A method for preparing a whipped cream based on high intensity ultrasound and a whipped cream

Abstract

The application discloses a method for preparing fat-free whipped cream based on high-intensity ultrasound and the fat-free whipped cream. Sucrose, corn syrup, emulsifier, potassium dihydrogen phosphate, thickening agent and hydrophilic colloid are sequentially added into deionized water, and heated and stirred until the mixture is uniformly dispersed; preheated palm oil is added, and pre-emulsification is carried out by continuously heating and stirring, so that a pre-emulsion is obtained; fresh emulsion is obtained by high-speed homogenization; the fresh emulsion is rapidly placed in an ice water bath and cooled to room temperature, and then subjected to ultrasonic treatment; and cold aging is carried out, so that the fat-free whipped cream is obtained. By introducing ultrasonic treatment into the preparation of the fat-free whipped cream, the ultrasonic treatment can affect the competitive adsorption behavior in the emulsion, the interface adsorption protein load is increased, the protrusions of the crystals in the oil droplets cannot pierce the thicker interface film, and therefore the oil-water interface layer after the treatment can resist partial coalescence, the emulsion is stabilized, and the appropriate ultrasonic power can effectively improve the whipping rate and reduce the production cost.

Description

Technical Field

[0001] This invention belongs to the field of vegetable fat cream technology, specifically relating to a method for preparing vegetable fat cream based on high-intensity ultrasound and the vegetable fat cream itself. Background Technology

[0002] Vegetable-based whipped cream (also known as whipped cream) has a lower fat content and contains no cholesterol compared to natural cream. As a substitute for natural cream, it helps reduce the incidence of cardiovascular and cerebrovascular diseases. In terms of flavor, it can completely replace natural cream. When used as a decoration for high-end cakes, it creates rich and realistic shapes and has better stability than natural cream.

[0003] High levels of saturated and trans fatty acids can increase serum cholesterol levels, leading to cardiovascular diseases such as atherosclerosis and hypertension. The World Health Organization (WHO) states that daily saturated fatty acid intake should be less than 10% of total energy intake, and trans fatty acid intake should be less than 1% of total energy intake. Therefore, consumers currently prefer new types of edible oils that are low in saturated fat and contain zero trans fatty acids. However, the main challenge for these oils lies in the loss of taste and functional properties.

[0004] Proteins, acting as macromolecular emulsifiers, are often used in conjunction with other small-molecule emulsifiers (such as monoglycerides, sucrose esters, and mono- and diglycerides) in vegetable shortening to stabilize the emulsion and improve its aeration properties and crystal structure. While small-molecule emulsifiers are not essential for protein-stabilized emulsions, they can promote the aggregation of fat globules within the emulsion, thereby achieving the structural and sensory properties required for aerated foams, such as foaming rate and melt resistance. Proteins tend to form thicker, more viscoelastic interfacial films at the oil-water interface. Furthermore, due to the stronger steric hindrance and electrostatic interactions of proteins, fat globules stabilized by proteins often exhibit low aggregation, which is detrimental to foam stability during whipping. Therefore, it is necessary to improve the structural properties of the product by adding small-molecule emulsifiers. However, when proteins and small-molecule emulsifiers are present simultaneously, the rapid adsorption of small-molecule emulsifiers at the oil-water interface significantly reduces the interfacial film strength and increases the oil droplet size, leading to fat globule instability. Summary of the Invention

[0005] The purpose of this section is to outline some aspects of embodiments of the present invention and to briefly describe some preferred embodiments. Simplifications or omissions may be made in this section, as well as in the abstract and title of this application, to avoid obscuring the purpose of these documents; however, such simplifications or omissions should not be construed as limiting the scope of the invention.

[0006] In view of the problems existing in the above and / or prior art, the present invention is proposed.

[0007] Therefore, the purpose of this invention is to overcome the shortcomings of the prior art and provide a method for preparing vegetable fat cream based on high-intensity ultrasound.

[0008] To solve the above-mentioned technical problems, the present invention provides the following technical solution: including,

[0009] Sucrose, corn syrup, emulsifier, alkali agent, thickener, and hydrophilic colloid are added sequentially to deionized water, and the mixture is heated and stirred until it is evenly dispersed.

[0010] Add preheated palm oil, continue heating and stirring to pre-emulsify, and obtain a pre-emulsion. Homogenize at high speed to obtain a fresh emulsion.

[0011] Fresh emulsion is quickly cooled to room temperature in an ice water bath, then subjected to ultrasonic treatment and refrigerated aging to obtain vegetable fat cream.

[0012] In a preferred embodiment of the method for preparing vegetable fat cream based on high-intensity ultrasound according to the present invention, the emulsifier is composed of macromolecular emulsifier and small molecule emulsifier, wherein...

[0013] Macromolecular emulsifiers include one or more of sodium caseinate, pea protein, soy protein, peanut protein, oat protein, and zein;

[0014] Small molecule emulsifiers include one or more of sucrose esters, monoglycerides, and polyglycerol fatty acid esters.

[0015] As a preferred embodiment of the method for preparing vegetable fat cream based on high-intensity ultrasound according to the present invention, wherein: the alkaline agent includes potassium dihydrogen phosphate, the thickener includes hydroxypropyl methylcellulose, and the hydrophilic colloid includes one or more of xanthan gum, guar gum, and sodium alginate.

[0016] As a preferred embodiment of the method for preparing vegetable fat cream based on high-intensity ultrasound according to the present invention, wherein: the vegetable fat cream comprises, by mass fraction of raw materials, the following:

[0017] Sucrose 5-12%, corn syrup 5-10%, macromolecular emulsifier 0.5-1%, small molecule emulsifier 0.5-1%, alkaline agent 0.1-0.2%, thickener 0.1-0.2%, hydrophilic colloid 0.1-0.2%, palm oil 20-30%, balance deionized water.

[0018] As a preferred embodiment of the method for preparing vegetable fat cream based on high-intensity ultrasound according to the present invention, wherein: the heating and stirring until the mixture is uniformly dispersed, wherein the heating and stirring temperature is 60-75℃, the stirring speed is 300-1000rpm, and the stirring time is 15-30min.

[0019] As a preferred embodiment of the method for preparing vegetable fat cream based on high-intensity ultrasound according to the present invention, the pre-emulsification by continued heating and stirring is carried out at a temperature of 60-75°C, a stirring speed of 300-1000 rpm, and a stirring time of 20-30 min.

[0020] As a preferred embodiment of the method for preparing vegetable fat cream based on high-intensity ultrasound according to the present invention, the high-speed homogenization speed is 8000-10000 rpm and the homogenization time is 2-5 min.

[0021] As a preferred embodiment of the method for preparing vegetable fat cream based on high-intensity ultrasound according to the present invention, the ultrasonic power of the ultrasonic treatment is 100-200W and the ultrasonic time is 0.5-2min.

[0022] As a preferred embodiment of the method for preparing vegetable fat cream based on high-intensity ultrasound according to the present invention, the refrigeration temperature of the refrigeration treatment is 4°C and the refrigeration time is 3-5 hours.

[0023] Another object of the present invention is to provide a vegetable fat cream prepared based on high-intensity ultrasound.

[0024] Beneficial effects of this invention:

[0025] This invention provides a method for preparing vegetable fat cream based on high-intensity ultrasound and the vegetable fat cream itself. By introducing ultrasound treatment into the preparation of vegetable fat cream, the results show that ultrasound treatment can affect the competitive adsorption behavior in the emulsion. By increasing the interfacial adsorption protein loading, the protrusions of crystals in the oil droplets cannot pierce the thicker interfacial film. Therefore, the treated oil-water interface layer is more resistant to partial aggregation, stabilizing the emulsion. Selecting an appropriate ultrasound power can effectively improve the whipping rate and reduce production costs. Attached Figure Description

[0026] To more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings used in the description of the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort. Wherein:

[0027] Figure 1 The strain scan results are shown in the diagrams of samples treated with different ultrasonic powers before (a) and after (b) agitation, according to the present invention.

[0028] Figure 2 A comparison of foam stability of vegetable fat cream foam after samples were whipped with different ultrasonic powers.

[0029] Figure 3A comparison diagram of the dynamic interfacial tension of different emulsifiers at the oil-water interface.

[0030] Figure 4 This is a comparison of interfacial protein loading in samples under different ultrasonic power treatment conditions.

[0031] Figure 5 Optical micrographs (OM), polarized light micrographs (PLM), and laser confocal micrographs (CLSM) of samples with different ultrasonic treatments are shown.

[0032] Figure 6 The images show actual whipped vegetable-based cream from Example 5 and Comparative Example 5. Detailed Implementation

[0033] To make the above-mentioned objects, features and advantages of the present invention more apparent and understandable, the specific embodiments of the present invention will be described in detail below with reference to the examples in the specification.

[0034] Many specific details are set forth in the following description in order to provide a full understanding of the invention. However, the invention may also be practiced in other ways different from those described herein, and those skilled in the art can make similar extensions without departing from the spirit of the invention. Therefore, the invention is not limited to the specific embodiments disclosed below.

[0035] Secondly, the term "one embodiment" or "embodiment" as used herein refers to a specific feature, structure, or characteristic that may be included in at least one implementation of the present invention. The phrase "in one embodiment" appearing in different places in this specification does not necessarily refer to the same embodiment, nor is it a single or selective embodiment that is mutually exclusive with other embodiments.

[0036] The raw materials used in this invention, including 42-degree fractionated palm oil and palm stearin, sodium caseinate, food-grade guar gum, sodium alginate, xanthan gum, sucrose, potassium dihydrogen phosphate, FITC and Nile blue, are all commercially available in the art.

[0037] The relevant performance tests for this invention are referenced as follows:

[0038] Particle size:

[0039] The particle size of the emulsion droplets was determined using an S3500 particle size analyzer. The emulsions with different ultrasonic treatments were diluted 100 times with deionized water. The parameters were set as follows: particle refractive index 1.467; dispersant refractive index 1.330; and droplet measurement range 0.5–100 μm.

[0040] Interface protein content:

[0041] Take 20 mL of the freshly prepared emulsion and centrifuge at 5000 g for 1 h at 4℃. After centrifugation, the sample is separated into an upper emulsion layer and a lower clear layer. The lower clear layer is extracted using a syringe and filtered through 0.45 μm neutral filter paper to obtain the protein solution in the emulsion. The standard curve and protein content in the lower clear layer are determined using the Lowry method. The formula for calculating the interfacial protein adsorption capacity is as follows:

[0042]

[0043] Wherein, Γ represents the amount of interfacial protein adsorbed (mg / m³). 2 ), where φ is the volume fraction of the oil phase in the emulsion, and C initial C represents the initial protein concentration of the emulsion. serum The protein concentration of the lower supernatant, d 3,2 It is the average diameter of the surface area of ​​water droplets in the emulsion.

[0044] Shot rate:

[0045] Measure the mass of a certain volume of sample before and after stirring, and calculate the whipping ratio using the following formula:

[0046]

[0047] Where a is the mass of a certain volume of emulsion before whipping, and b is the mass of the same volume of foam after whipping.

[0048] Dynamic interface tension:

[0049] The dynamic interfacial tension change at the emulsifier adsorption interface was measured using an OCA15EC video optical contact angle meter. Before measurement, 0.6 wt% sodium caseinate solution and 0.5% sucrose ester solution were prepared. The sample was added to a syringe with an inner diameter of 0.7 mm. After stabilizing the syringe, approximately 15 μL of emulsifier solution was injected into the soybean oil, ensuring the droplet remained suspended at the bottom of the syringe. The droplet morphology and volume changes were recorded, and the dynamic interfacial tension change over 30 minutes was calculated.

[0050] Example 1

[0051] This embodiment provides a method for preparing vegetable fat cream based on high-intensity ultrasound, specifically as follows:

[0052] Weigh the raw materials according to the following mass fractions:

[0053] The fractionated product consisted of 23% palm oil (42°C), 10% sucrose, 8.6% corn syrup, 0.6% sodium caseinate, 0.5% sucrose ester, 0.15% potassium dihydrogen phosphate, 0.1% hydroxypropyl methylcellulose, 0.1% hydrocolloids (0.05% xanthan gum, 0.03% guar gum, 0.02% sodium alginate), with the remainder being deionized water.

[0054] Add sucrose, corn syrup, emulsifier, and hydrocolloid to deionized water according to the formula, and stir at 500 rpm for 20 minutes at 65°C until all substances are evenly dispersed;

[0055] Add 42°C fractionated palm oil preheated at 65°C and continue pre-emulsification at this temperature for 30 minutes with a stirring speed of 500 rpm. After stirring, homogenize the resulting pre-emulsion at 10,000 rpm for 2 minutes in a high-speed disperser to obtain a fresh emulsion.

[0056] The fresh emulsion was rapidly cooled to room temperature (25°C) in an ice-water bath. The emulsion was dispensed into 100mL beakers (approximately 70mL per beaker). A 6mm diameter ultrasonic probe was inserted 10mm into the emulsion and ultrasonically treated with 150W power for 1 minute. After ultrasonic treatment, the sample was placed in a 4°C refrigerator for 4 hours to age, yielding vegetable fat cream, which was then stored in a -18°C refrigerator.

[0057] Example 2

[0058] The difference between this embodiment and Embodiment 1 is that the power of the ultrasonic treatment is adjusted to 100W, while the rest of the formula and preparation process are the same as in Embodiment 1, resulting in the vegetable fat cream prepared in this embodiment.

[0059] Example 3

[0060] The difference between this embodiment and Embodiment 1 is that the power of the ultrasonic treatment is adjusted to 200W, while the rest of the formula and preparation process are the same as in Embodiment 1, resulting in the vegetable fat cream prepared in this embodiment.

[0061] Comparative Example 1

[0062] The difference between this embodiment and Example 1 is that ultrasonic treatment is not used, but the rest of the formula and preparation process are the same as in Example 1, resulting in the vegetable fat cream prepared in this embodiment.

[0063] The butter prepared in the above examples and comparative examples was whipped and its relevant properties were measured. The results are shown in Table 1. Figure 1 , Figure 2 As shown.

[0064] Table 1

[0065]

[0066]

[0067] As shown in Table 1, ultrasonic treatment can effectively reduce the size of oil droplets. This is because the high temperature and pressure generated by the collapse of bubbles during ultrasonic cavitation causes the oil crystals to break into smaller crystals, thus reducing the droplet size. However, stronger ultrasonic intensity (200W) does not result in smaller droplet sizes, possibly due to the limitations of emulsifiers; smaller droplet sizes require lower interfacial tension for stabilization. Different ultrasonic intensities have a significant impact on the whipping rate of butter. Although the whipping rate of the sample did not change significantly at an ultrasonic power of 100W, it increased by about 50% when the ultrasonic power was increased to 150W. This indicates that appropriate ultrasonic power can effectively improve the whipping rate and reduce production costs.

[0068] Figure 1 The figures show strain scans of samples treated with different ultrasonic powers before (a) and after (b) whipping. The strain scans reflect the changes in the strength of the gel network in the system. It can be seen that the G' (storage modulus, representing the elastic part of viscoelastic behavior and describing the solid-state properties of the sample) of all samples is greater than G' (G' refers to loss modulus, describing the viscous part of viscoelastic behavior, which can also be considered as the liquid-state properties of the sample), exhibiting characteristics of an elastic solid. The linear viscoelastic range of the non-elasticized vegetable fat cream before whipping is between 0.01% and 1%. The untreated blank sample has the highest stress yield point at 66.85%. With increasing ultrasonic power, the stress yield point gradually decreases, reaching 52.17%, 31.77%, and 15.35%. This means that ultrasound, to some extent, disrupts the gel network inside the emulsion, weakening its resistance to deformation. Furthermore, with increasing ultrasonic power, the G' value in the linear viscoelastic region also decreases. The change in modulus of whipped vegetable fat with strain was consistent with the change in viscosity. The G' value in the linear viscoelastic region increased compared with the blank sample due to ultrasonic treatment, but as the ultrasonic power was further increased, the G' value began to decrease again, and the linear viscoelastic region of the foam was narrower (0.01% to 0.1%).

[0069] The change in stress yield point was the opposite of that of the emulsion before stirring. The stress yield points of the blank sample and the samples treated with 100W, 150W, and 200W ultrasound were 7.69%, 14.92%, 9.23%, and 8.21%, respectively. This indicates that ultrasound treatment enhances the storage modulus of the foam and has a certain promoting effect on its resistance to deformation.

[0070] Figure 2The foam stability of whipped vegetable fat cream was demonstrated. With the initial height as 100%, the foam height change curve over time was used to reflect the foam stability. It can be seen that although the stability of the ultrasonically treated sample decreased to some extent compared with the non-ultrasonically treated vegetable fat cream, it could still be stored at room temperature for 2 days without collapsing rapidly.

[0071] Comparative Example 2

[0072] This comparative example compares the dynamic interfacial tension at the oil-water interface for different emulsifiers. Specifically:

[0073] The dynamic adsorption process of sodium caseinate, sucrose ester, and a combination of the two as emulsifiers was investigated, and the results are as follows: Figure 3 As shown.

[0074] Figure 3 The results show that sodium caseinate continuously adsorbs at the oil-water interface, reaching adsorption equilibrium after 30 minutes, with the interfacial tension decreasing from 20.88 mN / m to 10.88 mN / m. In contrast, sucrose ester rapidly adsorbs at the oil-water interface from the beginning, reducing the interfacial tension from 24.09 mN / m (without emulsifier) ​​to 2.88 mN / m, reaching 1.17 mN / m after adsorption equilibrium. Clearly, sodium caseinate's interfacial adsorption rate is slower than that of the small-molecule emulsifier, making it less likely to adsorb onto the interface. When the concentrations from Example 1 were combined, the small-molecule emulsifier sucrose ester still rapidly adsorbed onto the interface in the initial stage, causing a sharp decrease in interfacial tension. Subsequently, both sodium caseinate and sucrose ester continuously adsorbed at the oil-water interface, reaching equilibrium faster than the dynamic adsorption curve of sucrose ester. This indicates that a small portion of sodium caseinate also adsorbs onto the oil-water interface during the sucrose ester adsorption process, collectively reducing the interfacial tension.

[0075] Figure 4 The interfacial protein loading of samples under different ultrasonic power treatment conditions is shown. It can be seen that after ultrasonic treatment, sodium caseinate continuously replaces sucrose esters and adsorbs onto the oil-water interface. At an ultrasonic power of 100W, the interfacial adsorption loading of sodium caseinate is (4.74±0.39 mg / m³). 2 The interfacial adsorption protein loading of the sample was significantly higher than that of the unultrasonicated sample (0W, 2.08±0.54 mg / m³). 2 As the ultrasonic power continued to increase, the protein loading at the interface continued to increase, but compared with ultrasonic treatment at 150W (6.61±0.20mg / m²), the loading remained relatively constant. 2 Compared to 200W ultrasound treatment (6.90±0.20mg / m²), 2 The adsorption effect on interfacial proteins was not significant (P>0.05).

[0076] Increased interfacial protein adsorption is beneficial to emulsion stability because sodium caseinate can form a more robust interfacial film to resist emulsion instability. Simultaneously, due to the steric hindrance of macromolecular emulsifiers, partial aggregation is less likely to form in the emulsion, further enhancing its stability. These phenomena indicate that ultrasound does indeed affect the competitive adsorption of sodium caseinate and sucrose esters at the oil-water interface, accelerating protein adsorption, increasing the interfacial protein loading, and thus reducing the adsorption effect of sucrose esters at the interface. Higher interfacial protein adsorption increases the interfacial tension at equilibrium, resulting in a higher interfacial tension than in samples with low protein adsorption. Specifically, increased ultrasound treatment leads to a certain increase in the droplet size of vegetable fat cream. Furthermore, ultrasound treatment increases the interfacial protein adsorption concentration in the emulsion, improving the foaming rate and resulting in a higher yield point compared to the untreated blank sample. This is because the interaction forces between foam particles increase the force required for the viscoelastic sample to become a fluid.

[0077] Figure 5 Optical microscopy (OM), polarized light microscopy (PLM), and laser confocal microscopy (CLSM) images of samples treated with different ultrasonic levels are shown (green represents protein, blue represents crystals). The OM images reveal that in untreated samples, oil droplets exhibit a significantly uneven distribution, with many droplets clustering together. In ultrasonically treated samples, the oil droplet distribution is relatively uniform, but further changes are not observed with increasing ultrasonic power. The polarized light microscopy images of all samples show the same pattern, but the small size of the crystals within the oil droplets makes them difficult to observe under a polarized light microscope. Another reason may be the complexity of the system, with some non-birefringent substances covering the crystal surface, making the polarized crosses of the adipose crystals difficult to observe. Laser confocal microscopy... Figure 1 This hypothesis is confirmed to some extent. The green color represents proteins that cover the surface of blue fat crystals. Furthermore, with the increase of ultrasonic power, it is easier to stain the proteins on the crystal surface, showing more green parts, which further illustrates the increase in protein load at the oil-water interface.

[0078] Example 4

[0079] This embodiment was used to investigate the effect of different ultrasonic times on the properties of the prepared vegetable fat cream. The difference from Example 1 is that the ultrasonic time was adjusted to 30s, 60s, and 120s, while the remaining steps and processes were the same as in Example 1. The vegetable fat cream of this embodiment was obtained, and its particle size and whipping rate were tested. The results are shown in Table 2.

[0080] Table 2

[0081]

[0082] As can be seen from Table 2, as the ultrasonic time increases, the particle size of the vegetable fat cream gradually decreases and its whipping rate gradually increases. In particular, when the ultrasonic time increases from 30s to 60s, the whipping rate increases significantly. Further increasing the ultrasonic time does not significantly increase the whipping rate.

[0083] Comparative Example 3

[0084] The difference between this comparative example and Example 1 is that sodium caseinate is not added to the formula, while the rest of the process is the same as in Example 1, to obtain the vegetable fat cream of this comparative example.

[0085] Comparative Example 4

[0086] The difference between this comparative example and Example 1 is that no sucrose esters are added to the formula, while the rest of the process is the same as in Example 1, to obtain the vegetable fat cream of this comparative example.

[0087] The particle size and whipping rate of the vegetable fat cream prepared in Comparative Examples 2 and 3 were tested and compared with those in Example 1. The results are shown in Table 3.

[0088] Table 3

[0089]

[0090] As can be seen from Table 3, the vegetable fat cream prepared by adding small molecule emulsifiers or proteins alone has a larger particle size and a lower whipping rate compared to Example 1, which is consistent with the results of the previous study on the adsorption of interfacial proteins under different emulsifier schemes.

[0091] Example 5

[0092] The difference between this embodiment and Example 1 is that sodium caseinate is replaced with soy protein, while the rest of the process is the same as in Example 1, to obtain the vegetable fat cream of this embodiment.

[0093] Example 6

[0094] The difference between this embodiment and Example 1 is that sucrose ester is replaced with monoglyceride or polyglycerol fatty acid ester, while the rest of the process is the same as in Example 1, to obtain the vegetable fat cream of this embodiment.

[0095] The vegetable-based creams prepared in Examples 5 and 6 were subjected to relevant performance tests. The results showed that the obtained vegetable-based creams could form firm soft peaks after whipping, and the whipping rate was similar to that of Example 1.

[0096] Example 7

[0097] The difference between this embodiment and Example 1 is that sodium caseinate is replaced with pea protein, peanut protein, oat protein or zein, respectively. All other processes are the same as in Example 1, and the vegetable fat cream of this embodiment is obtained.

[0098] The obtained vegetable fat cream was subjected to performance testing. The test results showed that after whipping, it could form firm, delicate soft peaks, and the whipping rate was similar to that of Example 1.

[0099] Comparative Example 5

[0100] The difference between this comparative example and Example 5 is that ultrasonic treatment is not used, but the remaining steps and processes are the same as in Example 5, resulting in the vegetable fat cream of this comparative example.

[0101] Figure 6 The images show whipped vegetable fat cream from Example 5 (left) and Comparative Example 5 (right). It can be seen that there is a significant difference in appearance between the two. Comparative Example 5 does not undergo ultrasonic treatment, lacks plasticity and whipping properties, and the system is unstable.

[0102] In summary, this invention provides a method for preparing vegetable fat cream based on high-intensity ultrasound and the vegetable fat cream itself. By introducing ultrasound treatment into the preparation of vegetable fat cream, the results show that ultrasound treatment can affect the competitive adsorption behavior in the emulsion. By increasing the interfacial adsorption protein loading, the protrusions of crystals in the oil droplets cannot pierce the thicker interfacial film. Therefore, the treated oil-water interfacial layer is more resistant to partial aggregation, stabilizing the emulsion. Selecting an appropriate ultrasound power can effectively improve the whipping rate and reduce production costs.

[0103] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit it. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, and all such modifications or substitutions should be covered within the scope of the claims of the present invention.

Claims

1. A method for preparing vegetable fat cream based on high-intensity ultrasound, characterized in that: include, Sucrose, corn syrup, emulsifier, potassium dihydrogen phosphate, thickener, and hydrophilic colloid are added sequentially to deionized water, and the mixture is heated and stirred until it is evenly dispersed. The emulsifier is composed of macromolecular emulsifiers and small molecule emulsifiers. The macromolecular emulsifiers include one or more of sodium caseinate, pea protein, soy protein, peanut protein, oat protein, and zein; the small molecule emulsifiers include one or more of sucrose esters, monoglycerides, and polyglycerol fatty acid esters. Add preheated palm oil, continue heating and stirring to pre-emulsify, and obtain a pre-emulsion. Homogenize at high speed to obtain a fresh emulsion. Fresh emulsion is quickly placed in an ice water bath to cool to room temperature and then subjected to ultrasonic treatment. The ultrasonic power is 150~200W and the ultrasonic time is 0.5~2min. After refrigeration and aging, vegetable fat cream is obtained.

2. The method for preparing vegetable fat cream based on high-intensity ultrasound as described in claim 1, characterized in that: The thickener includes hydroxypropyl methylcellulose, and the hydrophilic colloid includes one or more of xanthan gum, guar gum, and sodium alginate.

3. The method for preparing vegetable fat cream based on high-intensity ultrasound as described in claim 1, characterized in that: The heating and stirring process is carried out until the mixture is uniformly dispersed, wherein the heating and stirring temperature is 60~75℃, the stirring speed is 300~1000rpm, and the stirring time is 15~30min.

4. The method for preparing vegetable fat cream based on high-intensity ultrasound as described in claim 1, characterized in that: The pre-emulsification process involves continued heating and stirring, wherein the heating and stirring temperature is 60~75℃, the stirring speed is 300~1000rpm, and the stirring time is 20~30min.

5. The method for preparing vegetable fat cream based on high-intensity ultrasound as described in claim 1, characterized in that: The high-speed homogenization process involves a homogenization speed of 8000~10000 rpm and a homogenization time of 2~5 min.

6. The method for preparing vegetable fat cream based on high-intensity ultrasound as described in claim 1, characterized in that: The refrigeration process involves a refrigeration temperature of 4°C and a refrigeration time of 3-5 hours.

7. The vegetable fat cream prepared by the method for preparing vegetable fat cream based on high-intensity ultrasound as described in any one of claims 1 to 6.

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