A plant-based bakery fat with enhanced flavor and methods of making and using the same

Abstract

The application discloses a preparation method and application of a plant-based baked fat product with enhanced flavor, and utilizes enzymatic technology to prepare a natural milk flavor essence base. An O / W / O double emulsion gel is prepared through a two-step emulsification method, and the natural milk flavor essence base is embedded in the innermost oil phase, so that the plant-based emulsion gel fat with milk flavor is prepared, and the loss of flavor substances can be greatly reduced. The application can be applied to frosting, food 3D printing, baked food 3D printing, customized personalized food and the like.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of processing and manufacturing of flavor oil and lipid, and particularly relates to a plant-based baking oil with enhanced flavor, and a preparation method and application thereof. BACKGROUND

[0002] With consumers gradually realizing the importance of healthy diet, plant-based baking oil is becoming more and more popular. However, many consumers are reluctant to switch from animal-based baking oil products to plant-based alternatives, mainly because the flavor and sensory acceptability of these products are low. Therefore, butter flavor has attracted great attention in the food industry, which can be divided into salty milk flavor, sour milk flavor, butter flavor, sweet milk flavor and cheese flavor according to different characteristic flavors, and is commonly used in baked foods, drinks, candies and other products. At present, the preparation methods of butter flavor mainly include chemical method, biological method and enzymatic method. The butter flavor prepared by enzymatic hydrolysis has more natural, soft and full aroma than the first two methods, and is more consistent with natural butter flavor. Moreover, enzyme is a natural, safe and specific catalyst with broader application prospects.

[0003] Multiple emulsions can be considered as a special emulsion in emulsions, whose structure is that the droplets of a dispersed liquid are further dispersed in another liquid, and the intermediate phase separates the internally dispersed droplets from the external phase. It mainly includes O / W / O and W / O / W two types. The O / W / O emulsion system has the following advantages. First, it can replace the traditional W / O emulsion to prepare low-saturated fatty acid health products with similar taste and texture. Second, due to its complex multi-chamber structure, it can protect and encapsulate sensitive oil-soluble ingredients, thereby controlling the release or delivery of these ingredients during consumption or digestion. In addition, it can also act as an internal reservoir to convert substances from the external continuous phase to the internal restricted phase to remove toxic or unhealthy substances. However, so far, there are relatively few studies on the flavor substances packaged by double emulsion gel system. 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, 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] Therefore, one of the purposes of the present application is to overcome the deficiencies in the prior art, and to provide a preparation method of plant-based baking oil with enhanced flavor.

[0007] To solve the above technical problems, the present application provides the following technical solutions: comprising,

[0008] Lipase and protease are inoculated into an emulsion containing anhydrous milk fat and protein powder to obtain a natural milk flavor essence base through enzymatic hydrolysis;

[0009] The prepared natural milk flavor essence base is added to liquid vegetable oil to obtain a flavored oil;

[0010] The flavored oil, polysaccharide and emulsifier are dissolved in water, and the obtained mixture is immediately subjected to homogenization treatment to prepare an O1 / W type primary emulsion gel;

[0011] The plant solid fat and the emulsifier are dissolved in the liquid vegetable oil to obtain an oil phase O2;

[0012] The O1 / W type primary emulsion gel is gradually added dropwise to the oil phase O2 2， and subjected to homogenization treatment to prepare an O1 / W / O2 multiple emulsion, which is gelled to obtain a fat analogue, i.e. the flavor-enhanced plant-based baking oil.

[0013] As a preferred solution of the preparation method of the flavor-enhanced plant-based baking oil of the present application, wherein: the lipase includes one or more of Lipase M-10SD, Lipase AY-30SD, Lipase A-12, Lipase MER, Lipase G-50SD, Lipase DF-15; the protease includes one or more of Protease M“Amano”SD, Protease M“Amano”2SD, Protease M“Amano”3SD.

[0014] As a preferred solution of the preparation method of the flavor-enhanced plant-based baking oil of the present application, wherein: the liquid vegetable oil includes one or more of soybean oil, rapeseed oil, peanut oil, corn oil, sesame oil, sunflower seed oil, wheat germ oil, rice bran oil, almond oil, olive oil, palm liquid oil; the plant solid fat includes one or more of palm oil, palm kernel oil, palm stearin, palm kernel oil stearin, coconut oil.

[0015] As a preferred solution of the preparation method of the flavor-enhanced plant-based baking oil product of the present application, wherein: the emulsifier includes one or more of polyglycerol polyricinoleate, sucrose fatty acid ester, lactic acid fatty acid glyceride, citric acid fatty acid glyceride, propylene glycol fatty acid ester, diacetyl tartaric acid monoglyceride, sodium stearoyl lactate, monoglyceride, diglyceride, monodiglyceride fatty acid ester, Tween 20, Tween 60, Tween 80; the emulsifier dissolved in water accounts for 1-2% of the water phase, and the emulsifier dissolved in the liquid vegetable oil accounts for 2-4% of the whole fat analogue.

[0016] As a preferred scheme of the preparation method of the flavor-enhanced plant-based baked fat, wherein: the polysaccharide includes one or more of xanthan gum, carrageenan, hydroxypropyl methyl cellulose, methyl cellulose, carboxymethyl cellulose; the mass concentration of the water-soluble polysaccharide in water is 0.5-3%; the dissolution temperature of the water-soluble polysaccharide is 25-50℃.

[0017] As a preferred scheme of the preparation method of the flavor-enhanced plant-based baked fat, wherein: the plant solid fat and the small molecule emulsifier are dissolved in the liquid plant fat, wherein the dissolution temperature is 45-70℃.

[0018] As a preferred scheme of the preparation method of the flavor-enhanced plant-based baked fat, wherein the mass concentration of the natural milk flavor essence base in the flavor fat is 10-30%; the flavor fat in the O1 / W type primary emulsion gel accounts for 10-50% of the overall mass concentration; the O1 / W type primary emulsion gel in the fat analog of the O1 / W / O2 type multiple emulsion gel accounts for 20-80% of the overall mass concentration; the plant solid fat in the O2 phase accounts for 50-100% of the overall O2 phase.

[0019] As a preferred scheme of the preparation method of the flavor-enhanced plant-based baked fat, wherein: the flavor fat, the polysaccharide and the emulsifier are dissolved in water, and the obtained mixture is immediately subjected to homogenization treatment at 20-50℃ and 9000-15000rpm for 4-6min of high-speed shearing; the dropping rate is 5-10mL / min; the O1 / W type primary emulsion gel is gradually added to the oil phase O2 and subjected to homogenization treatment at 50-70℃ and 4000-6000rpm for 2-4min of high-speed shearing; the gelation specifically refers to that the O1 / W / O2 type multiple emulsion is stored at a temperature of-2-4℃ for 8-10min, and then stored at room temperature for 12-24h.

[0020] Another object of the present application is to provide the application of the flavor-enhanced plant-based baked fat, which includes the application of icing, food 3D printing, baked food 3D printing, and customized personalized food.

[0021] The present application has the following beneficial effects:

[0022] (1) The present application uses enzymatic technology to prepare a natural milk flavor essence base, and an O / W / O double emulsion gel is prepared by a two-step emulsification method, and the natural milk flavor essence base is embedded in the innermost oil phase, so that the plant-based emulsion gel with milk flavor is prepared, and the loss of flavor substances is greatly reduced.

[0023] (2) The present application shows different printing effects in 3D printing by changing the content of plant solid fat in O2 phase.

[0024] (3) The present application can give good printing and flavor to products and increase the fun of baked foods by applying O / W / O double emulsion gel to 3D baking (cookie) printing. BRIEF DESCRIPTION OF DRAWINGS

[0025] 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 below. 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:

[0026] Figure 1 Optical microscope, polarizing microscope and laser confocal microscope of O1 / W / O2 double emulsion gel in Examples 2-4;

[0027] Figure 2 Optical microscope, polarizing microscope and laser confocal microscope of Comparative Example 1;

[0028] Figure 3 Piping and inverted images of Comparative Example 1 and Examples 2-4;

[0029] Figure 4 Elastic modulus (G') and viscous modulus (G") of Comparative Example 1 and Examples 2-4; Wherein a is the graph under strain scanning; b is the graph under frequency scanning;

[0030] Figure 5 Elasticity Lissajous curves of Comparative Example 1 and Examples 2-4 under different strains (10%, 50% and 100%) and 6.28 rad / s frequency;

[0031] Figure 6 Elasticity Lissajous curves of Comparative Example 2 and Examples 5-7 under different strains (10%, 50% and 100%) and 6.28 rad / s frequency;

[0032] Figure 7 3D printing effect images of Comparative Example 1 and Examples 2-4 under two models;

[0033] Figure 8 3D printing effect images of Comparative Example 2 and Examples 5-7 under two models;

[0034] Figure 9 3D baking food printing effect image of Example 7. DETAILED DESCRIPTION

[0035] In order to make the above objectives, features and advantages of the present application more obvious and comprehensible, the specific embodiments of the present application will be described in detail below with reference to the embodiments of the present application.

[0036] In the following description, a large number of specific details are set forth in order to provide a thorough understanding of the present application, but the present application can also be implemented in other manners different from those described herein, and those skilled in the art can make similar generalizations without departing from the concept of the present application, therefore the present application is not limited to the specific embodiments disclosed below.

[0037] Secondly, "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. "In one embodiment" appearing in different places in the specification does not mean the same embodiment, nor is it an embodiment that is independent of or mutually exclusive with other embodiments.

[0038] The raw materials used in the present application are commercially available in the art without special instructions, and the enzymes used in the present application are provided by Amano Enzyme Inc.

[0039] Example 1

[0040] The present embodiment provides a preparation method of a natural milk flavor base, in particular:

[0041] (1) Put water, whey protein powder, anhydrous milk fat and Tween 80 into a beaker and sterilize at 75°C for 20 min, wherein the water, whey powder and Tween 80 account for 60%, 12.5% and 0.6% of the mass of the anhydrous milk fat, respectively;

[0042] (2) After emulsifying the mixture in step (1) using a high-speed homogenizer at a speed of 10000 rpm for 2 min, inoculate lipase (Lipase MHA "Amano" 10SD) and protease (Protease M "Amano" SD) and perform enzymatic reaction at 45°C and 300 r / min, wherein the mass of the lipase accounts for 0.6% of the mass of the anhydrous milk fat, and the mass of the protease accounts for 0.05% of the mass of the whey powder;

[0043] (3) After 9 h, terminate the reaction, inactivate the enzyme at 85°C constant temperature water bath for 15 min, centrifuge to obtain the upper layer of the enzymatic product, and obtain the natural milk flavor base.

[0044] The types and contents of volatile flavor substances in the natural milk flavor base are shown in Table 1.

[0045] Table 1 Flavor substances in the enzymatic product

[0046]

[0047] Seventeen main volatile flavor compounds were detected in the natural milk flavor base, including 8 acids, 6 esters, 2 ketones and 1 aldehyde. Among the acid substances, the main ones were medium and short carbon chain fatty acids such as butyric acid, hexanoic acid and octanoic acid, and the content of butyric acid reached 34.75%.

[0048] Example 2

[0049] The present embodiment provides a method for preparing a plant-based baked fat with enhanced flavor, specifically:

[0050] (1) 20 parts of the natural milk flavor base prepared in Example 1 were added to 80 parts of soybean oil to obtain a flavored fat (O1), 0.7 parts of xanthan gum was slowly added to 99.3 parts of water under stirring to obtain a uniform transparent hydrogel solution (W), and 70 parts of palm oil was added to 30 parts of soybean oil and heated to 65°C to obtain an oil phase (O2);

[0051] (2) 70 parts of the hydrogel solution in step (1) were added to 30 parts of the flavored fat, and 2 parts (based on the mass of the water phase) of Tween 80 was added, and then the mixed solution was emulsified at a speed of 10000 rpm for 5 min using a high-speed homogenizer to obtain an O1 / W emulsion gel;

[0052] (3) 60 parts of the O1 / W emulsion gel in steps (1) and (2) were gradually added to 40 parts of the oil phase (O2) at a rate of 5 mL / min under the condition of a 65°C water bath to obtain a mixture, and 2 parts (based on the mixture) of polyglycerol polyricinoleate was added, and then the mixed solution was emulsified at a speed of 5000 rpm for 3 min using a high-speed homogenizer to obtain an O1 / W / O2 double emulsion, and then the O1 / W / O2 double emulsion was cooled in an ice water bath for 10 min to obtain an O1 / W / O2 double emulsion gel.

[0053] Example 3

[0054] The difference between Example 2 and the present embodiment is that the amount of O1 / W emulsion gel in step (3) is adjusted to 40 parts, and the amount of oil phase (O2) is adjusted to 60 parts, and the rest of the process steps are the same as those in Example 2 to obtain the O1 / W / O2 double emulsion gel of the present embodiment.

[0055] Example 4

[0056] The difference between Example 2 and the present embodiment is that the amount of O1 / W emulsion gel in step (3) is adjusted to 20 parts, and the amount of oil phase (O2) is adjusted to 80 parts, and the rest of the process steps are the same as those in Example 2 to obtain the O1 / W / O2 double emulsion gel of the present embodiment.

[0057] Figure 1The optical microscope, polarized light microscope and laser confocal images of Comparative Example 1 are shown. It can be seen that the sample does not form a double structure and cannot encapsulate flavor oil.

[0058] Comparative Example 1

[0059] The ratio of the O1 / W emulsion gel to the oil phase (O2) in step (3) of Example 2 is adjusted to 8:2, and the other steps remain the same as Example 2, to obtain the emulsion gel of this comparative example.

[0060] Figure 2 The optical microscope, polarized light microscope and laser confocal images of Comparative Example 1 are shown. It can be seen that the sample does not form a double structure and cannot encapsulate flavor oil.

[0061] Figure 3 The pipping images and inverted images of Comparative Example 1 and Examples 2-4 are shown. It can be seen that the pipping images of the double emulsion gels with different oil-water phase ratios, and all samples are piled into shape. And with the increase of the content of the oil phase from 20% to 80%, the pipping effect of the sample gradually improves from the inability to form patterns to good structure and upright shape. As can be seen from the inverted images, all samples exhibit a gel-like appearance.

[0062] Figure 4 The rheological data of Comparative Example 1 and Examples 2-4 are shown. The mechanical properties of the multiple emulsion gels can be seen from the strain sweep (a) and frequency sweep (b). In the LVR, the elastic modulus (G') of all samples is greater than the viscous modulus (G"), showing a viscoelastic soft solid. G' increases with the increase of the content of the oil phase (O2), and the maximum change is nearly 2 orders of magnitude. The yield point (G' = G") of the sample moves to low strain with the increase of the oil phase (O2). The SAOS behavior of the sample is characterized by frequency sweep (b), the G' and G" of the sample change little, and are less affected by high frequency oscillation, and all multiple emulsion gel samples are dominated by elastic behavior during the test, indicating that the sample exhibits a gel-like liquid.

[0063] Figure 5 The elastic Lissajous curves of Comparative Example 1 and Examples 2-4 are shown. It can be seen that the graphs of Comparative Example 1 and Example 2 samples at low strain (10%) are elliptical, and as the strain increases, the shape of the sample graph changes from elliptical to approximately parallelogram. And the sample exhibits strain hardening behavior and shear thickening behavior. The samples of Example 3 and Example 4 are approximately rectangular in shape at low strain, indicating that the samples exhibit good plasticity.

[0064] Example 5

[0065] The difference between this embodiment and embodiment 2 is that the oil phase (O2) is adjusted to be pure palm oil, and the remaining steps are all referred to embodiment 2, specifically:

[0066] (1) 20 parts of the natural milk flavor essence base prepared in embodiment 1 were added to 80 parts of soybean oil to obtain a flavor oil (O1), and 0.7 parts of xanthan gum was slowly added to 99.3 parts of water under stirring to obtain a uniform transparent hydrogel solution (W);

[0067] (2) 70 parts of the hydrogel solution in step (1) were added to 30 parts of the flavor oil, and 2 parts (based on the mass of the water phase) of Tween 80 was added, and then the mixed solution was emulsified using a high-speed homogenizer at a speed of 10000 rpm for 5 min to obtain an O1 / W emulsion gel;

[0068] (3) 60 parts of the O1 / W emulsion gel in steps (1) and (2) were gradually added to 40 parts of palm oil (O2) at a rate of 5 mL / min under the condition of a 65°C water bath to obtain a mixture, and 2 parts (based on the mixture) of polyglycerol polyricinoleate was added, and then the mixed solution was emulsified using a high-speed homogenizer at a speed of 5000 rpm for 3 min to obtain an O1 / W / O2 double emulsion, and then the O1 / W / O2 double emulsion was cooled in an ice water bath for 10 min to obtain an O1 / W / O2 double emulsion gel.

[0069] Example 6

[0070] The difference from embodiment 5 is that the O1 / W emulsion gel in step (3) is adjusted to 40 parts, and the palm oil phase (O2) is adjusted to 60 parts, and the remaining steps are all referred to embodiment 5 to obtain the O1 / W / O2 double emulsion gel of this embodiment.

[0071] Example 7

[0072] The difference from embodiment 5 is that the O1 / W emulsion gel in step (3) is adjusted to 20 parts, and the palm oil phase (O2) is adjusted to 80 parts, and the remaining steps are all referred to embodiment 5 to obtain the O1 / W / O2 double emulsion gel of this embodiment.

[0073] Comparative Example 2

[0074] The ratio of the O1 / W emulsion gel to the oil phase (O2) in step (3) of embodiment 5 is adjusted to 8:2, and the other steps are consistent with embodiment 5 to obtain the emulsion gel of this comparative example.

[0075] Figure 6 The elastic lissajous curves of comparative example 2 and examples 5-7 are shown. It can be seen that the samples have higher elastic stress response, and the lissajous figures of examples 5-7 are all rectangular, indicating good plastic response.

[0076] Example 8

[0077] The preparation method of the flavor-enhanced plant-based baking fat provided in this example is as described in Example 7, except that the soybean oil in step (1) is replaced by rapeseed oil, palm olein, peanut oil, corn oil, sesame oil, sunflower oil, and wheat germ oil, respectively.

[0078] The properties of the obtained plant-based baking fat were determined, and the determination results showed that the product was in a solid semi-solid state at room temperature, had good plasticity and a delicate feeling of fat. The obtained product was used for baking applications, which was similar to Example 7.

[0079] Example 9

[0080] The preparation method of the flavor-enhanced plant-based baking fat provided in this example is as described in Example 7, except that the xanthan gum in step (1) is replaced by carrageenan, hydroxypropyl methylcellulose, methylcellulose, and carboxymethylcellulose, respectively.

[0081] The properties of the obtained plant-based baking fat were determined, and the determination results showed that the product was in a solid semi-solid state at room temperature, had good plasticity and a delicate feeling of fat. The obtained product was used for baking applications, which was similar to Example 7.

[0082] Example 10

[0083] The preparation method of the flavor-enhanced plant-based baking fat provided in this example is as described in Example 7, except that the palm oil in step (3) is replaced by palm kernel oil, palm stearin, palm kernel oil stearin, and coconut oil, respectively.

[0084] The properties of the obtained plant-based baking fat were determined, and the determination results showed that the product was in a solid semi-solid state at room temperature, had good plasticity and a delicate feeling of fat. The obtained product was used for baking applications, which was similar to Example 7.

[0085] Example 11

[0086] Examples 2-7 and Comparative Examples 1-2 were subjected to 3D printing. The above-mentioned lipid-like products were printed using a food 3D printer, the diameter of the printing needle was 0.6 mm, the printing temperature and rate were set to 25°C and 15 mm / s, respectively, and two models of snowflakes and pyramids were selected for printing.

[0087] Figure 7The appearance of 3D printing products of Comparative Example 1 and Examples 2-4 is shown. It can be seen that when the oil phase content of the sample is 20% (Comparative Example 1), the sample is continuous in filament extrusion but has poor stacking ability, which is related to the permanent deformation of the microstructure of the sample under high strain, and the change from mainly elastic behavior to viscous behavior. With the increase of the content of the oil phase (O2), the stacking ability of the sample gradually improves, but the fine structure of the snowflake petals and pyramid steps is lost, which is related to the plasticity of the sample.

[0088] Figure 8 The appearance of 3D printing products of Comparative Example 2 and Examples 5-7 is shown. It is found that all samples exhibit good printing properties. In particular, the multiple emulsion gel samples with oil phase contents of 40%, 60% and 80% (i.e. Examples 5-7) have the best filament extrusion and stacking properties.

[0089] From Figure 7 and 8 , it can be seen that when the oil phase (O2) is pure palm oil, the filament extrusion and stacking properties of the sample are better than when the oil phase (O2) is a mixture of palm oil and soybean oil, and the printing performance is better as the content of palm oil in the oil phase (O2) increases.

[0090] Example 12

[0091] The O1 / W / O2 double emulsion gel prepared in Example 7 is replaced by baking oil.

[0092] The formula of the baked food is: oil content 25.6%, sugar content 12.8%, egg content 10.3%, low gluten flour content 42.7%, and milk content 8.5%. The diameter of the printing needle is 1.2 mm, the printing temperature and rate are set to 25°C and 15 mm / s respectively, and the five-point star, snowflake, medal, and Fu character models are selected for printing. The baking temperature and time are set to 180°C for the upper and lower fires, respectively, and the time is 15 min, and the digital vernier caliper is used to measure the size of the 3D printed product after baking.

[0093] Figure 9 The 3D baking food printing effect of Example 7 is shown. Through the material printing process of the five-point star and snowflake models, it can be seen that the material has uniformity and continuity in filament extrusion. Through the printing process of the medal and Fu character models, it can be seen that the material has certain fine model printing ability. However, when the oil in Example 12 is replaced by ghee, it cannot be successfully extruded under the above conditions.

[0094] Table 2 shows the size of the 3D printed food after baking and the height increase rate.

[0095] Table 2 Size of Baked Product and Height Increase Rate

[0096]

[0097] It can be known that the printed model can maintain the original shape after the baking operation, and the height of the five-pointed star, snowflake, medal and fu model after baking is increased by 38.3%, 43.3%, 55% and 36% respectively, which has good height increasing performance.

[0098] In summary, when the O1 / W / O2 double emulsion gel, i.e. the flavor-enhanced plant fat-based baking fat, is used to replace the baking fat for 3D baking food printing, the baking material can maintain a good shape while the height can be increased, and has good fine model printing capability.

[0099] 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, it should be understood by those skilled in the art that the technical solutions of the present application can be modified or replaced equivalently without departing from the spirit and scope of the technical solutions of the present application, which should be covered in the scope of the claims of the present application.

Claims

1. A method of preparing a plant-based bakery fat with enhanced flavor, characterized in that: Comprising, Lipase and protease are inoculated into emulsion containing anhydrous milk fat and protein powder to obtain natural milk flavor base by enzymatic hydrolysis; The natural milk flavor base is added to liquid vegetable fat to obtain flavored fat; The mass concentration of the natural milk flavor base in the flavored fat is 10-30%; The flavored fat, water-soluble polysaccharide, and emulsifier are dissolved in water, and the obtained mixture is immediately subjected to homogenization treatment to prepare an O1 / W primary emulsion gel; The water-soluble polysaccharide includes one or more of xanthan gum, carrageenan, hydroxypropyl methyl cellulose, methyl cellulose, and carboxymethyl cellulose; The mass concentration of the flavored fat in the O1 / W primary emulsion gel is 10-50% of the whole. Plant solid fat and emulsifier are dissolved in liquid vegetable fat to obtain an oil phase O2; The mass concentration of the plant solid fat in the O2 phase is 70-100% of the whole O2 phase. O1 / W primary emulsion gel is gradually added to the oil phase O under water bath conditions 2， and homogenized to prepare O1 / W / O2 multiple emulsion, and gelled to obtain fat analogs, i.e. flavor-enhanced plant-based baking fat; The mass concentration of the O1 / W primary emulsion gel in the fat analog of the O1 / W / O2 multiple emulsion gel is 20-70% of the whole.

2. The method of preparing a flavor-enhanced plant-based bakery fat of claim 1, wherein: The lipase includes one or more of Lipase M-10SD, Lipase AY-30SD, Lipase A-12, Lipase MER, Lipase G-50SD, and Lipase DF-15; The protease includes one or more of Protease M"Amano” SD, Protease M"Amano” 2SD, and Protease M"Amano” 3SD; The liquid vegetable fat includes one or more of soybean oil, rapeseed oil, peanut oil, corn oil, sesame oil, sunflower seed oil, wheat germ oil, rice bran oil, almond oil, olive oil, and palm liquid oil; The emulsifier includes one or more of polyglycerol polyricinoleate, sucrose fatty acid ester, lactic acid fatty acid glyceride, citric acid fatty acid glyceride, propylene glycol fatty acid ester, diacetyl tartaric acid monoglyceride, sodium stearoyl lactate, monoglyceride, diglyceride, monodiglyceride fatty acid ester, Tween 20, Tween 60, and Tween 80; The plant solid fat includes one or more of palm oil, palm kernel oil, palm stearin, palm kernel oil stearin, and coconut oil.

3. The method of preparing a flavor-enhanced plant-based bakery fat of claim 1, wherein: The mass concentration of the water-soluble polysaccharide in water is 0.5-3%, and the dissolution temperature of the water-soluble polysaccharide is 25-50°C.

4. The method of preparing a flavor-enhanced plant-based bakery fat of claim 1, wherein: The plant solid fat and emulsifier are dissolved in liquid vegetable fat, and the dissolution temperature is 45-70°C.

5. The method of preparing a flavor-enhanced plant-based bakery fat of claim 1, wherein: The flavored fat, water-soluble polysaccharide, and emulsifier are dissolved in water, and the obtained mixture is immediately subjected to homogenization treatment at a high speed of 9000-15000 rpm for 4-6 min at 20-50°C.

6. The method of preparing a flavor-enhanced plant-based bakery fat of claim 1, wherein: The rate of the dropwise addition is 5-10 mL / min; the O1 / W primary emulsion gel is added to the oil phase O 2， and homogenized at 50-70 °C, 4000-6000 rpm for 2-4 min; the gelation is performed by storing the O1 / W / O2 multiple emulsion at a temperature of -2-4 °C for 8-10 min and then storing at room temperature for 12-24 h.

7. Flavored and enhanced plant-based baking fat prepared by the preparation method of any one of claims 1-6.

8. Application of the flavored and enhanced plant-based baking fat of claim 7 in the field of food industry.

9. Use of the flavor-enhanced plant-based baking fat according to claim 8 in the field of the food industry, characterized in that: The application includes customizing personalized food, and the customizing personalized food includes icing and food 3D printing.

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