Cream with high foam stability and preparation method thereof

Abstract

The invention discloses cream with high foam stability and a preparation method thereof, and belongs to the technical field of cream, the cream with high foam stability comprises the following raw materials: 7-12% of shea butter; 8-15% of evening primrose oil; 0.36 to 0.47% of an emulsifier; 0.5%-2.1% of a thickening agent; 0.08%-0.17% of a stabilizer; 2.5%-3.2% of disodium dihydrogen pyrophosphate; 2-4% of maltodextrin; 3-6% of glycyrrhizin; and the balance of water. The emulsifier is prepared from polysorbate, sesbania gum and diacetyl tartaric acid monoglyceride; the stabilizing agent is prepared from disodium ethylene diamine tetraacetate, disodium stannous citrate and glutamine transaminase. By introducing disodium dihydrogen pyrophosphate, the strength of an interfacial film is remarkably improved, so that crystalline fat is difficult to penetrate through the protective layer, and the stability of the foam is greatly enhanced. And by adopting an ultrahigh pressure treatment technology, the partial coalescence phenomenon of fat crystals can be effectively prevented, and the completeness of bubbles is ensured, so that the foaming rate is remarkably improved.

Description

Technical Field

[0001] The invention relates to the technical field of cream, and in particular to cream with high foam stability and a preparation method thereof. Background Art

[0002] With the rapid development of the food industry, sectors such as oils and fats, snack foods, and tea and beverages are continuously integrating in depth, jointly promoting the transformation and upgrading of the industry. Whipped cream can be made into decorations, cake crusts, coffee latte art, egg tarts, mousse cakes, tiramisu, etc., and its application in food industries such as baking and new tea drinks is particularly prominent.

[0003] For example, Chinese patent CN115024366B discloses a low-sugar and high-dietary fiber dairy cream and its preparation method. It includes the following components and their mass percentages: 1-2% sugar; 15-25% polydextrose; 6-15% maltodextrin; 0.5-1% maltooligosaccharide; 10-22% vegetable oil; 1-5% milk fat; 0.4-3% emulsifier; 0.1-1.0% thickener; 0.05-0.2% stabilizer; 0-0.1% colorant; 0.08-0.2% edible salt; 0-0.5% food flavoring, and the balance is water. It has the advantages of good whipping performance and good room temperature stability, and solves the problems of low whipping volume and poor stability caused by adding dietary fiber and reducing sugar content in the prior art.

[0004] However, in the above patent, the cream whipping process takes more than 5 minutes, which is relatively long. Therefore, in actual operation, it may bring certain inconvenience and physical burden to users, and it seems to be time-consuming and laborious. In addition, the foaming effect of the cream in the above patent still needs to be further improved.

[0005] Based on this, the present invention designs a cream with high foam stability 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 cream with high foam stability and a preparation method thereof.

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

[0008] A cream with high foam stability, comprising the following ingredients:

[0009] Shea butter 7-12%; evening primrose oil 8-15%; emulsifier 0.36-0.47%; thickener 0.5-2.1%; stabilizer 0.08-0.17%; disodium dihydrogen pyrophosphate 2.5-3.2%; maltodextrin 2-4%; glycyrrhizin 3-6%; the balance is water;

[0010] The emulsifier is composed of polysorbate, tianqing gum and diacetyl tartaric acid monoglyceride in a mass ratio of 15-18:6-9:2-5;

[0011] The thickener is composed of one or more of sodium alginate, carrageenan, and xanthan gum;

[0012] The stabilizer is composed of disodium ethylenediaminetetraacetic acid, disodium stannous citrate and glutamine aminotransferase in a mass ratio of 5-8:4-9:2-7.

[0013] A method for preparing the cream with high foam stability comprises the following steps:

[0014] Step 1: Evenly mix shea butter and evening primrose oil, stir and heat to obtain a composite oil phase;

[0015] Step 2: preheat water, add maltodextrin and glycyrrhizin into the water and stir to dissolve, slowly heat and add disodium dihydrogen pyrophosphate, stir to dissolve, which is the water phase;

[0016] Step 3: Ultrahigh pressure treatment: vacuum pack the oil phase, and then place the vacuum packed oil phase in an ultrahigh pressure chamber for ultrahigh pressure treatment at 300-500 MPa / 10 min;

[0017] Step 4: Mix the emulsifier, thickener and stabilizer, add them to the oil phase treated in step 3, stir and dissolve to obtain an oil phase mixture;

[0018] Step 5: Mix the oil phase mixture of step 4 and the water phase of step 2, stir and dissolve to obtain a mixture;

[0019] Step 6: homogenize the mixture obtained in step 5, freeze it after aging, and whip it after thawing to obtain low-fat and high-stability cream.

[0020] Furthermore, step one is specifically as follows: evenly mix shea butter and evening primrose oil in a mass ratio of 7-12:8-15, and heat to 70-72° C. at 200-300 r / min with stirring to obtain a composite oil phase.

[0021] Furthermore, step 2 is specifically as follows: preheating water to 40-45°C, adding maltodextrin and glycyrrhizin into the water and stirring to dissolve them, slowly heating to 65-70°C, adding disodium dihydrogen pyrophosphate, stirring to dissolve them, and thus obtaining the aqueous phase.

[0022] Furthermore, the mass ratio of disodium dihydrogen pyrophosphate, maltodextrin and glycyrrhizin is 2.5-3.2:2-4:3-6.

[0023] Furthermore, in step three, the high pressure medium is a mixture of water and propylene glycol.

[0024] Furthermore, the step three is carried out at a constant temperature of 20-22°C.

[0025] Furthermore, step four is specifically as follows: mix the emulsifier, thickener and stabilizer at 52-63° C., add them to the oil phase treated in step three, and stir and dissolve them at 200-300 r / min to obtain an oil phase mixture.

[0026] Furthermore, the mass ratio of the emulsifier, the thickener and the stabilizer is 0.36-0.47:0.5-2.1:0.08-0.17.

[0027] Furthermore, step five is specifically as follows: mixing the oil phase mixture of step four and the water phase of step two, stirring and dissolving at 300-400 r / min for 10-25 min to obtain a mixture.

[0028] Compared with the prior art, the present invention has the following beneficial effects:

[0029] The present invention significantly improves the strength of the interface film by introducing disodium dihydrogen pyrophosphate, making it difficult for crystalline fat to penetrate this protective layer, thereby greatly enhancing the stability of the foam. At the same time, when fat crystals are excessively aggregated, they often pierce the bubbles, thereby reducing the foaming efficiency during the whipping process. The use of ultra-high pressure treatment technology can effectively prevent partial aggregation of fat crystals, ensure the integrity of bubbles, and significantly improve the foaming rate.

[0030] In addition, optimizing the ratio of stabilizers brings additional optimization effects to the whipping process, significantly shortening the time required for whipping, improving the efficiency and convenience of the overall operation, and making the foam production faster and more stable. 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 below. 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 cream with high foam stability, comprising the following steps:

[0033] Step 1: Weigh the raw materials: 12kg shea butter; 15kg evening primrose oil; 0.47kg emulsifier; 2.1kg thickener; 0.17kg stabilizer; 3.2kg disodium dihydrogen pyrophosphate; 4kg maltodextrin; 6kg glycyrrhizin; the total weight of the raw materials is 100kg, and the balance is water;

[0034] The emulsifier is composed of polysorbate, tannin gum and diacetyl tartaric acid monoglyceride in a mass ratio of 18:9:5;

[0035] The thickener is xanthan gum;

[0036] The stabilizer is composed of disodium ethylenediaminetetraacetic acid, disodium stannous citrate and glutamine aminotransferase in a mass ratio of 8:9:7;

[0037] Step 2: Evenly mix shea butter and evening primrose oil, and heat to 72° C. at 300 r / min to obtain a composite oil phase;

[0038] Step 3: Preheat water to 45°C, add maltodextrin and glycyrrhizin into the water and stir to dissolve, slowly heat to 70°C, add disodium dihydrogen pyrophosphate, stir to dissolve, which is the water phase;

[0039] Step 4: Ultrahigh pressure treatment: vacuum pack the oil phase, and then place the vacuum packed oil phase in an ultrahigh pressure chamber for ultrahigh pressure treatment at 500 MPa / 10 min at a constant temperature of 22°C, where the high pressure medium is a mixture of water and propylene glycol in a mass ratio of 1:1;

[0040] The ultra-high pressure treatment uses FPG7100 ultra-high pressure equipment;

[0041] Step 5: Mix the emulsifier, thickener and stabilizer at 63° C., add them to the oil phase treated in step 4, and stir at 300 r / min to dissolve them to obtain an oil phase mixture;

[0042] Step 6: Mix the oil phase mixture of step 5 and the water phase of step 3, and stir and dissolve at 400 r / min for 25 minutes to obtain a mixture;

[0043] Step 7: homogenize the mixture obtained in step 6 at a pressure of 30 MPa, age it at 8°C for 2 hours, freeze it at -10°C, thaw it to 10°C and then whip it to obtain low-fat high-stability cream.

[0044] According to the test of "GB / T 5009.77-2003 Analysis Method of Hygienic Standard for Edible Hydrogenated Oil and Margarine", the acid value of the cream with high foam stability 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.

[0045] Embodiment 2: This embodiment provides a method for preparing cream with high foam stability, comprising the following steps:

[0046] Step 1: weigh the raw materials: shea butter 7kg; evening primrose oil 8kg; emulsifier 0.36kg; thickener 0.5kg; stabilizer 0.08kg; disodium dihydrogen pyrophosphate 2.5kg; maltodextrin 2kg; glycyrrhizin 3kg; the total weight of the raw materials is 100kg, and the balance is water;

[0047] The emulsifier is composed of polysorbate, tannin gum and diacetyl tartaric acid monoglyceride in a mass ratio of 15:6:2;

[0048] The thickener is sodium alginate;

[0049] The stabilizer is composed of disodium ethylenediaminetetraacetic acid, disodium stannous citrate and glutamine aminotransferase in a mass ratio of 5:4:2;

[0050] Step 2: Evenly mix shea butter and evening primrose oil, and heat to 70° C. at 200 r / min to obtain a composite oil phase;

[0051] Step 3: Preheat water to 40°C, add maltodextrin and glycyrrhizin into the water and stir to dissolve, slowly heat to 65°C, add disodium dihydrogen pyrophosphate, stir to dissolve, which is the water phase;

[0052] Step 4: Ultrahigh pressure treatment: vacuum pack the oil phase, and then place the vacuum packed oil phase in an ultrahigh pressure chamber for ultrahigh pressure treatment at 300 MPa / 10 min at a constant temperature of 20°C, where the high pressure medium is a mixture of water and propylene glycol in a mass ratio of 1:1;

[0053] The ultra-high pressure treatment uses FPG7100 ultra-high pressure equipment;

[0054] Step 5: Mix the emulsifier, thickener and stabilizer at 52° C., add them to the oil phase treated in step 4, and stir at 200 r / min to dissolve to obtain an oil phase mixture;

[0055] Step 6: Mix the oil phase mixture of step 5 and the water phase of step 3, and stir and dissolve at 300-400 r / min for 10 min to obtain a mixture;

[0056] Step 7: homogenize the mixture obtained in step 6 at a pressure of 20 MPa, age it at 4°C for 1 hour, freeze it at -18°C, thaw it to 4°C and then whip it to obtain low-fat high-stability cream.

[0057] Embodiment 3: This embodiment provides a method for preparing cream with high foam stability, comprising the following steps:

[0058] Step 1: weigh the raw materials: shea butter 10kg; evening primrose oil 12kg; emulsifier 0.41kg; thickener 1.6kg; stabilizer 0.13kg; disodium dihydrogen pyrophosphate 2.8kg; maltodextrin 3kg; glycyrrhizin 5kg; the total weight of the raw materials is 100kg, and the balance is water;

[0059] The emulsifier is composed of polysorbate, tianqing gum and diacetyl tartaric acid monoglyceride in a mass ratio of 16:7:4;

[0060] The thickener is carrageenan;

[0061] The stabilizer is composed of disodium ethylenediaminetetraacetic acid, disodium stannous citrate and glutamine aminotransferase in a mass ratio of 7:6:5;

[0062] Step 2: Evenly mix shea butter and evening primrose oil, and heat to 71° C. at 280 r / min to obtain a composite oil phase;

[0063] Step 3: Preheat water to 42°C, add maltodextrin and glycyrrhizin into the water and stir to dissolve, slowly heat to 67°C, add disodium dihydrogen pyrophosphate, stir to dissolve, and this is the water phase;

[0064] Step 4: Ultrahigh pressure treatment: vacuum pack the oil phase, and then place the vacuum packed oil phase in an ultrahigh pressure chamber for ultrahigh pressure treatment at 400 MPa / 10 min at a constant temperature of 21°C, where the high pressure medium is a mixture of water and propylene glycol in a mass ratio of 1:1;

[0065] The ultra-high pressure treatment uses FPG7100 ultra-high pressure equipment;

[0066] Step 5: Mix the emulsifier, thickener and stabilizer at 58° C., add them to the oil phase treated in step 4, and stir and dissolve at 280 r / min to obtain an oil phase mixture;

[0067] Step 6: Mix the oil phase mixture of step 5 and the water phase of step 3, and stir and dissolve at 320 r / min for 18 minutes to obtain a mixture;

[0068] Step 7: homogenize the mixture obtained in step 6 at a pressure of 25 MPa, age it at 7°C for 1.5 h, freeze it at -14°C, thaw it to 6°C and then whip it to obtain low-fat high-stability cream.

[0069] Comparative Example 1: The difference from Example 3 is that disodium dihydrogen pyrophosphate is not added;

[0070] This comparative example provides a method for preparing a cream with high foam stability, comprising the following steps:

[0071] Step 1: Weigh the raw materials: 10kg shea butter; 12kg evening primrose oil; 0.41kg emulsifier; 1.6kg thickener; 0.13kg stabilizer; 3kg maltodextrin; 5kg glycyrrhizin; the total weight of the raw materials is 100kg, and the balance is water;

[0072] The emulsifier is composed of polysorbate, tianqing gum and diacetyl tartaric acid monoglyceride in a mass ratio of 16:7:4;

[0073] The thickener is carrageenan;

[0074] The stabilizer is composed of disodium ethylenediaminetetraacetic acid, disodium stannous citrate and glutamine aminotransferase in a mass ratio of 7:6:5;

[0075] Step 2: Evenly mix shea butter and evening primrose oil, and heat to 71° C. at 280 r / min to obtain a composite oil phase;

[0076] Step 3: Preheat water to 42°C, add maltodextrin and glycyrrhizin into the water and stir to dissolve, slowly heat to 67°C, stir to dissolve, which is the water phase;

[0077] Step 4: Ultrahigh pressure treatment: vacuum pack the oil phase, and then place the vacuum packed oil phase in an ultrahigh pressure chamber for ultrahigh pressure treatment at 400 MPa / 10 min at a constant temperature of 21°C, where the high pressure medium is a mixture of water and propylene glycol in a mass ratio of 1:1;

[0078] The ultra-high pressure treatment uses FPG7100 ultra-high pressure equipment;

[0079] Step 5: Mix the emulsifier, thickener and stabilizer at 58° C., add them to the oil phase treated in step 4, and stir and dissolve at 280 r / min to obtain an oil phase mixture;

[0080] Step 6: Mix the oil phase mixture of step 5 and the water phase of step 3, and stir and dissolve at 320 r / min for 18 minutes to obtain a mixture;

[0081] Step 7: homogenize the mixture obtained in step 6 at a pressure of 25 MPa, age it at 7°C for 1.5 h, freeze it at -14°C, thaw it to 6°C and then whip it to obtain low-fat high-stability cream.

[0082] Comparative Example 2: The difference from Example 3 is that no ultrahigh pressure treatment is performed;

[0083] This comparative example provides a method for preparing a cream with high foam stability, comprising the following steps:

[0084] Step 1: weigh the raw materials: shea butter 10kg; evening primrose oil 12kg; emulsifier 0.41kg; thickener 1.6kg; stabilizer 0.13kg; disodium dihydrogen pyrophosphate 2.8kg; maltodextrin 3kg; glycyrrhizin 5kg; the total weight of the raw materials is 100kg, and the balance is water;

[0085] The emulsifier is composed of polysorbate, tianqing gum and diacetyl tartaric acid monoglyceride in a mass ratio of 16:7:4;

[0086] The thickener is carrageenan;

[0087] The stabilizer is composed of disodium ethylenediaminetetraacetic acid, disodium stannous citrate and glutamine aminotransferase in a mass ratio of 7:6:5;

[0088] Step 2: Evenly mix shea butter and evening primrose oil, and heat to 71° C. at 280 r / min to obtain a composite oil phase;

[0089] Step 3: Preheat water to 42°C, add maltodextrin and glycyrrhizin into the water and stir to dissolve, slowly heat to 67°C, add disodium dihydrogen pyrophosphate, stir to dissolve, and this is the water phase;

[0090] Step 4: Mix the emulsifier, thickener and stabilizer at 58°C, add them to the oil phase in step 2, and stir and dissolve at 280r / min to obtain an oil phase mixture;

[0091] Step 5: Mix the oil phase mixture of step 4 and the water phase of step 3, and stir and dissolve at 320 r / min for 18 minutes to obtain a mixture;

[0092] Step 6: homogenize the mixture obtained in step 5 at a pressure of 25 MPa, age it at 7°C for 1.5 h, freeze it at -14°C, thaw it to 6°C and then whip it to obtain low-fat high-stability cream.

[0093] Comparative Example 3: The difference from Example 3 is the ratio of the stabilizer;

[0094] This comparative example provides a method for preparing a cream with high foam stability, comprising the following steps:

[0095] Step 1: weigh the raw materials: shea butter 10kg; evening primrose oil 12kg; emulsifier 0.41kg; thickener 1.6kg; stabilizer 0.13kg; disodium dihydrogen pyrophosphate 2.8kg; maltodextrin 3kg; glycyrrhizin 5kg; the total weight of the raw materials is 100kg, and the balance is water;

[0096] The emulsifier is composed of polysorbate, tianqing gum and diacetyl tartaric acid monoglyceride in a mass ratio of 16:7:4;

[0097] The thickener is carrageenan;

[0098] The stabilizer is composed of disodium ethylenediaminetetraacetic acid, disodium stannous citrate and glutamine aminotransferase in a mass ratio of 7:1:5;

[0099] Step 2: Mix shea butter and evening primrose oil evenly, stir and heat to 71°C at 280r / min to obtain the oil phase;

[0100] Step 3: Preheat water to 42°C, add maltodextrin and glycyrrhizin into the water and stir to dissolve, slowly heat to 67°C, add disodium dihydrogen pyrophosphate, stir to dissolve, and this is the water phase;

[0101] Step 4: Ultrahigh pressure treatment: vacuum pack the oil phase, and then place the vacuum packed oil phase in an ultrahigh pressure chamber for ultrahigh pressure treatment at 400 MPa / 10 min at a constant temperature of 21°C, where the high pressure medium is a mixture of water and propylene glycol in a mass ratio of 1:1;

[0102] The ultra-high pressure treatment uses FPG7100 ultra-high pressure equipment;

[0103] Step 5: Mix the emulsifier, thickener and stabilizer at 58° C., add them to the oil phase treated in step 4, and stir and dissolve at 280 r / min to obtain an oil phase mixture;

[0104] Step 6: Mix the oil phase mixture of step 5 and the water phase of step 3, and stir and dissolve at 320 r / min for 18 minutes to obtain a mixture;

[0105] Step 7: homogenize the mixture obtained in step 6 at a pressure of 25 MPa, age it at 7°C for 1.5 h, freeze it at -14°C, thaw it to 6°C and then whip it to obtain low-fat high-stability cream.

[0106] Experimental example

[0107] 1. Determination of whipping foaming rate: Add 200 mL of cream pre-cooled to 4°C into a mixing container, and use a hand-held mixer to whip the cream at the lowest speed until the cream can form a firm cone, which is the end point of whipping. Record the whipping time, fill the cream emulsion and foam before and after whipping into a plastic dish, and smooth the surface of the plastic dish with a spatula. Calculate the whipping foaming rate according to the following formula:

[0108] Whipping foaming rate (%) = (M1-M2) / M2×100%;

[0109] M1 is the mass of the same volume of unwhipped cream emulsion, in g;

[0110] M2 is the mass of whipped cream foam of the same volume, in g;

[0111] 2. Determination of foam stability: Place about 3 g whipped cream foam (Mfoam) on a sieve and place it in a constant temperature incubator at 30°C for 1 hour. Record the whey mass (Mwhey) dripping down and calculate the foam stability according to the following formula. Repeat the determination 3 times for each sample.

[0112] Foam stability (%) = (1-M whey / M foam) × 100%;

[0113] project Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Whipping time(s) 173 176 168 161 169 215 Whipping foaming rate (%) 95 98 96 97 84 92 Foam stability (%) 84 82 85 76 79 83

[0114] Analysis of results: The addition of disodium dihydrogen pyrophosphate enhanced the strength of the interfacial membrane, and the crystallized fat was not easy to puncture the interfacial membrane, thereby improving the stability of the foam; excessively agglomerated fat crystals would puncture the bubbles and reduce the whipping foaming rate, and ultra-high pressure treatment avoided the occurrence of partial agglomeration of fat crystals, thereby improving the foaming rate; the whipping time was effectively shortened by optimizing the ratio of stabilizers.

[0115] 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 cream with high foam stability, characterized in that: Including the following ingredients: Shea butter 7-12%; evening primrose oil 8-15%; emulsifier 0.36-0.47%; thickener 0.5-2.1%; stabilizer 0.08-0.17%; disodium dihydrogen pyrophosphate 2.5-3.2%; maltodextrin 2-4%; glycyrrhizin 3-6%; the balance is water; The emulsifier is composed of polysorbate, tianqing gum and diacetyl tartaric acid monoglyceride in a mass ratio of 15-18:6-9:2-5; The thickener is composed of one or more of sodium alginate, carrageenan, and xanthan gum; The stabilizer is composed of disodium ethylenediaminetetraacetate, disodium stannous citrate and glutamine aminotransferase in a mass ratio of 5-8:4-9:2-7.

2. A method for preparing a cream with high foam stability as claimed in claim 1, characterized in that: The following steps are involved: Step 1: Evenly mix shea butter and evening primrose oil, stir and heat to obtain a composite oil phase; Step 2: preheat water, add maltodextrin and glycyrrhizin into the water and stir to dissolve, slowly heat and add disodium dihydrogen pyrophosphate, stir to dissolve, which is the water phase; Step 3: Ultrahigh pressure treatment: vacuum pack the oil phase, and then place the vacuum packed oil phase in an ultrahigh pressure chamber for ultrahigh pressure treatment at 300-500 MPa / 10 min; Step 4: Mix the emulsifier, thickener and stabilizer, add them to the oil phase treated in step 3, stir and dissolve to obtain an oil phase mixture; Step 5: Mix the oil phase mixture of step 4 and the water phase of step 2, stir and dissolve to obtain a mixture; Step 6: homogenize the mixture obtained in step 5, freeze it after aging, and whip it after thawing to obtain low-fat and high-stability cream.

3. The preparation method according to claim 2, characterized in that: Step one is specifically as follows: evenly mix shea butter and evening primrose oil in a mass ratio of 7-12:8-15, and heat to 70-72° C. at 200-300 r / min to obtain a composite oil phase.

4. The preparation method according to claim 3, characterized in that: Step 2 is as follows: preheat water to 40-45°C, add maltodextrin and glycyrrhizin into the water and stir to dissolve, slowly heat to 65-70°C, add disodium dihydrogen pyrophosphate, stir to dissolve, and this is the water phase.

5. The preparation method according to claim 4, characterized in that: The mass ratio of disodium dihydrogen pyrophosphate, maltodextrin and glycyrrhizin is 2.5-3.2:2-4:3-6.

6. The preparation method according to claim 5, characterized in that: In the step 3, the high pressure medium is a mixture of water and propylene glycol.

7. The preparation method according to claim 6, characterized in that: The step three is carried out at a constant temperature of 20-22°C.

8. The preparation method according to claim 7, characterized in that: Step 4 is specifically as follows: mix the emulsifier, thickener and stabilizer at 52-63° C., add them to the oil phase treated in step 3, and stir and dissolve them at 200-300 r / min to obtain an oil phase mixture.

9. The preparation method according to claim 8, characterized in that: The mass ratio of the emulsifier, the thickener and the stabilizer is 0.36-0.47:0.5-2.1:0.08-0.

17.

10. The preparation method according to claim 9, characterized in that: Step five is specifically as follows: mixing the oil phase mixture of step four and the water phase of step two, stirring and dissolving at 300-400 r / min for 10-25 min to obtain a mixture.