Rapidly solidified cream and preparation method thereof

Abstract

The invention discloses rapidly-solidified cream and a preparation method thereof, and belongs to the technical field of cream, the rapidly-solidified cream comprises 105-110 parts of an oil phase, 380-400 parts of a water phase and 2-4 parts of a coagulator; the coagulator comprises the following raw materials: 4-8 parts of pretreated jerusalem artichoke polysaccharide zinc, 10-15 parts of purified pumpkin protein isolate and 7-9 parts of carrageenan. Through elaborately designed experiment verification, the optimal concentration of jerusalem artichoke polysaccharide zinc is successfully determined, and the cream prepared by matching with fine purification of pumpkin protein isolate and adopting the optimal proportion not only realizes the excellent performance of rapid solidification, but also achieves the balance between hardness and viscosity, so that the jerusalem artichoke polysaccharide zinc cream has a good application prospect. The cream is ensured to have enough supporting force to shape delicate shapes, and the delicate and smooth taste experience is not lost.

Description

Technical Field

[0001] The invention relates to the technical field of cream, and in particular to fast-solidifying cream and a preparation method thereof. Background Art

[0002] As an indispensable material for decorating cakes and mousse desserts, cream needs to be whipped before use so that it can be used to make various shapes for decoration.

[0003] For example, Chinese patent CN115720939B discloses a plant-based whipping cream composition and a preparation method thereof, which belongs to the field of food processing. The plant-based whipping cream composition provided by the present invention realizes the replacement of commonly used sodium caseinate, and the prepared non-dairy cream has certain plasticity, high whipping multiple, good whipping foaming property, good star-shaped stability, and good melt-in-the-mouth property, which is consistent with the properties of traditional non-dairy cream containing sodium caseinate.

[0004] However, the above patent has a significant time consumption problem during the implementation process, that is, the whipping process takes a long time. In addition, the hardness of the cream prepared by the above patent needs to be improved. Insufficient hardness may directly affect the stability of the decoration, and then have an adverse effect on the aesthetics and taste experience. Therefore, optimizing the whipping efficiency and improving the hardness of the cream have become key issues that need to be solved urgently.

[0005] Based on this, the present invention designs a fast-solidifying cream and a preparation method thereof to solve the above problems. Summary of the invention

[0006] In view of the above-mentioned shortcomings of the prior art, the present invention provides a fast-solidifying cream and a preparation method thereof.

[0007] To achieve the above objectives, the present invention is implemented through the following technical solutions:

[0008] A fast-solidifying cream comprising 105-110 parts of an oil phase, 380-400 parts of a water phase and 2-4 parts of a coagulant;

[0009] The coagulant comprises the following raw materials: 4-8 parts of pretreated Jerusalem artichoke polysaccharide zinc, 20-25 parts of pumpkin powder, 200-250 parts of phosphate buffer, 0.004-0.075 parts of saccharifying enzyme, and 7-9 parts of carrageenan.

[0010] A method for preparing the rapidly solidified cream comprises the following steps:

[0011] Step 1: Preparation of pumpkin protein isolate;

[0012] Pumpkin is dried and ground into powder, and then phosphate buffer is added, stirred at 50-60° C., centrifuged to obtain supernatant, hydrochloric acid is added dropwise to the supernatant to adjust the pH, centrifuged after flocculent precipitation appears, the precipitate is taken and redissolved in water, the pH value is adjusted to be weakly alkaline, dialyzed, and freeze-dried after the dialysis is completed to obtain pumpkin protein isolate powder;

[0013] Step 2: Purify pumpkin protein isolate: dissolve non-protein components such as soluble sugars in the protein powder;

[0014] Take pumpkin protein isolate powder, add water to it, mix well, adjust the initial pH value of the mixed solution to 4-5, add saccharifying enzyme, after enzymatic hydrolysis for 50-60 minutes, adjust the pH back to the initial value, increase the temperature and continue enzymatic hydrolysis for 70-80 minutes, centrifuge for 15-20 minutes, collect the precipitate, and obtain purified pumpkin protein after freeze-drying;

[0015] Step 3: Jerusalem artichoke polysaccharide zinc pretreatment;

[0016] Pre-treating Jerusalem artichoke polysaccharide zinc by pulse electric field at a temperature of 20-25°C for 1.5-3s;

[0017] Step 4: dissolving the purified pumpkin protein isolate in step 2 in water to prepare a suspension, adding carrageenan and mixing, stirring thoroughly to dissolve, stirring at room temperature to prepare a pumpkin protein isolate-carrageenan mixed system, placing in an ultrasonic cell crusher, and obtaining a viscous pumpkin protein isolate-carrageenan mixture;

[0018] Step 5: adding the pretreated Jerusalem artichoke polysaccharide zinc to the viscous pumpkin protein isolate-carrageenan mixture, mixing evenly and subjecting to high-speed shearing for 2-5 minutes to form a gel;

[0019] Step 6: preparing the oil phase and the water phase respectively;

[0020] Step 7: Add the oil phase to the water phase containing the gel in step 5, stir, shear, homogenize, sterilize, cool, and age to obtain rapidly solidified cream.

[0021] Furthermore, step one is specifically as follows: take 20-25 portions of pumpkin, dry and grind into powder, add phosphate buffer with pH 8-8.5, stir at 50-60°C for 2h, centrifuge at 3000-4000r / min for 15-20min, take the supernatant, add hydrochloric acid dropwise to the supernatant, adjust the pH to 4-5, centrifuge at 3000-4000r / min for 15-20min after flocculent precipitate appears, take the precipitate, add water to redissolve, adjust the pH to 7.0-7.5, dialyze at 2-5°C, and freeze-dry after dialysis.

[0022] Furthermore, step two is specifically as follows: take 10-15 portions of pumpkin protein powder, add water thereto, mix evenly, adjust the initial pH value of the mixed solution to 4-5, add saccharifying enzyme, perform enzymolysis at 40-50°C for 50-60 minutes, adjust the pH back to the initial value, increase the temperature to 50-55°C and continue enzymolysis for 70-80 minutes, centrifuge at 4000-5000 r / min for 15-20 minutes, collect the precipitate, adjust the pH to 7-7.5, and obtain purified pumpkin protein after freeze-drying.

[0023] Furthermore, in step 2, the saccharifying enzyme accounts for 0.2-0.3% of the mass of the pumpkin protein powder.

[0024] Furthermore, in step three, the electric field strength is 5-7 kV / cm, the number of pulses is 20-40, the pulse frequency is 8-10 Hz, the pulse width is 2-5 ms, and the medium is water.

[0025] Furthermore, step four is specifically as follows: dissolving the purified pumpkin protein isolate in step two in 48-60 parts of water to prepare a suspension, adding 7-9 parts of carrageenan to mix, stirring thoroughly to dissolve, stirring at room temperature for 40-50 minutes to prepare a pumpkin protein isolate-carrageenan mixed system, placing in an ultrasonic cell crusher to obtain a viscous pumpkin protein isolate-carrageenan mixture.

[0026] Furthermore, in step 4, the ultrasonic power density is 2-2.71W / cm 3 , temperature 20-25℃, time 5-8min.

[0027] Furthermore, step five is specifically as follows: adding 4-8 portions of pretreated Jerusalem artichoke polysaccharide zinc to the viscous pumpkin protein isolate-carrageenan mixture, mixing evenly, and subjecting to high-speed shearing at 13000-13500 r / min for 2-5 minutes to form a gel.

[0028] Furthermore, in step seven, the mass ratio of the oil phase to the water phase is 105-120:380-400.

[0029] Compared with the prior art, the present invention has the following beneficial effects: 1. The present invention ingeniously incorporates an appropriate amount of Jerusalem artichoke polysaccharide zinc, significantly shortens the whipping time of the cream, greatly accelerates its coagulation process, and effectively improves the hardness of the cream. This improvement directly enhances the stability of the decoration work and gives consumers a more excellent taste enjoyment. However, it is worth noting that when the addition amount of Jerusalem artichoke polysaccharide zinc exceeds a certain range, although it can further shorten the whipping time, it inevitably leads to a significant decrease in the viscosity of the cream, affecting the texture of the final product.

[0030] 2. The present invention has been verified through carefully designed experiments, and has successfully determined the optimal concentration of Jerusalem artichoke polysaccharide zinc. Combined with the fine purification of pumpkin protein isolate, the cream prepared using this optimal ratio not only achieves excellent performance of rapid solidification, but also achieves a balance between hardness and viscosity, ensuring that the cream has sufficient supporting force to shape exquisite shapes while retaining a delicate and smooth taste experience. DETAILED DESCRIPTION

[0031] In order to make the purpose, technical solution and advantages of the embodiments of the present invention clearer, the technical solution in the embodiments of the present invention will be clearly and completely described in combination with the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0032] Embodiment 1: This embodiment provides a method for preparing rapidly solidified cream, comprising the following steps:

[0033] Step 1: Preparation of pumpkin protein isolate;

[0034] Take 25g pumpkin, remove seeds, dry and grind into powder, add pH8.5 phosphate buffer, mix at a mass ratio of 1:10, stir at 60°C for 2h, centrifuge at 4000r / min for 20min to take the supernatant, drop hydrochloric acid into the supernatant, adjust the pH to 5, centrifuge at 4000r / min for 20min after flocculent precipitation appears, take the precipitate and add distilled water for redissolution (the mass ratio of flocculent precipitation to distilled water is 1:5), adjust the pH to 7.5, dialyze at 5°C for 48h (molecular weight cutoff 3500Da), and freeze-dry at -45°C after dialysis;

[0035] Step 2: Purify pumpkin protein isolate: dissolve non-protein components such as soluble sugars in the protein powder;

[0036] Take 15g pumpkin protein powder, add water thereto, mix well, adjust the initial value of the pH of the mixed solution to 5, add saccharifying enzyme (saccharifying enzyme accounts for 0.3% of the mass of pumpkin protein powder), after enzymolysis at 50°C for 60min, adjust the pH back to the initial value, increase the temperature to 55°C and continue enzymolysis for 80min, centrifuge at 5000r / min for 20min, collect the precipitate, adjust the pH to 7.5, and obtain purified pumpkin protein after freeze-drying to obtain pumpkin protein isolate powder;

[0037] Step 3: Jerusalem artichoke polysaccharide zinc pretreatment:

[0038] The Jerusalem artichoke polysaccharide zinc was pretreated by a pulsed electric field at a temperature of 25°C for 3s; the electric field strength was 7kV / cm, the number of pulses was 40, the pulse frequency was 10Hz, the pulse width was 5ms, and the medium was water;

[0039] Step 4: Dissolve the purified pumpkin protein isolate prepared in step 2 in 60 mL of water to prepare a suspension, add 9 g of carrageenan and mix, stir thoroughly to dissolve, stir at room temperature for 50 min to prepare a pumpkin protein isolate-carrageenan mixed system, place in an ultrasonic cell pulverizer, and heat at an ultrasonic power density of 2.71 W / cm 3 , a viscous pumpkin protein isolate-carrageenan mixture was obtained at a temperature of 25°C and a time of 8 minutes;

[0040] Step 5: Add 8 g of pretreated Jerusalem artichoke polysaccharide zinc to the viscous pumpkin protein isolate-carrageenan mixture, mix well, and then high-speed shear at 13500 r / min for 5 min to form a gel;

[0041] Step 6: preparing the oil phase and the water phase respectively;

[0042] 100 g of non-hydrogenated vegetable oil and 10 g of an oil phase emulsifier (sucrose fatty acid ester) were mixed and heated to disperse them uniformly to obtain an oil phase;

[0043] Dissolve 5 g of aqueous phase emulsifier (polyglycerol fatty acid ester), 2 g of microcrystalline cellulose, 15 g of syrup, 75 g of white sugar, 1 g of xanthan gum, 1 g of guar gum, and 1 g of salt in 300 mL of water to obtain an aqueous phase;

[0044] Step 7: Add the oil phase to the aqueous phase containing the gel in step 5, stir at 500 rpm / min at 85°C for 30 min, then shear at 8000 rpm for 10 min, homogenize twice at 15 MPa, and pasteurize (60°C, 15 min), then cool to below 10°C, and age at 4°C for 24 h to obtain quickly solidified cream.

[0045] The ultrasonic cell pulverizer model is SCIENTZ-IID, purchased from Ningbo Xinzhi Biotechnology Co., Ltd.;

[0046] The Jerusalem artichoke polysaccharide zinc is taken from Zhang Yashi. Preparation of Jerusalem artichoke polysaccharide zinc and its application in jelly products[D]. Shandong Agricultural University, 2023.DOI:10.27277 / d.cnki.gsdnu.2023.000403.

[0047] Through the test of "GB / T 5009.77-2003 Analysis Method of Hygienic Standard of Edible Hydrogenated Oil and Margarine", the acid value of the quick-solidified cream prepared by the present invention is ≤1mg / g, the peroxide value is ≤0.13g / 100g, and the mold is ≤50CFU / g, which meets the industrial hygiene standards.

[0048] Embodiment 2: This embodiment provides a method for preparing rapidly solidified cream, comprising the following steps:

[0049] Step 1: Preparation of pumpkin protein isolate;

[0050] Take 20g pumpkin, dry and grind it into powder, add pH8 phosphate buffer, mix in a mass ratio of 1:10, stir at 50°C for 2h, centrifuge at 3000r / min for 15min to take supernatant, drop hydrochloric acid in the supernatant, adjust the pH to 4, centrifuge at 3000r / min for 15min after flocculent precipitation appears, take the precipitate and add distilled water for redissolution (the mass ratio of flocculent precipitation to distilled water is 1:5), adjust the pH value to 7.0, dialyze at 2°C for 48h (molecular weight cutoff 3500Da), and freeze-dry at -45°C after dialysis to obtain pumpkin protein isolate powder;

[0051] Step 2: Purify pumpkin protein isolate: dissolve non-protein components such as soluble sugars in the protein powder;

[0052] Take 10g pumpkin protein powder, add water thereto, mix well, adjust the initial pH value of the mixed solution to 4, add saccharifying enzyme (saccharifying enzyme accounts for 0.2% of the mass of pumpkin protein powder), after enzymatic hydrolysis at 40°C for 50min, adjust the pH back to the initial value, increase the temperature to 50°C and continue enzymatic hydrolysis for 70min, centrifuge at 4000r / min for 15min, collect the precipitate, adjust the pH to 7, and obtain purified pumpkin protein after freeze-drying;

[0053] Step 3: Jerusalem artichoke polysaccharide zinc pretreatment:

[0054] The Jerusalem artichoke polysaccharide zinc was pretreated by a pulsed electric field at a temperature of 20°C for 1.5s; the electric field strength was 5kV / cm, the number of pulses was 20, the pulse frequency was 8Hz, the pulse width was 2ms, and the medium was water;

[0055] Step 4: Dissolve the purified pumpkin protein isolate prepared in step 2 in 48 g of water to prepare a suspension, add 7 g of carrageenan and mix, stir thoroughly to dissolve, stir at room temperature for 40 min to prepare a pumpkin protein isolate-carrageenan mixed system, place in an ultrasonic cell pulverizer, and heat at an ultrasonic power density of 2 W / cm 3 , a viscous pumpkin protein isolate-carrageenan mixture was obtained at a temperature of 20°C and a time of 5 minutes;

[0056] Step 5: Add 4 g of pretreated Jerusalem artichoke polysaccharide zinc to the viscous pumpkin protein isolate-carrageenan mixture, mix well, and then form a gel by high-speed shearing at 13000 r / min for 2 min;

[0057] Step 6: preparing the oil phase and the water phase respectively;

[0058] 100 g of non-hydrogenated vegetable oil and 5 g of oil phase emulsifier (sucrose fatty acid ester) were mixed and heated to make them dispersed evenly to obtain an oil phase;

[0059] Dissolve 5 g of aqueous phase emulsifier (polyglycerol fatty acid ester), 2 g of microcrystalline cellulose, 15 g of syrup, 75 g of white sugar, 1 g of xanthan gum, 1 g of guar gum, and 1 g of salt in 280 mL of water to obtain an aqueous phase;

[0060] Step 7: Add the oil phase to the aqueous phase containing the gel in step 5, stir at 500 rpm / min at 85°C for 30 min, then shear at 8000 rpm for 10 min, homogenize twice at 15 MPa, and pasteurize (60°C, 15 min), then cool to below 10°C, and age at 4°C for 24 h to obtain quickly solidified cream.

[0061] Embodiment 3: This embodiment provides a method for preparing rapidly solidified cream, comprising the following steps:

[0062] Step 1: Preparation of pumpkin protein isolate;

[0063] Take 22g pumpkin, dry and grind it into powder, add phosphate buffer with pH 8.2, mix in a mass ratio of 1:10, stir at 52°C for 2h, centrifuge at 3500r / min, 18min to take supernatant, drop hydrochloric acid in the supernatant, adjust the pH to 4, centrifuge at 3800r / min, 18min after flocculent precipitation appears, take the precipitate and add distilled water to redissolve (the mass ratio of flocculent precipitation to distilled water is 1:5), adjust the pH value to 7.2, dialyze at 4°C for 48h (molecular weight cutoff 3500Da), and freeze-dry at -45°C after dialysis to obtain pumpkin protein isolate powder;

[0064] Step 2: Purify pumpkin protein isolate: dissolve non-protein components such as soluble sugars in the protein powder;

[0065] Take 12g pumpkin protein powder, add water thereto, mix well, adjust the initial pH value of the mixed solution to 4, add saccharifying enzyme (saccharifying enzyme accounts for 0.3% of the mass of pumpkin protein powder), after enzymatic hydrolysis at 48°C for 56min, adjust the pH back to the initial value, increase the temperature to 53°C and continue enzymatic hydrolysis for 75min, centrifuge at 4500r / min for 16min, collect the precipitate, adjust the pH to 7.2, and obtain purified pumpkin protein after freeze-drying;

[0066] Step 3: Jerusalem artichoke polysaccharide zinc pretreatment:

[0067] The Jerusalem artichoke polysaccharide zinc was pretreated by a pulsed electric field at a temperature of 22°C for 2s; the electric field strength was 6kV / cm, the number of pulses was 32, the pulse frequency was 9Hz, the pulse width was 4ms, and the medium was water;

[0068] Step 4: Dissolve the purified pumpkin protein isolate prepared in step 2 in 52 g of water to prepare a suspension, add 8 g of carrageenan and mix, stir thoroughly to dissolve, stir at room temperature for 46 min to prepare a pumpkin protein isolate-carrageenan mixed system, place in an ultrasonic cell pulverizer, and heat at an ultrasonic power density of 2.71 W / cm 3 , a viscous pumpkin protein isolate-carrageenan mixture was obtained at a temperature of 23°C and a time of 6 minutes;

[0069] Step 5: Add 6 g of pretreated Jerusalem artichoke polysaccharide zinc to the viscous pumpkin protein isolate-carrageenan mixture, mix well, and then form a gel by high-speed shearing at 13500 r / min for 4 minutes;

[0070] Step 6: preparing the oil phase and the water phase respectively;

[0071] 100 g of non-hydrogenated vegetable oil and 6 g of oil phase emulsifier (sucrose fatty acid ester) were mixed and heated to make them dispersed evenly to obtain an oil phase;

[0072] Dissolve 5 g of aqueous phase emulsifier (polyglycerol fatty acid ester), 2 g of microcrystalline cellulose, 15 g of syrup, 75 g of white sugar, 1 g of xanthan gum, 1 g of guar gum, and 1 g of salt in 280 mL of water to obtain an aqueous phase;

[0073] Step 7: Add the oil phase to the aqueous phase containing the gel in step 5, stir at 500 rpm / min at 85°C for 30 min, then shear at 8000 rpm for 10 min, homogenize twice at 15 MPa, and pasteurize (60°C, 15 min), then cool to below 10°C, and age at 4°C for 24 h to obtain quickly solidified cream.

[0074] Comparative Example 1: This comparative example differs from Example 3 in that: an excess amount of Jerusalem artichoke polysaccharide zinc is added;

[0075] This comparative example provides a method for preparing cream, comprising the following steps:

[0076] Step 1: Preparation of pumpkin protein isolate;

[0077] Take 22g pumpkin, dry and grind it into powder, add phosphate buffer with pH 8.2, mix in a mass ratio of 1:10, stir at 52°C for 2h, centrifuge at 3500r / min, 18min to take supernatant, drop hydrochloric acid in the supernatant, adjust the pH to 4, centrifuge at 3800r / min, 18min after flocculent precipitation appears, take the precipitate and add distilled water to redissolve (the mass ratio of flocculent precipitation to distilled water is 1:5), adjust the pH value to 7.2, dialyze at 4°C for 48h (molecular weight cutoff 3500Da), and freeze-dry at -45°C after dialysis to obtain pumpkin protein isolate powder;

[0078] Step 2: Purify pumpkin protein isolate: dissolve non-protein components such as soluble sugars in the protein powder;

[0079] Take 12g pumpkin protein powder, add water thereto, mix well, adjust the initial pH value of the mixed solution to 4, add saccharifying enzyme (saccharifying enzyme accounts for 0.3% of the mass of pumpkin protein powder), after enzymatic hydrolysis at 48°C for 56min, adjust the pH back to the initial value, increase the temperature to 53°C and continue enzymatic hydrolysis for 75min, centrifuge at 4500r / min for 16min, collect the precipitate, adjust the pH to 7.2, and obtain purified pumpkin protein after freeze-drying;

[0080] Step 3: Jerusalem artichoke polysaccharide zinc pretreatment:

[0081] The Jerusalem artichoke polysaccharide zinc was pretreated by a pulsed electric field at a temperature of 22°C for 2s; the electric field strength was 6kV / cm, the number of pulses was 32, the pulse frequency was 9Hz, the pulse width was 4ms, and the medium was water;

[0082] Step 4: Dissolve the purified pumpkin protein isolate prepared in step 2 in 52 g of water to prepare a suspension, add 8 g of carrageenan and mix, stir thoroughly to dissolve, stir at room temperature for 46 min to prepare a pumpkin protein isolate-carrageenan mixed system, place in an ultrasonic cell pulverizer, and heat at an ultrasonic power density of 2.71 W / cm 3 , a viscous pumpkin protein isolate-carrageenan mixture was obtained at a temperature of 23°C and a time of 6 minutes;

[0083] Step 5: Add 15 g of pretreated Jerusalem artichoke polysaccharide zinc to the viscous pumpkin protein isolate-carrageenan mixture, mix well, and then form a gel by high-speed shearing at 13500 r / min for 4 minutes;

[0084] Step 6: preparing the oil phase and the water phase respectively;

[0085] 100 g of non-hydrogenated vegetable oil and 6 g of oil phase emulsifier (sucrose fatty acid ester) were mixed and heated to make them dispersed evenly to obtain an oil phase;

[0086] Dissolve 5 g of aqueous phase emulsifier (polyglycerol fatty acid ester), 2 g of microcrystalline cellulose, 15 g of syrup, 75 g of white sugar, 1 g of xanthan gum, 1 g of guar gum, and 1 g of salt in 280 mL of water to obtain an aqueous phase;

[0087] Step 7: Add the oil phase to the aqueous phase containing the gel in step 5, stir at 500 rpm / min at 85°C for 30 min, then shear at 8000 rpm for 10 min, homogenize twice at 15 MPa, and pasteurize (60°C, 15 min), then cool to below 10°C, and age at 4°C for 24 h to obtain cream.

[0088] Comparative Example 2: This comparative example differs from Example 3 in that: Jerusalem artichoke polysaccharide zinc is not added;

[0089] This comparative example provides a method for preparing cream, comprising the following steps:

[0090] Step 1: Preparation of pumpkin protein isolate;

[0091] Take 22g pumpkin, dry and grind it into powder, add phosphate buffer with pH 8.2, mix in a mass ratio of 1:10, stir at 52°C for 2h, centrifuge at 3500r / min, 18min to take supernatant, drop hydrochloric acid in the supernatant, adjust the pH to 4, centrifuge at 3800r / min, 18min after flocculent precipitation appears, take the precipitate and add distilled water to redissolve (the mass ratio of flocculent precipitation to distilled water is 1:5), adjust the pH value to 7.2, dialyze at 4°C for 48h (molecular weight cutoff 3500Da), and freeze-dry at -45°C after dialysis to obtain pumpkin protein isolate powder;

[0092] Step 2: Purify pumpkin protein isolate: dissolve non-protein components such as soluble sugars in the protein powder;

[0093] Take 12g pumpkin protein powder, add water thereto, mix well, adjust the initial pH value of the mixed solution to 4, add saccharifying enzyme (saccharifying enzyme accounts for 0.3% of the mass of pumpkin protein powder), after enzymatic hydrolysis at 48°C for 56min, adjust the pH back to the initial value, increase the temperature to 53°C and continue enzymatic hydrolysis for 75min, centrifuge at 4500r / min for 16min, collect the precipitate, adjust the pH to 7.2, and obtain purified pumpkin protein after freeze-drying;

[0094] Step 3: Dissolve the purified pumpkin protein isolate prepared in step 2 in 52 g of water to prepare a suspension, add 8 g of carrageenan and mix, stir thoroughly to dissolve, stir at room temperature for 46 min to prepare a pumpkin protein isolate-carrageenan mixed system, place in an ultrasonic cell crusher, and heat at an ultrasonic power density of 2.71 W / cm 3, a viscous pumpkin protein isolate-carrageenan mixture was obtained at a temperature of 23°C and a time of 6 minutes;

[0095] Step 4: forming a gel by subjecting the viscous pumpkin protein isolate-carrageenan mixture to high-speed shearing at 13500 r / min for 4 min;

[0096] Step 5: preparing the oil phase and the water phase respectively;

[0097] 100 g of non-hydrogenated vegetable oil and 6 g of oil phase emulsifier (sucrose fatty acid ester) were mixed and heated to make them dispersed evenly to obtain an oil phase;

[0098] Dissolve 5 g of aqueous phase emulsifier (polyglycerol fatty acid ester), 2 g of microcrystalline cellulose, 15 g of syrup, 75 g of white sugar, 1 g of xanthan gum, 1 g of guar gum, and 1 g of salt in 280 mL of water to obtain an aqueous phase;

[0099] Step six: add the oil phase to the aqueous phase containing the gel of step four, stir at 500 rpm / min at 85°C for 30 min, then shear at 8000 rpm for 10 min, homogenize twice at 15 MPa, and pasteurize (60°C, 15 min), then cool to below 10°C, and age at 4°C for 24 h to obtain cream.

[0100] Comparative Example 3: This comparative example is different from Example 3 in that: the pumpkin protein isolate is not purified;

[0101] This comparative example provides a method for preparing cream, comprising the following steps:

[0102] Step 1: Preparation of pumpkin protein isolate;

[0103] Take 22g pumpkin, dry and grind it into powder, add phosphate buffer with pH 8.2, mix in a mass ratio of 1:10, stir at 52°C for 2h, centrifuge at 3500r / min, 18min to take supernatant, drop hydrochloric acid in the supernatant, adjust the pH to 4, centrifuge at 3800r / min, 18min after flocculent precipitation appears, take the precipitate and add distilled water to redissolve (the mass ratio of flocculent precipitation to distilled water is 1:5), adjust the pH value to 7.2, dialyze at 4°C for 48h (molecular weight cutoff 3500Da), and freeze-dry at -45°C after dialysis to obtain pumpkin protein isolate powder;

[0104] Step 2: Jerusalem artichoke polysaccharide zinc pretreatment:

[0105] The Jerusalem artichoke polysaccharide zinc was pretreated by a pulsed electric field at a temperature of 22°C for 2s; the electric field strength was 6kV / cm, the number of pulses was 32, the pulse frequency was 9Hz, the pulse width was 4ms, and the medium was water;

[0106] Step 4: Dissolve the pumpkin protein isolate powder in step 1 in 52 g of water to prepare a suspension, add 8 g of carrageenan and mix, stir thoroughly to dissolve, stir at room temperature for 46 min to prepare a pumpkin protein isolate-carrageenan mixed system, place in an ultrasonic cell crusher, and heat at an ultrasonic power density of 2.71 W / cm 3 , a viscous pumpkin protein isolate-carrageenan mixture was obtained at a temperature of 23°C and a time of 6 minutes;

[0107] Step 5: Add 6 g of pretreated Jerusalem artichoke polysaccharide zinc to the viscous pumpkin protein isolate-carrageenan mixture, mix well, and then form a gel by high-speed shearing at 13500 r / min for 4 minutes;

[0108] Step 6: preparing the oil phase and the water phase respectively;

[0109] 100 g of non-hydrogenated vegetable oil and 6 g of oil phase emulsifier (sucrose fatty acid ester) were mixed and heated to make them dispersed evenly to obtain an oil phase;

[0110] Dissolve 5 g of aqueous phase emulsifier (polyglycerol fatty acid ester), 2 g of microcrystalline cellulose, 15 g of syrup, 75 g of white sugar, 1 g of xanthan gum, 1 g of guar gum, and 1 g of salt in 280 mL of water to obtain an aqueous phase;

[0111] Step 7: Add the oil phase to the aqueous phase containing the gel in step 5, stir at 500 rpm / min at 85°C for 30 min, then shear at 8000 rpm for 10 min, homogenize twice at 15 MPa, and pasteurize (60°C, 15 min), then cool to below 10°C, and age at 4°C for 24 h to obtain cream.

[0112] Experimental examples: 1. Determination of whipping time;

[0113] 150 g of unwhipped cream was weighed in a mixing bowl and whipped using a whisk at gear 5 (Guangdong Chigo Air Conditioning Co., Ltd.). When the cream was whipped to a point where stiff peaks appeared and the lines were clear, the timer was stopped and the time was recorded. The measurement was repeated 3 times for each sample.

[0114] 2. Determination of hardness;

[0115] The whipping cream hardness was measured using a TA-XTplus texture analyzer (SMS, UK). The whipping cream was placed in a mold, and an A / BE test mold and a 40 mm flat plate were selected. The specific test parameters were: pre-test speed: 30.0 mm / min; test speed: 30.0 mm / min; post-test speed: 600.0 mm / min, and descending distance: 10 mm; the trigger force was Auto-0.05 N; the peak force reaching this distance was the hardness of the sample (the hardness value was qualified if it was between 1.547 and 3.772 N).

[0116] 3. Determination of viscosity;

[0117] A DHR-1 rheometer (TA Company, USA) was used, the test temperature was 10°C, a 40 mm parallel plate was selected, the test spacing was 1 mm, the flow scanning mode was selected, and the shear rate was 0.01 s -1 , the equilibrium time is 120s, data are collected in a linear point-taking mode, and the number of collections is 10;

[0118] project Embodiment 1 Embodiment 2 Embodiment 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Whipping time 102 110 108 87 164 98 HardnessN 1.87 1.94 1.92 1.95 1.23 1.41 ViscosityPa.s 98 97 99 84 97 86

[0119] The invention effectively shortens the whipping time and accelerates the coagulation speed of the cream by adding an appropriate amount of Jerusalem artichoke polysaccharide zinc, and at the same time improves the hardness, thereby increasing the stability of the decoration and making the taste experience better; when the Jerusalem artichoke polysaccharide zinc is added in excess, although the whipping time is further shortened, the viscosity is also significantly reduced at the same time; the invention obtains the optimal Jerusalem artichoke polysaccharide zinc concentration through experiments, and cooperates with the purification of pumpkin protein isolate, so that the prepared cream can not only coagulate quickly, but also has the best hardness and viscosity.

[0120] The above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit the same. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that the technical solutions described in the aforementioned embodiments may still be modified, or some of the technical features may be replaced by equivalents. Such modifications or replacements will not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A fast-solidifying cream, characterized in that: comprising 105-110 parts of an oil phase, 380-400 parts of an aqueous phase and 2-4 parts of a coagulant; The coagulant comprises the following raw materials: 4-8 parts of pretreated Jerusalem artichoke polysaccharide zinc, 10-15 parts of purified pumpkin protein isolate, and 7-9 parts of carrageenan.

2. A method for preparing the rapidly solidified cream according to claim 1, characterized in that: The following steps are involved: Step 1: Preparation of pumpkin protein isolate; Pumpkin is dried and ground into powder, and then phosphate buffer is added, stirred at 50-60° C., centrifuged to obtain supernatant, hydrochloric acid is added dropwise to the supernatant to adjust the pH, centrifuged after flocculent precipitation appears, the precipitate is taken and redissolved in water, the pH value is adjusted to be weakly alkaline, dialyzed, and freeze-dried after the dialysis is completed to obtain pumpkin protein isolate powder; Step 2: Purify pumpkin protein isolate: dissolve non-protein components such as soluble sugars in the protein powder; Take pumpkin protein isolate powder, add water to it, mix well, adjust the initial pH value of the mixed solution to 4-5, add saccharifying enzyme, after enzymatic hydrolysis for 50-60 minutes, adjust the pH back to the initial value, increase the temperature and continue enzymatic hydrolysis for 70-80 minutes, centrifuge for 15-20 minutes, collect the precipitate, and obtain purified pumpkin protein after freeze-drying; Step 3: Jerusalem artichoke polysaccharide zinc pretreatment; Pre-treating Jerusalem artichoke polysaccharide zinc by pulse electric field at a temperature of 20-25°C for 1.5-3s; Step 4: dissolving the purified pumpkin protein isolate in step 2 in water to prepare a suspension, adding carrageenan and mixing, stirring thoroughly to dissolve, stirring at room temperature to prepare a pumpkin protein isolate-carrageenan mixed system, placing in an ultrasonic cell crusher, and obtaining a viscous pumpkin protein isolate-carrageenan mixture; Step 5: adding the pretreated Jerusalem artichoke polysaccharide zinc to the viscous pumpkin protein isolate-carrageenan mixture, mixing evenly and subjecting to high-speed shearing for 2-5 minutes to form a gel; Step 6: preparing the oil phase and the water phase respectively; Step 7: Add the oil phase to the water phase containing the gel in step 5, stir, shear, homogenize, sterilize, cool, and age to obtain rapidly solidified cream.

3. The preparation method according to claim 2, characterized in that: Step one is specifically as follows: take 20-25 portions of pumpkin, dry and grind into powder, add phosphate buffer with pH 8-8.5, stir at 50-60°C for 2h, centrifuge at 3000-4000r / min for 15-20min, take supernatant, add hydrochloric acid dropwise to the supernatant, adjust the pH to 4-5, centrifuge at 3000-4000r / min for 15-20min after flocculent precipitate appears, take precipitate, add water to redissolve, adjust the pH to 7.0-7.5, dialyze at 2-5°C, and freeze-dry after dialysis.

4. The preparation method according to claim 3, characterized in that: Step 2 specifically comprises: taking 10-15 portions of pumpkin protein powder, adding water thereto, mixing evenly, adjusting the initial pH value of the mixed solution to 4-5, adding saccharifying enzyme, performing enzymatic hydrolysis at 40-50° C. for 50-60 minutes, adjusting the pH back to the initial value, raising the temperature to 50-55° C. and continuing enzymatic hydrolysis for 70-80 minutes, centrifuging at 4000-5000 r / min for 15-20 minutes, collecting the precipitate, adjusting the pH to 7-7.5, and obtaining purified pumpkin protein after freeze-drying.

5. The preparation method according to claim 4, characterized in that: In step 2, the saccharifying enzyme accounts for 0.2-0.3% of the mass of the pumpkin protein powder.

6. The preparation method according to claim 5, characterized in that: In the step three, the electric field strength is 5-7 kV / cm, the number of pulses is 20-40, the pulse frequency is 8-10 Hz, the pulse width is 2-5 ms, and the medium is water.

7. The preparation method according to claim 6, characterized in that: Step 4 is as follows: dissolve the purified pumpkin protein isolate in step 2 in 48-60 parts of water to prepare a suspension, add 7-9 parts of carrageenan and mix, stir thoroughly to dissolve, stir at room temperature for 40-50 minutes to prepare a pumpkin protein isolate-carrageenan mixed system, place in an ultrasonic cell crusher to obtain a viscous pumpkin protein isolate-carrageenan mixture.

8. The preparation method according to claim 7, characterized in that: In step 4, the ultrasonic power density is 2-2.71W / cm 3 , temperature 20-25℃, time 5-8min.

9. The preparation method according to claim 8, characterized in that: Step five is as follows: 4-8 portions of pretreated Jerusalem artichoke polysaccharide zinc are added to the viscous pumpkin protein isolate-carrageenan mixture, mixed evenly, and subjected to high-speed shearing at 13000-13500 r / min for 2-5 minutes to form a gel.

10. The preparation method according to claim 9, characterized in that: In step seven, the mass ratio of the oil phase to the water phase is 105-120:380-400.