Preparation method and application of peanut oil body-based o / w / o type aerated emulsion

Abstract

The application discloses a preparation method and application of peanut oil body-based O / W / O type aerated emulsion, and the peanut oil body-based O / W / O type aerated emulsion is prepared by mixing and homogenizing a peanut oil body-polyose water dispersion phase and a mixed oil phase, low-temperature aging to obtain a peanut oil body-based O / W / O type emulsion gel, and then whipping to obtain the peanut oil body-based O / W / O type aerated emulsion, wherein the peanut oil body-polyose water dispersion phase is obtained by mixing and shearing peanut oil bodies and a polyose aqueous solution; and the mixed oil phase is obtained by mixing and shearing solid fat, liquid oil and a small molecule emulsifier. The peanut oil body-based O / W / O type aerated emulsion is prepared by using peanut oil bodies, a polyose, solid fat, liquid oil and a small molecule emulsifier as raw materials, and the peanut oil body-based O / W / O type aerated emulsion can be applied to piping and 3D printing, the preparation condition is simple and fast, the peanut oil body-based O / W / O type aerated emulsion is of plant-based origin, green, healthy and safe, and the practical application of peanut oil bodies in the food field is expanded.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of vegetable oil processing, and particularly relates to a preparation method of peanut oil body-based O / W / O type aerated emulsion and application thereof. BACKGROUND

[0002] Peanut oil body is a natural O / W type emulsion, and the surface protein-phospholipid complex membrane provides steric hindrance to avoid flocculation of oil droplets. When applied to an O / W / O type emulsion system, the emulsification step can be reduced, and the production efficiency can be improved. However, when peanut oil body is directly applied to a food system, instability, demulsification and unsuitable storage may occur, which limits its wide application in the food field.

[0003] Aerated emulsion belongs to aerated food, and aerated food can bring people sensory pleasure. At present, the oil phase of aerated food can exist in various forms, including bulk oil, oil gel, O / W emulsion, water-in-oil W / O emulsion and the like. However, a current health risk is that traditional aerated food is usually stabilized by a network structure formed by crystalline fat, and crystalline fat is one of the important factors leading to cardiovascular and cerebrovascular diseases. On the other hand, the system of aerated food is unstable, because all foams are thermodynamically metastable dispersions, and with the passage of time, instability phenomena such as drainage, coalescence and coarsening may occur. Therefore, it is a meaningful work for producing more healthy and high-quality aerated food. 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 of the present application in order to avoid obscuring the purpose of this section, the abstract and the 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] Therefore, the purpose of the present application is to overcome the deficiencies in the prior art, and to provide a peanut oil body-based O / W / O type aerated emulsion.

[0007] To solve the above technical problems, the present application provides the following technical scheme: a peanut oil body-based O / W / O type aerated emulsion, characterized in that: a peanut oil body-based O / W / O type emulsion gel is obtained by low-temperature aging after mixing and homogenizing a peanut oil body-polysaccharide aqueous dispersion phase and a mixed oil phase, and then the peanut oil body-based O / W / O type emulsion gel is whipped to obtain the peanut oil body-based O / W / O type aerated emulsion, the peanut oil body-polysaccharide aqueous dispersion phase is obtained by mixing and shearing peanut oil body and a polysaccharide aqueous solution, and the mixed oil phase is composed of solid fat, liquid oil and small molecule hydrophobic emulsifier.

[0008] The peanut oil body is a natural oil-in-water emulsion extracted from the seeds of plants of the genus Arachis in the family Fabaceae, and the mass concentration of the peanut oil body in the peanut oil body-based O / W / O type gas-filled emulsion is 12-42%.

[0009] The mass ratio of the peanut oil body-polysaccharide aqueous dispersed phase to the mixed oil phase is 4:6-7:3.

[0010] As a preferred scheme of the peanut oil body-based O / W / O type gas-filled emulsion, the polysaccharide includes one or more of xanthan gum, gum arabic, carrageenan, and sodium alginate.

[0011] The mass concentration of the polysaccharide in the peanut oil body-based O / W / O type gas-filled emulsion is 0.14-0.3%.

[0012] As a preferred scheme of the peanut oil body-based O / W / O type gas-filled emulsion, the solid fat includes one or more of palm stearin, palm oil, coconut oil, and hydrogenated vegetable oil.

[0013] The mass concentration of the solid fat in the peanut oil body-based O / W / O type gas-filled emulsion is 22.3-29.7%.

[0014] As a preferred scheme of the peanut oil body-based O / W / O type gas-filled emulsion, the liquid fat includes one or more of soybean oil, rapeseed oil, peanut oil, sunflower seed oil, rice bran oil, corn oil, flaxseed oil, olive oil, wheat germ oil, cottonseed oil, almond oil, tea seed oil, and sesame oil.

[0015] The mass concentration of the liquid fat in the peanut oil body-based O / W / O type gas-filled emulsion is 7.4-9.9%.

[0016] As a preferred scheme of the peanut oil body-based O / W / O type gas-filled emulsion, the small-molecule hydrophobic emulsifier includes one or more of polyglycerol ricinoleate, monoglyceride and diglyceride, and lecithin.

[0017] The mass concentration of the small-molecule hydrophobic emulsifier in the peanut oil body-based O / W / O type gas-filled emulsion is 0.3-0.4%.

[0018] Still another object of the present application is to provide a preparation method of a peanut oil body-based O / W / O type gas-filled emulsion, which overcomes the deficiencies in the prior art.

[0019] The peanut oil body and the polysaccharide aqueous solution are mixed to obtain a peanut oil body-polysaccharide aqueous dispersed phase.

[0020] The small molecule hydrophobic emulsifier is added into the mixed oil of solid fat and liquid oil, and the mixed oil is melted under heating to obtain a mixed oil phase;

[0021] The obtained peanut oil body-polymer water dispersion phase is mixed with the mixed oil phase, and then aged after high-speed shearing to obtain a peanut oil body-based O / W / O emulsion gel.

[0022] The obtained peanut oil body-based O / W / O emulsion gel is whipped until soft peaks appear, and a peanut oil body-based O / W / O aerated emulsion is obtained.

[0023] As a preferred embodiment of the preparation method, the peanut oil body is obtained by screening, soaking, removing red skin, grinding, filtering, adjusting the pH to 7-9.5, and then centrifuging the obtained peanut slurry to obtain the upper cream-like substance.

[0024] As a preferred embodiment of the preparation method, the polysaccharide water solution is obtained by adding polysaccharide into water and stirring at 250-400 rpm until no obvious particles are observed.

[0025] As a preferred embodiment of the preparation method, the peanut oil body and the polysaccharide water dispersion liquid are sheared at 6000-10000 rpm for 1-4 min, and then aged in a water bath at 5-10℃.

[0026] Another object of the present application is to provide an application of the peanut oil body-based O / W / O aerated emulsion in piping or 3D printing.

[0027] The present application has the following advantages:

[0028] (1) Compared with the existing aerated emulsion system, the solid fat content of the present application is lower, and the ingredients are healthy.

[0029] (2) The peanut oil body can improve the whipping rate and plasticity of the aerated emulsion.

[0030] (3) The present application does not contain milk protein ingredients, and is friendly to allergic people. DETAILED DESCRIPTION

[0031] In order to more clearly illustrate the technical solutions of the embodiments of the present application, the following will briefly introduce the drawings needed in the embodiment description. 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:

[0032] Figure 1Process flow chart for preparing peanut oil body-based O / W / O type aerated emulsion of the present application;

[0033] Figure 2 Microstructure diagrams of peanut oil body-based emulsion gels prepared for Comparative Examples 1 and 2 and Examples 1-4; wherein (A) is an optical microscope diagram and (B) is a laser confocal microscope diagram.

[0034] Figure 3 Rheological property diagrams of peanut oil body-based emulsion gels prepared for Comparative Examples 1 and 2 and Examples 1-4.

[0035] Figure 4 Whipping property diagrams of peanut oil body-based emulsion gels prepared for Comparative Examples 1 and 2 and Examples 1-4; wherein (A) is a physical diagram of Comparative Examples 1 and 2 after whipping and (B) is a whipping rate of Examples 1-4.

[0036] Figure 5 Optical microscope and polarizing microscope diagrams of peanut oil body-based O / W / O type aerated emulsions prepared for Examples 1-4.

[0037] Figure 6 Laser scanning confocal microscope diagrams of peanut oil body-based O / W / O type aerated emulsions prepared for Examples 1-4.

[0038] Figure 7 Application diagrams of peanut oil body-based O / W / O type aerated emulsions prepared for Examples 1-4; wherein (A) is a piping effect diagram of Examples 1-4, (B) is a 3D printing effect diagram of Examples 1-4, and (C) is a 3D printing deformation rate of Examples 2-4. DETAILED DESCRIPTION

[0039] In order to make the above objectives, features and advantages of the present application more apparent, specific embodiments of the present application will be described in detail below with reference to the accompanying drawings.

[0040] In the following description, a lot of specific details are set forth in order to provide a thorough understanding of the present application. However, the present application can be practiced in other manners different from those described herein without departing from the scope of the present application, and those skilled in the art can make similar generalizations without departing from the scope of the present application. Therefore, the present application is not limited to the specific embodiments disclosed below.

[0041] Secondly, the "one embodiment" or "embodiment" referred to herein means that a specific feature, structure or characteristic can be included in at least one implementation of the present application. The "in one embodiment" appearing in different places in the specification does not mean the same embodiment, nor is it an embodiment that is separate or alternative to other embodiments.

[0042] The raw materials used in the examples are commercially available unless otherwise specified.

[0043] Example 1

[0044] (1) After screening, peanut is soaked, red skin is removed, and is ground into paste, which is filtered to obtain peanut paste, and the pH is adjusted to 9 to obtain treated peanut paste;

[0045] (2) The peanut paste of step (1) is centrifuged (10000 rpm, 30 min), and the upper layer of butter-like substance is taken, which is peanut oil body;

[0046] (3) A xanthan gum aqueous solution with a mass concentration of 0.5% is prepared, and is stirred at 300 rpm until no obvious particles are observed;

[0047] (4) The peanut oil body of step (2) and the xanthan gum aqueous solution with a mass concentration of 0.5% of step (3) are mixed at a mass ratio of 2:8, and are high-speed sheared at 8000 rpm for 2 min to obtain a peanut oil body-polysaccharide aqueous dispersion;

[0048] (5) Palm stearin and soybean oil are mixed at a mass ratio of 3:1, and are heated to melt, and then 1% of PGPR is added, and is stirred at 70°C for 30 min to obtain a mixed oil phase;

[0049] (6) The peanut oil body-polysaccharide aqueous dispersion of step (4) and the mixed oil phase of step (5) are mixed at a mass ratio of 6:4, and are high-speed sheared at 8000 rpm for 2 min, and are quickly moved to an ice water bath to cool to 10°C for aging to obtain a peanut oil body-based O / W / O emulsion gel.

[0050] (7) The peanut oil body-based O / W / O emulsion gel of step (6) is whipped with a butter whipping machine to obtain a peanut oil body-based O / W / O aerated emulsion.

[0051] Example 2

[0052] The mass ratio of peanut oil body to xanthan gum aqueous solution in step (4) of Example 1 is adjusted to 3:7, and the rest is the same as Example 1 to obtain a peanut oil body-based O / W / O aerated emulsion.

[0053] Example 3

[0054] The mass ratio of peanut oil body to xanthan gum aqueous solution in step (4) of Example 1 is adjusted to 4:6, and the rest is the same as Example 1 to obtain a peanut oil body-based O / W / O aerated emulsion.

[0055] Example 4

[0056] The mass ratio of peanut oil body to xanthan gum aqueous solution in step (4) of Example 1 was adjusted to 4:6, and the ratio of peanut oil body-polysaccharide aqueous dispersion to mixed oil phase in step (6) of Example 1 was adjusted to 7:3, and the other conditions were the same as those in Example 1, to obtain a peanut oil body-based O / W / O type aerated emulsion.

[0057] Comparative Example 1

[0058] The mass ratio of peanut oil body to xanthan gum aqueous solution in step (4) of Example 1 was adjusted to 0:10, and the other conditions were the same as those in Example 1, to obtain a peanut oil body-based aerated emulsion.

[0059] Comparative Example 2

[0060] The mass ratio of peanut oil body to xanthan gum aqueous solution in step (4) of Example 1 was adjusted to 1:9, and the other conditions were the same as those in Example 1, to obtain a peanut oil body-based O / W / O type aerated emulsion.

[0061] Example 5

[0062] In this example, the microstructure of the peanut oil body-based emulsion gel was observed by optical microscopy and laser confocal microscopy.

[0063] Figure 2 A is the optical microscope image of the peanut oil body-based emulsion gel. The results show that with the addition of POBs, the droplet size tends to be smaller and more regular, which is attributed to the enhanced steric hindrance effect of low water content and high oil content, which indicates that the addition of peanut oil body is beneficial to the stability of the emulsion gel system. In Figure 2 B, these spheres are distributed in the water phase of the emulsion gels prepared in Comparative Example 1 and Examples 1-4, as the internal oil phase of the O / W / O emulsion gel. The black circle is the water phase, and the peanut oil body is located in the water phase to form an O / W / O structure. As shown in Figure 2 B, the emulsion gel without peanut oil body is a W / O emulsion. In contrast, the O / W / O structure of O / W / O is observed in all the emulsion gels containing POB.

[0064] Example 6

[0065] In this example, the rheological test of the peanut oil body-based emulsion gel was carried out, and the specific experimental conditions are as follows:

[0066] The rheological properties of all samples were determined by a rheometer and parallel steel plates (diameter 40 mm). The geometric gap value of all tests was set to 1000 μm, and the equilibrium time was set to 180 s. Stress sweep was performed at a stress amplitude of 0.1 to 1000 Pa and a frequency value of 1 Hz.

[0067] Figure 3As shown, the elastic modulus (G') of all peanut oil-based emulsion gels is greater than the viscous modulus (G"), indicating that they exhibit solid behavior. The yield stress of the emulsion gel (the intersection of G' and G") increases with increasing peanut oil content, demonstrating that increasing peanut oil content contributes to increasing the elasticity of the system. The high elasticity of the emulsion gel will help maintain the shape of the aerated emulsion after aeration. Furthermore, the emulsion gel prepared in Example 4 has the lowest G', G" and yield stress except for Comparative Example 1, despite having the highest peanut oil content. This is attributed to its lower solid fat content, which weakens the supporting effect of the continuous phase.

[0068] Example 7

[0069] This embodiment measures the whipping rate of peanut oil-based emulsion gel. The specific experimental procedure is as follows:

[0070]

[0071] Where m g and m f These are the masses of the initial emulsion gel (unwhipped sample) and the aerated emulsion, respectively, of the same volume.

[0072] After whipping, Comparative Examples 1 and 2 could not form an aerated emulsion. Figure 4 A), therefore, only the other four samples were studied in subsequent experiments. Their foaming failure proved that the O / W / O structure is beneficial and indispensable for emulsion foaming in this system. Figure 5 As shown, with the increase of peanut oil content, the whipping rate of the emulsion gel increased from 40.6% (Example 1) to 64.5% (Example 2) and 68.6% (Example 3), while the whipping rate of the emulsion gel prepared in Example 4 reached 66.8%. This is because when the oil content in the emulsion gel system is low, the stability and elasticity of the stable interface between the aqueous phase and the external oil phase are poor, leading to foam formation, which is more easily damaged during stirring and expansion.

[0073] Example 8

[0074] This embodiment describes the observation of the microstructure of a peanut oil-based aerated emulsion using an optical microscope, a polarizing microscope, and a laser confocal microscope.

[0075] exist Figure 5In particular, the results of optical microscopy showed that the aerated emulsions prepared in Example 2 and Example 3 exhibited smaller, more spherical interfaces and thicker interfaces compared to Example 1, ensuring the stability of the latter two during stirring, which also confirmed the conclusion that peanut oil bodies are beneficial to enhance the interface between the water phase and the outer oil phase. Polarized light microscopy can reflect the crystalline fat (bright spots) in the system. The results of polarized light microscopy showed that more crystalline fat was detected in the continuous phase and at the interface stabilized by the oil phase and air in Example 2 and Example 3 than in Example 1. This phenomenon was not as expected because the three examples were designed to have the same oil phase composition and content. As shown in Figure 6 The images of laser confocal microscopy showed clear green markers at the gas-oil interface in Example 1, while this was not observed in the images of the other three samples. These green circles can be O / W structures. However, O / W / O structures were observed in the images of the aerated emulsions prepared in Example 2, Example 3 and Example 4, indicating that when the peanut oil bodies in the O / W / O emulsion gel system reach a certain amount, the corresponding foam emulsion gel forms a unique structure containing O / W / O and A / O.

[0076] Example 9

[0077] This example is the application of peanut oil body-based O / W / O type aerated emulsion, specifically, the peanut oil body-based aerated emulsion is extruded with a piping bag, and then a 3D printer is used to print cylindrical and conical shapes. The lower the deformation rate, the better the printing effect.

[0078] As shown in Figure 7 All the aerated emulsions did not collapse or melt. Compared with Example 2, Example 3 and Example 4, the butter flower prepared in Example 1 was relatively rough, which can be due to the fact that the structure formed in Example 1 was not as stable as the other three examples, leading to easier aggregation during extrusion.

[0079] As shown in Figure 7 The top of the cylinder printed with Example 1 was not complete, the extrusion was poor, and the pulling of the filament was discontinuous. This can be due to the fact that the crystalline fat penetrated after being extruded, causing the bubble interface to collapse, leading to local unevenness. The tip shape of all the sample cones was complete and clear, which indicated that they were possible to print fine structures. With the increase of peanut oil body content, the 3D printing effect was significantly improved. There was no filament breaking or incomplete phenomenon at the top of the cylinder, and no structural collapse occurred for the cone, proving that the special structure of the coexistence of O / W / O and A / O had better stability. In addition, whether it was a cylinder or a cone, the deformation rate of Example 4 was lower than that of Example 2 and Example 3. Interestingly, compared with the other three groups, Example 4 had the best piping and 3D printing effect, although it showed the lowest elastic modulus and yield stress Figure 3), which is expected to make the obtained aerated emulsion softer in mouthfeel.

[0080] Example 10

[0081] This example is based on Example 3, wherein the xanthan gum is replaced by gum arabic, carrageenan, and sodium alginate, respectively, and other conditions and preparation methods are the same as those in Example 1, to obtain different peanut oil body-based multiple emulsion gels.

[0082] The obtained different peanut oil body-based multiple emulsion gels can all be successfully whipped, and the whipping rates are all more than 55%.

[0083] Example 11

[0084] This example is based on Example 3, wherein the palm stearin is replaced by palm oil, coconut oil, and hydrogenated soybean oil, respectively, and other conditions and preparation methods are the same as those in Example 1, to obtain different peanut oil body-based multiple emulsion gels.

[0085] The obtained different peanut oil body-based multiple emulsion gels can all be successfully whipped, and the whipping rates are all more than 45%.

[0086] Example 12

[0087] This example is based on Example 3, wherein the soybean oil is replaced by rapeseed oil, peanut oil, sunflower seed oil, rice bran oil, corn oil, flaxseed oil, olive oil, wheat germ oil, cottonseed oil, almond oil, tea seed oil, and sesame oil, respectively, and other conditions and preparation methods are the same as those in Example 1, to obtain different peanut oil body-based multiple emulsion gels.

[0088] The obtained different peanut oil body-based multiple emulsion gels can all be successfully whipped, and the whipping rates are all more than 60%.

[0089] Example 13

[0090] This example is based on Example 3, wherein the polyglycerol ricinoleate is replaced by monoglyceride and diglyceride, and lecithin, respectively, and other conditions and preparation methods are the same as those in Example 1, to obtain different peanut oil body-based multiple emulsion gels.

[0091] The obtained different peanut oil body-based multiple emulsion gels can all be successfully whipped, and the whipping rates are all more than 60%.

[0092] Comparative Example 3

[0093] The difference between this comparative example and Example 3 is that the xanthan gum aqueous solution is replaced by a 3% carboxymethyl cellulose aqueous solution, and the remaining steps are the same as those in Example 3, and the peanut oil body-based O / W / O type aerated emulsion prepared is difficult to whip.

[0094] Comparative Example 4

[0095] The difference between the present comparative example and Example 3 is that the aqueous xanthan gum solution is replaced by an aqueous konjac gum solution, and the remaining steps are the same as those of Example 3. The peanut oil body-based O / W / O aerated emulsion cannot be prepared.

[0096] Comparative Example 5

[0097] The difference between the present comparative example and Example 3 is that the concentration of the aqueous xanthan gum solution is replaced by 3%, and the remaining steps are the same as those of Example 3. The peanut oil body-based O / W / O aerated emulsion prepared is difficult to whip.

[0098] Comparative Example 6

[0099] The difference between the present comparative example and Example 3 is that the mass ratio of palm stearin and soybean oil is adjusted to 1:3, and the remaining steps are the same as those of Example 3. The peanut oil body-based O / W / O aerated emulsion is prepared, but it is difficult to support the structure of the aerated emulsion due to too high liquid oil, resulting in collapse.

[0100] Comparative Example 7

[0101] The difference between the present comparative example and Example 3 is that the mass ratio of palm stearin and soybean oil is adjusted to 5:1, and the remaining steps are the same as those of Example 3. However, it is difficult to whip due to too high solid fat and too hard aerated emulsion texture.

[0102] The present application protects oil bodies by adding polysaccharide solution, Figure 4 The results show that oil bodies are beneficial and essential for the formation of aerated emulsions, which should ensure that the oil bodies are as little damaged as possible during whipping, and the oil body components will form adsorption on the oil-water interface when the O / W / O structure is formed Figure 3 to strengthen the interface to ensure that the O / W / O structure is not damaged, thereby enhancing the stability of the aerated emulsion. In addition, the present application uses small molecule emulsifiers to induce partial aggregation of fat on the interface during whipping to stabilize the foam structure, and controls the ratio of solid fat and liquid oil to regulate the phase behavior of fat, thereby promoting the formation of aerated emulsion.

[0103] It should be noted that the above examples are only used to illustrate the technical solutions of the present application and are not limiting. Although the present 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 present application can be modified or replaced by equivalents without departing from the spirit and scope of the present application, and they should be covered in the scope of the present application.

Claims

1. A peanut oil-based O / W / O type aerated emulsion, characterized in that: Peanut oil-polysaccharide aqueous dispersion and mixed oil phase were homogenized and aged at low temperature to obtain peanut oil-based O / W / O type emulsion gel, which was then whipped to prepare the product. The peanut oil-polysaccharide aqueous dispersion is formed by mixing and shearing peanut oil and polysaccharide aqueous solution; The mixed oil phase consists of solid fats, liquid oils, and small-molecule hydrophobic emulsifiers; The peanut oil body is a natural oil-in-water emulsion extracted from the seeds of plants in the genus Arachis of the legume family, and the mass concentration of peanut oil body in the peanut oil body-based O / W / O type aerated emulsion is 12-42%. The mass ratio of the peanut oil body-polysaccharide aqueous dispersion and the mixed oil phase is 4:6~7:3; The polysaccharide includes one or more of xanthan gum, gum arabic, carrageenan, and sodium alginate; The polysaccharide concentration in the peanut oil-based O / W / O type aerated emulsion is 0.14~0.3% by mass. The solid fat concentration in the peanut oil-based O / W / O type aerated emulsion is 22.3%~29.7% by mass. The mass concentration of liquid oil in the peanut oil-based O / W / O type aerated emulsion is 7.4%~9.9%; The small molecule hydrophobic emulsifier includes one or more of polyglycerol ricinoleate, mono- and diglyceride fatty acid esters, and lecithin; The mass concentration of small molecule hydrophobic emulsifier in the peanut oil-based O / W / O type aerated emulsion is 0.3~0.4%; The peanut oil is prepared by screening peanuts, soaking them, removing the red skin, grinding them into a paste, filtering them to obtain peanut paste, adjusting the pH to 7-9.5 to obtain processed peanut paste, centrifuging the obtained peanut paste, and taking the cream-like substance on the top layer to obtain peanut oil.

2. The peanut oil-based O / W / O type aerated emulsion as described in claim 1, characterized in that: The solid fats include one or more of palm stearin, palm oil, coconut oil, and hydrogenated vegetable oil.

3. The peanut oil-based O / W / O type aerated emulsion as described in claim 1, characterized in that: The liquid oils include one or more of the following: soybean oil, rapeseed oil, peanut oil, sunflower seed oil, rice bran oil, corn oil, flaxseed oil, olive oil, wheat germ oil, cottonseed oil, almond oil, tea seed oil, and sesame oil.

4. The method for preparing a peanut oil-based O / W / O type aerated emulsion as described in any one of claims 1 to 3, characterized in that: include, Peanut oil and polysaccharide aqueous solution were mixed to obtain a peanut oil-polysaccharide aqueous dispersion; Small molecule hydrophobic emulsifiers are added to a mixture of solid fats and liquid oils and melted under heating conditions to obtain a mixed oil phase. The obtained peanut oil-polysaccharide aqueous dispersion was mixed with the mixed oil phase and aged under high-speed shearing to obtain peanut oil-based O / W / O type emulsion gel. The obtained peanut oil-based O / W / O type emulsion gel is whipped until soft peaks appear, thus obtaining the peanut oil-based O / W / O type aerated emulsion.

5. The preparation method according to claim 4, characterized in that: The polysaccharide aqueous solution is prepared by adding the polysaccharide to water and stirring at 250-400 rpm until no obvious particles are visible.

6. The preparation method according to claim 4, characterized in that: The process of mixing the obtained peanut oil-polysaccharide aqueous dispersion with the mixed oil phase and aging it by high-speed shearing is as follows: shearing at 6000~10000 rpm for 1~4 min and then aging in a water bath at 5~10℃.

7. The application of the peanut oil-based O / W / O type aerated emulsion as described in any one of claims 1 to 3 in decorating or 3D printing.

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