Tea oil ice cream and a method of making the same

Abstract

The application discloses tea oil ice cream and a preparation method thereof, and relates to the technical field of food preparation, and comprises the following steps: purifying fructan and rhamnus frangula leaf pectin; dissolving the purified compound pectin and xanthan gum in ultrapure water to form a compound polysaccharide solution; mixing tea oil and the compound polysaccharide solution to prepare an oil gel; mixing the oil gel with skimmed milk powder, white granulated sugar, egg yolk, gellan gum and pure water, sterilizing, homogenizing and aging, and then adding the mixture into an ice cream machine to process tea oil ice cream. The application has the beneficial effects that tea oil is ingeniously applied in ice cream, thereby expanding the application range of tea oil; the oil gel prepared by using polysaccharide does not need a surfactant, and the hardness of the oil gel is lower and the oil separation rate is lower due to the use of pectin in the polysaccharide; and the ice cream prepared by using the oil gel has better expansion rate and melting resistance compared with the ice cream prepared by using butter.

Description

Technical Field

[0001] This invention relates to the field of food preparation technology, specifically to a tea oil ice cream and its preparation method. Background Technology

[0002] Ice cream is a frozen food made primarily from drinking water, milk, milk powder, cream (or vegetable oil), sugar, and other ingredients, with the addition of appropriate food additives. It is processed through a series of processes including mixing, sterilization, homogenization, and freezing. Its delicate, smooth, and refreshing taste makes it a popular choice and an important part of summer and autumn cold drinks.

[0003] Camellia seed oil is a high-quality woody edible oil in my country and is also the first-recommended health-promoting plant edible oil by the Food and Agriculture Organization of the United Nations. With a total fatty acid content of over 70% oleic and linoleic acids, camellia seed oil is known as the "olive oil of the East." It also contains specific physiologically active substances not found in olive oil, such as camelliaside, camellia saponins, and tea polyphenols. These components can effectively improve cardiovascular and cerebrovascular diseases, lower cholesterol and fasting blood sugar, inhibit the rise of 1,2-propylene glycol, and have significant effects on inhibiting cancer cells. Camellia seed oil also contains a large number of active ingredients such as unsaturated fatty acids, squalene, vitamin E, sterols, and tea polyphenols, giving it a variety of rich physiological functions, including antioxidant activity, anti-tumor effects, antibacterial and anti-inflammatory properties, blood sugar lowering, prevention of hypertension and atherosclerosis, and improvement of intestinal flora. In traditional Chinese medicine, camellia oil is often used to regulate immune function, treat postpartum recovery, and prevent cardiovascular and dermatological diseases, making it highly popular among consumers.

[0004] Aside from external application, most camellia seed oil is consumed primarily as edible oil. However, due to the characteristics of Chinese cooking, camellia seed oil undergoes high-temperature processes during consumption, which leads to rapid oxidation, a significant reduction in the content of unsaturated fatty acids and active ingredients, and the production of harmful substances such as trans fatty acids and benzo[a]pyrene, severely affecting the flavor, nutrition, and safety of camellia seed oil.

[0005] As consumers pay increasing attention to the nutritional and safety characteristics of food, the direct consumption or drinking of camellia oil has begun to gain attention in recent years. However, although direct consumption of camellia oil can preserve its nutritional components to the greatest extent, its high viscosity makes it too greasy and difficult to consume in large quantities, resulting in low consumer acceptance. Therefore, developing a product containing camellia oil that can both expand its applications and solve the taste problem is an urgent technical challenge. Summary of the Invention

[0006] The purpose of this invention is to at least solve one of the technical problems existing in the prior art, and to provide a tea oil ice cream and its preparation method. This invention prepares an oil gel by forming a complex polysaccharide solution of tea oil with false physalis seed pectin, tofu leaf pectin and xanthan gum, and then makes ice cream. This not only cleverly applies tea oil to ice cream, expanding the application range of tea oil, but also the preparation of oil gel by polysaccharide does not require surface activity. Moreover, because pectin is used in the polysaccharide, the oil gel has lower hardness and lower oil separation rate, resulting in better expansion rate and melt resistance of the prepared ice cream.

[0007] The technical solution of the present invention is as follows:

[0008] The first aspect of this invention provides a method for preparing tea oil ice cream, comprising the following steps:

[0009] The pectin from false physalis seeds and the pectin from the leaves of *Pteris vittata* were placed in a Buchner funnel and washed sequentially with isopropanol containing EDTA and NaCl, ethanol with a volume percentage of 40-60%, and anhydrous ethanol. After drying, the purified composite pectin was obtained.

[0010] The purified compound pectin and xanthan gum were fully dissolved in ultrapure water to form a compound polysaccharide solution;

[0011] Tea oil was mixed with a complex polysaccharide solution and dispersed at high speed to prepare an emulsion; then the emulsion was dried to constant weight and subsequently sheared to form an oleogel.

[0012] The oil gel is mixed with skim milk powder, white sugar, egg yolk, gellan gum and purified water, and then sterilized, homogenized and aged before being added to an ice cream machine for processing to obtain tea oil ice cream.

[0013] Preferably, the mass ratio of the pseudophyte seed pectin to the tofu leaf pectin is 1-2:1-2.

[0014] Preferably, the mass ratio of the pseudophyte seed pectin to the tofu leaf pectin is 2:1.

[0015] Preferably, in the isopropanol containing EDTA and NaCl, the ratio of EDTA, NaCl and isopropanol is 0.5-1.5 mmol: 45-55 mmol: 150-250 mL;

[0016] The volume percentage concentration of the isopropanol is 40-60%.

[0017] Preferably, the mass ratio of the composite pectin, xanthan gum, and ultrapure water is 0.4–0.6: 0.7–0.9: 80–120.

[0018] Preferably, the volume ratio of tea oil to complex polysaccharide solution is 6-8:8-12.

[0019] Preferably, the tea oil is mixed with a complex polysaccharide solution and dispersed at 20,000–30,000 r / min for 2–4 min to prepare an emulsion; then the emulsion is dried at 60–70 °C to constant weight, and subsequently sheared at 8,000–12,000 r / min for 20–40 s to form an oleogel.

[0020] Preferably, the mass ratio of the oil gel to skim milk powder, white sugar, egg yolk, gellan gum, and purified water is 8-12:10-14:18-22:23-27:0.1-0.3:28-36.

[0021] Preferably, the homogenization temperature is 60–70°C, and the aging temperature is 2–4°C.

[0022] A second aspect of the present invention provides a tea oil ice cream, which is prepared by the above-described method.

[0023] This invention has at least one of the following beneficial effects:

[0024] 1. This invention involves preparing an oil gel from a complex polysaccharide solution formed by tea oil, false groundcherry seed pectin, tofu leaf pectin, and xanthan gum, which is then used to make ice cream. This not only cleverly applies tea oil to ice cream, expanding its application range, but also eliminates the need for surfactants in the preparation of the oil gel via polysaccharides. Furthermore, the use of false groundcherry seed pectin and tofu leaf pectin in the polysaccharides results in a lower hardness and lower oil separation rate of the oil gel. Moreover, compared to ice cream made with butter, ice cream made with oil gel exhibits better overrun and melt resistance.

[0025] 2. This invention involves preparing an oil gel from tea oil and a complex polysaccharide solution, which is then used to make ice cream. The tea oil is not subjected to high-temperature treatment, thus retaining most of its nutrients and preventing the production of harmful substances such as trans fatty acids and benzo[a]pyrene. Furthermore, the dispersing of tea oil into an oil gel reduces the greasy feeling when consuming tea oil compared to directly drinking it in existing technologies, thereby increasing consumer acceptance.

[0026] 3. This invention purifies false groundcherry seed pectin and tofu leaf pectin to produce a composite pectin. On the one hand, the use of composite pectin can make the oil gel harder and the oil separation rate lower; on the other hand, it can improve the taste of tea oil, making tea oil ice cream more acceptable to consumers. Detailed Implementation

[0027] To make the technical problems solved, the technical solutions, and the beneficial effects of this invention clearer, this invention will be further described in detail. It should be understood that the specific embodiments described herein are merely illustrative and not intended to limit the scope of the invention.

[0028] An embodiment of the present invention provides a method for preparing tea oil ice cream, comprising the following steps:

[0029] The pectin from false physalis seeds and the pectin from the leaves of *Pteris vittata* were placed in a Buchner funnel and washed sequentially with isopropanol containing EDTA and NaCl, ethanol with a volume percentage of 40-60%, and anhydrous ethanol. After drying, the purified composite pectin was obtained.

[0030] The purified compound pectin and xanthan gum were fully dissolved in ultrapure water to form a compound polysaccharide solution;

[0031] Tea oil was mixed with a complex polysaccharide solution and dispersed at high speed to prepare an emulsion; then the emulsion was dried to constant weight and subsequently sheared to form an oleogel.

[0032] The oil gel is mixed with skim milk powder, white sugar, egg yolk, gellan gum and purified water, and then sterilized, homogenized and aged before being added to an ice cream machine for processing to obtain tea oil ice cream.

[0033] This invention involves preparing an oil gel from a complex polysaccharide solution formed by tea oil, pseudophyte seed pectin, tofu leaf pectin, and xanthan gum, which is then used to make ice cream. This not only cleverly applies tea oil to ice cream, expanding its application range, but also eliminates the need for surfactants in the preparation of the oil gel via polysaccharides. Furthermore, the use of pseudophyte seed pectin and tofu leaf pectin in the polysaccharides results in a lower hardness and lower oil separation rate of the oil gel. Compared to ice cream made with butter, ice cream made with oil gel exhibits better overrun and melt resistance.

[0034] In one specific embodiment of the present invention, the mass ratio of the pseudophyte seed pectin and the tofu leaf pectin is 1-2:1-2; preferably 1.5-2:1-1.5; specifically, it can be 2:1, 1:1, 1:2, 1.5:1, 1:1.5, etc.

[0035] In one specific embodiment of the present invention, the ratio of EDTA, NaCl to isopropanol in the isopropanol containing EDTA and NaCl is 0.5-1.5 mmol: 45-55 mmol: 150-250 mL; preferably 1 mmol: 50 mmol: 200 mL.

[0036] The volume percentage concentration of isopropanol is 40-60%, preferably 50%.

[0037] In one specific embodiment of the present invention, the mass ratio of the composite pectin, xanthan gum, and ultrapure water is 0.4–0.6:0.7–0.9:80–120; preferably 0.45–0.55:0.75–0.85:90–110; more preferably 0.48–0.52:0.78–0.82:95–105. Specifically, it can be 0.4:0.7:80, 0.5:0.8:100, 0.6:0.9:120, etc.

[0038] In one specific embodiment of the present invention, the volume ratio of tea oil to the complex polysaccharide solution is 6-8:8-12; preferably 6.5-7.5:9-11; more preferably 6.8-7.2:9.5-10.5. Specifically, it can be 6:8, 7:10, 8:12, etc.

[0039] In one specific embodiment of the present invention, the tea oil is mixed with a complex polysaccharide solution and dispersed at 20,000–30,000 r / min for 2–4 min to prepare an emulsion; then the emulsion is dried at 60–70°C to constant weight, and subsequently sheared at 8,000–12,000 r / min for 20–40 s to form an oleogel. Preferably, the tea oil is mixed with the complex polysaccharide solution and dispersed at 24,000 r / min for 3 min to prepare an emulsion; then the emulsion is dried at 65°C to constant weight, and subsequently sheared at 10,000 r / min for 30 s to form an oleogel.

[0040] In one specific embodiment of the present invention, the mass ratio of the oil gel to skim milk powder, granulated sugar, egg yolk, gellan gum, and purified water is 8–12:10–14:18–22:23–27:0.1–0.3:28–36. Preferably, it is 9–11:11–13:19–21:24–26:0.15–0.25:29–35; more preferably, it is 9.5–10.5:11.5–12.5:19.5–20.5:24.5–25.5:0.15–0.25:31–33. Specifically, it can be preferably 8:10:18:23:0.1:28, 10:12:20:25:0.2:32, 12:14:22:27:0.3:36, etc.

[0041] In one specific embodiment of the present invention, the sterilization method is sterilization at 75-85°C for 10-20 minutes. Preferably, sterilization is carried out at 80°C for 15 minutes.

[0042] In one specific embodiment of the present invention, the homogenization temperature is 60–70°C, preferably 65°C.

[0043] In one specific embodiment of the present invention, the aging temperature is 2–4°C, preferably 3°C.

[0044] A second aspect of the present invention provides a tea oil ice cream, which is prepared by the above-described method.

[0045] This invention involves preparing an oil gel from tea oil and a complex polysaccharide solution, which is then used to make ice cream. The tea oil is not subjected to high-temperature treatment, thus retaining most of its nutrients and avoiding the production of harmful substances such as trans fatty acids and benzo[a]pyrene. Furthermore, the dispersible preparation of the tea oil into an oil gel reduces the greasy feeling when consuming tea oil compared to the direct consumption of tea oil in existing technologies, thereby increasing consumer acceptance.

[0046] The present invention will be further described in detail below with reference to specific embodiments, but the present invention is not limited to the following specific embodiments.

[0047] The following method for preparing pectin from Physalis alkekengi seeds was used: Physalis alkekengi seeds (purchased from Guizhou Henong Agricultural Technology Development Co., Ltd.) were dried in a 60℃ hot air drying oven for 12 hours. Subsequently, the seeds were heated in the drying oven at 95℃ for 90 minutes to inactivate all natural pectin-degrading enzymes. The dried seeds were extracted with distilled water at 60℃ for 35 minutes at a material-to-water ratio of 1:10 (w / v). The mixture was filtered through a fine-mesh nylon cloth to obtain an aqueous extract. The residue was added to distilled water and stirred again to obtain a second and third aqueous extract. The three extracts were collected in a rotary evaporator and concentrated at 60℃. Ethanol was then added to precipitate the extract, ultimately achieving an ethanol concentration of 60% (v / v). After standing overnight (12 hours), the precipitate was collected and washed successively with ethanol / water mixtures at volume ratios of 70 / 30, 80 / 20, and 90 / 10, and with anhydrous ethanol. The precipitate was then dissolved in distilled water and concentrated under vacuum to remove the ethanol.

[0048] The preparation method of *Cynanchum paniculatum* leaf pectin is as follows: *Cynanchum paniculatum* leaf powder (Jiangyou Chunyu Ecological Agriculture Technology Co., Ltd.) is placed in a beaker, and 6 g / L ammonium oxalate solution is added at a material-to-liquid ratio of 1:60 (g:mL). The mixture is ultrasonicated at 525W for 8 min. The treated sample solution is centrifuged (4000 r / min, 15 min), and the supernatant and *Cynanchum paniculatum* residue are separated by filtration. The *Cynanchum paniculatum* residue is placed in a beaker, and 2% (mass fraction) cellulase is added. 0.05 mol / L citrate-sodium citrate buffer is added at a material-to-liquid ratio of 1:60 (g:mL). After stirring at 50℃ for 15 min, the enzyme is inactivated by boiling in a water bath for 5 min. The sample solution is centrifuged (4000 r / min, 15 min), filtered, and the supernatant is mixed with the supernatant obtained from ultrasonic treatment and concentrated. An equal volume of ethanol is added to the concentrated solution, and the mixture is allowed to stand overnight at 4℃. The pectin is washed successively with a small amount of ethanol and pure water, and then freeze-dried.

[0049] The gellan gum used below was purchased from Jiangsu Fushengde Bioengineering Co., Ltd., and the model is low acyl type.

[0050] Example 1

[0051] (1) Pectin purification: 12g of Physalis seed pectin and 8g of Toona sinensis leaf pectin were placed in a Buchner funnel and washed successively with 200mL of 50% (v / v) isopropanol containing 5mmol / L EDTA and 0.25mol / L NaCl, 200mL of 50% (v / v) ethanol, and 100mL of anhydrous ethanol. The purified pectin was dried in a 40℃ oven for later use.

[0052] (2) Preparation of complex polysaccharide solution: 0.4g of purified pectin and 0.7g of xanthan gum were fully dissolved in 100mL of ultrapure water to form a 1.1% complex polysaccharide solution.

[0053] (3) Preparation of oleogel: 60 mL of tea oil and 100 mL of complex polysaccharide solution were mixed and dispersed at 24000 r / min for 3 min to prepare emulsion; then dried at 65 °C to constant weight; and then sheared at 10000 r / min for 30 s to prepare oleogel.

[0054] (4) Ice cream preparation:

[0055] Ingredients: 10g skim milk powder, 18g white sugar, 23g egg yolk, 0.1g gellan gum, 8g oil gelatin, 28g purified water;

[0056] Process: Mixing raw and auxiliary materials - pasteurization (80℃, 15min) - homogenization (65℃) - cooling and aging (2-4℃, 12h) - adding to ice cream machine for processing - finished product.

[0057] Example 2

[0058] (1) Pectin purification: 10g of Physalis seed pectin and 10g of Toona sinensis leaf pectin were placed in a Buchner funnel and washed sequentially with 200mL of 50% (v / v) isopropanol containing 5mmol / L EDTA and 0.25mol / L NaCl, 200mL of 50% (v / v) ethanol, and 100mL of anhydrous ethanol. The purified pectin was dried in a 40℃ oven for later use.

[0059] (2) Preparation of complex polysaccharide solution: 0.5g of purified pectin and 0.8g of xanthan gum were fully dissolved in 100mL of ultrapure water to form a 1.3% complex polysaccharide solution.

[0060] (3) Preparation of olegel: 70 mL of tea oil was mixed with 100 mL of complex polysaccharide solution and dispersed at 24000 r / min for 3 min using a high-speed disperser to prepare an emulsion; then dried at 65 °C to constant weight; subsequently sheared at 10000 r / min for 30 s using a disperser to prepare olegel.

[0061] (4) Ice cream preparation:

[0062] Ingredients: 12g skim milk powder, 20g granulated sugar, 25g egg yolk, 0.2g gellan gum, 10g oil gelatin, 32.8g purified water;

[0063] Process: Mixing raw and auxiliary materials - pasteurization (80℃, 15min) - homogenization (65℃) - cooling and aging (2-4℃, 12h) - adding to ice cream machine for processing - refrigeration - finished product.

[0064] Example 3

[0065] (1) Pectin purification: 8g of Physalis seed pectin and 12g of Toona sinensis leaf pectin were placed in a Buchner funnel and washed sequentially with 200mL of 50% (v / v) isopropanol containing 5mmol / L EDTA and 0.25mol / L NaCl, 200mL of 50% (v / v) ethanol, and 100mL of anhydrous ethanol. The purified pectin was dried in a 40℃ oven for later use.

[0066] (2) Preparation of complex polysaccharide solution: 0.6g of purified pectin and 0.9g of xanthan gum were fully dissolved in 100mL of ultrapure water to form a 1.5% complex polysaccharide solution.

[0067] (3) Preparation of oleogel: 80 mL of tea oil and 100 mL of complex polysaccharide solution were mixed and dispersed at 24000 r / min for 3 min to prepare emulsion; then dried at 65 °C to constant weight; and then sheared at 10000 r / min for 30 s to prepare oleogel.

[0068] (4) Ice cream preparation:

[0069] Ingredients: 14g skim milk powder, 22g granulated sugar, 27g egg yolk, 0.3g gellan gum, 12g oil gelatin, 36g purified water;

[0070] Process: Mixing raw and auxiliary materials - pasteurization (80℃, 15min) - homogenization (65℃) - cooling and aging (2-4℃, 12h) - adding to ice cream machine for processing - refrigeration - finished product.

[0071] Comparative Example 1

[0072] The difference from Example 1 is that in step (1), the pectin of *Physalis alkekengi* leaves is not added, and the pectin of *Physalis alkekengi* seeds is replaced with 20g.

[0073] Everything else is the same as in Example 1.

[0074] Comparative Example 2

[0075] The difference from Example 1 is that: in step (1), the pectin is not purified, and 12g of false physalis seed pectin and 8g of tofu leaf pectin are directly mixed; in step (2), 0.4g of unpurified pectin and 0.7g of xanthan gum are fully dissolved in 100mL of ultrapure water to form a 1.1% complex polysaccharide solution.

[0076] Everything else is the same as in Example 1.

[0077] Comparative Example 3

[0078] The difference from Example 1 is that step (1) "12g false groundcherry seed pectin and 8g tofu leaf pectin" is changed to "20g citrus pectin".

[0079] Everything else is the same as in Example 1.

[0080] Comparative Example 4

[0081] The difference from Example 1 is that steps (1), (2), and (3) are omitted, and the formula in step (4) is changed to: 10g skim milk powder, 18g white sugar, 23g egg yolk, 0.1g gellan gum, 8g butter 28g of purified water;

[0082] Everything else is the same as in Example 1.

[0083] The hardness, oil separation rate, overrun, and melt resistance of the ice creams prepared in Examples 1-3 and Comparative Examples 1-3 were tested using the following methods:

[0084] (1) Hardness

[0085] Hardened ice cream samples were taken and their hardness was measured using a texture analyzer. The probe model was P5 / Cylinderstainless, the trigger force was 10g, the probe speed was 2mm / s, and the compression distance was 20mm.

[0086] (2) Expansion rate

[0087] The mass of equal volumes of ice cream mix and finished ice cream are measured before and after freezing. The overrun calculation formula is:

[0088] In the formula: m0 is the mass of the ice cream mix; m is the mass of the same volume of soft-serve ice cream after freezing.

[0089] (3) Heat resistance

[0090] After curing for 24 hours, the ice cream was removed from a 3oz disposable cup and placed on an 8-mesh sieve. A container and an electronic balance were placed under the sieve. The mass of the dripping ice cream sample was recorded every 5 minutes for a total of 180 minutes at 25°C and 50% humidity. The melting curve of the ice cream was plotted with time on the x-axis and the percentage of ice cream mass loss on the y-axis. The melting rate was used as an indicator of melt resistance and was expressed as the slope from the start of dripping ice cream to the plateau of mass loss.

[0091] (4) Oil separation rate

[0092] Weigh the empty centrifuge tube, add approximately 1g of the oleogel sample to the tube, centrifuge at 10000 rpm for 15 minutes, remove the tube, and invert it on filter paper for 5 minutes to drain. Calculate the oil separation rate (y) using the following formula.

[0093]

[0094] In the formula: m is the mass of the centrifuge tube, g; m1 is the mass of the centrifuge tube and the oil gel sample before centrifugation, g; m2 is the mass of the centrifuge tube and the oil gel sample after centrifugation, g.

[0095] The results are shown in Table 1.

[0096] Table 1

[0097]

[0098]

[0099] As can be seen from Table 1, the ice cream prepared in Examples 1-3 has suitable hardness, oil separation rate, expansion rate and melting rate.

[0100] Comparing Examples 1-3 with Comparative Examples 1-4, it can be seen that Comparative Example 1 (without *Phyllostachys edulis* leaf pectin, and with 20g of *Phyllostachys edulis* seed pectin added) showed decreased hardness and overrun, while increased oil separation rate and melting rate. Comparative Examples 2 (without pectin purification), 3 (with 20g of citrus pectin added), and 4 (without oil gel, but with butter added) showed increased hardness, oil separation rate, and melting rate, while decreased overrun. This indicates that adding only *Phyllostachys edulis* seed pectin, whether or not *Phyllostachys edulis* leaf pectin and *Phyllostachys edulis* seed pectin are added, whether or not the pectin is acidified, and whether or not oil gel is added all affect the hardness, oil separation rate, overrun, and melting rate of ice cream.

[0101] The above description is only a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in the present invention, based on the technical solution and inventive concept of the present invention, should be covered within the scope of protection of the present invention.

Claims

1. A method of preparing a tea oil ice cream, characterized by, Includes the following steps: The pectin from false physalis seeds and the pectin from the leaves of *Pteris vittata* were placed in a Buchner funnel and washed sequentially with isopropanol containing EDTA and NaCl, ethanol with a volume percentage of 40-60%, and anhydrous ethanol. After drying, the purified composite pectin was obtained. The purified compound pectin and xanthan gum were dissolved in ultrapure water to form a compound polysaccharide solution. Tea oil was mixed with a complex polysaccharide solution and dispersed at high speed to prepare an emulsion; then the emulsion was dried to constant weight and subsequently sheared to form an oleogel. The oil gel is mixed with skim milk powder, white sugar, egg yolk, gellan gum and purified water, and after sterilization, homogenization and aging, it is added to an ice cream machine for processing to obtain tea oil ice cream; The mass ratio of the pseudophys seed pectin to the tofu leaf pectin is 1~2:1~2; In the isopropanol containing EDTA and NaCl, the ratio of EDTA, NaCl and isopropanol is 0.5~1.5 mmol: 45~55 mmol: 150~250 mL; The volume percentage concentration of the isopropanol is 40-60%; The tea oil was mixed with a complex polysaccharide solution and dispersed at 20,000 to 30,000 r / min for 2 to 4 min to prepare an emulsion. The emulsion was then dried at 60 to 70 °C to constant weight and subsequently sheared at 8,000 to 12,000 r / min for 20 to 40 s to prepare an oleogel.

2. A process for the preparation of a tea oil ice cream according to claim 1, characterized in that, The mass ratio of the pseudophyte seed pectin to the tofu leaf pectin is 2:

1.

3. A process for the preparation of tea oil ice cream according to claim 1, characterized in that, The mass ratio of the compound pectin, xanthan gum, and ultrapure water is 0.4~0.6:0.7~0.9:80~120.

4. A process for the preparation of tea oil ice cream as claimed in claim 1, wherein, The volume ratio of tea oil to complex polysaccharide solution is 6~8:8~12.

5. A method of preparing tea oil ice cream according to claim 1, characterized in that, The mass ratio of the oleogloss to skim milk powder, white sugar, egg yolk, gellan gum, and purified water is 8~12:10~14:18~22:23~27:0.1~0.3:28~36.

6. A method of preparing tea oil ice cream according to claim 1, characterized in that, The homogenization temperature is 60~70℃, and the aging temperature is 2~4℃.

7. A tea oil ice cream, characterized by, It is obtained by the preparation method described in any one of claims 1 to 6.

Images