Micron-sized creamy-ball-like food colloid and preparation method thereof

Abstract

The invention relates to the technical field of foods, and provides a micron-sized milk-fat-ball-like food colloid and a preparation method of the micron-sized milk-fat-ball-like food colloid. According to the preparation method disclosed by the invention, aloe vera, edible oil such as wheat germ oil and water are used as raw materials to prepare the micron-sized creamy-ball-like food colloid, the limitation of components of dairy products is completely eliminated, and the prepared creamy-ball-like food colloid presents a creamy-ball-like structure of which the particle size is greater than that of milk under a 200-500-time light microscope, so that the stability of the food colloid is greatly improved. The surface of the ball is negatively charged like a cream ball. The food colloid prepared by the preparation method provided by the invention has cold and hot stability from-80 DEG C to 121 DEG C, and the shelf life exceeds 12 months. The prepared food colloid with the milk fat ball-like structure is large in development potential, milk components do not need to be simulated, proper hydrophilic and hydrophobic components can be added into a water phase and an oil phase, and the food colloid can be used as a transmission system of bioactive components and can be industrially produced.

Description

Technical Field

[0001] The present application belongs to the field of food technology, and in particular relates to a food colloid with a micron-sized milk fat globule-like configuration and a preparation method thereof. Background Art

[0002] As people's living standards improve, their requirements for food are getting higher and higher. Food is required to meet both taste and health needs. From the perspective of biomaterials, food is understood as a multi-component, multi-phase collection of biomaterials. The key parameters of healthy food are not only the essential nutrients such as sugar, amino acids, and vitamins, but the food structure itself plays an important role in the properties, nutrition, shelf life, and bioavailability of food. Food biomaterials science is taking food structure as an important variable in nutrition research. Milk is one of the best food system references for humans. It provides all the nutrients needed for survival and development in the early stages of human infant development, and is the food structure that least burdens the digestive system. Milk is a food colloid system based on milk fat globules. Milk fat globules are tiny spheres in milk composed of lipids, proteins, etc., with a diameter of about 0.2 to 15 μm. Food colloids generally refer to the multi-scale micro-nanostructures formed by proteins, lipids, carbohydrates and their self-assembly in food, which are the skeletons of food structures. Therefore, a food structure that can simulate milk is one of the development phase goals of future food research and development institutions.

[0003] The food colloids with milk fat globule-like configuration prepared by the prior art have low stability and can only form nano-scale spheres, and cannot achieve micron-scale spheres similar to milk fat globules in milk. According to the formula for the pressure difference between the inside and outside of a membrane droplet in the liquid surface tension analysis method: It can be seen that in order to stabilize the structure of milk fat globules, it is necessary to have a higher pressure difference, that is, a higher surface tension or a lower sphere radius. The more stable the surfactant / emulsifier is, the higher the surface tension of the sphere it forms, which can keep the droplets with a larger radius R at a high pressure difference, thereby keeping the droplets stable. However, the surface tension of food colloids produced by existing food colloid production methods is insufficient, and it is impossible to stabilize the micron-level milk fat globule configuration like milk. The food colloid system can only be stabilized by reducing the droplet radius R, and its diameter is kept at the nanometer level as small as possible through technical means. In addition, milk has a short shelf life and poor cold and heat stability. For the most common cow's milk, there is a risk of bacterial contamination if it is not sterilized. Therefore, pasteurization is often used to ensure food safety and extend the shelf life of the product, but the pasteurization temperature has reached 55-60°C, and the polar lipids and milk fat globule membrane (MFGM) in cow's milk will undergo varying degrees of composition and structural changes. Temperatures below 40°C can cause local structural changes in the milk fat globule membrane (MFGM), and the membrane will be punctured when deformed, causing the milk fat globules to aggregate and partially coalesce, further reducing stability. Currently, milk fat globule-like food colloids rely on milk extracts. The existing technology for preparing food colloid emulsions with milk fat globule-like configurations is achieved by simulating milk components and relies on milk extracts such as the milk fat globule membrane (MFGM). This reduces a lot of development space for designing future foods and increases costs.

[0004] Therefore, developing a material that can form a highly stable food colloid system like an emulsion and is independent of milk extracts is of great significance to food technology and also for the academic community to understand the formation mechanism of milk fat globule configuration. Summary of the invention

[0005] The purpose of the present application is to provide a micron-sized food colloid with a milk fat globule-like configuration and a preparation method thereof, aiming to solve the problem of poor stability of food colloids with a milk fat globule-like configuration in the prior art.

[0006] In order to achieve the above application purpose, the technical solution adopted in this application is as follows: In a first aspect, the present application provides a method for preparing a food colloid having a micron-sized milk fat globule-like configuration, comprising the following steps: (1) taking concentrated aloe vera gel juice and mixing it with 95% edible alcohol to obtain an aloe vera extract; (2) rehydrating the aloe extract obtained in step (1) with purified water in a mass ratio of 1:(2-4), and placing the mixture in a pressure steam sterilizer for high temperature and high pressure reaction; (3) homogenizing the aloe vera rehydrated extract obtained in step (2) at a certain speed; (4) mixing the aloe vera extract obtained in step (3) with edible oil in a mass ratio of 1:0.3 and homogenizing at a certain speed until the aloe vera extract and the edible oil are fully mixed; (5) vacuum drying the aloe vera extract obtained after homogenization in step (4) in a vacuum dryer; (6) mixing the aloe vera extract obtained in step (5) with 95% edible alcohol in a volume ratio of 1:(0.5-2), and homogenizing at a certain speed; (7) polymerizing the aloe vera extract obtained in step (6) with 95% edible alcohol in a volume ratio of 1:(2-5), and draining off excess alcohol; (8) mixing the aloe vera polymer obtained in step (7) with purified water in a mass ratio of 1:(1-7), and homogenizing at a certain temperature and rotation speed until the aloe vera polymer and the purified water are fully blended; (9) The aloe vera fusion obtained in step (8) is added to 30% of the total mass of edible oil, and homogenized and fused at a certain temperature and rotation speed to obtain a food colloid with a micron-sized milk fat globule-like configuration.

[0007] According to a preferred embodiment, in step (1), the concentrated aloe vera gel juice is 20 times concentrated aloe vera gel juice, wherein the preparation method of the aloe vera gel juice comprises the following steps: (a) Take Aloe vera from the dry and hot valley climate area, cut off the head and tail, and soak it in purified water for 16 to 48 hours; (b) washing the aloe obtained in step (a) with a washing machine to dry the surface moisture; (c) peeling the aloe vera obtained in step (b) using a peeling machine, and pouring 10L of aloe vera per barrel into a rubber grinding machine for grinding; (d) grinding the aloe vera obtained in step (c) in a 40 L tank for 10 to 20 min to prepare aloe vera gel; (f) placing the aloe vera gel obtained in step (d) in a low-temperature stirring tank for reaction for 16 to 20 hours to hydrolyze into aloe vera juice; (g) sterilizing the aloe vera juice obtained in step (f) at a temperature of 110° C., and releasing the pressure after a countdown of 20 minutes when the temperature reaches 110° C.; (i) filtering the aloe vera juice obtained in step (g) through a bag filter with a filtering accuracy of 1000 um to obtain aloe vera gel juice.

[0008] According to a preferred embodiment, in step (2), the temperature of the high temperature and high pressure reaction is 121° C. and the time is 30 minutes.

[0009] According to a preferred embodiment, in step (3), the speed during homogenization is 10000 r / min, and the homogenization time is 5 to 10 min.

[0010] According to a preferred embodiment, in step (4), the speed during homogenization is 10000 r / min, the homogenization time is 5-10 min, and the edible oil includes wheat germ oil or edible oil extracted from cereals or other grains.

[0011] According to a preferred embodiment, in step (5), the vacuum drying temperature is 45° C., and the constant temperature reaction time is greater than 12 hours.

[0012] According to a preferred embodiment, in step (6), the speed during homogenization is 10000 r / min, and the homogenization time is 2-5 min.

[0013] According to a preferred embodiment, in step (8), the homogenization temperature is 20-40° C. and the rotation speed is 10000 r / min.

[0014] According to a preferred embodiment, in step (9), the homogenization temperature is 20-40° C., the rotation speed is 10000 r / min, and the edible oil includes wheat germ oil or edible oil extracted from cereals or other grains.

[0015] In a second aspect, the present application further provides a food colloid with a micron-sized milk fat globule-like configuration, which is prepared by the preparation method described in any one of the first aspects.

[0016] Based on the above technical scheme, the micron-sized food colloid of milk fat globule-like configuration and the preparation method thereof of the present application have at least the following technical effects: The preparation method of the present application uses aloe vera, edible oil such as wheat germ oil and water as raw materials to prepare micron-level food colloids with a milk fat globule-like configuration, completely getting rid of the restrictions of dairy ingredients. The prepared food colloids with a milk fat globule-like configuration show a milk fat globule configuration with a particle size larger than that of milk particles under a 200-500 times optical microscope, and the surface of the sphere is negatively charged like the milk fat globule. The food colloid prepared by the preparation method of the present application has a cold and hot stability from -80°C to 121°C, and a shelf life of more than twelve months.

[0017] The food colloid of milk fat globule-like configuration prepared by the present invention has great development potential, does not need to simulate milk components, and can add suitable hydrophilic and hydrophobic components into the water phase and oil phase, can be used as a delivery system for bioactive components, and can be industrially produced. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0019] Figure 1 This is a picture of breast milk under a microscope.

[0020] Figure 2 This is a state diagram of the four samples prepared in Example 1 under a microscope.

[0021] Figure 3 This is a state diagram of the food colloid prepared in Example 1 under a microscope after being labeled with WGA-488 and stained with Nile red. DETAILED DESCRIPTION

[0022] In order to make the technical problems, technical solutions and beneficial effects to be solved by the present application more clearly understood, the present application is further described in detail below in conjunction with the embodiments. It should be understood that the specific embodiments described herein are only used to explain the present application and are not used to limit the present application.

[0023] In this application, the term "and / or" describes the association relationship of associated objects, indicating that there may be three relationships. For example, A and / or B can mean: A exists alone, A and B exist at the same time, and B exists alone. A and B can be singular or plural. The character " / " generally indicates that the associated objects are in an "or" relationship.

[0024] In this application, "at least one" means one or more, and "plurality" means two or more. "At least one of the following" or similar expressions refers to any combination of these items, including any combination of single items or plural items. For example, "at least one of a, b, or c", or "at least one of a, b, and c" can all mean: a, b, c, ab (i.e., a and b), ac, bc, or abc, where a, b, and c can be single or multiple.

[0025] It should be understood that in the various embodiments of the present application, the size of the serial numbers of the above-mentioned processes does not mean the order of execution, some or all of the steps can be executed in parallel or sequentially, and the execution order of each process should be determined by its function and internal logic, and should not constitute any limitation on the implementation process of the embodiments of the present application.

[0026] The terms used in the embodiments of the present application are only for the purpose of describing specific embodiments, and are not intended to limit the present application. The singular forms "a", "said" and "the" used in the embodiments of the present application and the appended claims are also intended to include plural forms, unless the context clearly indicates other meanings.

[0027] The weight of the relevant components mentioned in the embodiment description of the present application can not only refer to the specific content of each component, but also indicate the proportional relationship between the weights of the components. Therefore, as long as the content of the relevant components is proportionally enlarged or reduced according to the embodiment description of the present application, it is within the scope disclosed in the embodiment description of the present application. Specifically, the mass described in the embodiment description of the present application can be a mass unit known in the chemical industry such as µg, mg, g, kg, etc.

[0028] The technical solution of this application is described in detail below.

[0029] In a first aspect, the present application provides a method for preparing a food colloid having a micron-sized milk fat globule-like configuration, comprising the following steps: (1) 20 times concentrated aloe vera gel juice is polymerized with 95% edible alcohol to obtain an aloe extract, wherein the aloe extract is a white flocculent substance of aloe polysaccharide. In some embodiments, the aloe vera gel juice can be prepared by existing methods, or by the following methods: (a) Take Aloe vera from the dry and hot valley climate area, cut off the head and tail, and soak it in purified water for 16 to 48 hours.

[0030] (b) The aloe vera obtained in step (a) is cleaned by a cleaning machine to dry the surface moisture.

[0031] (c) The aloe vera obtained in step (b) is peeled using a peeling machine, and 10 L of the aloe vera in each barrel is poured into a rubber grinding machine for grinding.

[0032] (d) Grinding the aloe vera obtained in step (c) in a 40 L tank for 10 to 20 min to prepare aloe vera gel.

[0033] (f) placing the aloe vera gel obtained in step (d) in a low temperature stirring tank for reaction for 16 to 20 hours to hydrolyze into aloe vera juice.

[0034] (g) The aloe vera juice obtained in step (f) is sterilized at high temperature at 110° C. When the temperature reaches 110° C., the pressure is released after a countdown of 20 minutes.

[0035] (i) filtering the aloe vera juice obtained in step (g) through a bag filter with a filtering accuracy of 1000 um to obtain aloe vera gel juice.

[0036] (2) The aloe extract obtained in step (1) is rehydrated with purified water in a mass ratio of 1:(2-4), and placed in a pressure steam sterilizer for high temperature and high pressure reaction to make the aloe extract and purified water miscible; in some embodiments, the temperature of the high temperature and high pressure reaction is 121° C. and the time is 30 min.

[0037] (3) homogenizing the aloe vera rehydrated extract obtained in step (2) at a certain speed; in some embodiments, the speed during homogenization is 10000 r / min, and the homogenization time is 5 to 10 min.

[0038] (4) The aloe extract obtained in step (3) is mixed with edible oil in a mass ratio of 1:0.3, and then homogenized at a certain speed until the aloe extract and the edible oil are fully mixed; in some embodiments, the speed during homogenization is 10000 r / min, and the homogenization time is 5 to 10 minutes. In some embodiments, the edible oil can be wheat germ oil. In some embodiments, the edible oil can also be edible oil extracted from cereals and other grains (corn, soybean, peanut, rapeseed, etc.).

[0039] (5) The aloe extract obtained after homogenization in step (4) is vacuum dried in a vacuum dryer; in some embodiments, the vacuum drying temperature is 45° C., and the constant temperature reaction time is greater than 12 hours.

[0040] (6) The aloe extract obtained in step (5) is mixed with 95% edible alcohol in a volume ratio of 1:(0.5-2), and then homogenized at a certain speed. In some embodiments, the speed during homogenization is 10000 r / min, and the homogenization time is 2-5 min.

[0041] (7) The aloe vera extract obtained in step (6) is polymerized with 95% edible alcohol in a volume ratio of 1:(2-5), and the excess alcohol is drained off.

[0042] (8) The aloe vera polymer obtained in step (7) is mixed with purified water in a mass ratio of 1:(1-7), and homogenized at a certain temperature and speed until the aloe vera polymer and the purified water are fully blended. In some embodiments, the homogenization temperature in this step is 20-40° C. and the speed is 10000 r / min.

[0043] (9) Add the aloe fusion obtained in step (8) to 30% of the total mass of edible oil, and perform homogenization and fusion at a certain temperature and speed to obtain a food colloid with a micron-sized milk fat globule-like configuration. In some embodiments, the homogenization temperature in this step is 20-40° C. and the speed is 10000 r / min. In some embodiments, the edible oil can be wheat germ oil. In some embodiments, the edible oil can also be edible oil extracted from cereals and other grains (corn, soybean, peanut, rapeseed, etc.).

[0044] Example 1

[0045] Preparation of Aloe Vera Gel Juice (a) Take Aloe vera from the dry and hot valley climate area, cut off the head and tail, and soak it in purified water for 16 to 48 hours; (b) washing the aloe obtained in step (a) with a washing machine to dry the surface moisture; (c) peeling the aloe vera obtained in step (b) using a peeling machine, and pouring 10L of aloe vera per barrel into a rubber grinding machine for grinding; (d) grinding the aloe vera obtained in step (c) in a 40 L tank for 10 to 20 min to prepare aloe vera gel; (f) placing the aloe vera gel obtained in step (d) in a low-temperature stirring tank for reaction for 16 to 20 hours to hydrolyze into aloe vera juice; (g) sterilizing the aloe vera juice obtained in step (f) at a temperature of 110° C., and releasing the pressure after a countdown of 20 minutes when the temperature reaches 110° C.; (i) filtering the aloe vera juice obtained in step (g) through a bag filter with a filtering accuracy of 1000 um to obtain aloe vera gel juice.

[0046]

Preparation of food colloids with micron-sized milk fat globule-like configuration

[0047] (2) The aloe vera extract obtained in step (1) was rehydrated with purified water in a mass ratio of 1:3, and placed in a LS-100HD vertical pressure steam sterilizer for high temperature and high pressure reaction, with the temperature set to 121°C and the reaction time set to 30 min.

[0048] (3) The aloe vera extract obtained in step (2) was homogenized using an emulsifier homogenizer (Silverson L5M-A) at a speed of 10,000 r / min for 5-10 minutes, so that the aloe vera extract had a more viscous texture and a viscosity exceeding 17,000 cps.

[0049] (4) The aloe vera extract obtained in step (3) is mixed with wheat germ oil in a mass ratio of 1:0.3, and the mixture is homogenized again for 5-10 minutes using a homogenizer at a speed of 10,000 r / min to fully mix the aloe vera extract and the wheat germ oil.

[0050] (5) The aloe vera extract obtained in step (4) is homogenized and placed in a SZG-100 double-cone rotary vacuum dryer, the temperature is set to 45° C., and the reaction is carried out at a constant temperature for more than 12 hours.

[0051] (6) The aloe vera extract obtained in step (5) was mixed with 95% edible grade alcohol in a volume ratio of 1:2, and homogenized for 2-5 minutes using a homogenizer at a speed of 10000 r / min.

[0052] (7) The aloe vera extract obtained in step (6) is polymerized with 95% edible grade alcohol in a volume ratio of 1:2 and then the excess alcohol is drained off.

[0053] (8) The aloe vera polymer obtained in step (7) was mixed with purified water in a mass ratio of 1:7, and homogenized at 25° C. using a homogenizer at a speed of 10,000 r / min until the aloe vera polymer and the purified water were fully blended.

[0054] (9) The aloe vera fusion obtained in step (8) is added to 30% of the total mass of wheat germ oil, and the temperature is 25° C. and the mixture is further homogenized and fully blended using a homogenizer at a speed of 10,000 r / min to obtain a micron-sized food colloid with a milk fat globule-like configuration made of Aloe vera.

[0055] The micron-sized food colloid of the milk fat globule-like configuration prepared in Example 1 was tested as follows: Take 60 ml of the food colloid of milk fat globule structure prepared in Example 1, put it into four 15 ml centrifuge tubes and number them 1, 2, 3, and 4. Place No. 1 and No. 2 in a freezer at -80°C and -20°C respectively for 48 hours; place No. 3 in a vertical pressure steam sterilizer for high temperature and high pressure, set the temperature to 121°C, and place it for 48 hours; place No. 4 in a room temperature room for 48 hours. Observe with a biological microscope DM500 at 200 times magnification and compare it with the particle size of milk. Figure 1 , Figure 2 And as shown in Table 1. Figure 1 The state of human breast milk under a microscope is shown as a reference for the food colloid prepared in Example 1. Figure 1 Breast milk appears as small globules under a microscope. Figure 2 The state of the four samples under a microscope is shown. It can be seen that the four samples are all in the shape of small globules. Table 1 shows the particle size comparison between human breast milk and food colloids with milk fat globule-like configurations No. 1, 2, 3, and 4.

[0056] As can be seen from Table 1, the particle sizes of the four samples No. 1, 2, 3, and 4 are all larger than that of breast milk, and the particle sizes are in the micron level, indicating that the micron-sized food colloid with a milk fat globule-like configuration prepared in Example 1 of the present application has good cold and hot stability.

[0057] The food colloid prepared in Example 1 was labeled with WGA-488 and stained with Nile red, and its state was observed under a microscope. Figure 3 As shown, from left to right 1 is the state of this food colloid under a microscope. It can be seen that the appearance of the milk fat globule structure is consistent. 2 is the WGA-488-labeled image of this food colloid. WGA-488 is often used to stain the carbohydrate part of the milk fat globule membrane (MFGM) in milk; it can be seen that the sphere membrane composition is consistent with milk. 3 is the Nile red-labeled image of this food colloid. Nile red is often used to stain lipids and proteins in milk; it can be seen that the composition of the sphere is consistent. 4 is the overlap of the first three images. 4 indicates that the first three images were taken of the same sphere.

[0058] Table 2 shows the states of milk and food colloids with a milk fat globule-like configuration numbered 1, 2, 3, and 4 after centrifugation. As can be seen from Table 2, milk will be separated into layers after centrifugation. Fresh milk can be separated into three layers after centrifugation: the top layer is a thin cream layer, the middle layer is a milk fat layer, and the bottom layer is a thin paste-like protein and other precipitated material layer, while this food colloid has no obvious separation after centrifugation. This indicates that the micron-sized food colloid with a milk fat globule-like configuration prepared by the preparation method of the present application has good cold and hot stability. The above description is only a preferred embodiment of the present application and is not intended to limit the present application. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present application should be included in the protection scope of the present application.

Claims

1. A method for preparing a food colloid with a micron-sized milk fat globule-like configuration, characterized in that: The steps include: (1) taking concentrated aloe vera gel juice and polymerizing it with 95% edible alcohol to obtain an aloe vera extract; (2) rehydrating the aloe extract obtained in step (1) with purified water in a mass ratio of 1:(2-4), and placing the mixture in a pressure steam sterilizer for high temperature and high pressure reaction; (3) homogenizing the aloe vera rehydrated extract obtained in step (2) at a certain speed; (4) mixing the aloe vera extract obtained in step (3) with edible oil in a mass ratio of 1:0.3 and homogenizing at a certain speed until the aloe vera extract and the edible oil are fully mixed; (5) vacuum drying the aloe vera extract obtained after homogenization in step (4) in a vacuum dryer; (6) mixing the aloe vera extract obtained in step (5) with 95% edible alcohol in a volume ratio of 1:(0.5-2), and homogenizing at a certain speed; (7) polymerizing the aloe vera extract obtained in step (6) with 95% edible alcohol in a volume ratio of 1:(2-5), and draining off excess alcohol; (8) mixing the aloe vera polymer obtained in step (7) with purified water in a mass ratio of 1:(1-7), and homogenizing at a certain temperature and rotation speed until the aloe vera polymer and the purified water are fully blended; (9) The aloe vera fusion obtained in step (8) is added to 30% of the total mass of edible oil, and homogenized and fused at a certain temperature and rotation speed to obtain a food colloid with a micron-sized milk fat globule-like configuration.

2. The preparation method according to claim 1, characterized in that: In step (1), the concentrated aloe vera gel juice is 20 times concentrated aloe vera gel juice, wherein the preparation method of the aloe vera gel juice comprises the following steps: (a) Take Aloe vera from the dry and hot valley climate area, cut off the head and tail, and soak it in purified water for 16 to 48 hours; (b) washing the aloe obtained in step (a) with a washing machine to dry the surface moisture; (c) peeling the aloe vera obtained in step (b) using a peeling machine, and pouring 10L of aloe vera per barrel into a rubber grinding machine for grinding; (d) grinding the aloe vera obtained in step (c) in a 40 L tank for 10 to 20 min to prepare aloe vera gel; (f) placing the aloe vera gel obtained in step (d) in a low-temperature stirring tank for reaction for 16 to 20 hours to hydrolyze into aloe vera juice; (g) sterilizing the aloe vera juice obtained in step (f) at a temperature of 110° C., and releasing the pressure after a countdown of 20 minutes when the temperature reaches 110° C.; (i) filtering the aloe vera juice obtained in step (g) through a bag filter with a filtering accuracy of 1000 um to obtain aloe vera gel juice.

3. The preparation method according to claim 1, characterized in that: In step (2), the temperature of the high temperature and high pressure reaction is 121° C. and the time is 30 minutes.

4. The preparation method according to claim 1, characterized in that: In step (3), the speed during homogenization is 10000 r / min, and the homogenization time is 5 to 10 minutes.

5. The preparation method according to claim 1, characterized in that: In step (4), the speed of homogenization is 10000 r / min, the homogenization time is 5-10 min, and the edible oil includes wheat germ oil or edible oil extracted from cereals or other grains.

6. The preparation method according to claim 1, characterized in that: In step (5), the vacuum drying temperature is 45° C., and the constant temperature reaction time is greater than 12 hours.

7. The preparation method according to claim 1, characterized in that: In step (6), the speed during homogenization is 10000 r / min, and the homogenization time is 2 to 5 min.

8. The preparation method according to claim 1, characterized in that: In step (8), the homogenization temperature is 20-40°C and the rotation speed is 10000 r / min.

9. The preparation method according to claim 1, characterized in that: In step (9), the homogenization temperature is 20-40° C., the rotation speed is 10000 r / min, and the edible oil includes wheat germ oil or edible oil extracted from cereals or other grains.

10. A food colloid with a micron-sized milk fat globule-like configuration, characterized in that: The invention is prepared by the preparation method according to any one of claims 1 to 9.

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