of the present invention.

[0044] Example 1

[0045] Vegetable-based butter is made from the following ingredients: 600g of fresh bamboo shoots (wet weight after draining), 200g of macadamia nuts, 100g of skim milk, 10g of konjac flour, 60g of purified water, 20g of fructooligosaccharides, and 10g of salt per 1000g of product.

[0046] The preparation method of vegetable-based butter is as follows (see...). Figure 1 ):

[0047] Step 1: Bamboo Shoot Pretreatment: After blanching (98℃, 25min), peeling, trimming, and rinsing with tap water, cut bamboo shoots into sections one-third of their total length from the tip to the base (after trimming and cutting away any broken, muddy, or excessively hard parts at the base). Let them stand naturally for 18min, drain the water, and then cut them into slices or small sections no more than 2cm in length and width for later use.

[0048] Step 2: Macadamia nut pretreatment: Macadamia nuts are initially crushed using a stainless steel crusher. The maximum diameter of the crushed particles should not exceed half the diameter of the whole nut.

[0049] Step 3: Pretreatment of excipients: Dissolve fructooligosaccharides, salt and konjac flour thoroughly in water and stir well.

[0050] Step 4 Homogenization: Mix the materials from steps 1, 2, and 3 according to the specified ratio, and then perform the first homogenization in a colloid mill for 2 minutes. After that, under uniform stirring, pre-cook at 92°C for 15 minutes, and then perform the second homogenization for 3 minutes until the particle size of the product reaches 45μm.

[0051] Step 5: Extrusion and puffing: The screw is set to three-stage heating, with zone I at 55℃, zone II at 115℃, and zone III at 130℃; the screw speed is 250 r / min.

[0052] Step 6 Vacuum degassing: Degas the extruded and expanded emulsion under vacuum of ≥0.05 MPa for 18 min.

[0053] Step 7 Ultra-high temperature instantaneous sterilization: The degassed emulsion is subjected to ultra-high temperature instantaneous sterilization at 136℃.

[0054] Step 8 Aseptic filling: Aseptically fill the aluminum foil bag (sucking bag) to obtain the finished product.

[0055] The embodiments and comparative examples described in this invention all use the same batch of raw materials.

[0056] Comparative Example 1

[0057] The process was carried out in accordance with Example 1, except that the skimmed milk and konjac flour were omitted from the ingredients. The ingredients were fresh bamboo shoots, macadamia nuts, purified water, fructooligosaccharides and salt.

[0058] Comparative Example 2

[0059] The process was carried out in accordance with Example 1, except that konjac flour was omitted from the ingredients. The ingredients were fresh bamboo shoots, macadamia nuts, skim milk, purified water, fructooligosaccharides, and salt.

[0060] Experimental Example 1

[0061] Ten evaluators conducted sensory evaluations of Example 1 and Comparative Examples 1 and 2 according to the standards of the sensory evaluation table in Table 1. The sensory evaluation results of different formulation combinations are shown in Tables 2 to 5.

[0062] Table 1 Sensory Evaluation Table

[0063]

[0064]

[0065] Table 2 Sensory evaluation of vegetable-based butter in Example 1

[0066]

[0067] Table 3 Sensory evaluation of the vegetable-based butter in Comparative Example 1

[0068]

[0069]

[0070] Table 4 Sensory evaluation of vegetable-based butter in Comparative Example 2

[0071]

[0072] Table 5. Significance analysis results of the effects of skim milk powder and konjac flour addition on the sensory indicators of vegetable-based butter.

[0073]

[0074]

[0075] Note: a, b, and c represent statistically significant differences (P < 0.05).

[0076] As can be seen from Tables 2-5, all indicators of Example 1 are superior to those of Comparative Examples 1 and 2. It is evident that the addition of skim milk powder can significantly (P<0.05) improve the taste, aftertaste, and color of the product; the appropriate addition of konjac flour can significantly (P<0.05) improve the smoothness and spreadability of the filling product without weakening its color and flavor.

[0077] Comparative Example 3

[0078] Product A: Domestic ready-to-eat spreadable cream.

[0079] Comparative Example 4

[0080] Product B: Austrian imported ready-to-eat spreadable cream cheese.

[0081] Comparative Example 5

[0082] Product C: Imported Spanish ready-to-eat spreadable cream cheese.

[0083] Experimental Example 2

[0084] Thirty tasters were invited to sample the creams from Example 1 and Comparative Examples 3-5 according to the sensory evaluation criteria in Table 1, conducting sensory evaluations and comparing flavor preferences. Based on the sensory evaluation comparisons and the mean values ​​of each indicator, a flavor preference rose diagram was plotted using Excel software. The results are shown below. Figure 2 See Tables 6-10.

[0085] Table 6. Sensory evaluation and preference evaluation results of the bamboo shoot milk vegetable-based butter from Example 1.

[0086]

[0087]

[0088] Table 7 Comparative Example 3: Sensory Evaluation and Preference Evaluation Results

[0089]

[0090]

[0091]

[0092] Table 8 shows the sensory evaluation and preference evaluation results for Comparative Example 4.

[0093]

[0094]

[0095] Table 9 shows the sensory evaluation and preference evaluation results of Comparative Example 5.

[0096]

[0097]

[0098] Table 10. Sensory evaluation and preference evaluation results for different products

[0099]

[0100]

[0101] As shown in Tables 6-10, the sensory evaluation and preference evaluation results of Example 1 were significantly higher than those of Comparative Examples 3-5. This indicates that the bamboo shoot milk plant-based cream product of Example 1 is superior to the four mainstream ready-to-eat spreadable cream products of Comparative Examples 3, 4, and 5 in terms of spreadability, appearance, texture, color, taste and aftertaste, and aroma. In particular, the bamboo shoot milk plant-based cream product has obvious advantages in terms of spreadability, texture, taste and aftertaste, which fully demonstrates the unique flavor and sensory characteristics of the product given by its all-plant raw material combination formula.

[0102] Experimental Example 3: Texture Analyzer Simulated Chewing Test

[0103] 1. Methods for determining the texture of products

[0104] Place the product in a beaker (at least half full), and compact the sample using a disc to ensure a smooth surface for testing. Then place it on the test bench and perform a puncture test using a 12.7mm diameter polyoxymethylene cylindrical probe (P / 0.5). See the detailed method below. Figure 3 Texture Analyzer testing parameters: pre-test speed 1.00 mm / s, during test speed 2.0 mm / s, post-test speed 10 mm / s, puncture distance 25 mm, trigger force 30 g. Specific parameter settings are shown in Table 11. Three parallel experiments were conducted for each group to test the product's softness, viscosity, and adhesion, serving as important standards for subsequent evaluation of the product's taste. Results are shown in [Table 11]. Figure 4 And Table 12.

[0105] Table 11. Texture analysis parameters of polyoxymethylene column probe (P / 0.5)

[0106]

[0107] Table 12 Comparison of Texture Analysis Characteristic Indicators of Three Products

[0108]

[0109]

[0110] from Figure 4As can be seen from Table 12: (1) In terms of product firmness, Comparative Example 4 > Comparative Example 3 > Example 1 Bamboo Shoot Milk Vegetable Cream; (2) In terms of product consistency, Comparative Example 4 > Comparative Example 3 > Example 1 Bamboo Shoot Milk Vegetable Cream, indicating that in terms of ease of application, Bamboo Shoot Milk Vegetable Cream > Comparative Example 3 > Comparative Example 4; (3) In terms of product cohesiveness, Comparative Example 4 > Comparative Example 3 > Example 1 Bamboo Shoot Milk Vegetable Cream; (4) In terms of viscosity, Comparative Example 4 > Example 1 Bamboo Shoot Milk Vegetable Cream > Comparative Example 3.

[0111] The test data shows that the bamboo shoot milk vegetable-based butter product has the lowest hardness, viscosity, and cohesiveness, indicating that it is easier to sample and spread compared to the two types of coated butter products on the market. The viscosity of the bamboo shoot milk vegetable-based butter product is not much different from that of commercially available product A, but it is less viscous than commercially available product B, reflecting that the bamboo shoot milk vegetable-based butter product is less likely to stick and remain in the mouth, and has a smoother and more pleasant taste experience.

[0112] Therefore, the vegetable-based cream provided by this invention has the characteristics of delicate and smooth taste, can replace cream, and can be widely used in baking and other industries.

[0113] Although the above embodiments have provided a detailed description of the present invention, they are only some embodiments of the present invention, and not all embodiments. People can obtain other embodiments based on these embodiments without creative effort, and these embodiments all fall within the protection scope of the present invention.

Claims

1. A vegetable-based butter, characterized in that, The ingredients of the vegetable-based butter include: bamboo shoots, konjac flour, nuts, and skimmed dairy products; The vegetable-based butter comprises the following ingredients in parts by weight: 500-800 parts bamboo shoots, 10-20 parts konjac flour, 200-300 parts nuts, and 100-200 parts skimmed dairy products. The method for preparing the vegetable-based butter includes the following steps: mixing the bamboo shoot tips with other raw materials, homogenizing, extruding and puffing, vacuum degassing and sterilizing to obtain vegetable-based butter; The method for preparing the bamboo shoot tips includes: blanching the bamboo shoot tips and then draining the water; The homogenate includes a first grinding homogenate and a second grinding homogenate; after homogenization, the particle size in the homogenate is 30~60μm; The second grinding and homogenization process includes pre-cooking; the pre-cooking temperature is 80~100℃ and the time is 15~25min. During the extrusion and expansion process, the screw is heated in three stages: zone I has a temperature of 50-60℃, zone II has a temperature of 110-120℃, and zone III has a temperature of 120-140℃; the screw rotation speed is 240-260 r / min.

2. The vegetable-based butter according to claim 1, characterized in that, The nuts are one or more of macadamia nuts, almonds, walnuts, peanuts, pistachios, and cashews; the skimmed dairy products include skimmed milk and / or skimmed milk powder.

3. The vegetable-based butter according to claim 1, characterized in that, The ingredients of the vegetable-based butter also include: water and flavoring agents; the flavoring agents include one or more of white sugar, functional sweeteners, salt, and functional salty agents.

4. The method for preparing vegetable-based butter according to any one of claims 1 to 3, characterized in that, Includes the following steps: The bamboo shoot tips are mixed with other raw materials, homogenized, extruded and puffed, vacuum degassed and sterilized to obtain vegetable butter; The homogenate includes a first grinding homogenate and a second grinding homogenate; after homogenization, the particle size in the homogenate is 30~60μm. The process before the second grinding and homogenization includes pre-cooking; the pre-cooking temperature is 80~100℃ and the time is 15~25min; During the extrusion and expansion process, the screw is heated in three stages: zone I has a temperature of 50-60℃, zone II has a temperature of 110-120℃, and zone III has a temperature of 120-140℃; the screw rotation speed is 240-260 r / min.

5. The preparation method according to claim 4, characterized in that, The vacuum degree of the vacuum degassing is ≥0.05 MPa, and the time is 10~30 min.

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