Mousse cheese cup and preparation method thereof

Abstract

The present application relates to a mousse cheese cup and a preparation method thereof, comprising the following components in proportion by weight: 16%-30% cream cheese, 5%-10% cream, 5%-10% sweetened condensed milk, 5%-10% casein, 5%-10% white sugar, 1%-3% raw milk, 1%-3% pandan powder, 1%-3% coconut powder, 1%-3% starch, 1%-3% cereal powder, 1%-3% egg yolk powder, 0.1%-2% thickener, 0.1%-2% emulsifying salt, 0.1%-2% tricalcium phosphate, 0.1%-2% potassium sorbate, 0.1%-2% lactic acid, 0.1%-2% food flavor, 0.001%-0.01% vitamin A, 0.001%-0.01% vitamin D, and the balance is water. By adopting the technical means of heat preservation heating and steam direct spray sterilization, the tissue condition is ensured to be good, the risk of microbial contamination is low, and the finished cheese cup can be stored and sold at room temperature. At the same time, the preparation method of the present application is simple and easy to operate, and the overall investment cost is lower.

Description

Technical Field

[0001] The present application relates to the field of video processing technology, and in particular to a mousse cheese cup and a preparation method thereof. Background Art

[0002] As the domestic public's understanding of the nutritional value of cheese continues to deepen and improve, the consumer demand for cheese is also showing a growing trend. Cheese is deeply favored and loved by consumers for its unique rich milk flavor, silky and delicate taste, and rich nutrients such as high-quality protein, calcium and multiple vitamins. Similarly, mousse cake, as a dessert known for its delicate and smooth taste and diverse and rich flavors, has also won the hearts of many consumers. However, the existing mousse cake products on the market, when used as a convenient breakfast option, generally face the problem of relatively short shelf life and inconvenient carrying. Summary of the invention

[0003] In view of this, the present application proposes a mousse cheese cup and a preparation method thereof, which can meet the problem of consumers choosing mousse cake as breakfast.

[0004] According to one aspect of the present application, a mousse cheese cup is provided, comprising the following components in percentage by mass: 16%-30% cream cheese, 5%-10% cream, 5%-10% sweetened condensed milk, 5%-10% casein, 5%-10% white sugar, 1%-3% raw milk, 1%-3% pandan powder, 1%-3% coconut powder, 1%-3% starch, 1%-3% cereal powder, 1%-3% egg yolk powder, 0.1%-2% thickener, 0.1%-2% emulsifying salt, 0.1%-2% tricalcium phosphate, 0.1%-2% potassium sorbate, 0.1%-2% lactic acid, 0.1%-2% food flavor, 0.001%-0.01% vitamin A, 0.001%-0.01% vitamin D, and the balance is water.

[0005] In one achievable manner, the emulsifying salt is at least one of sodium citrate, sodium tripolyphosphate or sodium hexametaphosphate.

[0006] In one achievable manner, the thickener is at least one of carrageenan, xanthan gum, agar or gelatin.

[0007] In one achievable manner, the starch is physical starch or modified starch.

[0008] In one achievable manner, the cereal flour is wheat flour or buckwheat flour.

[0009] According to another aspect of the present application, a method for preparing the mousse cheese cup as described in any one of the above items is proposed, comprising the following preparation steps:

[0010] S1, adding the cream cheese, cream, sweetened condensed milk, casein, white sugar, raw milk, pandan powder, coconut powder, starch, cereal powder, egg yolk powder, thickener, emulsifying salt, tricalcium phosphate, potassium sorbate, food flavor, vitamin A and water into a heating pot to prepare a semi-finished product I;

[0011] S2, adding the diluted lactic acid solution to the semi-finished product I for emulsification to obtain a semi-finished product II;

[0012] S3, sterilizing, flash evaporating, degassing and emulsifying the semi-finished product II and then processing it with an aerator;

[0013] S4, filling and cooling the material processed in S3 to obtain mousse cheese cups, and then packaging, coding, warehousing and testing are performed.

[0014] In one achievable manner, the treatment in the heating pot further comprises: the main knife and the scraper are opened at 50-70% and heated to 85°C.

[0015] In one achievable manner, adding the diluted lactic acid solution to the semi-finished product I for emulsification further comprises: adding the lactic acid solution diluted with water in a ratio of 1:1 to the semi-finished product I, and after sufficient emulsification, taking samples to measure the pH value and dry matter index.

[0016] In one feasible manner, sterilizing, flash evaporating, degassing and emulsifying the semi-finished product II separately also includes: pumping the semi-finished product II that has passed the inspection to a temporary storage tank, sterilizing it with steam direct injection at a temperature of 137°C for 4 seconds, and then entering the flash tank, degassing at -0.3 bar, with a discharge temperature of 80°C-85°C, and putting the degassed material into an emulsification tank for emulsification for 10 minutes.

[0017] In one achievable manner, the aerator treatment further comprises: passing the emulsified material through an aerator, with the excess value being between 40-60%.

[0018] Compared with the prior art, this application can bring the following technical effects:

[0019] 1. The present application provides a mousse cheese cup that is a substitute for breakfast and has balanced nutrition, delicate taste and is easy to carry. Specifically, the mousse cheese cup of the present application includes the following components in proportion by weight: 16%-30% cream cheese, 5%-10% cream, 5%-10% sweetened condensed milk, 5%-10% casein, 5%-10% white sugar, 1%-3% raw milk, 1%-3% pandan powder, 1%-3% coconut powder, 1%-3% starch, 1%-3% cereal flour, 1%-3% egg yolk powder, 0.1%-2% thickener, 0.1%-2% emulsifying salt, 0.1%-2% tricalcium phosphate, 0.1%-2% potassium sorbate, 0.1%-2% lactic acid, 0.1%-2% food flavor, 0.001%-0.01% vitamin A, 0.001%-0.01% vitamin D, and the balance is water. By adjusting the cheese addition ratio, the finished mousse cheese cup has a delicate taste. It is not only rich in nutrients, but also has a characteristic cheese flavor. The overall flavor is softer and more glutinous, which meets the dietary needs of consumers. In addition, the finished cheese cup is made more delicate and smooth by combining starch, emulsifying salt and thickener, which is suitable for more consumers.

[0020] 2. The preparation method of the mousse cheese cup of the present application, in the preparation of the product, by adopting the technical means of heat preservation heating and steam direct spray sterilization, ensures that the tissue condition is good and the risk of microbial contamination is low, and the finished cheese cup can be stored and sold at room temperature. At the same time, the preparation method of the present application is simple and easy to operate, and the overall investment cost is lower.

[0021] Other features and aspects of the present application will become apparent from the following detailed description of exemplary embodiments with reference to the attached drawings. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] The accompanying drawings, which are incorporated in and constitute a part of the specification, illustrate exemplary embodiments, features, and aspects of the present application and, together with the description, serve to explain the principles of the present application.

[0023] Figure 1 A schematic flow chart showing a method for preparing a mousse cheese cup according to an embodiment of the present application is shown. DETAILED DESCRIPTION

[0024] Various exemplary embodiments, features and aspects of the present application will be described in detail below with reference to the accompanying drawings. The same reference numerals in the accompanying drawings represent elements with the same or similar functions. Although various aspects of the embodiments are shown in the accompanying drawings, the drawings are not necessarily drawn to scale unless otherwise specified.

[0025] Among them, it should be understood that the terms "center", "longitudinal", "lateral", "length", "width", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside", "clockwise", "counterclockwise", "axial", "radial", "circumferential" and the like indicate orientations or positional relationships based on the orientations or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the present application or simplifying the description, and do not indicate or imply that the referred device or element must have a specific orientation, be constructed and operated in a specific orientation, and therefore should not be understood as a limitation on the present application.

[0026] In addition, the terms "first" and "second" are used for descriptive purposes only and should not be understood as indicating or implying relative importance or implicitly indicating the number of the indicated technical features. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of the features. In the description of this application, the meaning of "plurality" is two or more, unless otherwise clearly and specifically defined.

[0027] The word “exemplary” is used exclusively herein to mean “serving as an example, example, or illustration.” Any embodiment described herein as “exemplary” is not necessarily to be construed as preferred or advantageous over other embodiments.

[0028] In addition, in order to better illustrate the present application, numerous specific details are given in the following specific embodiments. It should be understood by those skilled in the art that the present application can also be implemented without certain specific details. In some examples, methods, means, components and circuits well known to those skilled in the art are not described in detail in order to highlight the subject matter of the present application.

[0029] As shown in Table 1, the first aspect of the present invention provides a room temperature mousse cheese cup, comprising the following raw materials in parts by weight: 16%-30% cream cheese, 5%-10% cream, 5%-10% sweetened condensed milk, 5%-10% casein, 5%-10% white sugar, 1%-3% raw milk, 1%-3% pandan powder, 1%-3% coconut powder, 1%-3% starch, 1%-3% cereal powder, 1%-3% egg yolk powder, 0.1%-2% thickener, 0.1%-2% emulsifying salt, 0.1%-2% tricalcium phosphate, 0.1%-2% lactic acid, 0.1%-2% food flavor, 0.001%-0.01% vitamin A, 0.001%-0.01% vitamin D, and the balance is water.

[0030] Table 1 Ratio composition table of room temperature mousse cheese cup

[0031]

[0032]

[0033] Here, it should be noted that the cream cheese in this embodiment is preferably imported high-quality cheese, and the preferred addition amount is 16%-30%. The present application innovates the cheese flavor of the product by controlling the addition amount of cream cheese, making the flavor of the finished product more rich and mellow, and the taste better, which meets the taste requirements of most consumers.

[0034] Further, as an optional embodiment of the present application, optionally, the starch is at least one of physical starch or modified starch. Here, it should be noted that the amount of starch added in this embodiment is preferably 0.1%-2%, wherein the material starch includes rice starch, glutinous rice starch, etc.; the modified starch includes hydroxypropyl distarch phosphate, acetate starch, etc.; and the percentage of the added starch is the mass percentage relative to the total mass of the raw materials of the room temperature mousse cheese cup.

[0035] As an optional embodiment of the present application, optionally, as an optional embodiment of the present application, optionally, the cereal flour is at least one of wheat flour, corn flour, and buckwheat flour. Here, it should be noted that the cereal flour in this embodiment is preferably at least one of wheat flour or buckwheat flour. At the same time, the amount of thickener added in this embodiment is preferably 0.1%-2%, wherein the percentage of the added cereal flour is the mass percentage relative to the total mass of the raw materials of the room temperature mousse cheese cup. By controlling the amount of cereal flour added, the coagulation degree of the product is improved, so that the taste of the finished product is moderately soft and hard, and the shape of the finished product after inflation is better maintained.

[0036] Another aspect of the present application provides a method for preparing the mousse cheese cup described above, comprising the following preparation steps:

[0037] S1, adding the cream cheese, cream, sweetened condensed milk, casein, white sugar, raw milk, pandan powder, coconut powder, starch, cereal powder, egg yolk powder, thickener, emulsifying salt, tricalcium phosphate, potassium sorbate, food flavor, vitamin A and water into a heating pot to prepare a semi-finished product I;

[0038] S2, adding the diluted lactic acid solution to the semi-finished product I for emulsification to obtain a semi-finished product II;

[0039] S3, sterilizing, flash evaporating, degassing and emulsifying the semi-finished product II and then processing it with an aerator;

[0040] S4, filling and cooling the material processed in S3 to obtain mousse cheese cups, and then packaging, coding, warehousing and testing are performed.

[0041] The qualified raw and auxiliary materials, except lactic acid, are accurately weighed according to the formula and fed into the heating pot at once, with the main knife and scraper opening 50%-70%, and heated to 85℃; semi-finished product I is obtained; the lactic acid solution diluted 1:1 is added to the semi-finished product I, and after sufficient emulsification, samples are taken to measure the physical and chemical indicators: pH value, dry matter, etc.; semi-finished product II is obtained; the semi-finished product II that has passed the test is pumped to the temporary storage tank; steam direct spray sterilization is adopted, sterilized at 137℃ for 4s, and then enters the flash tank, degassed at -0.3bar, and the discharge temperature is 80-85℃; the degassed material is put into the emulsification tank and emulsified for 10min; the emulsified material is passed through the inflator, and the excess value is between 40%-60%, and then it is pumped into the temporary storage tank; the material is filled according to 65g per portion, and the finished product is obtained after rapid cooling. The finished product is packaged, coded, stored in the warehouse, and tested.

[0042] The room temperature mousse cheese cup of the present application is nutritious, has a characteristic cheese flavor, and has a mild overall flavor due to the addition of cream cheese, cream, raw milk, starch, cereal powder, and egg yolk powder. In the process of preparing the mousse cheese cup, after obtaining the base material, the microbial content in the product is controlled by ultra-high temperature instantaneous sterilization to ensure that the product can be stored at room temperature. At the same time, by controlling the moisture content of the semi-finished material to 58%-64%, the mousse cheese cup can maintain good tissue condition, normal microorganisms, and a mild overall flavor during a shelf life of 9 months at room temperature. It can be sold in the consumer market as a food suitable for all ages, and has broad sales prospects.

[0043] The following will provide examples 1 to 3 and comparative example 1, four groups of specific experiments are compared for further explanation, and the mousse cheese cup experimental result table is shown in Table 2:

[0044] Example 1

[0045] A room temperature mousse cheese cup is prepared from the following raw materials in parts by weight: 25% cream cheese, 8% cream, 8% sweetened condensed milk, 5% casein, 7% white granulated sugar, 3% raw milk, 2% pandan powder, 2% coconut powder, 2% rice starch, 2% wheat flour, 1% buckwheat flour, 2% egg yolk powder, 1% agar, 1% sodium citrate, 0.6% tricalcium phosphate, 0.5% lactic acid, 0.5% food flavor, 0.005% vitamin A, 0.005% vitamin D, and the balance is water.

[0046] The present application provides a method for preparing the mousse cheese cup described above, comprising the following preparation steps:

[0047] The qualified raw and auxiliary materials, except lactic acid, which are accurately weighed according to the formula, are fed into the heating pot at once, the main knife and scraper are opened at 50-70%, and heated to 85°C; semi-finished product I is obtained;

[0048] Add the 1:1 diluted lactic acid solution to the semi-finished product I, and after sufficient emulsification, take a sample to measure the physical and chemical indicators: pH value, dry matter, etc.; and obtain the semi-finished product II;

[0049] Pumping the semi-finished product II that has passed the test to a temporary storage tank;

[0050] It uses steam direct injection sterilization at 137℃ for 4s, then enters the flash tank for degassing at -0.3bar, and the discharge temperature is 80-85℃;

[0051] Put the degassed material into the emulsification tank and emulsify for 10 minutes;

[0052] The emulsified material is passed through an aerator, and the excess value is between 40-60%, and then pumped into a temporary storage tank;

[0053] The material is filled into 65g portions and the finished product is obtained after rapid cooling.

[0054] The finished products are packaged, coded, stored in warehouses and tested.

[0055] Example 2

[0056] A room temperature mousse cheese cup is prepared from the following raw materials in parts by weight: 20% cream cheese, 8% cream, 8% sweetened condensed milk, 8% casein, 7% white sugar, 3% raw milk, 2% pandan powder, 2% coconut powder, 3% rice starch, 3% wheat flour, 2% buckwheat flour, 2% egg yolk powder, 1% agar, 1% sodium citrate, 0.6% tricalcium phosphate, 0.5% lactic acid, 0.5% food flavor, 0.005% vitamin A, 0.005% vitamin D, and the balance is water.

[0057] The present application provides a method for preparing the mousse cheese cup described above, comprising the following preparation steps:

[0058] The qualified raw and auxiliary materials, except lactic acid, which are accurately weighed according to the formula, are fed into the heating pot at once, the main knife and scraper are opened at 50-70%, and heated to 85°C; semi-finished product I is obtained;

[0059] Add the 1:1 diluted lactic acid solution to the semi-finished product I, and after sufficient emulsification, take a sample to measure the physical and chemical indicators: pH value, dry matter, etc.; and obtain the semi-finished product II;

[0060] Pumping the semi-finished product II that has passed the test to a temporary storage tank;

[0061] It uses steam direct injection sterilization at 137℃ for 4s, then enters the flash tank for degassing at -0.3bar, and the discharge temperature is 80-85℃;

[0062] Put the degassed material into the emulsification tank and emulsify for 10 minutes;

[0063] The emulsified material is passed through an aerator, and the excess value is between 40-60%, and then pumped into a temporary storage tank;

[0064] The material is filled into 65g portions and the finished product is obtained after rapid cooling.

[0065] The finished products are packaged, coded, stored in warehouses and tested.

[0066] Example 3

[0067] A room temperature mousse cheese cup is prepared from the following raw materials in parts by weight: 20% cream cheese, 8% cream, 8% sweetened condensed milk, 8% casein, 7% white sugar, 3% raw milk, 2% pandan powder, 2% coconut powder, 3% rice starch, 1% glutinous rice starch, 3% wheat flour, 2% buckwheat flour, 2% egg yolk powder, 0.5% agar, 0.8% sodium citrate, 0.6% tricalcium phosphate, 0.5% lactic acid, 0.5% food flavor, 0.005% vitamin A, 0.005% vitamin D, and the balance is water.

[0068] The present application provides a method for preparing the mousse cheese cup described above, comprising the following preparation steps:

[0069] After acceptance, except for lactic acid, the raw and auxiliary materials accurately weighed according to the formula are added into the heating pot at once, the main knife and scraper are opened at 50-70%, and heated to 85°C; semi-finished product I is obtained;

[0070] Add the 1:1 diluted lactic acid solution to the semi-finished product I, and after sufficient emulsification, take a sample to measure the physical and chemical indicators: pH value, dry matter, etc.; and obtain the semi-finished product II;

[0071] Pumping the semi-finished product II that has passed the test to a temporary storage tank;

[0072] It uses steam direct injection sterilization at 137℃ for 4s, then enters the flash tank for degassing at -0.3bar, and the discharge temperature is 80-85℃;

[0073] Put the degassed material into the emulsification tank and emulsify for 10 minutes;

[0074] The emulsified material is passed through an aerator, and the excess value is between 40-60%, and then pumped into a temporary storage tank;

[0075] The material is filled into 65g portions and the finished product is obtained after rapid cooling.

[0076] The finished products are packaged, coded, stored in warehouses and tested.

[0077] Comparative Example 1

[0078] A room temperature mousse cheese cup is prepared from the following raw materials in parts by weight: 25% cream cheese, 8% cream, 8% sweetened condensed milk, 5% casein, 7% white granulated sugar, 3% raw milk, 2% pandan powder, 2% coconut powder, 2% rice starch, 2% wheat flour, 2% corn starch, 2% egg yolk powder, 1% agar, 1% sodium citrate, 0.6% tricalcium phosphate, 0.5% lactic acid, 0.5% food flavor, 0.005% vitamin A, 0.005% vitamin D, and the balance is water.

[0079] The method for preparing the mousse cheese cup described above comprises the following preparation steps:

[0080] The qualified raw and auxiliary materials, except lactic acid, which are accurately weighed according to the formula, are fed into the heating pot at once, the main knife and scraper are opened at 50-70%, and heated to 85°C; semi-finished product I is obtained;

[0081] Add the 1:1 diluted lactic acid solution to the semi-finished product I, and after sufficient emulsification, take a sample to measure the physical and chemical indicators: pH value, dry matter, etc.; and obtain the semi-finished product II;

[0082] Pumping the semi-finished product II that has passed the test to a temporary storage tank;

[0083] It uses steam direct injection sterilization at 137℃ for 4s, then enters the flash tank for degassing at -0.3bar, and the discharge temperature is 80-85℃;

[0084] Put the degassed material into the emulsification tank and emulsify for 10 minutes;

[0085] The emulsified material is passed through an aerator, and the excess value is between 40-60%, and then pumped into a temporary storage tank;

[0086] The material is filled into 65g portions and the finished product is obtained after rapid cooling.

[0087] The finished products are packaged, coded, stored in warehouses and tested.

[0088] Table 2 Sensory quality evaluation criteria for room temperature mousse cheese cup

[0089]

[0090]

[0091] Table 3 Sensory scores of samples prepared in the room temperature mousse cheese cup embodiment and comparative example

[0092]

[0093]

[0094] Table 4 shows the experimental results of the above-mentioned Examples 1 to 3 and Comparative Example 1 at 25° C. for one month, four months and nine months, respectively, in terms of taste, color, flavor, tissue state and microbial index, as follows:

[0095] Table 4 Changes in taste of mousse cheese cup embodiments and comparative examples at different storage times

[0096]

[0097]

[0098] That is, the color, taste, tissue state and microorganisms of the room temperature mousse cheese cup in Examples 1-3 were normal in 1 month, 4 months and 9 months. Comparative Example 1, after adding corn starch to the room temperature mousse cheese cup, corn starch showed poor water retention and rough texture compared with rice starch and glutinous rice starch. After adding corn starch, the taste of the mousse cup was greatly affected, the fineness of the product decreased, the tissue became scattered, the elasticity decreased, and the taste was sandy. Therefore, due to the addition of cream cheese, casein and raw milk, the room temperature mousse cup is nutritious, has a unique cheese flavor and a mild overall flavor, and has a delicate and dense taste.

[0099] The above description is only the preferred embodiment of the present application and is not intended to limit the present application. For those skilled in the art, the present application may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application shall be included in the protection scope of the present application.

[0100] It should be noted that although the present application introduces a mousse cheese cup and a preparation method thereof as an example, those skilled in the art will understand that the present application should not be limited thereto. In fact, the user can flexibly set various parameters according to personal preferences and / or actual application scenarios, as long as the design is reasonable.

[0101] The embodiments of the present application have been described above, and the above description is exemplary, not exhaustive, and is not limited to the disclosed embodiments. Many modifications and changes will be apparent to those of ordinary skill in the art without departing from the scope and spirit of the described embodiments. The selection of terms used herein is intended to best explain the principles of the embodiments, practical applications, or improvements to the technology in the market, or to enable other persons of ordinary skill in the art to understand the embodiments disclosed herein.

Claims

1. A mousse cheese cup, characterized in that: The components include the following mass percentages: Cream cheese 16%-30%, cream 5%-10%, sweetened condensed milk 5%-10%, casein 5%-10%, white sugar 5%-10%, raw milk 1%-3%, pandan powder 1%-3%, coconut powder 1%-3%, starch 1%-3%, cereal powder 1%-3%, egg yolk powder 1%-3%, thickener 0.1%-2%, emulsifying salt 0.1%-2%, tricalcium phosphate 0.1%-2%, potassium sorbate 0.1%-2%, lactic acid 0.1%-2%, food flavor 0.1%-2%, vitamin A 0.001%-0.01%, vitamin D 0.001%-0.01%, and the balance is water.

2. The mousse cheese cup according to claim 1, characterized in that: The emulsifying salt is at least one of sodium citrate, sodium tripolyphosphate or sodium hexametaphosphate.

3. The mousse cheese cup according to claim 1, characterized in that: The thickener is at least one of carrageenan, xanthan gum, agar or gelatin.

4. The mousse cheese cup according to claim 1, characterized in that: The starch is physical starch or modified starch.

5. The mousse cheese cup according to claim 1, characterized in that: The cereal flour is wheat flour or buckwheat flour.

6. A method for preparing the mousse cheese cup according to any one of claims 1 to 5, characterized in that: The method comprises the following preparation steps: S1, adding the cream cheese, cream, sweetened condensed milk, casein, white sugar, raw milk, pandan powder, coconut powder, starch, cereal powder, egg yolk powder, thickener, emulsifying salt, tricalcium phosphate, potassium sorbate, food flavor, vitamin A and water into a heating pot to prepare a semi-finished product I; S2, adding the diluted lactic acid solution to the semi-finished product I for emulsification to obtain a semi-finished product II; S3, sterilizing, flash evaporating, degassing and emulsifying the semi-finished product II and then processing it with an aerator; S4, filling and cooling the material processed in S3 to obtain mousse cheese cups, and then packaging, coding, warehousing and testing are performed.

7. The preparation method according to claim 6, characterized in that: The treatment in the heating pot also includes: the main knife and the scraper are opened by 50-70% and heated to 85°C.

8. The preparation method according to claim 6, characterized in that: Adding the diluted lactic acid solution to the semi-finished product I for emulsification also includes: adding the lactic acid solution diluted with water in a ratio of 1:1 to the semi-finished product I, and taking samples to measure the pH value and dry matter index after sufficient emulsification.

9. The preparation method according to claim 6, characterized in that: The sterilization, flash evaporation, degassing and emulsification of the semi-finished product II also includes: pumping the qualified semi-finished product II to a temporary storage tank, sterilizing it with steam direct injection at a temperature of 137°C for 4 seconds, and then entering the flash tank for degassing at -0.3 bar, with a discharge temperature of 80°C-85°C, and putting the degassed material into an emulsification tank for emulsification for 10 minutes.

10. The preparation method according to claim 6, characterized in that: The aerator treatment also includes: passing the emulsified material through the aerator, exceeding the limit value by 40-60%.

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