High-stability non-hydrogenated milk cream and preparation method thereof

Abstract

The invention discloses high-stability non-hydrogenated milk cream and a preparation method thereof, and belongs to the field of food processing. According to the high-stability non-hydrogenated milk cream and the preparation method thereof, palm kernel oil, palm kernel stearin, palm oil stearin and a mixture of palm oil and single cream are used as base material oil, different types of crystallization promoting factors are added into an oil phase, and the base material oil is mixed with raw milk to prepare the high-stability non-hydrogenated milk cream. The preparation method comprises the following steps: placing the milk into a semi-solid oil-phase mixture under a low-temperature condition, and forming a stable composite structure by utilizing the interaction between grease crystals and protein in the milk under the low-temperature condition, so as to realize the high-stability non-hydrogenated milk cream. According to the product, fully hydrogenated oil is completely replaced by solid vegetable oil, so that the product has relatively high inflation stability and plasticity, foaming and collapse of the cream are delayed under normal temperature and refrigeration conditions, a compact inflation structure is maintained, and the application value of the milk cream is greatly improved.

Description

Technical Field

[0001] The invention relates to a high-stability non-hydrogenated milk cream and a preparation method thereof, and belongs to the field of food processing. Background Art

[0002] At present, the cream on the consumer market is divided into animal cream and vegetable cream. Vegetable cream is also called non-dairy cream. Among them, the demand for non-dairy cream represented by whipping cream is increasing year by year. However, milk cream, as a new type of whipping non-dairy cream, is widely loved by consumers because it has a unique milk aroma and provides a richer taste and flavor for non-dairy cream. Compared with traditional non-dairy whipping cream, the milk cream system is more complicated. The increase of raw milk affects the stability of the cream system, resulting in relatively weak inflation stability of milk cream, easy melting and deformation under room temperature, easy foaming on the surface under refrigerated conditions, and with the increase of milk content in cream, the foaming degree of milk cream is significantly enhanced, the plasticity is reduced and the structure is easy to collapse, and the storage stability of milk cream emulsion is poor, which limits the application of milk cream. In addition, the current milk cream base oil is mostly fully hydrogenated vegetable oil, and excessive intake will increase the incidence of cardiovascular disease, obesity, diabetes, nervous system development and other diseases. Therefore, it is imperative to develop highly stable non-hydrogenated milk cream.

[0003] At present, the research on improving the stability of milk cream mainly focuses on methods such as colloid protein interaction, colloid emulsifier interaction and protein modification. For example, patent CN111374185A uses pullulan, riboflavin and lecithin in a specific ratio to form a stabilizer to improve the stability of milk cream; patent CN115530242A uses composite emulsifiers propylene glycol alginate, citric acid fatty acid glyceride, rhamnolipid and sodium alginate to stabilize the cream system. However, the cream prepared by the above method still has the problem of easy foaming during storage. Summary of the invention

[0004] [Technical issues]

[0005] The problem to be solved by the present invention is that fully hydrogenated vegetable oil is used in the existing milk cream; and the milk cream has relatively weak inflation stability due to the addition of raw cow's milk, is easy to melt and deform under room temperature, has a rough and foamy surface under refrigerated conditions, is easy to collapse due to low plasticity, and has poor storage stability.

[0006] [Technical solution]

[0007] In order to solve the above problems, the present invention provides a highly stable non-hydrogenated milk cream and a preparation method thereof. The present invention uses palm kernel oil, palm kernel stearin, palm oil stearin, a mixture of palm oil and cream as base oil, adds different types of crystallization factors to the oil phase, mixes with raw milk, and places it under low temperature conditions to form a semi-solid oil phase mixture, and utilizes the interaction between fat crystals and proteins in milk under low temperature conditions to form a stable composite structure, thereby achieving highly stable non-hydrogenated milk cream. The product completely replaces fully hydrogenated fats with solid vegetable oils, has high inflation stability and plasticity, delays the foaming and collapse of cream under both normal temperature and refrigerated conditions, maintains a dense inflation structure, and greatly improves the application value of milk cream.

[0008] The invention provides a high-stability non-hydrogenated milk cream. The raw materials are calculated by weight percentage and include the following components: 15-27.5% of raw milk, 15-20% of solid vegetable oil, 5-10% of cream, 0.1-2% of a crystallization-promoting emulsifier, 0.5-2% of other emulsifiers, 15-22% of a sweetener, 0.02-0.51% of a flavoring agent, 0.18-0.5% of a thickener, 0.2-1% of protein, and the rest is water.

[0009] As a preferred embodiment of the present invention, the solid vegetable oil is one or more of palm oil, palm oil stearin, palm kernel oil, and palm kernel stearin.

[0010] As a preferred embodiment of the present invention, the crystallization promoting emulsifier is one or more of sodium stearoyl lactylate, monoglyceride, sucrose ester and polyglycerol ester.

[0011] As a preferred embodiment of the present invention, the other emulsifiers include one or more of sorbitan monopalmitate, sorbitan monostearate, and polyoxyethylene sorbitan monostearate.

[0012] As a preferred embodiment of the present invention, the sweetener is one or more of glucose syrup, glucose powder, and white sugar.

[0013] As a preferred embodiment of the present invention, the flavoring agent is one or more of sodium chloride, diammonium hydrogen phosphate, beta-carotene and cream flavor.

[0014] As a preferred embodiment of the present invention, the thickener is one or more of xanthan gum, guar gum, carrageenan, hydroxypropyl methylcellulose, sodium alginate, and microcrystalline cellulose.

[0015] As a preferred embodiment of the present invention, the protein is one or more of sodium caseinate, calcium caseinate, and milk protein.

[0016] The present invention provides a method for preparing non-hydrogenated milk cream with high stability, which specifically comprises the following steps:

[0017] (1) Mix solid vegetable oil and cream and heat to 75-90° C. to ensure that the oil phase is completely melted, as the base oil;

[0018] (2) adding a crystallization promoting emulsifier to the base oil of step (1), stirring evenly at 75-90° C. to obtain a mixed oil phase;

[0019] (3) adding raw milk to the mixed oil phase of step (2), storing the mixture in an environment of -20 to -10°C for 15 to 60 minutes until the mixture is in a semi-solid state, taking it out and heating it in an environment of 75 to 90°C until it is completely melted, thereby obtaining an oil phase mixture;

[0020] (4) dissolving a thickener, other emulsifiers, protein and flavoring agent in water, stirring and mixing to form an aqueous phase mixture;

[0021] (5) The aqueous phase mixture is mixed with the oil phase mixture, and a sweetener is added, and the temperature is raised to 75-90° C. and stirred for 30-40 minutes; then, the mixture is homogenized, cooled, and frozen to obtain a highly stable non-hydrogenated milk cream.

[0022] The present invention also provides application of the above-mentioned high-stability non-hydrogenated milk cream in food.

[0023] [Beneficial Effects]

[0024] (1) The present invention develops a method for preparing a highly stable non-hydrogenated milk cream by cold-treating an oil phase mixture. The present invention uses a mixture of palm kernel oil, palm kernel stearin, palm oil stearin and cream as base oil, adds different types of crystallization promoting factors to the oil phase, mixes with raw milk, and places the mixture under low temperature to form a semi-solid oil phase mixture. The interaction between oil crystals and proteins in milk under low temperature is used to form a stable composite structure, thereby realizing the preparation of highly stable milk cream with a high milk content. The product has high aeration stability and plasticity, delays the foaming and collapse of the cream under both normal temperature and refrigerated conditions, maintains a dense aeration structure, and greatly improves the application value of the milk cream. The present invention overcomes the technical difficulties that milk cream has relatively weak aeration stability, is easy to foam, is easy to melt and deform under normal temperature conditions, has a rough surface and foams under refrigerated conditions, and as the milk content in the cream increases, the foaming degree of the milk cream is significantly enhanced, the plasticity is reduced and it is easy to collapse, and it cannot meet the needs of food processing companies and consumers.

[0025] (2) The high-stability non-hydrogenated milk cream prepared by the present invention has good aeration characteristics, whipping volume, decoration stability, stacking stability, refrigeration stability and taste. It is easy to operate and meets the actual needs of food production. At the same time, the raw milk content in the high-stability non-hydrogenated milk cream accounts for 20-25% of the total milk cream weight, and the milk flavor is rich, which meets people's flavor and taste requirements.

[0026] (3) The high-stability non-hydrogenated milk cream prepared by the present invention has good freeze-thaw stability and can achieve 5 freeze-thaw cycles. After the freeze-thaw cycles, the emulsion can still maintain stability and the whipping performance (foam hardness) remains stable. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 The cross-sectional structures of the milk cream prepared in Examples 1-4 and Comparative Examples 1-4 at room temperature and under refrigerated conditions;

[0028] Figure 2 Comparison of the microstructures of the milk cream emulsions prepared in Example 1 and Comparative Example 2;

[0029] Figure 3 The bulking stability of the milk cream prepared in Example 1 after freeze-thaw cycles. DETAILED DESCRIPTION

[0030] The preferred embodiments of the present invention are described below. It should be understood that the embodiments are for better explaining the present invention and are not used to limit the present invention.

[0031] The amounts of raw materials added in the various embodiments and comparative examples of the present invention are all expressed in weight percentage.

[0032] The prepared high-stability non-hydrogenated milk cream was thawed in a 30°C water bath for 3 h to make the milk cream flowable and the emulsion free of particles, and then refrigerated in a 4°C refrigerator until the center temperature of the cream emulsion was 4-10°C and whipped. The viscosity of the cream emulsion, the whipping multiple of the cream, the whipping time, the star-shaped decorating stability, the stacking stability, the room temperature cross-sectional structure, the refrigerated cross-sectional structure, the microstructure and the hardness were measured.

[0033] Milk cream emulsion viscosity: Use Brookfield DV2T viscometer. Take 30g of emulsion and put it into a 50mL centrifuge tube. Select rotor No. 63. When measuring, the emulsion temperature is 4℃ and the rotation speed is 200rpm. After the measurement, the emulsion is stored at room temperature for 24h and then its viscosity is measured here.

[0034] Microstructure of milk cream emulsion: Laser confocal staining observation: Take 1mL cream emulsion in a 2mL test tube, add 10μL Nile red (concentration 0.1%) and 10μL Nile blue (concentration 0.1%) dyes to the test tube and mix them evenly, then take a small amount of cream emulsion on a slide, cover the cream with a 2cm×2cm cover glass, and use a 10× objective lens and a 50× eyepiece to observe the distribution of lipids and proteins in the cream emulsion. Structural observation was performed under cold treatment and non-cold treatment conditions.

[0035] Whipping multiple of milk cream: Fill a 250mL plastic cup with emulsion and weigh it as M1. Measure the temperature of the cream emulsion before whipping. Start whipping when the emulsion temperature is between 4℃ and 10℃. After whipping, fill the plastic cup with whipped cream layer by layer until there is no extra space. After filling, weigh the cream and plastic cup and calculate the whipping multiple as follows:

[0036]

[0037] Among them, X is the whipping multiple; M0 is the mass of the empty bowl (g); M1 is the total mass of the lotion and the plastic cup before whipping (g); M2 is the total mass of the whipped topping and the plastic cup (g).

[0038] Whipping time for milk cream: the time from the start of whipping to the appearance of soft peaks.

[0039] Star-shaped flower stability of milk cream: put the whipped cream into a pre-prepared piping bag, and pipe a star-shaped flower every 10 minutes at room temperature (25°C) until the star-shaped flower becomes unstable (the surface structure is rough). Record the time, which is the result of the star-shaped flower stability.

[0040] Stacking plasticity of milk cream: Take 250g of cream on A4 paper and spread it upwards with a cream scraper to form an upright cone. Measure the height of the cream stack after 0h, 1h, 2h, and 24h at room temperature and take photos to record.

[0041] Room temperature cross-sectional structure of milk cream: After the cream stack is placed at room temperature (25°C) for 4 hours, use a scraper to cut the cream in the middle and observe the cross-sectional roughness, degree of cracking, and degree of collapse.

[0042] Refrigerated cross-sectional structure of milk cream: Put the whipped cream into a 250mL plastic bowl and refrigerate it in a 4°C refrigerator for 24 hours. Then cut the cream in the plastic bowl and observe its surface roughness, degree of cracks, and degree of collapse.

[0043] Example 1

[0044] The present embodiment provides a highly stable non-hydrogenated milk cream. The raw materials are measured by weight percentage and include the following components: 20% raw milk, 18% palm kernel stearin, 8% light cream, 0.2% sodium stearoyl lactylate, 0.5% sorbitan monostearate, 0.5% polyoxyethylene sorbitan monostearate, 22% glucose syrup, 0.08% xanthan gum, 0.01% guar gum, 0.01% carrageenan, 0.05% hydroxypropyl methylcellulose, 0.03% sodium alginate, 0.2% sodium caseinate, 0.1% sodium chloride, 0.08% diammonium hydrogen phosphate, 0.002% beta-carotene and 0.3% cream flavor, and the remainder is water.

[0045] The specific preparation method comprises the following steps:

[0046] (1) solid vegetable oil (18% palm kernel stearin) and 8% cream are mixed and heated to 85° C. to ensure that the oil phase is completely melted, as the base oil; then 0.2% sodium stearoyl lactylate is added and stirred at 85° C. to make it evenly dispersed to obtain a mixed oil phase;

[0047] (2) adding 20% ​​raw milk to the mixed oil phase, and immediately placing the mixed system in a -20°C refrigerator for storage for 30 minutes. After the mixed system is in a semi-solid state, taking out the mixed system and heating it in an 85°C water bath until it is completely melted to obtain an oil phase mixture;

[0048] (3) Dissolve 0.08% xanthan gum, 0.01% guar gum, 0.01% carrageenan, 0.05% hydroxypropyl methylcellulose, 0.03% sodium alginate, 0.5% sorbitan monostearate, 0.5% polyoxyethylene sorbitan monostearate, 0.2% sodium caseinate, 0.1% sodium chloride, 0.08% diammonium hydrogen phosphate, 0.002% β-carotene and 0.3% butter flavor in 25% water, stir and mix well to form an aqueous phase mixture;

[0049] (4) The aqueous phase mixture and the oil phase mixture are mixed, and 22% glucose syrup is added to make up the water content to 100%, the temperature is raised to 85° C., and the mixture is stirred at 800 rpm for 40 min. The obtained mixture is homogenized twice under 20 MPa conditions, and after homogenization, the mixture is cooled in an ice water bath to quickly cool to <10° C., and frozen and matured at -20° C. for 12 h to obtain a highly stable non-hydrogenated milk cream.

[0050] Example 2

[0051] A high-stability non-hydrogenated milk cream was prepared by referring to the formula and method of Example 1, except that in step (2), the storage time of the mixed oil phase and raw milk in a -20°C refrigerator was adjusted to 15 minutes.

[0052] Example 3

[0053] A highly stable non-hydrogenated milk cream was prepared by referring to the formula and method of Example 1, with the only difference being that in step (2), the storage time of the mixed oil phase and raw milk in a -20°C refrigerator was adjusted to 45 minutes. The other formulas were the same as those of Example 1.

[0054] Example 4

[0055] A highly stable non-hydrogenated milk cream was prepared by referring to the formula and method of Example 1, with the only difference being that in step (2), the storage time of the mixed oil phase and raw milk in a -20°C refrigerator was adjusted to 60 minutes. The other formulas were the same as those of Example 1.

[0056] Comparative Example 1

[0057] Comparative Example 1 is commercially available milk cream (brand: Weiyi; product name: Hemu milk cream; cream formula: fresh milk, glucose syrup, water, edible vegetable oil, cream, whey powder, emulsifier, thickener, edible flavor, colorant, whipping conditions and performance test method are the same as those in Example 1.

[0058] Comparative Example 2

[0059] A high-stability non-hydrogenated milk cream is prepared by referring to the formula and method of Example 1, with the only difference being that in step (2), the mixed oil phase is mixed with the raw milk and then directly heated in a water bath at 85°C until completely melted to obtain an oil phase mixture.

[0060] Comparative Example 3

[0061] A high-stability non-hydrogenated milk cream was prepared by referring to the formula and method of Example 1, with the only difference being that in step (2), the mixed oil phase was mixed with the raw milk and then placed in an ice water bath (0-4°C) for 30 minutes.

[0062] Comparative Example 4

[0063] A high-stability non-hydrogenated milk cream was prepared by referring to the formula and method of Example 1, with the only difference being that in step (2), the mixed oil phase was mixed with the raw milk and then kept at room temperature (20-25° C.) for 30 minutes.

[0064] The results of the emulsion viscosity, whipping multiple, star-shaped decoration stability, and stacking stability of the milk cream of Examples 1-4 and Comparative Examples 1-4 are shown in Table 1. The hardness of the milk cream of Examples 1-4 and Comparative Examples 1-4 is shown in Table 1. Figure 1 The room temperature and refrigerated cross-sectional structures of the milk cream of Examples 1-4 and Comparative Examples 1-4 are shown in FIG. Figure 2 shown.

[0065] Table 1 Emulsion viscosity, whipping multiple, star-shaped decoration stability, and stacking stability of milk cream

[0066]

[0067] As can be seen from Table 1, compared with Comparative Examples 2-4, the whipping time of the milk cream in Example 1-4 is basically the same as that of Comparative Examples 2-4, the emulsion viscosity of Example 1-4 is basically the same as that of Comparative Examples 2-4, and the stability time of the star-shaped decorating is better than that of Comparative Examples 2-4, wherein the stability time of the star-shaped decorating in Example 1-4 is all 10-20min, and the stability time of the star-shaped decorating in Comparative Examples 2-4 is all 10min, the stacking stability of Example 1-4 is better than the stacking stability of Comparative Examples 2-4, and Example 1-3 sags 0-0.5cm at room temperature for 2h and 0-0.6cm for 24h, and the sag height is relatively small, indicating that the milk cream prepared by the cold treatment method at -20°C has good inflation stability; in Example 1-3, as the cold treatment time increases from 15min to 45min, the milk cream has good emulsion viscosity, whipping multiple, star-shaped decorating stability and stacking stability. Compared with Comparative Example 1, the viscosity and whipping time of the milk cream emulsions of Examples 1-3 are basically the same, and the whipping multiple, star-shaped decoration stability time and stacking stability of the milk cream are all better than those of Comparative Example 1. Based on the method of the present invention, the inflation stability of the milk cream is successfully improved. At the same time, its stability is better than the quality of the milk cream products prepared by the traditional process, and the successful preparation of high-stability milk cream is achieved.

[0068] The room temperature and refrigerated section structures of Examples 1-4 and Comparative Examples 1-4 are as follows: Figure 1 It can be seen that Examples 1-3 have a dense and delicate cross-sectional structure at room temperature and under refrigerated conditions, without obvious foaming, and can be stored in different temperature environments. Their stability is better than that of Comparative Examples 1-4, further confirming that the milk cream prepared in Examples 1-3 has better inflation stability and storage stability than commercially available products, and can meet the actual application needs of milk cream.

[0069] Embodiment 5-9

[0070] A high-stability non-hydrogenated milk cream was prepared by referring to the formula and method of Example 1, with the only difference being that in step (2), the amount of raw milk added was 15%, 17.5%, 22.5%, 25%, and 27.5%, respectively, and the amount of water was changed accordingly, while the other components remained unchanged, as shown in Table 2. The preparation method of the milk cream, including the whipping conditions and performance test, was the same as in Example 1, and the performance test results are shown in Table 3.

[0071] Table 2 Amount of each component of high stability non-hydrogenated milk cream raw material in Example 5-9

[0072] Example 5 Example 6 Example 7 Example 8 Example 9 Raw milk(%) 15 17.5 22.5 25 27.5 water(%) 34.938 32.438 27.438 24.938 22.438 Other ingredients (%) 50.062 50.062 50.062 50.062 50.062

[0073] Comparative Example 5

[0074] High-stability non-hydrogenated milk cream is prepared by referring to the formula and method of Example 9, with the only difference being that in step (2), the mixed oil phase and raw milk are directly placed in an 85°C water bath and heated until completely melted to obtain an oil phase mixture.

[0075] Table 3 Test results of milk cream with different milk contents

[0076]

[0077] As shown in Table 3, compared with Comparative Example 5, when the raw milk content of the milk cream prepared in Examples 5-9 increases from 15% to 27.5%, the emulsion viscosity of the milk cream is basically the same as that of Comparative Example 5, and is maintained at 400-600 Pa.s. The whipping multiple is lower than that of Comparative Example 5 but higher than that of Comparative Example 1. The star-shaped decoration stability time of the milk cream prepared in Examples 5-9 is basically the same as that of Comparative Example 5, and is maintained at 10-20min. The room temperature storage height of Examples 5-9 for 2h and 24h is no more than 1.5cm, which has good stacking stability and can meet market operation requirements. It is shown that the cold treatment process of the present invention is suitable for a milk cream system with a milk content of 20-27.5%, has excellent aeration stability and storage stability, optimizes the stability and taste of the cream, and provides more space for the application of milk cream in the market.

[0078] Examples 10-15

[0079] The specific composition and content of the solid vegetable oil in Example 1 are shown in Table 4, and the other ingredients are the same as those in Example 1. The preparation method of the milk cream including the whipping conditions and the performance test are the same as those in Example 1. The results are shown in Table 4.

[0080] Table 4 Test results of milk cream of Examples 10-15

[0081]

[0082] As shown in Table 4, the viscosity of the milk cream emulsion prepared in Examples 10-15 is basically consistent with that in Examples 1-5, all maintained at 400-600 Pa.s, the whipping multiples of the cream are all maintained between 340-380%, the stability of the star-shaped decoration is maintained at 20-30min, and the height of the 2h and 24h settlement under room temperature is less than 1cm, with good stacking stability, which can meet market demand. It shows that the formula of the present invention can be applied to different types of solid vegetable oils and fats, and while ensuring that the raw milk content in the milk cream system is 20-25%, it has excellent inflation stability and storage stability, which provides more choices for the production of base oil of milk cream in enterprises, which is conducive to cost saving.

[0083] Comparative Example 6

[0084] A high-stability non-hydrogenated milk cream was prepared by referring to the formula and method of Example 1, with the only difference being that in step (1), after the solid vegetable oil and the cream were completely melted, a crystallization-promoting emulsifier, glyceryl monolaurate, was used to replace sodium stearoyl lactylate to obtain an oil phase mixture, and the amount added was consistent with that in Example 1, and the other ingredients were consistent with those in Example 1.

[0085] Comparative Example 7

[0086] A high-stability non-hydrogenated milk cream was prepared by referring to the formula and method of Example 1, with the only difference being that in step (1), after the solid vegetable oil and the cream were completely melted, sodium stearoyl lactylate was removed to obtain an oil phase mixture, the amount of water was changed accordingly, and the other ingredients and amounts remained consistent with those in Example 1.

[0087] Table 5 Test results of comparative examples 6-7 milk cream

[0088]

[0089] As shown in Table 5, the whipping time of the milk cream emulsions prepared in Comparative Examples 6-7 is long, the whipping multiple of the cream is too high or too low, the settling height at room temperature for 2h and 24h is large and both are greater than 5cm, and the stacking stability is poor. This comparative example shows that the cream prepared by the oil phase mixture formed by the crystallization promoting factor sodium stearoyl lactylate in the formula of the present invention has excellent inflation stability and storage stability.

[0090] The freeze-thaw stability test of the milk cream of the present invention was carried out. The milk cream emulsion prepared in Example 1 was subjected to a freeze-thaw cycle step before aeration and whipping (the freeze-thaw method was: the emulsion was frozen at -20°C for 21 hours; then thawed in a 20°C water bath for 3 hours, and shaken once every half an hour during the period; the freeze-thaw method was cycled 0, 1, 3, and 5 times, and the freeze-thaw stability and whipping characteristics of the milk cream were evaluated with reference to the performance test method of Example 1.

[0091] Table 6 Test results of freeze-thaw stability of milk cream of Example 1

[0092]

[0093] As shown in Table 6, the viscosity of the cream emulsion after freeze-thaw 0, 1, 3 and 5 times is less than 1000Pa.s, indicating that the emulsion obtained by the process and the corresponding formula samples after freeze-thaw cycles has strong fluidity and the emulsion system is relatively stable. After the milk cream is whipped, the whipping multiples of the cream after freeze-thaw 0, 1, 3 and 5 times are all higher than 280%, indicating that the process and the corresponding formula samples still have good inflation ability after freeze-thaw cycles, and the stability of the star-shaped decoration is maintained at 1020min. After stacking, the height of the collapse does not exceed 0.5cm when placed at room temperature for 2h and 24h, indicating that the milk cream has excellent inflation stability and storage stability, is easy to stack and shape, and has good freeze-thaw stability ( Figure 3 It successfully overcomes the deterioration problem (such as emulsion stratification, decreased whipping performance, etc.) caused by repeated freezing and thawing (temperature fluctuations) during transportation, making it more convenient for storage and transportation.

[0094] The embodiments provided above are not intended to limit the scope of the present invention, and the steps described are not intended to limit the execution order thereof. Those skilled in the art may make obvious improvements to the present invention in combination with existing common knowledge, which also fall within the scope of protection defined by the claims of the present invention.

Claims

1. A high-stability non-hydrogenated milk cream, characterized in that: The amount of each raw material is calculated by weight percentage, including the following components: 15-27.5% of raw milk, 15-20% of solid vegetable oil, 5-10% of cream, 0.1-2% of crystallization emulsifier, 0.5-2% of other emulsifiers, 15-22% of sweetener, 0.02-0.51% of flavoring agent, 0.18-0.5% of thickener, 0.2-1% of protein, and the rest is water.

2. A highly stable non-hydrogenated milk cream according to claim 1, characterized in that: The solid vegetable oil is one or more of palm oil, palm oil stearin, palm kernel oil and palm kernel stearin.

3. The high-stability non-hydrogenated milk cream according to claim 1, characterized in that: The flavoring agent is one or more of sodium chloride, diammonium hydrogen phosphate, beta-carotene, and cream flavor.

4. The high-stability non-hydrogenated milk cream according to claim 1, characterized in that: The crystallization promoting emulsifier is one or more of sodium stearoyl lactylate, monoglyceride, sucrose ester and polyglycerol ester.

5. The high-stability non-hydrogenated milk cream according to claim 1, characterized in that: The other emulsifiers include one or more of sorbitan monopalmitate, sorbitan monostearate, and polyoxyethylene sorbitan monostearate.

6. The high-stability non-hydrogenated milk cream according to claim 1, characterized in that: The sweetener is one or more of glucose syrup, glucose powder and white sugar.

7. The high-stability non-hydrogenated milk cream according to claim 1, characterized in that: The thickener is one or more of xanthan gum, guar gum, carrageenan, hydroxypropyl methylcellulose, sodium alginate, and microcrystalline cellulose.

8. The high-stability non-hydrogenated milk cream according to claim 1, characterized in that: The protein is one or more of sodium caseinate, calcium caseinate and milk protein.

9. The method for preparing a high-stability non-hydrogenated milk cream according to any one of claims 1 to 8, characterized in that: The specific steps include: (1) 15-20% solid vegetable oil and 5-10% cream are mixed and heated to 75-90° C. to ensure that the oil phase is completely melted, as the base oil; (2) adding 0.1-2% of a crystallization-promoting emulsifier to the base oil of step (1), stirring evenly at 75-90° C. to obtain a mixed oil phase; (3) adding 15-27.5% raw milk to the mixed oil phase of step (2), storing the mixture in an environment of -20--10° C. for 15-60 min until the mixture is in a semi-solid state, taking it out and heating it in an environment of 75-90° C. until it is completely melted, thereby obtaining an oil phase mixture; (4) dissolving 0.18-0.5% thickener, 0.5-2% other emulsifier, 0.2-1% protein and 0.02-0.51% flavoring agent in water, stirring and mixing to form an aqueous phase mixture; (5) The aqueous phase mixture is mixed with the oil phase mixture, and 15-22% sweetener is added, and the temperature is raised to 75-90° C. and stirred for 30-40 minutes; then, the mixture is homogenized, cooled, and frozen to obtain a highly stable non-hydrogenated milk cream.

10. Use of the high-stability non-hydrogenated milk cream according to any one of claims 1 to 8 in food.

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