Preparation method of high-stability whipped animal and plant cream and application of high-stability whipped animal and plant cream in 3D printing

Abstract

The invention relates to a preparation method of high-stability whipped animal and plant cream and application of the high-stability whipped animal and plant cream in 3D printing, and belongs to the field of food processing. The high-stability whipping milk applicable to 3D printing is prepared from the following raw materials in percentage by weight: 25-36% of base oil, 1-2% of sucrose ester, 1-2% of fatty glyceride, 1-2% of propylene glycol ester, 1-2% of Tween, 0.1-1.5% of protein, 0.05-0.5% of hydrocolloid, 2-35% of a sweetening agent, 0.02-0.45% of a flavoring agent and the balance of water, the base oil is composed of solid vegetable oil and anhydrous butter. The printing precision of the prepared whipping cream on a complex model can reach 100%, the minimum whipping time is 3.12 min, the whipping multiple reaches 254-297%, and the whipping cream also has good flavor and taste of commercially available cream and is rich in nutritional ingredients; the prepared cream 3D printing product is good in stability, and the high-precision structure of the cream 3D printing product can still be maintained after the cream 3D printing product is stored for two hours at room temperature.

Description

Technical Field

[0001] The present invention relates to a method for preparing high-stability whipped animal and vegetable cream and its application in 3D printing, belonging to the field of food processing. Background Art

[0002] The market scale of cream is increasing day by day, and the demand is also growing. It is mainly used in the milk caps of coffee and milk tea and the piping decoration of cakes. However, due to the high labor cost of piping, and the limited piping shape and low efficiency. At present, the development of food 3D printing is rapid. It can not only innovate the food structure, but also accurately position nutrition. It is a future food processing method based on digitalization and intelligence. If cream can be processed by 3D printing, it can not only save the cost of cake shops, but also increase the diversity and personalization of cream piping, which is a new type of piping processing method. Therefore, developing a whipped cream suitable for 3D printing is a new direction.

[0003] An emulsion obtained by stirring and homogenizing water, oil, emulsifier, etc. is frozen for 12 to 24 hours and then placed at 4 to 10°C to thaw for a period of time, and then whipped to form whipped cream. During the whipping process, air is continuously involved, and fat droplets gather together to wrap air bubbles, finally forming a bubble network structure. Since the 3D printing equipment requires the material to pass through the nozzle to extrude the liquid smoothly under certain temperature and pressure conditions, but the cream structure is relatively special. At a certain temperature, the fat melts and cannot wrap the air bubbles; under the action of a certain pressure, the air bubbles are easily squeezed and broken, resulting in the collapse of the structure. All of these will cause irreversible damage to the cream structure during the 3D printing process, so that the cream cannot be 3D printed. Therefore, realizing the combination of cream piping and 3D printing is still a technical difficulty.

[0004] At present, for the research on cream 3D printing, it is mainly to construct a Pickering emulsion system through protein microgel particles, and the vegetable fat cream obtained after whipping. For example, patent CN202210870424.8 uses soy protein isolate microgel particles to achieve 3D printing of vegetable fat cream; Wu Chao et al. also constructed a Pickering emulsion system through soy protein isolate microgel particles, and studied the effects of different oil contents and protein concentrations on the printability of their cream. Finally, it was found that when the oil content was 25% and the protein particle concentration was 1.6%, the accuracy and stability were the highest. Although the above patents and literatures have realized the 3D printing of vegetable fat cream, mainly forming a rigid structure wrapping air bubbles after whipping with a Pickering emulsion system, its whipping rate is relatively low, the flavor is poor, and the applicability to ordinary cream emulsion systems is not clear. Therefore, it is necessary to construct a high-stability whipped cream to enhance the stability of the foam structure and the continuity of inkjet, and to have the characteristics of high whipping rate and good flavor of ordinary cream while realizing high-precision and high-stability 3D printing cream piping products. Summary of the Invention

[0005]

Technical Problem

[0006] Ordinary commercially available cream cannot withstand the environmental conditions required by 3D printers. In the prior art, the whipping ratio of cream suitable for 3D printing is low, the flavor is poor, and the storage stability is poor, which cannot meet the low-cost requirements of bakeries and consumers' demand for good cream flavor.

[0007]

Technical Solution

[0008] To solve the above problems, the present invention uses solid vegetable oil and anhydrous butter as the base oil, emulsifiers such as sucrose esters and propylene glycol esters, supplemented with fatty acid glycerides, and through the interaction between components such as colloids, finally obtains high-stability whipped cream that can be 3D printed. The raw materials used are all rich in sources, cheap in price, do not need to be customized, and the production process and operation are simple. It can not only improve the stability of the cream itself, but also realize the personalized customization of cream piping.

[0009] The first object of the present invention is to provide a high-stability whipped cream, the raw material composition of which is as follows: base oil, sucrose ester, fatty acid glyceride, propylene glycol ester, Tween, protein, hydrocolloid, sweetener, flavoring agent, water; wherein, the weight percentages of each raw material are: base oil 24-36%, sucrose ester 1-2%, fatty acid glyceride 1-2%, propylene glycol ester 1-2%, Tween 1-2%, protein 0.1-1.5%, hydrocolloid 0.05-0.5%, sweetener 2-35%, flavoring agent 0.02-0.45%, and the balance is water; the base oil is composed of solid vegetable oil and anhydrous butter.

[0010] As a preferred embodiment of the present invention, the melting point of the base oil is above 30°C.

[0011] As a preferred embodiment of the present invention, the weight percentage of solid vegetable oil in the high-stability whipped cream is 15-21%, and the weight percentage of anhydrous butter is 9-15%.

[0012] As a preferred embodiment of the present invention, the solid vegetable oil is selected from at least one of palm kernel stearin, palm stearin, solid palm kernel oil, and solid palm oil.

[0013] As a preferred embodiment of the present invention, the fatty acid glyceride is selected from at least one of monoglyceride and mono- and diglycerides.

[0014] The high-stability whipped cream provided by the present invention has extremely high inclusiveness in the selection of raw materials, and conventional commercially available monoglyceride or mono- and diglycerides can be well applied in the method of the present invention.

[0015] As a preferred embodiment of the present invention, the fatty acid glyceride is selected from at least one of glycerol monopalmitate, glycerol monostearate, and mono- and diglycerol stearate.

[0016] As a preferred embodiment of the present invention, the propylene glycol ester is selected from at least one of propylene glycol fatty acid ester and propylene glycol alginate.

[0017] As a preferred embodiment of the present invention, the Tween is selected from at least one of Tween 40, Tween 60, and Tween 80.

[0018] As a preferred embodiment of the present invention, the protein is selected from at least one of pea protein, soy protein isolate, and sodium caseinate.

[0019] As a preferred embodiment of the present invention, the hydrocolloid is selected from at least one of xanthan gum, gellan gum, sodium alginate, carrageenan, and methylcellulose.

[0020] As a preferred embodiment of the present invention, the sweetener is selected from at least one of granulated sugar and syrup.

[0021] As a preferred embodiment of the present invention, the flavoring agent is table salt.

[0022] As a preferred embodiment of the present invention, the raw material composition of the high-stability whipped cream is as follows by weight percentage: base oil 30%, sucrose ester 1-2%, fatty acid glyceride 1-2%, propylene glycol ester 1-2%, Tween 1-2%, protein 0.1-1.5%, hydrocolloid 0.05-0.5%, sweetener 2-35%, flavoring agent 0.02-0.45%, and the balance is water.

[0023] As a preferred embodiment of the present invention, the raw material composition of the high-stability whipped cream is as follows by weight percentage: base oil 30%, sucrose ester 1-2%, fatty acid glyceride 1-2%, propylene glycol ester 1-2%, Tween 1-2%, soy protein isolate 0.75%, carrageenan 0.05%, gellan gum 0.05%, granulated sugar 7.5%, syrup 12.5%, table salt 0.025%, and the balance is water; the base oil is composed of solid vegetable oil and anhydrous butter, and the melting point of the base oil is above 30°C.

[0024] As a preferred embodiment of the present invention, the raw materials of the base oil and their weight percentages in the high-stability whipped cream are:

[0025] (1) palm kernel stearin 21% and anhydrous butter 9%;

[0026] (2) palm kernel stearin 19.5% and anhydrous butter 10.5%;

[0027] (3) 18% palm kernel stearin and 12% anhydrous butter;

[0028] (4) 16.5% palm kernel stearin and 13.5% anhydrous butter;

[0029] (5) 15% palm kernel stearin and 15% anhydrous butter.

[0030] The second object of the present invention is to provide a method for preparing the above-mentioned high-stability whipped cream. Based on the raw material formula of the high-stability whipped cream described above, the method includes the following steps:

[0031] S1. Heat the solid vegetable oil and anhydrous butter to mix them evenly to obtain an oil-phase mixture;

[0032] S2. Mix the sucrose ester, glycerol fatty acid ester, propylene glycol ester, Tween, protein, hydrocolloid, and flavoring agent evenly to obtain a mixed powder raw material;

[0033] S3. Mix the mixed powder raw material, the oil-phase mixture and water, then add the sweetening agent, heat, stir, shear, and homogenize, and then quickly cool it to <10°C, and obtain a high-stability whipped cream emulsion through aging.

[0034] As a preferred embodiment of the present invention, in step S1, the heating conditions are: temperature 60-90°C; heat until the oil and fat melt and are evenly mixed.

[0035] As a preferred embodiment of the present invention, in step S3, the heating and stirring conditions are: temperature 60-90°C; stirring speed 500-1000 rpm; heating and stirring time 20-50 min.

[0036] As a preferred embodiment of the present invention, in step S3, the shear speed is 7000-12000 rpm; the shear time is 3-10 min.

[0037] As a preferred embodiment of the present invention, in step S3, the homogenization pressure is 15-30 MPa, and the number of homogenization times is 1-3 times.

[0038] As a preferred embodiment of the present invention, in step S3, quickly cooling to <10°C means cooling to <10°C within 30 min.

[0039] As a preferred embodiment of the present invention, in step S3, the aging temperature is 0-10°C, and the aging time is 20-50 min.

[0040] The third object of the present invention is to provide the application of the aforementioned high-stability whipped cream in food 3D printing.

[0041] The fourth object of the present invention is to provide a 3D printing process for the aforementioned high-stability whipped cream, comprising the following steps:

[0042] Refrigerate the prepared whipped cream and control the temperature, and then perform 3D printing.

[0043] As a preferred embodiment of the present invention, the refrigeration temperature is 0-10 °C, and the refrigeration time is 5-10 min.

[0044] As a preferred embodiment of the present invention, the temperature control temperature is 15-30 °C, and the temperature control time is 5-20 min. Temperature control is beneficial to enhancing the fluidity of the cream.

[0045] As a preferred embodiment of the present invention, the 3D printing parameters are: the height of the nozzle from the printing platform is 35-45 mm, the printing speed is 15-30 mm / s, and the nozzle diameter is selected to be 0.4-1.2 mm.

[0046] The fifth object of the present invention is to provide a 3D printed food prepared by the aforementioned 3D printing process.

[0047] Beneficial effects:

[0048] Using solid vegetable oil and anhydrous butter as the base oil, emulsifiers such as sucrose esters and propylene glycol esters, supplemented with fatty acid glycerides, through the interaction between components such as colloids, finally obtain high-stability whipped cream and can be 3D printed. The base oil and raw materials used in the present invention are more widely sourced, do not require customization, are inexpensive, and are easy to operate compared to printable creams. While significantly reducing costs, it increases the nutritional value of the product.

[0049] The present invention realizes high-precision 3D printing and piping of cream, and the printing accuracy for complex models can reach 100%. The prepared cream has a short whipping time and excellent whipping rate. The lowest whipping time is 3.12 min, and the whipping multiple reaches 254-297%. It also has good flavor and texture. The whipping multiples of common commercially available animal cream, vegetable cream, and animal-vegetable cream are only 150-250%, and the whipping time is 2.5-7 min.

[0050] The vegetable fat cream with a relatively high oil content (>60%) has a thick texture and good stability, and is used for products with high requirements for cream shaping such as decorated cakes. The oil content of the whipped cream of the present invention is about 30%, and it can be used in foods with controlled fat intake requirements. The whipped cream of the present invention reasonably combines vegetable oil and animal oil, and is rich in nutritional components.

[0051] The 3D printed products prepared from the whipped cream of the present invention have good stability and can still maintain their high-precision structure after being stored at room temperature for two hours.

[0052] The high-stability whipped cream prepared by the present invention has good aeration and whipping characteristics, overrun, piping stability and taste, is easy to operate, and meets the actual needs of food production; the whipped cream has a low fat content, rich nutritional components, and a flavor and taste close to those of ordinary cream. It can not only pipe delicate and stable shapes through a 3D printer, but also meet the nutritional and health needs of consumers. At the same time, it reduces the cost of manual decorators in bakeries and improves the efficiency of piping. Description of the Drawings

[0053] Figure 1 Apparent viscosities of the cream emulsions prepared in Examples 1-5 and Comparative Examples 1-2.

[0054] Figure 2 Textures of the whipped creams prepared in Examples 1-5 and Comparative Examples 1-2.

[0055] Figure 3 Microstructures of the whipped creams in Examples 1-5.

[0056] Figure 4 3D printed physical pictures of the whipped creams in Examples 1-5 and piping pictures of Comparative Examples 1-2. Detailed Description of the Invention

[0057] Testing Methods

[0058] Determination of the apparent viscosity of the whipped cream emulsion: The experimental instrument used was a DHR3 rheometer from TA Instruments, USA. The apparent viscosity of the emulsion was measured at 4 °C using a 40 mm plate, with a plate test gap of 1 mm and a shear rate set at 0.1-100 s -1 , and each sample was equilibrated for 120 s before testing to determine the apparent viscosity of the cream.

[0059] Overrun of the whipped cream: Pour the high-stability whipped cream emulsion into a 250 mL dry plastic bowl and weigh it, denoted as M 1 . After aeration and whipping, fill the whipped cream obtained into a plastic bowl of the same volume. After filling, scrape off the excess cream with a spatula and weigh it, denoted as M 2 , and calculate the overrun of the whipped cream according to the following formula;

[0060]

[0061] where X is the overrun of the cream; M 0 is the mass of the empty bowl (g); M 1 is the total mass of the cream emulsion and the bowl (g); M 2 is the total mass of the whipped cream and the bowl (g).

[0062] Determination of the texture of whipped cream: Using a TA-XTC-20 texture analyzer from Shanghai Baosheng Technology Co., Ltd., select the AB / E measurement mold and a 36 mm flat plate. The parameter settings for the measurement process are as follows: pre-test speed: 1.0 mm / s; measurement speed: 1.0 mm / s; post-test speed: 1.0 mm / s, descent distance: 10 mm; trigger force: 20 g; initial height: 80 mm. Measure the hardness of the whipped cream.

[0063] Comparison of the accuracy of 3D printed whipped cream products: Using a Choc Creator 2Plus 3D printer from a British company, the experimental process is as follows: Place the freshly whipped cream in a 4°C refrigerator for 5 - 10 minutes, then load it into the printer cartridge. Set the printer parameters: temperature-controlled liquid at 15 - 30°C for 5 - 20 minutes, printing speed 15 - 30 mm / s. Select the star cup as the printing model, with printing parameters of 25 mm × 25 mm × 45 mm, lower layer filling degree of 80%, and upper layer cup filling degree of 0. After printing, measure the length, width, height, and accuracy comparison of the star cup.

[0064] Stability of whipped cream after 3D printing: For the star cup of the whipped cream product after 3D printing, measure the mass and volume corresponding to 0 h and 2 h (measure the diagonal position at the cup mouth and the overall height) to determine the stability of the 3D printed whipped cream product star cup.

[0065] Microstructure of whipped cream: Let the whipped cream stand at room temperature, and use a polarized light microscope to observe the microstructure of the whipped cream. Specifically: Take a small amount of whipped cream on a glass slide, place a 1 mm thick cover glass on each side of the cream (ensure that the thickness of the cream in the center of the glass slide is consistent), cover the cream with a 1 cm × 1 cm cover glass, and observe the morphology of the cream bubbles using a 10× objective lens and a 10× eyepiece.

[0066] Sensory evaluation method: Invite ten sensory evaluators to conduct sensory analysis and scoring from three aspects: taste and smell, appearance and color, and texture state. The scoring criteria are shown in Table 1.

[0067] Table 1 Sensory evaluation scoring criteria

[0068]

[0069] Example 1

[0070] A highly stable whipped cream suitable for 3D printing, with its raw material composition and weight percentage as follows: palm kernel stearin 21%, anhydrous butter 9%, sucrose ester 1%, glycerol monostearate 1%, propylene glycol fatty acid ester 1%, Tween 1%, soy protein isolate 0.75%, carrageenan 0.05%, gellan gum 0.05%, granulated sugar 7.5%, syrup 12.5%, salt 0.025%, and the balance is water.

[0071] The preparation method is as follows:

[0072] S1. Heat palm kernel stearin and anhydrous butter at 90 °C until melted and mixed evenly to obtain an oil phase mixture;

[0073] S2. Mix sucrose esters, glycerol monostearate and distearate, propylene glycol fatty acid esters, Tween, soy protein isolate, carrageenan, gellan gum, and table salt evenly to obtain a mixed powder raw material;

[0074] S3. Mix the mixed powder raw material, the oil phase mixture and water, then add granulated sugar and syrup, heat at 80 °C and stir at 850 rpm for 25 min, then shear at 10000 rpm for 3.5 min and homogenize at 20 MPa twice, and then quickly cool it to <10 °C and age at 4 °C for 0.5 h to obtain a high-stability whipped cream emulsion.

[0075] Use the prepared high-stability whipped cream emulsion for the 3D printing process. The steps are as follows:

[0076] S1. Place the prepared whipped cream in the refrigerator for 10 min, put it into the printing cartridge, control the temperature of the cartridge at 25 °C, and control the temperature in the cartridge for 5 min to enhance the fluidity of the cream.

[0077] S2. Set the printing parameters: the height of the nozzle from the printing platform is 42 mm, the printing speed is 15 mm / s, and the nozzle diameter is selected as 0.84 mm.

[0078] S3. Select a 3D model for printing: Insert the G-code of the model to be printed into the corresponding software of the printer and click start to start printing.

[0079] Example 2

[0080] The difference from Example 1 is only that the weight percentage of palm kernel stearin in the raw materials is 19.5%, and the weight percentage of anhydrous butter is 10.5%.

[0081] Example 3

[0082] The difference from Example 1 is only that the weight percentage of palm kernel stearin in the raw materials is 18%, and the weight percentage of anhydrous butter is 12%.

[0083] Example 4

[0084] The difference from Example 1 is only that the weight percentage of palm kernel stearin in the raw materials is 16.5%, and the weight percentage of anhydrous butter is 13.5%.

[0085] Example 5

[0086] The difference from Example 1 is only that the weight percentage of palm kernel stearin in the raw materials is 15%, and the weight percentage of anhydrous butter is 15%.

[0087] Comparative Example 1

[0088] Commercially available animal and vegetable cream (brand: Anchor; product name: He Mu animal and vegetable blended fat cream; cream formula: water, refined vegetable oil, edible glucose, glucose syrup, light cream, anhydrous cream, emulsifier, thickener, edible salt, etc.), the whipping conditions and 3D printing method are the same as those in Example 1, and it is piped.

[0089] Comparative Example 2

[0090] Commercially available vegetable cream (brand: Anchor; product name: Golden Crown vegetable whipped cream; cream formula: water, glucose syrup, hydrogenated vegetable oil, granulated sugar, edible glucose, emulsifier, thickener, edible essence, flavoring agent, etc.), the whipping conditions and piping method are the same as those in Comparative Example 1.

[0091] Comparative Example 3

[0092] The difference from Example 1 is only that the oil and fat in the raw materials (21% palm kernel stearin, 9% anhydrous butter) are replaced with anhydrous butter, and the weight percentage is 30%.

[0093] Comparative Example 4

[0094] The difference from Example 1 is only that the oil and fat in the raw materials (21% palm kernel stearin, 9% anhydrous butter) are replaced with commercially available butter (water content 20%), and the weight percentage is 30%.

[0095] Table 2 Whipping multiple, printing accuracy, and stability of whipped cream

[0096]

[0097] As can be seen from Table 2, compared with Comparative Example 1, the whipping multiples of the whipped cream in Examples 1 to 5 increase in turn, all higher than 254%, and the lowest whipping time is 3.12 min. The whipping multiples of common commercially available animal cream, vegetable cream, and animal and vegetable cream are only 150 - 250%, and the whipping time is 2.5 - 7 min. The whipped cream of the present invention has a low whipping time and significantly better whipping multiples than common commercially available creams.

[0098] The 3D printing effect is as Figure 1As shown, the star cup models were printed in Examples 1 to 5. The star cup models have a certain height, wider at the top and narrower at the bottom, which causes the cream at the lower part to bear the weight of the upper part. Moreover, the edge of the star cup is thinner, presenting a hollow shape. As a viscous fluid, cream is likely to cause the structure to collapse during the filling and construction of the model, making it difficult to precisely form and maintain a stable shape. For the whipped cream prepared by the present invention, except that the structure cannot be normally supported in Example 5, the other four can be successfully printed and still maintain stability after being placed at room temperature for 2 hours, indicating that the whipped creams in Examples 1 to 4 all have a stable cream structure and rigidity to support the stability of 3D printing complex models. Comparative Examples 3 and 4 can further demonstrate that as the addition amount of butter increases, the whipping time and multiple of the cream will increase. Due to the low melting point of butter, the hardness of the cream is insufficient to support the structure, resulting in failure to form.

[0099] In Examples 1 to 4, as the proportion of anhydrous butter increases, the whipping multiple of the whipped cream gradually increases. It can be obtained that on the premise of ensuring 3D printing, appropriately adjusting the proportion of different oils can increase its whipping multiple. However, too much anhydrous butter proportion will affect the apparent viscosity of the emulsion (as shown in Figure 2 ), and the hardness of the whipped cream (as shown in Figure 3 ). Too low apparent viscosity and hardness will cause failure to form after printing. The method of the present invention has successfully improved the whipped cream to form a high-precision and high-stability piping shape after 3D printing, while making it reach a whipping multiple and flavor similar to traditional whipped cream, realizing the successful preparation of whipped cream that can be normally 3D printed.

[0100] Ten sensory evaluators conducted sensory analysis from three aspects: taste and smell, appearance and color, and texture state. The results are shown in Table 3.

[0101] Table 3 Sensory evaluation form of 3D printing cream in Example 3

[0102] Evaluator Taste and Odor Appearance and Color Texture Total 1 38 39 15 92 2 35 38 13 86 3 37 36 12 85 4 38 38 15 91 5 36 40 15 91 6 39 37 14 90 7 36 38 14 88 8 35 39 13 87 9 38 37 14 89 10 37 39 15 91

[0103] As can be seen from Table 3, the sensory evaluators have a high satisfaction with the taste, smell, appearance and color, indicating that such cream has a flavor and taste close to ordinary cream, and the piping structure is novel and has good stability. Overall, everyone has a high freshness and acceptance of such products, and the average score is stable at 88.9 points. Therefore, for the adjusted whipped cream, not only the overall whipping rate is improved, but also its flavor, high stability and precision are greatly increased.

[0104] As shown in Figure 1As shown, the overall effects of 3D printing of cream from best to worst are Example 3, Example 4, Example 2, Example 1, and Example 5. The overall effects are comprehensively evaluated from the aspects of uniformity, precision, texture, and height. Comparative Examples 1 and 2 cannot currently perform 3D printing and can only be piped through a piping tip. The printed product of Example 3 has a light texture, high precision, and a high-stability structure, and the color is the most uniform. It can be seen that Examples 1 to 4 can all resist the damage of temperature and pressure during the 3D printing process, but the degree of damage to their respective structures is different. The structure of Example 3 is relatively more suitable for 3D printing. It can not only resist a certain degree of damage but also make the texture of the 3D printed product close to that of ordinary cream. To explore its corresponding performance characteristics, it is still necessary to deeply understand from each index.

[0105] Comparing Examples 1 to 5, it can be seen that the prerequisite for successful 3D printing must meet the condition of shear thinning (as Figure 2 shown), so that the liquid material can be smoothly extruded through the nozzle, but its viscosity also needs to reach a certain value to perform 3D printing. Through data analysis, it is found that within a certain range, the better the 3D printing effect of cream with a larger viscosity change trend under the action of shear force. Although Comparative Examples 1, 2, and Example 5 have the property of shear thinning, their viscosity change trends are not large and cannot resist the pressure during printing. Therefore, the printability of cream can be preliminarily evaluated by the apparent viscosity of the cream emulsion.

[0106] Comparing Examples 1 to 5, it can be seen that the creams that can be successfully printed are Examples 1 to 4, and the hardness of the cream is larger than that of ordinary cream (as Figure 3 shown). However, after 3D printing, the hardness is basically the same as that of ordinary cream. The hardness before printing is relatively large, with a stable rigid structure. This realizes that the cream can not only perform 3D personalized piping but also has the same texture and taste as ordinary cream. The hardness of the cream before printing should not be too large, otherwise it will affect the printing precision and inkjet speed, and the printed cream will have no luster and three-dimensional sense.

[0107] Comparing Examples 1 to 5, it can be seen that observing the microscopic structure of the cream just after whipping (as Figure 4 shown), from the perspective of bubble uniformity, the bubbles in Example 3 are the most uniform, with the most regular shape, and the oil is wrapped the most tightly. Therefore, it can be concluded that first, the inflation effect must be ensured to be uniform and continuous. Second, the ability of oil to wrap bubbles is also crucial. In Examples 1 and 2, the oil distribution is too dense, resulting in a weak overall inflation property and a relatively large hardness, which will cause the printed effect to have no luster. In Examples 4 and 5, the bubbles become more and more irregular, and the amount of oil crystal wrapping the bubbles becomes less and less, and the structure will become weaker. Therefore, by Example 5, it is unable to support its shape. Therefore, the printability of cream can also be preliminarily evaluated by the microscopic structure of the cream.

[0108] Based on the above analysis, it can be obtained that whipped cream that can be successfully 3D printed and has a high-precision and high-stability structure can be analyzed from the aspects of rheology, texture, and microstructure. First, the cream emulsion has a certain viscosity and the ability to shear thinning. Secondly, it is necessary to have a microstructure with regular-shaped and evenly distributed bubbles that are tightly wrapped by fat crystals and have a certain hardness to resist structural damage during the 3D printing process. Finally, by setting the printing temperature and speed, it is possible to successfully print whipped cream into a 3D piping shape with high precision and high stability.

[0109] The embodiments provided above are not intended to limit the scope covered by the present invention, nor are the described steps intended to limit the order of their execution. Obvious improvements made by those skilled in the art to the present invention in combination with the existing common general knowledge also fall within the protection scope defined by the claims of the present invention.

Claims

1. A high stability whipping cream, characterized in that The raw materials are as follows: base oil, sucrose ester, fatty acid glyceride, propylene glycol ester, Tween, protein, hydrocolloid, sweetener, flavoring agent, and water; wherein the weight percentage of each raw material is: base oil 24-36%, sucrose ester 1-2%, fatty acid glyceride 1-2%, propylene glycol ester 1-2%, Tween 1-2%, protein 0.1-1.5%, hydrocolloid 0.05-0.5%, sweetener 2-35%, flavoring agent 0.02-0.45%, and water as the balance; the base oil is composed of solid vegetable oil and anhydrous butter.

2. The high stability whipping cream according to claim 1, characterized in that The melting point of the base oil is above 30°C; the weight percentage of the solid vegetable oil in the high-stability whipping cream is 15-21%, and the weight percentage of the anhydrous butter is 9-15%.

3. The high stability whipping cream according to claim 1, characterized in that The solid vegetable oil is selected from at least one of palm kernel stearin oil, palm stearin oil, solid palm kernel oil and solid palm oil; The fatty acid glyceride is selected from at least one of monoglyceride, monoglyceride and diglyceride; The propylene glycol ester is selected from at least one of propylene glycol fatty acid ester and propylene glycol alginate; Tween is selected from at least one of Tween 40, Tween 60 and Tween 80; The protein is selected from at least one of pea protein, soy protein isolate and sodium caseinate; The hydrocolloid is selected from at least one of xanthan gum, gellan gum, sodium alginate, carrageenan and methylcellulose; The sweetener is selected from at least one of white sugar and syrup; The seasoning is salt.

4. The method for preparing the high-stability whipping cream according to claim 1, characterized in that: Includes steps: S1, heating and stirring the solid vegetable oil and anhydrous butter to make them uniformly mixed to obtain an oil phase mixture; S2, mixing sucrose ester, fatty acid glyceride, propylene glycol ester, Tween, protein, hydrocolloid, and flavoring agent uniformly to obtain a mixed powder raw material; S3. Mix the mixed powder raw material, the oil phase mixture and water, add a sweetener, heat, stir, shear and homogenize, then quickly cool it to <10° C. and age it to obtain a high-stability whipped cream emulsion.

5. The preparation method according to claim 4, characterized in that: In step S1, the heating and stirring conditions are: temperature 60-90°C; stirring speed 500-1000 rpm; heating and stirring for 20-50 min.

6. The preparation method according to claim 4, characterized in that: In step S3, the conditions for heating and stirring are: temperature 60-90°C, stirring speed 500-1000rpm, heating and stirring time 20-50min; shearing speed 7000-12000rpm, shearing time 3-10min; homogenization pressure 15-30MPa, homogenization times 1-3 times; rapid cooling to <10°C means cooling to <10°C within 30min; aging temperature 0-10°C, aging time 20-50min.

7. Use of the high-stability whipping cream according to claim 1 in food 3D printing.

8. The 3D printing process of high stability whipping cream according to claim 1, characterized in that: The steps include: The whipped cream is refrigerated, temperature controlled, and then 3D printed.

9. The 3D printing process according to claim 8, characterized in that: The refrigeration temperature is 0-10°C, and the refrigeration time is 5-10 minutes; the temperature control temperature is 15-30°C, and the temperature control time is 5-20 minutes; the 3D printing parameters are: the height of the nozzle from the printing platform is 35-45mm, the printing speed is 15-30mm / s, and the nozzle diameter is selected to be 0.4-1.2mm.

10. 3D printed food produced by the 3D printing process according to claim 8 or 9.

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