Natural flavor lemon cream as well as preparation method and application thereof

Abstract

The invention relates to natural flavor lemon cream as well as a preparation method and application thereof. The preparation method of the natural-flavor lemon cream comprises the following steps: crushing lemon peel, mixing the crushed lemon peel with water, carrying out ultrasonic treatment, mixing a solution subjected to ultrasonic treatment with cream, and extracting by a fat absorption method to obtain the natural-flavor lemon cream. The mass ratio of the lemon peel to the cream is 1: (10-15). The lemon cream prepared by the preparation method of the lemon cream with the natural flavor is rich in lemon fragrance and good in stability, the natural flavor of lemons is well reserved, and the method can be suitable for large-scale production of the lemon cream.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to a natural-flavor lemon cream and a preparation method and application thereof. Background Art

[0002] In the field of flavor innovation of cream products, lemon-flavored cream has always been popular among consumers. The fresh aroma and unique sourness of lemon provide a broad space for innovation of cream flavors, but due to the complexity of lemon ingredients and the particularity of its aroma substances, there are many technical challenges in effectively extracting its natural flavor and incorporating it into cream.

[0003] CN110169457A discloses a method for preparing a lemon-flavored low-fat cream, comprising: a first step, adding modified pea protein, low DE value starch and honey into deionized water, and mixing them evenly to form a water phase; a second step, mixing cream, guar gum, lemon-flavored additives, catechins and soybean globulin basic polypeptide evenly to form an oil phase; a third step, heating the water phase and the oil phase to 70°C respectively, slowly adding the water phase into the oil phase under stirring at 200r / min, and continuously stirring at a constant temperature of 70°C for 35-45min to obtain a cream emulsion; a fourth step, pasteurizing the cream emulsion, and then homogenizing it twice at 40MPa, cooling the homogenized emulsion to 15°C, and then rapidly cooling it to -18°C, thawing it at 4°C for 24h, fully whipping it, washing the cream particles and adding salt to obtain a lemon-flavored low-fat cream.

[0004] CN104489023A discloses a lemon-flavored sandwich cream and a preparation method thereof, which is prepared from the following raw materials by weight: 20-70 parts of cocoa butter substitute, 0-10 parts of margarine, 0-20 parts of vegetable oil, 10-40 parts of white sugar, 10-20 parts of glucose powder, 5-30 parts of maltodextrin, 5-20 parts of whole milk powder, 0.2-1.5 parts of salt, 0.5-1 parts of lemon essence, 0.1-0.5 parts of citric acid, 0.1-0.3 parts of malic acid and 0-0.3 parts of food coloring. The cream also needs to be added with lemon essence to obtain a lemon flavor.

[0005] Then, the lemon essence added in the prior art is difficult to restore the natural flavor of the lemon itself. Therefore, developing a preparation method of a natural flavor lemon cream that can better retain the natural lemon aroma has become a technical problem that needs to be solved urgently. Summary of the invention

[0006] In view of the shortcomings of the prior art, the present invention aims to provide a natural flavor lemon cream and a preparation method and application thereof. The natural flavor lemon cream prepared by the preparation method has a high degree of restoration of lemon flavor and good stability, and can be applied to the mass production of natural flavor lemon cream.

[0007] In order to achieve the purpose of the invention, the present invention adopts the following technical solutions:

[0008] In a first aspect, the present invention provides a method for preparing natural flavor lemon cream, the preparation method comprising crushing lemon peel, mixing the peel with water, and ultrasonically treating the peel, mixing the ultrasonically treated solution with cream, and extracting the natural flavor lemon cream by liposuction.

[0009] The mass ratio of the lemon peel to the cream is 1:(10-15).

[0010] The specific point values ​​between 10 and 15 can be selected as 10, 10.5, 11, 11.5, 12, 12.5, 13, 13.5, 14, 14.5, 15, etc.

[0011] The invention performs ultrasonic treatment on the lemon peel and the cream before mixing, and controls the mass ratio of the lemon peel to the cream to be 1:(10-15), so that the bergamot cream obtained by further extraction has a strong lemon aroma and good stability, and well retains the natural flavor of lemon.

[0012] Preferably, the process of mixing the ultrasonic solution with the cream also includes mixing with a flavor-promoting absorber.

[0013] Adding flavor absorbers during the extraction process can promote the release of lemon flavor in the lemon peel, thereby increasing the intensity of the lemon aroma and improving the taste of the lemon cream.

[0014] Preferably, the mass ratio of the cream to the flavor absorber is 100:(0.1-1).

[0015] Among them, the specific point values ​​between 0.1 and 1 can be selected from 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1, etc.

[0016] Based on the effect of the flavor absorber on promoting the absorption of lemon flavor, when the mass ratio of cream to the flavor absorber is 100:(0.1-1), the intensity of the lemon aroma can be increased while retaining the naturalness of the lemon aroma.

[0017] Preferably, the flavor-absorbing agent comprises any one of diacetyl tartaric acid mono- and diglycerides, gluconolactone or ethyl maltol, or a combination of at least two thereof.

[0018] Preferably, the flavor-boosting absorbent comprises diacetyl tartaric acid mono- and diglycerides, gluconolactone and ethyl maltol.

[0019] Diacetyl tartaric acid mono- and diglycerides are a food emulsifier that can evenly disperse lemon flavor substances in cream and improve its affinity with fat; gluconolactone is a natural acidity regulator and coagulant that optimizes the pH value of the cream system, enhances the stability of the lemon flavor, and reduces the decomposition or loss of flavor substances caused by acidity fluctuations; ethyl maltol is a flavor enhancer that can better combine with fat-soluble flavors, delay aroma volatilization, and prolong flavor retention time.

[0020] The present invention creatively finds that by adding diacetyl tartaric acid mono- and diglycerides, gluconolactone and ethyl maltol during the liposorption extraction process, the three components cooperate with each other and have a significant synergistic effect in promoting the absorption of lemon flavor in cream.

[0021] Preferably, the mass ratio of diacetyl tartaric acid mono- and diglycerides, gluconolactone and ethyl maltol is 1:(1-10):(1-10).

[0022] Among them, the specific point values ​​from 1 to 10 can be selected from 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, etc.

[0023] Based on the synergistic effect of diacetyl tartaric acid mono- and diglycerides, gluconolactone and ethyl maltol in promoting the absorption of lemon flavor, when the three satisfy the above-mentioned proportion relationship, the lemon aroma intensity of the prepared lemon cream can be better improved.

[0024] Preferably, the thickness of the lemon peel is 0.5-1 cm, for example, it can be 0.5 cm, 0.6 cm, 0.7 cm, 0.8 cm, 0.9 cm, 1 cm, etc.

[0025] Preferably, the particle size of the crushed lemon peel is 10-20 meshes, for example, 10 meshes, 12 meshes, 14 meshes, 16 meshes, 18 meshes, 20 meshes, etc.

[0026] Preferably, the power of the ultrasonic treatment is 100-400 W, and the time is 5-30 min.

[0027] Among them, the specific point values ​​in 100-400W can be selected from 100W, 150W, 200W, 250W, 300W, 350W, 400W, etc., and the specific point values ​​in 5-30min can be selected from 5min, 10min, 15min, 20min, 25min, 30min, etc.

[0028] Preferably, the temperature of the liposuction extraction is 1-5° C., and the time of the liposuction extraction is 6-10 h.

[0029] Among them, the specific point values ​​in 1-5°C can be selected from 1°C, 2°C, 3°C, 4°C, 5°C, etc., and the specific point values ​​in 6-10h can be selected from 6h, 7h, 8h, 9h, 10h, etc.

[0030] In the present invention, during the liposorption extraction process, the temperature is controlled at 1-5°C, which can better protect the stability of the aroma components in the lemon and promote better fusion of the aroma components with the cream. In addition, the time is controlled at 6-10 hours, which can better enhance the richness of the lemon aroma, and improve the storage stability of the prepared lemon cream while ensuring the extraction effect.

[0031] Preferably, the liposuction extraction further comprises filtering the product of the liposuction extraction.

[0032] Preferably, the filtration mesh number is 20-40 meshes, for example, it can be 20 meshes, 25 meshes, 30 meshes, 35 meshes, 40 meshes, etc.

[0033] Preferably, the method for preparing lemon peel comprises sterilizing lemon fruit and then peeling the lemon peel to obtain the lemon peel.

[0034] Preferably, the disinfectant used for disinfection includes an aqueous solution of sodium hypochlorite.

[0035] Preferably, the concentration of sodium hypochlorite in the sodium hypochlorite aqueous solution is 200-400 ppm, for example, 200 ppm, 250 ppm, 300 ppm, 350 ppm, 400 ppm, etc.

[0036] In a second aspect, the present invention provides a natural flavor lemon cream prepared by the method for preparing the natural flavor lemon cream according to the first aspect.

[0037] In a third aspect, the present invention provides a use of the natural flavored lemon cream as described in the second aspect in preparing cream topping or milk cap slurry.

[0038] The numerical range described in the present invention not only includes the point values ​​listed above, but also includes any point values ​​between the above numerical ranges that are not listed. Due to space limitations and for the sake of simplicity, the present invention no longer exhaustively lists the specific point values ​​included in the range.

[0039] Compared with the prior art, the present invention has the following beneficial effects:

[0040] The method for preparing the natural flavored bergamot cream provided by the invention comprises the following steps: performing ultrasonic treatment on lemon peel and cream before mixing them, and controlling the mass ratio of the lemon peel to the cream to be 1:(10-15); the bergamot cream obtained by further extraction has a strong lemon aroma and good stability, and well retains the natural flavor of lemon; and the method is applicable to the production of large quantities of bergamot cream.

[0041] Furthermore, diacetyl tartaric acid mono- and diglycerides, gluconolactone and ethyl maltol are added during the extraction process, and the three components cooperate with each other and synergistically enhance the effect, which is more conducive to the absorption of lemon flavor by cream. In addition, the mass ratio of cream to flavor absorber is controlled at 100: (0.1-1), which can increase the intensity of lemon aroma while retaining the naturalness of lemon aroma.

[0042] Furthermore, the temperature of the fat absorption extraction is controlled at 1 to 5° C., or the extraction time is controlled at 6 to 10 hours, so as to improve the storage stability of the prepared bergamot cream while ensuring the extraction effect. DETAILED DESCRIPTION

[0043] In order to further explain the technical means and effects adopted by the present invention, the technical solution of the present invention is further described below in conjunction with the preferred embodiments of the present invention, but the present invention is not limited to the scope of the embodiments.

[0044] The sources of the components / raw materials in the following embodiments are shown in Table 1.

[0045] Table 1

[0046]

[0047] Example 1

[0048] This embodiment provides a method for preparing natural flavor lemon cream, comprising the following steps:

[0049] (1) Disinfection and peeling: Take 10 fresh lemons, rinse them with deionized water in a vegetable washing machine for 5 minutes, then soak them in a 300 ppm sodium hypochlorite aqueous solution for 13 minutes, then rinse them with deionized water for 5 minutes, and peel the rinsed lemons with a peeling machine until the thickness of the lemon peel is 0.8 cm;

[0050] (2) Crushing and ultrasonication: The lemon peel is crushed into a particle size of 15 mesh using a crusher, and water twice the mass of the lemon peel is added for ultrasonic treatment. The power of the ultrasonic treatment is 200 W and the time is 15 min.

[0051] (3) Extraction: The sonicated solution was mixed with cream and a flavor enhancer (a flavor enhancer obtained by mixing diacetyl tartaric acid mono- and diglycerides, gluconolactone and ethyl maltol in a mass ratio of 1:5:5). The mass ratio of lemon peel to cream in the solution was 1:13, and the mass ratio of cream to flavor enhancer was 100:0.5. The mixture was stirred for 3 min, and the mixed material was sealed with a film and extracted at 3°C ​​for 8 h.

[0052] (4) Filtration and filling: After the extraction is completed, filter with a sterilized 30-mesh stainless steel sieve, remove the crushed lemon peel, package in BIB packaging, and seal and store at 4°C.

[0053] Example 2

[0054] This embodiment provides a method for preparing natural flavor lemon cream, comprising the following steps:

[0055] (1) Disinfection and peeling: Take 10 fresh lemons, rinse them with deionized water in a vegetable washing machine for 3 minutes, then soak them in a 400 ppm sodium hypochlorite aqueous solution for 10 minutes, then rinse them with deionized water for 8 minutes, and peel the rinsed lemons with a peeling machine to a lemon peel thickness of 0.5 cm;

[0056] (2) Grinding and ultrasonication: The lemon peel is crushed into a particle size of 10 mesh using a grinder, and water 1.5 times the mass of the lemon peel is added for ultrasonic treatment. The power of the ultrasonic treatment is 400 W and the time is 10 min.

[0057] (3) Extraction: The sonicated solution was mixed with cream and a flavor enhancer (a flavor enhancer obtained by mixing diacetyl tartaric acid mono- and diglycerides, gluconolactone and ethyl maltol in a mass ratio of 1:1:10). The mass ratio of lemon peel to cream in the solution was 1:15, and the mass ratio of cream to flavor enhancer was 100:0.1. The mixture was stirred for 5 min. After sealing the mixture with a film, extraction was performed at 5°C for 10 h.

[0058] (4) Filtration and filling: After the extraction is completed, filter with a sterilized 20-mesh stainless steel sieve, remove the crushed lemon peel, package in BIB packaging, and seal and store at 4°C.

[0059] Example 3

[0060] This embodiment provides a method for preparing natural flavor lemon cream, comprising the following steps:

[0061] (1) Disinfection and peeling: Take 10 fresh lemons, rinse them with deionized water in a vegetable washing machine for 4 minutes, then soak them in a 200 ppm sodium hypochlorite aqueous solution for 15 minutes, then rinse them with deionized water for 3 minutes, and peel the rinsed lemons with a peeling machine to a lemon peel thickness of 1 cm;

[0062] (2) Grinding and ultrasonication: The lemon peel is crushed into a particle size of 20 mesh using a grinder, and water 2.5 times the mass of the lemon peel is added for ultrasonic treatment. The power of the ultrasonic treatment is 100 W and the time is 30 min.

[0063] (3) Extraction: The sonicated solution was mixed with cream and a flavor enhancer (a flavor enhancer obtained by mixing diacetyl tartaric acid mono- and diglycerides, gluconolactone and ethyl maltol in a mass ratio of 1:10:1). The mass ratio of lemon peel to cream in the solution was 1:10, and the mass ratio of cream to flavor enhancer was 100:1. The mixture was stirred for 2 min. After sealing the mixture with a film, extraction was performed at 1°C for 6 h.

[0064] (4) Filtration and filling: After the extraction is completed, filter with a sterilized 40-mesh stainless steel sieve, remove the crushed lemon peel, package in BIB packaging, and seal and store at 4°C.

[0065] Example 4

[0066] The present embodiment provides a method for preparing natural flavored lemon cream, which differs from the embodiment 1 only in that the flavor absorber in step (3) is adjusted to diacetyl tartaric acid mono- and diglycerides and gluconolactone in a mass ratio of 1:5, the mass ratio of cream to flavor absorber remains unchanged at 100:0.5, and the remaining steps remain the same as the embodiment 1.

[0067] Example 5

[0068] The present embodiment provides a method for preparing natural flavored lemon cream, which differs from the embodiment 1 only in that the flavor absorber in step (3) is adjusted to diacetyl tartaric acid mono- and diglycerides and ethyl maltol in a mass ratio of 1:5, the mass ratio of cream to flavor absorber remains unchanged at 100:0.5, and the remaining steps remain the same as the embodiment 1.

[0069] Example 6

[0070] The present embodiment provides a method for preparing natural flavored lemon cream, which differs from the embodiment 1 only in that the flavor absorber in step (3) is adjusted to gluconolactone and ethyl maltol in a mass ratio of 1:1, the mass ratio of cream to flavor absorber remains unchanged at 100:0.5, and the remaining steps remain the same as the embodiment 1.

[0071] Example 7

[0072] This embodiment provides a method for preparing natural flavored lemon cream, which differs from Embodiment 1 only in that the mass ratio of cream to flavor absorber in step (3) is adjusted to 100:0.05, and the remaining steps remain the same as those in Embodiment 1.

[0073] Example 8

[0074] This embodiment provides a method for preparing natural flavored lemon cream, which differs from Embodiment 1 only in that the mass ratio of cream to flavor absorbent in step (3) is adjusted to 100:1.5, and the remaining steps remain the same as those in Embodiment 1.

[0075] Example 9

[0076] This embodiment provides a method for preparing natural flavored lemon cream, which differs from Embodiment 1 only in that the extraction temperature in step (3) is adjusted to 10° C., and the remaining steps remain the same as those in Embodiment 1.

[0077] Example 10

[0078] This embodiment provides a method for preparing natural flavored lemon cream, which differs from Embodiment 1 only in that the extraction time in step (3) is adjusted to 3 hours, and the remaining steps remain the same as those in Embodiment 1.

[0079] Embodiment 11

[0080] This embodiment provides a method for preparing natural flavored lemon cream, which differs from Embodiment 1 only in that the extraction time in step (3) is adjusted to 15 hours, and the remaining steps remain the same as those in Embodiment 1.

[0081] Example 12

[0082] This embodiment provides a method for preparing natural flavored lemon cream, which differs from Embodiment 1 only in that the number of lemon fruits in step (1) is adjusted to 200, and the remaining steps remain the same as Embodiment 1.

[0083] Comparative Example 1

[0084] This comparative example provides a method for preparing natural flavored lemon cream, which differs from Example 1 only in that the mass ratio of lemon peel to cream in step (3) is adjusted to 1:5, and the remaining steps remain the same as those in Example 1.

[0085] Comparative Example 2

[0086] This comparative example provides a method for preparing natural flavored lemon cream, which differs from Example 1 only in that the mass ratio of lemon peel to cream in step (3) is adjusted to 1:20, and the remaining steps remain the same as Example 1.

[0087] Comparative Example 3

[0088] This comparative example provides a method for preparing a natural flavored lemon cream, which differs from Example 1 only in that step (2) does not perform ultrasonic treatment, that is, in step (2), the lemon peel is crushed to a particle size of 15 mesh, and then water twice the mass of the lemon peel is added and mixed, and then step (3) is performed to mix the lemon peel aqueous solution with the cream and the flavor absorbent, and the remaining steps are consistent with Example 1.

[0089] Comparative Example 4

[0090] This comparative example provides a method for preparing lemon cream, which uses commercially available lemon essence to prepare the lemon cream, and specifically comprises the following steps:

[0091] The cream and lemon essence were mixed in a ratio of 100:0.5 to obtain lemon-lemon cream, which was packed into BIB packages and sealed and stored at 4°C.

[0092] Test Example 1

[0093] Sensory evaluation:

[0094] 160 sensory evaluation professionals were selected and randomly divided into 16 groups, with 10 people in each group. The taste of the lemon cream prepared in Examples 1 to 12 and Comparative Examples 1 to 4 was evaluated, respectively. The evaluation indicators included the intensity of lemon aroma and the naturalness of lemon aroma. The standards for sensory evaluation are shown in Table 2. After the scoring, the average value of each product was taken. The higher the score, the stronger the characteristic of the indicator of the project. The test results are shown in Table 3.

[0095] Table 2

[0096]

[0097]

[0098] Table 3

[0099] sample Lemon aroma intensity (rating) Naturalness of lemon aroma (rating) Example 1 5.0 5.0 Example 2 5.0 4.9 Example 3 4.9 4.9 Example 4 4.9 4.8 Example 5 4.9 4.8 Example 6 4.7 4.7 Example 7 4.6 4.5 Example 8 4.8 4.9 Example 9 4.8 4.6 Example 10 4.6 4.7 Embodiment 11 4.7 4.5 Example 12 5.0 5.0 Comparative Example 1 4.7 4.2 Comparative Example 2 4.0 4.3 Comparative Example 3 4.2 4.2 Comparative Example 4 4.1 3.5

[0100] It can be seen from the data in Table 3 that the natural flavor lemon cream prepared by the preparation method of the present invention has a high aroma intensity, good naturalness, and a higher degree of restoration of the lemon flavor.

[0101] Test Example 2

[0102] Stability test:

[0103] The bergamot cream prepared in Examples 1 to 12 and Comparative Examples 1 to 4 was placed at 4° C. for 7 days. After 7 days, the cream was observed to see if there were any abnormal phenomena such as discoloration, stratification, or water precipitation. The test results are shown in Table 4.

[0104] Table 4

[0105] sample Lemon Cream State Example 1 Milky white, no stratification, no water precipitation Example 2 Milky white, no stratification, no water precipitation Example 3 Milky white, no stratification, no water precipitation Example 4 Milky white, no stratification, no water precipitation Example 5 Milky white, no stratification, no water precipitation Example 6 Milky white, no stratification, no water precipitation Example 7 Milky white, no stratification, no water precipitation Example 8 Milky white, no stratification, no water precipitation Example 9 Light yellow, slight stratification, a small amount of water precipitation Example 10 Milky white, slight stratification, no water precipitation Embodiment 11 Milky white, slight stratification, no water precipitation Example 12 Milky white, no stratification, no water precipitation Comparative Example 1 Light yellow, slight stratification, a small amount of water precipitation Comparative Example 2 Light yellow, slight stratification, a small amount of water precipitation Comparative Example 3 Milky white, obvious stratification, large amount of water precipitation Comparative Example 4 Milky white, no stratification, no water precipitation

[0106] It can be seen from the data in Table 4 that the natural flavor lemon cream prepared by the preparation method of the present invention can be stored at 4° C. for at least 7 days, the cream maintains its milky white color, has no stratification or water precipitation, and has high storage stability.

[0107] It can be seen from the test data of Example 1 and Comparative Example 4 in the above test examples that, compared with the bergamot cream obtained by adding lemon essence, the natural flavor bergamot cream prepared by the preparation method of the present invention has better naturalness and a significantly higher degree of restoration of the lemon flavor.

[0108] From the data comparison between Example 1 and Comparative Examples 1 to 2 in the above test examples, it can be seen that controlling the mass ratio of lemon peel to cream at 1:(10 to 15) can better retain the lemon flavor, and the prepared bergamot cream has a richer lemon aroma and good product stability; from the data comparison between Example 1 and Comparative Example 3, it can be seen that ultrasonic treatment of the lemon peel before mixing with the cream can better stimulate the release of aroma components in the lemon, thereby improving the lemon aroma and naturalness of the bergamot cream, and the product stability is good.

[0109] From the data comparison between Example 1 and Examples 4 to 8 in the above test examples, it can be seen that the flavor absorber contains diacetyl tartaric acid mono- and diglycerides, gluconolactone and ethyl maltol at the same time. The three components cooperate with each other and synergistically enhance the effect, which is more conducive to promoting the absorption of lemon flavor by cream. Furthermore, the mass ratio of cream to flavor absorber is controlled at 100: (0.1 to 1), which can increase the intensity of lemon aroma while retaining the naturalness of lemon aroma.

[0110] From the data comparison between Example 1 and Examples 9 to 11 in the above test examples, it can be seen that controlling the temperature of the liposorption extraction at 1 to 5°C, or controlling the extraction time at 6 to 10 hours, can improve the storage stability of the prepared bergamot cream while ensuring the extraction effect.

[0111] From the data comparison between Example 1 and Example 12 in the above test examples, it can be seen that the preparation method involved in the present invention can still maintain a good lemon aroma intensity and naturalness when expanding the production of cream, and has high stability, indicating that the preparation method involved in the present invention is suitable for mass production of natural flavor lemon cream.

[0112] The applicant declares that the present invention illustrates the technical solution of the present invention through the above-mentioned embodiments, but the present invention is not limited to the above-mentioned embodiments, that is, it does not mean that the present invention must rely on the above-mentioned embodiments to be implemented. Those skilled in the art should understand that any improvement of the present invention, equivalent replacement of various raw materials of the product of the present invention, addition of auxiliary components, selection of specific methods, etc., all fall within the protection scope and disclosure scope of the present invention.

[0113] The preferred embodiments of the present invention are described in detail above. However, the present invention is not limited to the specific details in the above embodiments. Within the technical concept of the present invention, a variety of simple modifications can be made to the technical solution of the present invention, and these simple modifications all belong to the protection scope of the present invention.

[0114] It should also be noted that the various specific technical features described in the above specific embodiments can be combined in any suitable manner without contradiction. In order to avoid unnecessary repetition, the present invention will not further describe various possible combinations.

Claims

1. A method for preparing natural flavor lemon cream, characterized in that: The preparation method comprises the steps of crushing lemon peel, mixing the mixture with water, and subjecting the mixture to ultrasonic treatment, and mixing the solution after the ultrasonic treatment with cream, and extracting the cream by fat absorption to obtain the natural flavor lemon cream; The mass ratio of the lemon peel to the cream is 1:(10-15).

2. The preparation method according to claim 1, characterized in that: The process of mixing the ultrasonic solution with the cream also includes mixing with a flavor-promoting absorbent; Preferably, the mass ratio of the cream to the flavor absorber is 100:(0.1-1).

3. The preparation method according to claim 2, characterized in that: The flavor-absorbing agent comprises any one of diacetyl tartaric acid mono- and diglycerides, gluconolactone or ethyl maltol, or a combination of at least two thereof; Preferably, the flavor-promoting absorbent comprises diacetyl tartaric acid mono- and diglycerides, gluconolactone and ethyl maltol; Preferably, the mass ratio of diacetyl tartaric acid mono- and diglycerides, gluconolactone and ethyl maltol is 1:(1-10):(1-10).

4. The preparation method according to any one of claims 1 to 3, characterized in that: The thickness of the lemon peel is 0.5 to 1 cm; Preferably, the particle size of the lemon peel after crushing is 10 to 20 meshes; Preferably, the power of the ultrasonic treatment is 100-400 W, and the time is 5-30 min.

5. The preparation method according to any one of claims 1 to 4, characterized in that: The temperature of the liposuction extraction is 1-5° C., and the time of the liposuction extraction is 6-10 hours.

6. The preparation method according to any one of claims 1 to 5, characterized in that: After the liposuction extraction, the method further comprises filtering the product extracted by the liposuction extraction; Preferably, the filtration mesh size is 20 to 40 meshes.

7. The preparation method according to any one of claims 1 to 6, characterized in that: The lemon peel preparation method comprises the steps of sterilizing lemon fruits and then peeling the lemon fruits to obtain the lemon peel.

8. The preparation method according to claim 7, characterized in that: The disinfectant used in the disinfection includes an aqueous solution of sodium hypochlorite; Preferably, the concentration of sodium hypochlorite in the sodium hypochlorite aqueous solution is 200 to 400 ppm.

9. A natural flavor lemon cream prepared by the method for preparing the natural flavor lemon cream according to any one of claims 1 to 8.

10. Use of the natural flavor lemon cream as claimed in claim 9 in preparing cream topping or milk cap slurry.

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