Preparation method and application of plant-based flavor butter

Abstract

The invention discloses a preparation method and application of plant-based flavor butter, and the preparation method comprises the following steps: melting butter, adding an emulsifier, water and whey protein powder, shearing and homogenizing to prepare an emulsion, inoculating lipase and protease into the emulsion for enzymolysis, centrifuging, and taking upper-layer oil phase zymolyte to obtain flavor grease; and adding the prepared flavor grease into vegetable grease to obtain the plant-based flavor butter. The plant-based flavor butter is applied to cookie baked products, 3D baked biscuit printing and color baked biscuits, the products can be endowed with good butter taste, flavor and printability, use of natural butter is reduced, the production cost is reduced, and personalized customization of the baked products can be achieved.

Description

Technical Field

[0001] The invention belongs to the field of oil processing and baking applications, and specifically relates to a preparation method of plant-based flavored butter and application thereof. Background Art

[0002] Natural butter is popular among consumers for its functionality, taste and flavor, but its high price and high fat content have caused concerns among consumers. Therefore, plant-based butter has gradually become popular among consumers. However, the current use of plant-based butter usually encounters poor texture, insufficient flavor, single flavor substances, or the need to add synthetic flavoring ingredients to assist, which makes it difficult to meet consumers' demand for green and pure natural products. Therefore, natural flavored plant-based butter has received great attention in the food industry, prompting researchers in this field to conduct research and development on flavored baking ingredients.

[0003] In recent years, researchers have developed methods for preparing flavor oils based on enzymatic hydrolysis and fermentation. Although the fermentation method can prepare fermented flavor oils with different flavors based on the characteristics of the fermented bacteria, the introduction of foreign bacteria can easily cause consumers to question food safety. On the other hand, the fermentation effect of the fermented bacteria is easily affected by the production environment and raw materials, which makes fermented butter prone to unstable product flavor and quality. In contrast, the enzymatic method is simpler to operate, and the aroma of the product is more natural, soft, and fuller, which is more consistent with the natural milk aroma. In addition, the enzyme is a natural, safe, and specific recognition catalyst and has a broader application prospect.

[0004] In addition, personalized and customized color baked goods are popular among consumers. Natural plant powder is a natural color source rich in dietary fiber, which has prompted researchers in this field to apply it to the personalized customization of baked goods. Summary of the invention

[0005] The purpose of this section is to summarize some aspects of embodiments of the present invention and briefly introduce some preferred embodiments. Some simplifications or omissions may be made in this section and the specification abstract and the invention title of this application to avoid blurring the purpose of this section, the specification abstract and the invention title, and such simplifications or omissions cannot be used to limit the scope of the present invention.

[0006] In view of the above problems and / or the problems existing in the prior art, the present invention is proposed.

[0007] One of the purposes of the present invention is to provide a method for preparing a plant-based flavored butter, by simulating the melting curve of natural butter to add flavored oil to plant oil, thereby preparing a plant-based oil with butter flavor and increasing the application prospects of the plant-based butter.

[0008] In order to solve the above technical problems, the present invention provides the following technical solution: a method for preparing plant-based flavored butter, comprising:

[0009] After melting the butter, add emulsifier, water and whey protein powder, shear and homogenize to prepare an emulsion.

[0010] The lipase and protease are inoculated into the emulsion for enzymatic hydrolysis, and then centrifuged to obtain the enzymatic hydrolysis product of the upper oil phase to obtain the flavor oil;

[0011] The prepared flavored oil is added into vegetable oil to obtain vegetable-based flavored butter.

[0012] As a preferred embodiment of the method for preparing the plant-based flavored butter of the present invention, the emulsifier comprises one or more of Tween 20, Tween 60, Tween 80, sucrose ester, polyglycerol fatty acid ester, mono- and di-glycerol fatty acid ester.

[0013] As a preferred embodiment of the method for preparing the plant-based flavored butter of the present invention, the shearing and homogenizing speed is 5000-10000 rpm.

[0014] As a preferred embodiment of the method for preparing the plant-based flavored butter of the present invention, the lipase comprises one or more of Lipase M-10SD, Lipase AY-30SD, Lipase A-12, Lipase MER, Lipase G-50SD, and Lipase DF-15;

[0015] The protease includes one or more of Protease M "Amano" SD, Protease M "Amano" 2SD, and Protease M "Amano" 3SD.

[0016] As a preferred embodiment of the method for preparing the plant-based flavored butter of the present invention, the enzymatic hydrolysis temperature is 30 to 50° C., and the enzymatic hydrolysis time is 3 to 12 hours.

[0017] As a preferred embodiment of the method for preparing the plant-based flavored butter of the present invention, the centrifugal speed is 4000-7000 rpm, and the centrifugal time is 10-30 min.

[0018] As a preferred embodiment of the method for preparing the plant-based flavored butter of the present invention, the plant oil is one or more of palm oil, coconut oil, palm stearin, palm stearin, palm kernel oil, and palm kernel oil stearin.

[0019] As a preferred embodiment of the method for preparing the plant-based flavored butter of the present invention, the mass ratio of the flavored oil to the plant oil is 30-50:70-50.

[0020] Another object of the present invention is to provide an application of the plant-based flavored butter obtained by the preparation method as described above in the field of food industry, wherein the application includes application in cookie baking, baked food 3D printing, and color personalized food.

[0021] As a preferred embodiment of the application of the present invention, the application in baking cookies can be carried out according to the conventional method for preparing butter cookies, and the plant-based flavored butter provided by the present invention is used to replace conventional butter.

[0022] In a specific embodiment, the preparation method of the cookies is to soften 31% of the plant-based flavored butter, add 11.6% of the powdered sugar, stir evenly, beat at 300 rpm until fluffy, add 12.9% of the egg liquid, beat at 300 rpm until evenly, sift in 38.8% of the low-gluten flour, 5.1% of the almond powder and 0.6% of the sea salt, stir evenly, put into a piping bag, squeeze into a baking tray, and then set the baking temperature and time to 150°C and 20 minutes respectively.

[0023] As a preferred embodiment of the application of the present invention, in the application in 3D printing of baked food, plant-based flavored butter is used as a raw material to make dough, and then 15 to 20% of water by mass is added to the dough, and then 3D printing is performed.

[0024] As a preferred embodiment of the present invention, the plant-based flavored butter is used as a raw material to make dough according to a conventional dough making method, for example, the dough is prepared using the conventional butter cookie preparation steps.

[0025] In a specific embodiment, the specific method of 3D printing is: after softening 31% of the plant-based flavored butter, add 11.6% of the powdered sugar and mix well, beat at 300rpm until fluffy, add 12.9% of the egg liquid, beat at 300rpm until uniform, sift in 38.8% of the low-gluten flour, 5.1% of the almond powder and 0.6% of the sea salt and mix well to obtain dough, add 15% of the water to the prepared dough for 3D printing, and the conditions of 3D printing are as follows: the diameter of the printing needle is 1.2mm, and the printing temperature and speed are set to 25°C and 15mm / s respectively.

[0026] Compared with the prior art, the present invention has the following beneficial effects:

[0027] (1) The present invention utilizes enzymatic hydrolysis technology to prepare flavored oils and fats, and adds flavored oils and fats to vegetable oils and fats by simulating the melting curve of natural butter, thereby preparing vegetable-based oils and fats with butter flavor and increasing the application prospects of vegetable-based butters.

[0028] (2) The present invention can give the products good taste, flavor, and printability by applying plant-based flavored butter to cookie baked products, 3D baked biscuit printing, and color baked biscuits, thereby reducing the use of natural butter and increasing the interest of baked goods. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the following briefly introduces the drawings required for describing the embodiments. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without creative labor. Among them:

[0030] Figure 1 is the acid value of the enzymatic hydrolyzates of Examples 1 to 4 and Comparative Examples 1 to 5;

[0031] Figure 2 The sensory evaluation of the enzymatic hydrolyzates of Examples 1 to 2 and Comparative Examples 1 to 2;

[0032] Figure 3 The solid fat content curves of the plant-based flavored butter and natural butter of Example 5 and Comparative Examples 6 to 8 and Example 6 and Comparative Examples 11 to 13;

[0033] Figure 4 The solid fat content curves of Comparative Examples 9 and 10;

[0034] Figure 5 The crystal microstructures of the plant-based flavored butter, natural butter and palm oil of Example 5 and Comparative Examples 6-7;

[0035] Figure 6 The actual pictures of the cookie baked products of Example 7 and Comparative Examples 14 to 17;

[0036] Figure 7 Sensory evaluation of the cookie baked products of Example 7 and Comparative Examples 14 to 17;

[0037] Figure 8 The actual pictures of the rainbow cookies of Example 8 and Comparative Examples 19 to 20;

[0038] Fig. 9 The sensory evaluation of the rainbow cookies of Example 8 and Comparative Examples 19 to 20 is as follows;

[0039] Fig.10The 3D printed images and the actual images after baking of Examples 9 to 10 and Comparative Examples 21 to 24;

[0040] Fig.11 This is a physical picture of the ternary color matching of the natural plant powder compounded and dissolved in water in Example 11;

[0041] Fig.12 The 3D printed image and the actual image after baking of Example 11;

[0042] Fig.13 This is the 3D printed physical picture of comparative example 25. DETAILED DESCRIPTION

[0043] In order to make the above-mentioned objects, features and advantages of the present invention more obvious and easy to understand, the specific implementation methods of the present invention are described in detail below in conjunction with the embodiments of the specification.

[0044] In the following description, many specific details are set forth to facilitate a full understanding of the present invention, but the present invention may also be implemented in other ways different from those described herein, and those skilled in the art may make similar generalizations without violating the connotation of the present invention. Therefore, the present invention is not limited to the specific embodiments disclosed below.

[0045] Secondly, the term "one embodiment" or "embodiment" as used herein refers to a specific feature, structure, or characteristic that may be included in at least one implementation of the present invention. The term "in one embodiment" that appears in different places in this specification does not necessarily refer to the same embodiment, nor does it refer to a separate or selective embodiment that is mutually exclusive with other embodiments.

[0046] Unless otherwise specified, the raw materials used in the examples were purchased commercially.

[0047] The test method used in the embodiment of the present invention is:

[0048] Acid value: Accurately weigh 0.5g of the enzymatic hydrolysate sample and add it to 20mL of a mixed solution (anhydrous ether: isopropanol, 1:1) to fully dissolve. Then add two drops of phenolphthalein solution to the solution as an indicator, and use a pre-configured KOH alkaline solution with a concentration of 0.05mol / L for titration. During the titration, carefully observe the change in the color of the solution. When the last drop of KOH solution is added, if the solution turns pink and the color remains unchanged within 30 seconds, it is considered the titration endpoint.

[0049] Sensory evaluation: Cookies were scored on a 100-point scale, with each sensory characteristic being 20 points. According to the standard process for food sensory testing, 15 evaluators who had been trained in sensory evaluation were selected to conduct a scientific evaluation, using a total of five indicators, namely color, appearance, flavor, taste, and texture, to evaluate sensory quality. The sensory scoring table is shown in Table 1.

[0050] Table 1

[0051]

[0052]

[0053] Solid fat content curve: Use a nuclear magnetic resonance solid fat content tester. Put the completely melted fat sample (about 2.0g) into a nuclear magnetic resonance tube, first place the nuclear magnetic resonance tube in a 75℃ water bath for 30 minutes to ensure that the oil sample is completely melted, then move the nuclear magnetic resonance tube to a low-temperature constant temperature bath at 0℃ and place it for 60 minutes to allow the oil crystals to crystallize, then place the oil sample nuclear magnetic resonance tube in a low-temperature constant temperature bath at 0℃, 5℃, 10℃, 20℃, 25℃, 30℃, 35℃, and 40℃ for 30 minutes to measure the solid fat content (SFC). Repeat the measurement three times for each group of samples and take the average value.

[0054] Crystalline microstructure: Store the completely melted oil samples at 4 and 20 °C for 24 hours respectively and then quickly conduct microscopic observation. Take each sample onto a glass slide, cover it with a coverslip, place it on an observation platform, adjust the light and observation position, and observe using polarized light at 200x. Observe each group of samples three times to obtain observation images for microstructural analysis.

[0055] Texture data: Take the cookies of the same position and size after baking and cooling, and measure them with the physical property analyzer. Specific parameters: Select the full texture (TPA) mode, use the cylindrical P25 probe, the compression is 60%, the trigger force is 5g, the speed before the test is 2.0mm / s, the test speed is 1.0mm / s, and the speed after the test is 2.0mm / s.

[0056] Example 1

[0057] This embodiment provides a method for preparing natural flavor oil, specifically:

[0058] (1) butter, whey protein powder, water and Tween 80 are placed in a beaker in this order, and kept at 85° C. for 20 min to eliminate crystallization heat and sterilize, wherein the whey protein powder, water and Tween 80 account for 25%, 60% and 0.6% of the butter mass, respectively;

[0059] (2) emulsifying the mixture in step (1) at a speed of 8000 rpm for 2 min using a high-speed shearing machine, cooling the emulsion to 45° C. at 300 r / min, and then inoculating lipase and protease for enzymatic hydrolysis, wherein the mass of lipase (Lipase A "Amano" 12) accounts for 0.2% of the mass of the butter, and the mass of protease (Protease AXH) accounts for 0.05% of the mass of the butter;

[0060] (3) After 6 h of enzymatic hydrolysis, the reaction was terminated, the enzyme was inactivated in a constant temperature water bath at 90°C for 10 min, and then centrifuged at 6000 r / rpm and 30°C for 20 min. The upper oil phase enzymatic hydrolysis product was then collected to obtain flavor oil.

[0061] Example 2

[0062] Different from Example 1, the enzymatic hydrolysis time in step (3) was adjusted to 9 h.

[0063] Comparative Example 1

[0064] Different from Example 1, the enzymatic hydrolysis time in step (3) was adjusted to 3 h.

[0065] Comparative Example 2

[0066] Different from Example 1, the enzymatic hydrolysis time in step (3) was adjusted to 12 h.

[0067] Example 3

[0068] Different from Example 1, the lipase in step (2) was adjusted to Lipase MHA "Amano" 10SD and the protease was adjusted to Protease M "Amano" SD. The enzymolysis time in step (3) was adjusted to 3 hours.

[0069] Comparative Example 3

[0070] The difference from Example 3 is that the enzymolysis time in Example 3 is adjusted to 6 h.

[0071] Comparative Example 4

[0072] Different from Example 1, the enzymatic hydrolysis time in Example 3 was adjusted to 9 h.

[0073] Comparative Example 5

[0074] Different from Example 1, the enzymatic hydrolysis time in Example 3 was adjusted to 12 h.

[0075] Figure 1 The acid values ​​of the enzymatic hydrolyzates of Examples 1 to 3 and Comparative Examples 1 to 5 are shown. Figure 2The sensory scores of Examples 1 to 2 and Comparative Examples 1 to 2 are shown. As the enzymatic hydrolysis time increases, the acid value of Examples 1 to 2 and Comparative Examples 1 to 2 gradually increases, but the acid value change trend is more stable than that of Example 3 and Comparative Examples 3 to 5, and the products have good enzymatic hydrolysis flavor and rich butter flavor. The sensory score shows that except for the product of Comparative Example 2 that was enzymatically hydrolyzed for 12 hours, which had a buttery sour taste and caused a decrease in the sensory score, Example 1 had the best sensory score. As the enzymatic hydrolysis time increases, the acid value of Examples 3 and Comparative Examples 3 to 5 increases significantly, and their flavors are relatively strong, and they can be added in trace amounts to vegetable oils and fats to increase their flavors.

[0076] Example 5

[0077] (1) The flavor oil obtained in Example 1 and palm oil were melted at 45° C. and mixed at 200 rpm in a certain ratio, wherein the mass fraction of the flavor oil was 50% and the mass fraction of the palm oil was 50%;

[0078] (2) The plant-based flavored butter obtained in step (1) is placed at 4° C. for cooling and crystallization and then stored.

[0079] Comparative Example 6

[0080] The difference from Example 5 is that the mass fraction of flavor oil is adjusted to 30% and the mass fraction of palm oil is adjusted to 70%.

[0081] Comparative Example 7

[0082] The difference from Example 5 is that the mass fraction of flavor oil is adjusted to 70% and the mass fraction of palm oil is adjusted to 30%.

[0083] Comparative Example 8

[0084] The difference from Example 5 is that the mass fraction of the flavor oil is adjusted to 100%.

[0085] Comparative Example 9

[0086] The difference from Example 5 is that the palm oil is adjusted to palm olein.

[0087] Comparative Example 10

[0088] The difference from Example 5 is that the palm oil is adjusted to palm stearin.

[0089] Example 6

[0090] (1) The flavor oil obtained in Example 2 and palm oil were melted at 45° C. and mixed at 200 rpm in a certain ratio, wherein the mass fraction of the flavor oil was 50% and the mass fraction of the palm oil was 50%;

[0091] (2) The plant-based flavored butter obtained in step (1) is placed at 4° C. for cooling and crystallization and then stored.

[0092] Comparative Example 11

[0093] The difference from Example 6 is that the mass fraction of flavor oil in step (1) is adjusted to 30% and the mass fraction of palm oil to 70%.

[0094] Comparative Example 12

[0095] The difference from Example 6 is that the mass fraction of flavor oil in step (1) is adjusted to 70% and the mass fraction of palm oil to 30%.

[0096] Comparative Example 13

[0097] The difference from Example 6 is that in step (1), the mass fraction of flavor oil is adjusted to 100% and the mass fraction of palm oil is adjusted to 30%.

[0098] Figure 3 Shown Figure 3 For Example 5 and Comparative Examples 6 to 8 ( Figure 3 A) and Example 6 and Comparative Examples 11 to 13 ( Figure 3 B) Solid fat content curve of plant-based flavored butter and natural butter. The solid fat content curve can largely reflect the processing characteristics of oil products. The solid fat content of plant-based flavored butters with different components has obvious differences from that of natural butter.

[0099] Figure 4 The solid fat content curves of Comparative Example 9 and Comparative Example 10 are shown. It can be seen that Comparative Example 9 is too soft at low temperature, and Comparative Example 10 is too hard at low temperature. Comparative Example 9 will have serious oil leakage when making biscuits and the biscuits are not crispy, while the biscuits prepared by Comparative Example 10 are harder.

[0100] Figure 5 The crystal microstructures of Example 5 and Comparative Examples 6-7 and commercially available butter and palm oil at 4°C and 20°C are shown. Through 200x microscope observation at 4°C, it was found that the fat crystal structure of the butter showed a large cluster structure, while the palm oil crystal structure was relatively small. The plant-based flavored butter prepared in Comparative Example 6 has a similar melting curve and butter flavor as commercially available butter, and has a good crystal network structure at both 4°C and 20°C. The crystal structure of Example 5 is closest to that of commercially available butter. At 20°C, Example 5 has a denser fat crystal network structure than Comparative Examples 6 and 7, which is beneficial for subsequent processing of the product.

[0101] Example 7

[0102] The plant-based flavored butter prepared in Example 5 was subjected to a cookie baking experiment. 31% of the plant-based flavored butter prepared in Example 5 was softened, and then 11.6% of powdered sugar was added and stirred evenly, and then beaten at 300 rpm until fluffy, and then 12.9% of egg liquid was added, and then beaten at 300 rpm until evenly mixed, and 38.8% of low-gluten flour, 5.1% of almond powder, and 0.6% of sea salt were sieved in and stirred evenly, and then put into a piping bag, squeezed into a baking tray, and then the baking temperature and time were set to 150° C. and 20 min, respectively.

[0103] Comparative Example 14

[0104] The difference from Example 7 is that the oil is replaced with the plant-based flavored butter in Comparative Example 6.

[0105] Comparative Example 15

[0106] The difference from Example 7 is that the oil is replaced with the plant-based flavored butter in Comparative Example 7.

[0107] Comparative Example 16

[0108] The difference from Example 7 is that the fat is replaced by palm oil.

[0109] Comparative Example 17

[0110] The difference from Example 7 is that the fat is replaced with commercially available butter.

[0111] Figures 6-7 Table 2 shows the physical pictures and sensory evaluation data of the cookies prepared with plant-based flavored butter in Example 7 and Comparative Examples 14-17.

[0112] Table 2

[0113]

[0114] The cookies made with pure palm oil (Comparative Example 16) have the biggest color difference and serious oil leakage, indicating that the oil retention of pure vegetable oils is weakened during baking. Table 1 shows that the hardness of cookies made with pure palm oil is much higher than that of commercial butter (Comparative Example 17), which corresponds to the low taste score in its sensory evaluation.

[0115] Comparative Example 14 meets the requirements of plant-based flavored butter, but its color and texture morphology scores are lower than those of commercially available butter.

[0116] The sensory scores of the cookie product prepared in Comparative Example 15 in terms of color, appearance and flavor were lower than those of commercially available butter.

[0117] Figure 7It is shown in Example 7 that the cookie product prepared with the plant-based flavored butter has the highest sensory score in terms of texture, color, taste, appearance and flavor. The cookie biscuits prepared with the plant-based flavored butter in Example 7 are closest to the commercially available butter. In addition, compared with Comparative Examples 14 to 15, Example 7 has lower chewiness, gumminess and springiness, which better meets the characteristics of cookies as a crispy product, and has better related characteristics, which can bring a better experience to consumers.

[0118] Comparative Example 18

[0119] Comparative Example 18 is based on Example 7, and the fat is adjusted to 35% by mass of coconut oil, 15% by mass of shea butter oil, and 50% by mass of flavor oil. It can be concluded from the sensory score table 3 that the cookie product prepared in Comparative Example 18 has poor color and taste and is easy to stick to teeth.

[0120] Table 3

[0121] project Comparison 18 scores Example 7 Scoring Color (20 points) 12 15.8 Appearance (20 points) 16 16.5 Flavor (20 points) 15 15.3 Taste (20 points) 7 14.8 Organization status (20 points) 15 16.3

[0122] Example 8

[0123] The plant-based flavored butter prepared in Example 5 was used for a colored biscuit baking experiment. After softening the plant-based flavored butter with a mass fraction of 29%, 14.5% of powdered sugar was added and stirred evenly. After beating at 300 rpm until fluffy, 5% egg liquid was added and beaten at 300 rpm until evenly mixed. 48.5% of low-gluten flour and 4% of plant powder (including spinach powder, beet powder and carrot powder) were sieved in and stirred evenly. The dough was rolled into a sheet, and doughs of various colors were assembled into rainbow colors. The slices were refrigerated at 4°C, pressed into a film and placed on a baking tray. The baking temperature and time were then set to 150°C and 15 min, respectively.

[0124] Comparative Example 19

[0125] The difference from Example 8 is that the oil is replaced by palm oil in Comparative Example 8.

[0126] Comparative Example 20

[0127] The difference from Example 8 is that the fat is replaced with commercially available butter.

[0128] Figure 8Table 4 shows that the properties of the colored biscuits prepared by the plant-based flavored butter of Example 8 are similar to those of the colored biscuits prepared by the commercial butter, and are superior to the pure plant fat palm oil. Example 8 has lower chewiness, gumminess, and springiness, making the prepared product more crispy and not sticky. The hardness is neither too hard nor too soft, and is between pure palm oil and pure commercial butter.

[0129] Table 4

[0130]

[0131] pass Fig. 9 In the comparison of sensory scores, the colored biscuits prepared with the plant-based flavored butter in Example 8 and the commercially available butter had similar acceptance in color, shape, taste and flavor, and were superior to the pure palm oil group.

[0132] Example 9

[0133] Based on the material requirements of the 3D printing process, the dough prepared in step (3) of Example 7 was added with water of 5, 10, 15, 20, 25, and 30% by mass, and then stirred at 300 rpm until uniformly loaded into a 3D printing tube. 3D printing conditions: the diameter of the printing needle was 1.2 mm, the printing temperature and speed were set to 25°C and 15 mm / s, respectively, and the shapes of five-pointed stars and trees were printed.

[0134] Example 10

[0135] The difference from Example 9 is that the mass fraction of added water is changed to 20%.

[0136] Comparative Example 21

[0137] The difference from Example 9 is that the mass fraction of added water is changed to 5%.

[0138] Comparative Example 22

[0139] The difference from Example 9 is that the mass fraction of added water is changed to 10%.

[0140] Comparative Example 23

[0141] The difference from Example 9 is that the mass fraction of added water is changed to 25%.

[0142] Comparative Example 24

[0143] The difference from Example 9 is that the mass fraction of added water is changed to 30%.

[0144] Fig.10It shows that the amount of water added to 3D printing materials directly affects the effect of 3D printed products. The analysis of the filament output of the extrusion port, the integrity of the pattern and the collapse of the product is as follows: when the water content is 5 or 10%, the filament output is difficult, discontinuous, the pattern is incomplete, the model cannot be set for printing, and the product has no collapse; when the water content is 15 or 20%, the filament output is continuous, uniform, moderately thick, the pattern is complete, the printing is smooth, and the product has basically no collapse; when the water content is 25 or 30%, the filament output is continuous, uneven, and coarse, the pattern is too complete, the printing is too fast, and the product collapses. The orthogonal analysis of the three factors shows that when the water content is 15%, the product has the best effect in the 3D printing process, and its filament output, pattern integrity, collapse, etc. all meet the design requirements. Through this 3D printing formula optimization, the optimal 3D printing formula for this product is obtained.

[0145] Embodiment 11

[0146] After dissolving 4% water-soluble plant powder by mass in water, refer to the scheme in Example 9, replace the water with water in which the water-soluble plant powder is dissolved, prepare a colored dough material, and perform printing and baking operations after printing according to the conditions described in Example 9. To achieve printing effects of different colors, the water-soluble plant powder combinations are: (1) beet powder, (2) spinach powder, (3) carrot powder, (4) beet powder: spinach powder = 1:1, (5) beet powder: carrot powder = 1:1, (6) spinach powder: carrot powder = 1:1, (7) beet powder: spinach powder: carrot powder = 1:1:1.

[0147] Fig.11 The actual picture of the three-dimensional color matching of the water-soluble plant powder in Example 11 is shown, (1) is the red color of beet powder, (2) is the green color of spinach powder, (3) is the yellow color of carrot powder, (4) is the tan color of beet powder and spinach powder, (5) is the orange color of beet powder and carrot powder, (6) is the matcha color of spinach powder and carrot powder, and (7) is the earthy brown color of beet powder, spinach powder and carrot powder. It shows that natural plant powder has a connection in the three-dimensional color matching, and rich colors can be prepared by using three basic plant base colors. In color baking applications, basic plant powder can be used to prepare other colors, which not only reduces the cost investment of plant powders of other colors, but also meets consumers' demand for customized and personalized colors.

[0148] Fig.12 The 3D printing and 4D printing applications of Example 11 are demonstrated. By printing the material of the five-pointed star model, it can be seen that the filaments of the material in Example 11 are uniform and continuous. In addition, by utilizing the sensitivity of plant powder to temperature, the heat-driven 4D printing is cleverly designed, which can give the product more personalization and interest.

[0149] Comparative Example 25

[0150] The difference from Example 11 is that the mass fraction of the oil is 35% coconut oil, the mass fraction of shea butter is 15%, and the mass fraction of flavor oil is 50%. Fig.13 As shown in the figure, it can be seen that during the printing process, the 3D printed graphics all have difficulties in filament output, discontinuity, incomplete patterns, and cannot be formed.

[0151] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solutions of the present invention may be modified or replaced by equivalents without departing from the spirit and scope of the technical solutions of the present invention, which should all be included in the scope of the claims of the present invention.

Claims

1. A method for preparing a plant-based flavored butter, characterized in that: include, After melting the butter, add emulsifier, water and whey protein powder, shear and homogenize to prepare an emulsion. Inoculating lipase and protease into the emulsion for enzymatic hydrolysis and then centrifuging to obtain the upper oil phase enzymatic hydrolyzate to obtain flavor oil; The prepared flavored oil is added into vegetable oil to obtain vegetable-based flavored butter.

2. The method for preparing the vegetable-based flavored butter according to claim 1, characterized in that: The emulsifier includes one or more of Tween 20, Tween 60, Tween 80, sucrose ester, polyglycerol fatty acid ester, mono- and di-glycerol fatty acid ester.

3. The method for preparing the vegetable-based flavored butter according to claim 2, characterized in that: The shearing homogenization speed is 5000-10000 rpm.

4. The method for preparing the vegetable-based flavored butter according to claim 1, characterized in that: The lipase includes one or more of Lipase M-10SD, Lipase AY-30SD, Lipase A-12, Lipase MER, Lipase G-50SD, and Lipase DF-15; The protease includes one or more of Protease M "Amano" SD, Protease M "Amano" 2SD, and Protease M "Amano" 3SD.

5. The method for preparing the vegetable-based flavored butter according to claim 4, characterized in that: The enzymolysis temperature is 30-50° C., and the enzymolysis time is 3-12 hours.

6. The method for preparing the vegetable-based flavored butter according to claim 1, characterized in that: The centrifugal speed is 4000-7000 rpm, and the centrifugal time is 10-30 min.

7. The method for preparing the vegetable-based flavored butter according to any one of claims 1 to 6, characterized in that: The vegetable oil is one or more of palm oil, coconut oil, palm oil stearin, palm kernel oil and palm kernel oil stearin.

8. The method for preparing the vegetable-based flavored butter according to claim 7, characterized in that: The mass ratio of the flavor oil to the vegetable oil is 30-50:70-50.

9. Application of the plant-based flavored butter obtained by the preparation method according to any one of claims 1 to 8 in the food industry, characterized in that: The applications include cookie baking, baked food 3D printing, and color-personalized food.

10. The use according to claim 9, characterized in that: In the application of baked food 3D printing, plant-based flavored butter is used as a raw material to make dough, and then 15 to 20% of water by mass is added to the dough, and then 3D printing is performed.

Images