Sodium caseinate-free plant-based highly stable non-dairy cream and preparation method thereof

Abstract

The application discloses a kind of sodium caseinate-free plant-based high-stability whipped cream and a preparation method thereof, and belongs to the technical field of whipped cream product manufacturing.The whipped cream comprises 18-38% solid fat of plant origin, 0.8-2.5% plant protein microgel particles, 0.3-1.2% emulsifier, 0.12-0.35% thickening agent, 10-20% sugar, 0.05-0.15% acidity regulator, and the rest is made up with water.The obtained whipped cream product has smooth and delicate texture and good shaping ability, as well as excellent oral lubrication performance, and the preparation process is simple, green and safe.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of whipped cream product manufacturing, and particularly relates to a plant-based high-stability whipped cream without sodium caseinate and a preparation method thereof. BACKGROUND

[0002] In recent years, whipped cream has been widely used in the baking industry due to its better stability and lower fat content than dairy cream. Whipped cream is a kind of oil-in-water (O / W) emulsion formed by whipping a mixture of vegetable oil, protein, emulsifier, sweetener and thickening agent. Protein, as one of the important ingredients of whipped cream, plays a key role in the stability of the cream emulsion and the formation of foam. However, the current source of protein for whipped cream is mainly animal protein, such as casein and whey protein, which are dependent on imports. These proteins not only have high cost, but also cannot meet the needs of people allergic to milk protein and vegetarians. With the improvement of consumers' health and environmental awareness and the popularization of the concept of sustainable development, the demand for plant-based food is also increasing. Therefore, the development of whipped cream without animal-derived ingredients is the future trend.

[0003] Protein, as a natural polymer, can form gel blocks through thermal crosslinking, enzyme crosslinking or a combination of both. Then, by using homogenization, shearing or other methods, the gel blocks can be broken to obtain nano / micron-sized protein microgel particles. Microgel particles are a kind of Pickering particles with good stability. Compared with small molecule surfactants and traditional natural macromolecules, these particles have higher adsorption energy at the interface, form an interface film with higher mechanical strength, provide spatial hindrance, prevent coalescence between droplets, and provide excellent stability for Pickering emulsions. Natural plant proteins have poorer functional properties than animal proteins due to their compact structure, which limits their wider application in food systems. SUMMARY

[0004] This section is intended to summarize some aspects of the embodiments of the present application and briefly introduce some preferred embodiments. Some simplifications or omissions may be made in this section and the abstract and title of the specification to avoid obscuring the purpose of this section, abstract and title, and such simplifications or omissions cannot be used to limit the scope of the present application.

[0005] In view of the above and / or problems existing in the prior art, the present application is proposed.

[0006] One of the purposes of the present application is to provide a plant-based high-stability whipped cream without sodium caseinate.

[0007] To solve the above technical problems, the present application provides the following technical solutions: A kind of sodium caseinate-free plant-based high-stable whipped cream, comprising 18-38% plant-derived solid fat, 0.8-2.5% plant protein microgel particles, 0.3-1.2% emulsifier, 0.12-0.35% thickening agent, 10-20% sugar, 0.05-0.15% acidity regulator, and the rest is water.

[0008] The plant-derived solid fat functions to form a fat ball network to stabilize bubbles, and plant-derived solid fat with a melting point of 28-45 DEG C can be used, including but not limited to palm kernel oil stearin, hydrogenated palm oil, palm stearin, palm kernel oil, hydrogenated palm kernel oil, etc.

[0009] The plant protein microgel particles function to stabilize the oil-water interface, promote foam formation, and provide nutrition, and known plant protein microgel particles can be used, including but not limited to broad bean protein microgel particles, soybean protein microgel particles, pea protein microgel particles, mung bean protein microgel particles, chickpea protein microgel particles, oat protein microgel particles, quinoa protein microgel particles, etc.

[0010] The emulsifier functions to increase and maintain the emulsion stability of the whipped cream, and the types of emulsifiers that can be used include but are not limited to lipophilic sucrose esters, hydrophilic sucrose esters, Tween 80, Span 60, mono- and diglyceride fatty acid esters, lactic acid monoglyceride, sodium stearoyl lactate, etc. For example, lipophilic sucrose esters and hydrophilic sucrose esters in a mass ratio of 8:7.

[0011] The thickening agent functions to impart a certain viscosity and stabilize bubbles to the whipped cream emulsion, and the thickening agents that can be used include but are not limited to xanthan gum, guar gum, carboxymethyl cellulose, gellan gum, gum arabic, sodium alginate, hydroxypropyl methyl cellulose, etc. For example, xanthan gum, guar gum, and carboxymethyl cellulose in a mass ratio of 10:8:5.

[0012] The sugar functions to impart a certain sweet flavor to the whipped cream, and the sugars that can be used include but are not limited to white granulated sugar, glucose, glucose syrup, corn syrup, high fructose corn syrup, starch syrup, malt syrup, etc. For example, white granulated sugar and glucose syrup in a mass ratio of 10:3.

[0013] The acidity regulator functions to maintain the pH of the system, and the acidity regulators that can be used include but are not limited to potassium dihydrogen phosphate, sodium dihydrogen phosphate, phosphoric acid, etc.

[0014] Another object of the present application is to provide a method for preparing the sodium caseinate-free plant-based high-stable whipped cream as described above, comprising,

[0015] Dissolve the plant protein powder in water, and after sufficient hydration, obtain a hydrated plant protein solution;

[0016] Perform heat treatment on the obtained hydrated plant protein solution to obtain a heat-treated plant protein solution;

[0017] Add glutamine transaminase (the enzyme functions to cross-link proteins to obtain a gel block, and other enzymes that can achieve the same effect are also acceptable) to the obtained heat-treated plant protein solution, and after sufficient reaction, obtain a plant protein gel block;

[0018] Add water to the obtained plant protein gel block as a diluent, and through one-time high-speed shearing and one-time high-pressure homogenization treatment, obtain a plant protein microgel particle dispersion;

[0019] Heat the obtained plant protein microgel particle dispersion, add hydrophilic emulsifiers, thickeners, sugars, acidity regulators, and water, and after stirring and dissolving, obtain an aqueous phase mixture; heat plant-derived solid fat, add lipophilic emulsifiers, and after stirring and dissolving, obtain an oil phase mixture;

[0020] Mix the obtained aqueous phase mixture and oil phase mixture uniformly, and perform two-time high-speed shearing treatment and two-time high-pressure homogenization treatment to obtain an emulsion with uniform particle size distribution;

[0021] Cool and age the obtained emulsion to obtain a plant cream emulsion.

[0022] As a preferred scheme of the preparation method of the sodium caseinate-free plant-based high-stability plant cream of the present application, the mass ratio of the plant protein powder to water is 1:(5-11).

[0023] As a preferred scheme of the preparation method of the sodium caseinate-free plant-based high-stability plant cream of the present application, the hydration condition is cold storage at 1-10°C for 4-12h.

[0024] As a preferred scheme of the preparation method of the sodium caseinate-free plant-based high-stability plant cream of the present application, the pH value of the plant protein solution needs to be adjusted to 6.5-7.5 before heat treatment, and the heat treatment is heating at 80-100°C for 25-60min.

[0025] As a preferred scheme of the preparation method of the sodium caseinate-free plant-based high-stability plant cream of the present application, the addition amount of the glutamine transaminase TGase is 15-25U / g of protein, the reaction temperature is 35-50°C, and the time is 2-4h.

[0026] As a preferred scheme of the preparation method of the sodium caseinate-free plant-based high-stability plant cream of the present application, the mass ratio of the plant protein gel block to water is 1:(1-3).

[0027] As a preferred scheme of the preparation method of the plant-based high-stability whipped cream without sodium caseinate, in the first high-speed shearing, 8000-14000 rpm is processed for 2-5 min; in the first high-pressure homogenization, 30-80 MPa is processed for 1-3 times.

[0028] As a preferred scheme of the preparation method of the plant-based high-stability whipped cream without sodium caseinate, in the first high-speed shearing, 8000-14000 rpm is processed for 2-5 min; in the first high-pressure homogenization, 30-80 MPa is processed for 1-3 times.

[0029] As a preferred scheme of the preparation method of the plant-based high-stability whipped cream without sodium caseinate, in the first high-speed shearing, 8000-14000 rpm is processed for 2-5 min; in the first high-pressure homogenization, 30-80 MPa is processed for 1-3 times.

[0030] As a preferred scheme of the preparation method of the plant-based high-stability whipped cream without sodium caseinate, in the first high-speed shearing, 8000-14000 rpm is processed for 2-5 min; in the first high-pressure homogenization, 30-80 MPa is processed for 1-3 times.

[0031] Compared with the prior art, the present application has the following beneficial effects:

[0032] The present application improves the plant protein with poor functional properties into microgel particles with good functional properties through simple physical and chemical means, and the preparation process is simple, does not involve the use of organic reagents and harmful chemical components, and is green and safe. The stable whipped cream prepared therefrom has good physicochemical stability, and further improves the possibility of application of plant protein in food systems such as whipped cream. The whipped cream prepared by the present application does not contain animal-derived ingredients, meets the concept of environmental protection and sustainable development, and fits the current trend of healthy diet. The whipped cream prepared by the present application has a smooth and delicate texture after whipping, has good piping stability and excellent lubricating performance, and has a broad application prospect. BRIEF DESCRIPTION OF DRAWINGS

[0033] In order to more clearly illustrate the technical solutions of the embodiments of the present application, the drawings needed in the embodiment description will be briefly introduced as follows. Obviously, the drawings in the following description are only some embodiments of the present application, and other drawings can be obtained by those skilled in the art without creative labor. Among them:

[0034] Figure 1 The soft tip peak appearance diagram of the whipped cream emulsion prepared for examples 1-3 and comparative examples 1-4.

[0035] Figure 2 The whipped cream stability chart of the whipped cream emulsion prepared for Examples 1 to 3 and Comparative Examples 1 to 4.

[0036] Figure 3 The cut surface appearance chart of the whipped cream emulsion prepared for Examples 1 to 3 and Comparative Examples 1 to 4.

[0037] Figure 4 The tribological properties of the whipped cream emulsion prepared for Examples 1 to 3 and Comparative Examples 1 to 4.

[0038] Figure 5 The soft peak appearance chart of the whipped cream emulsion prepared for Example 3, Comparative Example 1 and Comparative Examples 5 to 6.

[0039] Figure 6 The whipped cream stability chart of the whipped cream emulsion prepared for Example 3, Comparative Example 1 and Comparative Examples 5 to 6.

[0040] Figure 7 The cut surface appearance chart of the whipped cream emulsion prepared for Example 3, Comparative Example 1 and Comparative Examples 5 to 6. DETAILED DESCRIPTION

[0041] In order to make the above objectives, features and advantages of the present application more apparent, the specific embodiments of the present application will be described in detail below with reference to the embodiments of the present application.

[0042] In the following description, a lot of specific details are set forth in order to facilitate a full understanding of the present application, but the present application can be practiced in other ways different from those described herein, and those skilled in the art can make similar generalizations without departing from the spirit of the present application, so the present application is not limited to the specific embodiments disclosed below.

[0043] Secondly, the "one embodiment" or "embodiment" referred to herein means that the specific features, structures or characteristics can be included in at least one implementation of the present application. "In one embodiment" appearing in different places in the specification does not mean the same embodiment, nor is it an embodiment that is independent or alternative to other embodiments.

[0044] Unless otherwise specified, the raw materials used in the examples are commercially available.

[0045] The performance test methods used in the following examples are as follows:

[0046] Soft peak appearance: 200 g of the whipped cream emulsion was whipped using a butter whipping machine at a speed of 800 rpm until the foam formed could adhere to the whipping head and form a soft peak, and the soft peak formed was photographed and recorded.

[0047] Cream stability: The whipped foam was extruded into a medium-sized cone using a piping bag with a piping nozzle. The cream was piped every 2h for a total of 6h, and the shape, surface texture and standability of the piped cream were photographed.

[0048] Cutting surface appearance: The whipped cream was piled into a cone shape and left to stand at room temperature for 2h. The cream was then cut vertically using a spatula, and the appearance of the cut surface was observed and photographed.

[0049] Tribological property test: The tribological properties of the whipped cream were evaluated using a micro-tribometer. For the test, a 3 / 4 soft silicone ball and a silicone flat plate were selected to simulate the tactile parts of the oral cavity. In each test, 50mL of sample was filled into the sample chamber and ensured that the sample could completely cover the entire flat plate. To simulate the force in the oral cavity, the ball load was set to 1N and the sliding ratio SSR was set to 50%. The rolling speed range was set to 1-1000mm / s, and the test temperature was set to 37℃.

[0050] Example 1

[0051] A preparation method of a sodium caseinate-free plant-based high-stability whipped cream, comprising the following steps:

[0052] (1) 4g of chickpea protein powder was dissolved in 29.3g of water and stored at 4℃ for 12h for complete hydration to obtain a hydrated chickpea protein solution;

[0053] (2) The pH of the hydrated chickpea protein solution obtained in step (1) was adjusted to 7.0 using 1M hydrochloric acid or sodium hydroxide, and then heated at 90℃ for 30min and cooled to room temperature to obtain a heat-treated chickpea protein solution;

[0054] (3) Transglutaminase TGase was added to the heat-treated chickpea protein solution obtained in step (2) at an amount of 20U / g of protein, and cross-linked at 40℃ for 3h to obtain a chickpea protein gel block;

[0055] (4) 2 times the mass of water was added to the plant protein gel block obtained in step (3), first treated by high-speed shearing (12000rpm for 3min), and then treated by high-pressure homogenization (60MPa for 2 passes) to obtain a chickpea protein microgel particle dispersion;

[0056] (5) The chickpea protein microgel particle dispersion obtained in step (4) is heated to 45°C, 1.4 g of hydrophilic sucrose ester S-160 (with a HLB value of 16), 0.5 g of xanthan gum, 0.4 g of guar gum, 0.25 g of carboxymethyl cellulose, 50 g of white granulated sugar, 15 g of glucose syrup, 0.5 g of potassium dihydrogen phosphate, and 215.45 g of water are added, and after stirring and dissolving, an aqueous phase mixture is obtained; 115 g of palm kernel oil stearin is heated to 70°C, 1.6 g of lipophilic sucrose ester S-10 (with a HLB value of 1) is added, and after stirring and dissolving, an oil phase mixture is obtained;

[0057] (6) The aqueous phase mixture and the oil phase mixture obtained in step (5) are uniformly mixed, subjected to high-speed shearing treatment (10000 rpm for 3 min) and high-pressure homogenization treatment (50 MPa, 30 MPa each for 1 pass), and an emulsion with uniform particle size distribution is obtained;

[0058] (7) The emulsion obtained in step (6) is cooled to 10°C in an ice bath, then placed at 4°C for aging for 24 h, and a vegetable cream emulsion is obtained.

[0059] Example 2

[0060] A preparation method of a sodium caseinate-free plant-based high-stability vegetable cream, comprising the following steps:

[0061] (1) 5.5 g of chickpea protein powder is dissolved in 40.3 g of water, and is refrigerated at 4°C for 12 h for sufficient hydration, to obtain a hydrated chickpea protein solution;

[0062] (2) The pH of the hydrated chickpea protein solution obtained in step (1) is adjusted to 7.0 using 1M hydrochloric acid or sodium hydroxide, and then heated at 90°C for 30 min, and cooled to room temperature, to obtain a heat-treated chickpea protein solution;

[0063] (3) Glutamine transaminase TGase is added to the heat-treated chickpea protein solution obtained in step (2) at an amount of 20 U / g of protein, and is crosslinked at 40°C for 3 h, to obtain a chickpea protein gel block;

[0064] (4) Water is added to the plant protein gel block obtained in step (3) at a mass ratio of 2:1, and is subjected to high-speed shearing treatment (12000 rpm for 3 min) and high-pressure homogenization treatment (60 MPa for 2 passes), to obtain a chickpea protein microgel particle dispersion;

[0065] (5) The chickpea protein microgel particle dispersion obtained in step (4) is heated to 45°C, 1.4 g of hydrophilic sucrose ester S-160 (with a HLB value of 16), 0.5 g of xanthan gum, 0.4 g of guar gum, 0.25 g of carboxymethyl cellulose, 50 g of white granulated sugar, 15 g of glucose syrup, 0.5 g of potassium dihydrogen phosphate, and 177.95 g of water are added, and after stirring and dissolving, an aqueous phase mixture is obtained; 115 g of palm kernel oil stearin is heated to 70°C, 1.6 g of lipophilic sucrose ester S-10 (with a HLB value of 1) is added, and after stirring and dissolving, an oil phase mixture is obtained;

[0066] (6) The aqueous phase mixture and the oil phase mixture obtained in step (5) are uniformly mixed, subjected to high-speed shearing treatment (10000 rpm for 3 min) and high-pressure homogenization treatment (50 MPa, 30 MPa each for 1 pass), and an emulsion with uniform particle size distribution is obtained;

[0067] (7) The emulsion obtained in step (6) is cooled to 10°C in an ice bath, then placed at 4°C for aging for 24 h, and a vegetable cream emulsion is obtained.

[0068] Example 3

[0069] A preparation method of a sodium caseinate-free plant-based high-stability vegetable cream, comprising the following steps:

[0070] (1) 7 g of chickpea protein powder is dissolved in 51.3 g of water, and is subjected to sufficient hydration by being refrigerated at 4°C for 12 h, to obtain a hydrated chickpea protein solution;

[0071] (2) The pH of the hydrated chickpea protein solution obtained in step (1) is adjusted to 7.0 by using 1M hydrochloric acid or sodium hydroxide, and then is heated at 90°C for 30 min, and is cooled to room temperature, to obtain a heat-treated chickpea protein solution;

[0072] (3) Glutamine transaminase TGase is added to the heat-treated chickpea protein solution obtained in step (2) in an amount of 20 U / g of protein, and is subjected to crosslinking at 40°C for 3 h, to obtain a chickpea protein gel block;

[0073] (4) Water is added to the plant protein gel block obtained in step (3) in an amount of 2 times the mass of water, and is subjected to high-speed shearing treatment (12000 rpm for 3 min) and high-pressure homogenization treatment (60 MPa for 2 passes), to obtain a chickpea protein microgel particle dispersion;

[0074] (5) The chickpea protein microgel particle dispersion obtained in step (4) was heated to 45°C, 1.4 g of hydrophilic sucrose ester S-160 (HLB value of 16), 0.5 g of xanthan gum, 0.4 g of guar gum, 0.25 g of carboxymethyl cellulose, 50 g of white granulated sugar, 15 g of glucose syrup, 0.5 g of potassium dihydrogen phosphate, and 140.45 g of water were added, and after stirring and dissolving, an aqueous phase mixture was obtained; 115 g of palm kernel oil stearin was heated to 70°C, 1.6 g of lipophilic sucrose ester S-10 (HLB value of 1) was added, and after stirring and dissolving, an oil phase mixture was obtained;

[0075] (6) The aqueous phase mixture and the oil phase mixture obtained in step (5) were mixed uniformly, subjected to high-speed shearing treatment (10000 rpm for 3 min) and high-pressure homogenization treatment (50 MPa, 30 MPa each for 1 pass), and an emulsion with uniform particle size distribution was obtained.

[0076] (7) The emulsion obtained in step (6) was cooled to 10°C in an ice bath, then placed at 4°C for aging for 24 h, and a whipped cream emulsion was obtained.

[0077] Comparative Example 1

[0078] Comparative Example 1 is a whipped cream (simulating a commercially available whipped cream) with sodium caseinate as the protein source, and its preparation includes the following steps:

[0079] (1) 4 g of sodium caseinate was added to 311.35 g of water and stirred uniformly, and heated to 45°C, then 1.4 g of hydrophilic sucrose ester S-160 (HLB value of 16), 0.5 g of xanthan gum, 0.4 g of guar gum, 0.25 g of carboxymethyl cellulose, 50 g of white granulated sugar, 15 g of glucose syrup, 0.5 g of potassium dihydrogen phosphate were added, and after stirring and dissolving, an aqueous phase mixture was obtained; 115 g of palm kernel oil stearin was heated to 70°C, 1.6 g of lipophilic sucrose ester S-10 (HLB value of 1) was added, and after stirring and dissolving, an oil phase mixture was obtained.

[0080] (2) The aqueous phase mixture and the oil phase mixture obtained in step (1) were mixed uniformly, subjected to high-speed shearing treatment (10000 rpm for 3 min) and high-pressure homogenization treatment (50 MPa, 30 MPa each for 1 pass), and an emulsion with uniform particle size distribution was obtained.

[0081] (3) The emulsion obtained in step (2) was cooled to 10°C in an ice bath, then placed at 4°C for aging for 24 h, and a whipped cream emulsion was obtained.

[0082] Comparative Example 2

[0083] Comparative Example 2 was based on Example 1, except that in step (1), 1 g of chickpea protein powder was dissolved in 7.33 g of water, and in step (5), 290.36 g of water was added, and the rest was the same as Example 1.

[0084] Comparative Example 3

[0085] Comparative Example 3 was based on Example 1, except that in step (1), 2.5 g of chickpea protein powder was dissolved in 18.33 g of water, and in step (5), 252.86 g of water was added, and the rest was the same as Example 1.

[0086] Comparative Example 4

[0087] Comparative Example 4 provided a method for preparing whipped cream, which was different from Example 1 in that in step (1), 15 g of chickpea protein powder was dissolved in 110 g of water, in step (4), 1 times the mass of water was added to the obtained plant protein gel block, and in step (5), 65.35 g of water was added, and the rest was the same as Example 1.

[0088] The obtained whipped cream was subjected to performance testing, and the test results were as follows:

[0089] Figure 1 The whipped cream emulsion prepared in Examples 1-3 and Comparative Examples 1-4 was whipped, and the soft peak appearance after whipping was as shown in FIG. 1. Figure 1 It can be seen that: Examples 1-3 after whipping can form soft peaks that are erect and delicate, and the effect is similar to that of Comparative Example 1. Comparative Example 4 is too soft and collapsed, indicating that the whipped cream stabilized by a certain amount of chickpea protein microgel particles can achieve a whipping effect similar to that of whipped cream containing sodium caseinate.

[0090] Figure 2 The whipped cream emulsion prepared in Examples 1-3 and Comparative Examples 1-4 was whipped, and the piping stability after whipping was as shown in FIG. 2. Figure 2 It can be seen that: the fresh cream after whipping of Examples 1-3 was immediately piped, and the obtained cream flowers were all erect and had clear surface texture, which was similar to that of Comparative Example 1. For the cream flowers obtained by piping at different times (2 h, 4 h, 6 h) after whipping, Examples 1-3 still had good shaping ability, and even after 6 h, they still had erectness and texture clarity that were not inferior to those of Comparative Example 1. This indicates that Examples 1-3 all have high structural stability.

[0091] Figure 3 The whipped cream emulsion prepared in Examples 1-3 and Comparative Examples 1-4 was whipped, and the cross-sectional appearance after whipping was as shown in FIG. 3. Figure 3It can be seen that: for example 1-3, with the increase of the content of chickpea protein microgel particles, the section becomes more and more smooth and delicate, and the large pores gradually decrease. The delicacy of the section of example 1-3 is not inferior to that of comparative example 1. It shows that the addition of a certain amount of chickpea protein microgel particles can greatly improve the texture of the whipped cream.

[0092] Figure 4 The tribological properties of the whipped cream emulsion prepared in example 1-3 and comparative example 1-3. From Figure 4 It can be seen that: within a certain rolling speed range, the friction coefficient of example 1-3 is smaller than that of comparative example 1, indicating that its lubricating performance is better than that of comparative example 1, and the lubricating performance of example 3 is the best. Therefore, the oral lubricating ability of the whipped cream added with a certain amount of chickpea protein microgel particles is better than that of the traditional cream containing sodium caseinate.

[0093] Comparative example 5

[0094] The preparation method of the whipped cream provided in comparative example 5 is different from that of example 1 in that 0.16g of gum arabic, 0.12g of guar gum, 0.12g of carboxymethyl cellulose and 216.2g of water are added in step (5), and the others are consistent with example 1.

[0095] Comparative example 6

[0096] The preparation method of the whipped cream provided in comparative example 6 is different from that of example 1 in that 1.1g of xanthan gum, 0.88g of guar gum, 0.55g of carboxymethyl cellulose and 214.07g of water are added in step (5), and the others are consistent with example 1.

[0097] The obtained whipped cream is subjected to performance test, and the test results are as follows:

[0098] Figure 5 The whipped cream emulsion prepared in example 3, comparative example 1 and comparative example 5-6 is subjected to soft peak appearance test. From Figure 5 It can be seen that: comparative examples 5-6 cannot form soft peaks that are upright and delicate, comparative example 5 is too rough, and comparative example 6 is too soft and collapsed.

[0099] Figure 6 The whipped cream emulsion prepared in example 3, comparative example 1 and comparative example 5-6 is subjected to piping stability test. From Figure 6 It can be seen that: the piping stability of comparative examples 5-6 is poor, and with the extension of time, they all appear different degrees of inclination and collapse, indicating that their structural stability is poor.

[0100] Figure 7 The whipped cream emulsion prepared in example 3, comparative example 1 and comparative example 5-6 is subjected to section appearance test. FromFigure 7 It can be seen that the sections of Comparative Examples 5-6 are relatively rough and lack in delicacy, which also reflects the poor internal structural stability thereof.

[0101] Comparative Example 7

[0102] The preparation method of the whipped cream provided in Comparative Example 7 was used to perform the following experiment:

[0103] (A) On the basis of Example 3, all of the hydrophilic sucrose ester S-160 in step (5) was replaced with water;

[0104] (B) On the basis of Example 3, all of the lipophilic sucrose ester S-10 in step (5) was replaced with palm kernel oil stearin;

[0105] It was found during the experiment that the whipped cream samples obtained in experiments (A) and (B) were less stiff and less delicate in soft peak after whipping, and the sections thereof were not smooth and delicate.

[0106] Example 4

[0107] The preparation method of the whipped cream provided in Example 4 was as described in Example 3, except that the palm kernel oil stearin in step (5) was replaced with hydrogenated palm oil, palm stearin, palm kernel oil, and hydrogenated palm kernel oil, respectively.

[0108] Performance tests were performed on the obtained whipped cream, and the test results showed that stiff and delicate soft peaks were formed after whipping, and the effect was similar to that of Comparative Example 1. Fresh whipped cream after whipping was immediately used to perform piping, and the stiff peaks of the obtained cream flowers were all good in stiffness, and the surface textures thereof were all relatively clear, which was similar to Comparative Example 1. Observation of the sections of the whipped cream emulsion showed that the sections were smooth and delicate.

[0109] Example 5

[0110] The preparation method of the whipped cream provided in Example 5 was as described in Example 3, except that the chickpea protein powder in step (1) was replaced with soybean protein powder, pea protein powder, mung bean protein powder, and oat protein powder, respectively.

[0111] Performance tests were performed on the obtained whipped cream, and the test results showed that stiff and delicate soft peaks were formed after whipping, and the effect was similar to that of Comparative Example 1. Fresh whipped cream after whipping was immediately used to perform piping, and the stiff peaks of the obtained cream flowers were all good in stiffness, and the surface textures thereof were all relatively clear, which was similar to Comparative Example 1. Observation of the sections of the whipped cream emulsion showed that the sections were smooth and delicate.

[0112] Example 6

[0113] The preparation method of the whipped cream provided in Example 6 is the same as that in Example 3, except that the emulsifier in step (5) is replaced by 1.25 g of sodium stearoyl lactylate, 1 g of mono, di glycerin fatty acid ester, respectively, and the rest is supplemented with water.

[0114] The obtained whipped cream is subjected to performance test, and the test result shows that after whipping, the whipped cream provided in Example 6 can form a soft peak that is erect and delicate, and the effect is similar to that of Comparative Example 1. The fresh whipped cream after whipping is immediately subjected to piping, and the obtained whipped cream flower has good erectness and clear surface texture, which are similar to those of Comparative Example 1. From the observation of the cut surface of the whipped cream emulsion after whipping, the cut surface is smooth and delicate.

[0115] Example 7

[0116] The preparation method of the whipped cream provided in Example 7 is the same as that in Example 3, except that the guar gum in step (5) is replaced by carboxymethyl cellulose, gellan gum, gum arabic, sodium alginate and hydroxypropyl methyl cellulose, respectively.

[0117] The obtained whipped cream is subjected to performance test, and the test result shows that after whipping, the whipped cream provided in Example 7 can form a soft peak that is erect and delicate, and the effect is similar to that of Comparative Example 1. The fresh whipped cream after whipping is immediately subjected to piping, and the obtained whipped cream flower has good erectness and clear surface texture, which are similar to those of Comparative Example 1. From the observation of the cut surface of the whipped cream emulsion after whipping, the cut surface is smooth and delicate.

[0118] The plant protein with poor functional properties is improved into microgel particles with good functional properties by simple physical and chemical means, the preparation process is simple, does not involve the use of organic reagents and harmful chemical components, is green and safe, the stable whipped cream prepared therefrom has good physicochemical stability, and the possibility of application of the plant protein in a food system such as whipped cream is further improved.

[0119] The whipped cream prepared in the application does not contain animal-derived ingredients, meets the concept of environmental protection and sustainable development, and is in line with the current trend of healthy diet.

[0120] The whipped cream prepared in the application has smooth and delicate texture after whipping, has good piping stability and excellent lubricating performance, and has broad application prospect.

[0121] It should be noted that the above examples are only used to illustrate the technical solutions of the application and not to limit the application. Although the application has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solutions of the application can be modified or replaced by equivalents without departing from the spirit and scope of the technical solutions of the application, and all should be covered in the scope of the claims of the application.

Claims

1. A method for preparing a sodium caseinate-free plant-based highly stable non-dairy creamer, characterized in that: Calculated by mass percentage, it comprises 18-38% of plant-derived solid fat, 0.8-2.5% of plant protein microgel particles, 0.3-1.2% of an emulsifier, 0.12-0.35% of a thickener, 10-20% of sugar, 0.05-0.15% of an acidity regulator, and the remainder is made up with water; The plant protein microgel particles are broad bean protein microgel particles; The emulsifier includes hydrophilic sucrose ester S-16 and lipophilic sucrose ester S-10; The thickener is xanthan gum, guar gum and carboxymethyl cellulose, and the mass ratio thereof is 10:8:5; The preparation method comprises the following steps: dissolving plant protein powder in water at a mass ratio of 1:(5-11) and fully hydrating to obtain a hydrated plant protein solution; heat-treating the hydrated plant protein solution to obtain a heat-treated plant protein solution; adding transglutaminase to the heat-treated plant protein solution and performing a full reaction to obtain a plant protein gel block; adding water to the obtained plant protein gel block, performing a high-speed shearing treatment and a high-pressure homogenization treatment to obtain a dispersion of plant protein microgel particles; heating the obtained dispersion of plant protein microgel particles, adding a hydrophilic emulsifier, a thickener, sugar, an acidity regulator and water, and stirring and dissolving to obtain an aqueous phase mixture; heating plant-derived solid fat, adding a lipophilic emulsifier, and stirring and dissolving to obtain an oil phase mixture; uniformly mixing the obtained aqueous phase mixture and the oil phase mixture, performing a secondary high-speed shearing treatment and a secondary high-pressure homogenization treatment to obtain an emulsion with uniformly distributed particle sizes; and cooling and aging the obtained emulsion to obtain a non-dairy cream emulsion.

2. The method for preparing the sodium caseinate-free plant-based highly stable non-dairy creamer according to claim 1, wherein: The sugar includes one or more of white sugar, glucose, glucose syrup, corn syrup, fructose syrup, starch syrup and maltose syrup.

3. The method for preparing the sodium caseinate-free plant-based highly stable non-dairy creamer according to claim 1, wherein: The acidity regulator includes one or more of potassium dihydrogen phosphate, sodium dihydrogen phosphate, and phosphoric acid.

4. The method for preparing the sodium caseinate-free plant-based highly stable non-dairy creamer according to claim 1, wherein: The hydration conditions are refrigeration at 1-10°C for 4-12 hours.

5. The method for preparing the sodium caseinate-free plant-based highly stable non-dairy creamer according to claim 1, wherein: The pH value of the plant protein solution needs to be adjusted to 6.5-7.5 before heat treatment, and the heat treatment is heating at 80-100° C. for 25-60 minutes.

6. The method for preparing the sodium caseinate-free plant-based highly stable non-dairy creamer according to claim 1, wherein: The addition amount of the glutamine transaminase TGase is 15-25 U / g protein, the reaction temperature is 35-50° C., and the reaction time is 2-4 hours.

7. The method for preparing the sodium caseinate-free plant-based highly stable non-dairy creamer according to claim 1, wherein: The mass ratio of the plant protein gel block to water is 1:(1-3).

8. The method for preparing the sodium caseinate-free plant-based highly stable non-dairy creamer according to claim 1, wherein: The high-speed shearing is performed at 8000-14000 rpm for 2-5 minutes; the high-pressure homogenization is performed at 30-80 MPa for 1-3 times; The secondary high-speed shearing is performed at 7000-12000 rpm for 2-5 minutes; the secondary high-pressure homogenization is performed at 20-60 MPa for 1-3 times.

9. The method for preparing the sodium caseinate-free plant-based highly stable non-dairy creamer according to claim 1, wherein: The heating temperature of the dispersion of the plant protein microgel particles is 40-50°C, and the heating temperature of the plant-derived solid fat is 70-85°C.

10. The method for preparing the sodium caseinate-free plant-based highly stable non-dairy creamer according to claim 1, wherein: The emulsion is cooled in an ice bath to a temperature of 10-15° C.; and aged at 3-10° C. for 12-24 hours.

Images