Ice cream and preparation method

Abstract

The invention discloses ice cream and a preparation method thereof. The ice cream comprises water, white granulated sugar, protein powder, skim milk powder, vegetable oil and single cream. By mixing and matching the protein powder with the white granulated sugar, the skimmed milk powder, the vegetable oil, the single cream and the like, in the ice cream preparation process, denaturation of protein is reduced, so that the viscosity of feed liquid for preparing the ice cream is not too high, the feed liquid has relatively good fluidity and good feed liquid uniformity, and the protein content in the ice cream is stable; production system blockage caused by feed liquid is avoided, and industrial production is facilitated.

Description

Technical Field

[0001] The present invention belongs to the technical field of ice cream, and particularly relates to an ice cream and a preparation method thereof. Background Art

[0002] With the enhancement of consumers' health awareness, integrating the concept of health into ice cream products has received unprecedented attention and consideration. In line with market demands, ice cream companies are eager to develop delicious and healthy products, and ice cream with a high protein content is a trend in development. Currently, ice cream products with a high protein content are relatively few in the cold drink market. The protein in the high-protein ice cream liquid is more likely to denature under high-temperature conditions, resulting in quality problems such as unstable protein content and uneven liquid. During the production process, the content and type of protein are more likely to make the viscosity of the liquid too high, the fluidity of the liquid becomes poor, and in severe cases, it even causes blockage of the production system and cannot be industrially produced. Summary of the Invention

[0003] The purpose of the embodiments of the present invention is to provide an ice cream and a preparation method thereof, so as to solve the problems that the protein is prone to denaturation during the production process of ice cream, resulting in too high viscosity of the liquid and poor fluidity of the liquid.

[0004] In a first aspect, the embodiments of the present invention provide an ice cream, comprising:

[0005] Water;

[0006] White granulated sugar;

[0007] Protein powder;

[0008] Skim milk powder;

[0009] Vegetable oil; and

[0010] Whipping cream.

[0011] Optionally, the ice cream comprises:

[0012] Water: 520 - 650 parts by weight;

[0013] White granulated sugar: 80 - 150 parts by weight;

[0014] Protein powder: 100 - 160 parts by weight;

[0015] Skim milk powder: 25 - 70 parts by weight;

[0016] Vegetable oil: 10 - 30 parts by weight; and

[0017] Whipping cream: 70 - 130 parts by weight.

[0018] Optionally, the ice cream further comprises:

[0019] At least one of an emulsifier, a thickener, a stabilizer, and a food flavor.

[0020] Optionally, the ice cream comprises:

[0021] 0.5 - 1.5 parts by weight of an emulsifier; and / or

[0022] 2 - 6 parts by weight of a thickener; and / or

[0023] 0.1 - 0.5 parts by weight of a stabilizer; and / or

[0024] 0.5 - 1.5 parts by weight of a food flavor.

[0025] Optionally, the protein powder comprises at least one of casein, whey protein, and soy protein; and / or

[0026] Ca in water 2+ Content ≤ 5 mg / 100 g.

[0027] In a second aspect, an embodiment of the present invention provides a method for preparing ice cream, comprising:

[0028] Mixing raw materials, the raw materials including water, granulated sugar, protein powder, skim milk powder, vegetable oil, and fresh cream;

[0029] Sterilizing the mixture;

[0030] Homogenizing the sterilized mixture;

[0031] Cooling the homogenized mixture;

[0032] Aging the cooled mixture to obtain ice cream.

[0033] Optionally, the sterilization temperature is 85 - 90 °C, and the sterilization time is 20 - 30 seconds; and / or

[0034] The homogenization temperature is 70 - 75 °C, and the homogenization pressure is 100 - 160 Bar; and / or

[0035] The aging temperature is 4 - 10 °C, and the aging time is 4 - 12 h.

[0036] Optionally, the raw materials include:

[0037] Water: 520 - 650 parts by weight;

[0038] Granulated sugar: 80 - 150 parts by weight;

[0039] Protein powder: 100 - 160 parts by weight;

[0040] Skim milk powder: 25 - 70 parts by weight;

[0041] Vegetable oil: 10 - 30 parts by weight; and

[0042] Whipping cream: 70 - 130 parts by weight.

[0043] Optionally, the raw materials further include:

[0044] At least one of an emulsifier, a thickener, a stabilizer, and a food flavor; and / or

[0045] Ca in water 2+ Content ≤ 5 mg / 100 g.

[0046] Optionally, the raw materials further include:

[0047] Emulsifier 0.5 - 1.5 parts by weight; and / or

[0048] Thickener 2 - 6 parts by weight; and / or

[0049] Stabilizer 0.1 - 0.5 parts by weight; and / or

[0050] Food flavor 0.5 - 1.5 parts by weight.

[0051] The ice cream of the embodiment of the present invention includes water, granulated sugar, protein powder, non-fat milk powder, vegetable oil, and whipping cream. By mixing and matching protein powder with granulated sugar, non-fat milk powder, vegetable oil, whipping cream, etc., during the preparation of ice cream, it is beneficial to reduce the denaturation of proteins, so that the viscosity of the ice cream liquid is not too high, the liquid has good fluidity, the liquid has good homogeneity, the protein content in the ice cream is stable, and the production system blockage caused by the liquid is avoided, facilitating industrial production. Detailed implementation manners

[0052] Next, the technical solutions in the embodiments of the present invention will be clearly and completely described in conjunction with the embodiments of the present invention. Obviously, the described embodiments are some, but not all, of the embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without making creative efforts belong to the scope of protection of the present invention.

[0053] The terms "first", "second", etc. in the description and claims of the present invention are used to distinguish similar objects, rather than to describe a specific order or sequence. It should be understood that such data can be interchanged under appropriate circumstances so that the embodiments of the present invention can be implemented in an order other than those described herein. In addition, "and / or" in the description and claims means at least one of the connected objects, and the character " / ", generally represents an "or" relationship between the associated objects before and after.

[0054] The ice cream according to the embodiments of the present invention includes: water, granulated sugar, protein powder, skim milk powder, vegetable oil, and light cream. The water can be purified water, and the Ca content in the water can be less than or equal to 5 mg / 100 g. For example, the Ca content in the water can be 0, reducing the influence on protein. The protein powder can be casein or whey protein, or a mixed protein of casein and soy protein, and the protein content in the protein powder can be greater than or equal to 80%. The solid content and protein content in the liquid mixture of the ice cream can satisfy: 30.0% ≤ solid content ≤ 36.0%, 12.0% ≤ protein content ≤ 13.0%. On the premise of ensuring the properties of the ice cream, the total solid content and protein content of the liquid mixture can be controlled, and the influence range of the solid content and protein content on the viscosity of the liquid mixture can be controlled. 2+ The content can be less than or equal to 5 mg / 100 g. For example, the Ca content in the water can be 0, reducing the influence on protein. 2+ content can be 0, reducing the influence of Ca 2+ on protein. The protein powder can be casein or whey protein, or a mixed protein of casein and soy protein, and the protein content in the protein powder can be greater than or equal to 80%. The solid content and protein content in the liquid mixture of the ice cream can satisfy: 30.0% ≤ solid content ≤ 36.0%, 12.0% ≤ protein content ≤ 13.0%. On the premise of ensuring the properties of the ice cream, the total solid content and protein content of the liquid mixture can be controlled, and the influence range of the solid content and protein content on the viscosity of the liquid mixture can be controlled.

[0055] In the ice cream of the present invention, by mixing and matching the protein powder with granulated sugar, skim milk powder, vegetable oil, light cream, etc., during the preparation process of the ice cream, it is beneficial to reduce the denaturation of proteins, so that the viscosity of the liquid mixture for preparing the ice cream will not be too high, the liquid mixture has good fluidity and good homogeneity, the protein content in the ice cream is stable, avoiding blockage of the production system caused by the liquid mixture, and facilitating industrial production.

[0056] In some embodiments, the ice cream can include:

[0057] Water: 520 - 650 parts by weight, granulated sugar: 80 - 150 parts by weight, protein powder: 100 - 160 parts by weight, skim milk powder: 25 - 70 parts by weight, vegetable oil: 10 - 30 parts by weight, light cream: 70 - 130 parts by weight. For example, water: 584 parts by weight, granulated sugar: 110 parts by weight, protein powder: 130 parts by weight, skim milk powder: 50 parts by weight, vegetable oil: 20 parts by weight, light cream: 100 parts by weight, and the specific content can be selected according to the actual situation.

[0058] In the embodiments of the present invention, the ice cream can further include:

[0059] At least one of an emulsifier, a thickener, sodium tripolyphosphate, and a food flavor. For example, the ice cream can include an emulsifier, which can emulsify the liquid mixture to make it uniform. The ice cream can include a thickener, which can adjust the consistency of the liquid mixture. The ice cream can include sodium tripolyphosphate, which can make the liquid mixture system stable. The ice cream can include a food flavor, which can adjust the taste of the ice cream.

[0060] Optionally, the ice cream can include: 0.5 - 1.5 parts by weight of an emulsifier. For example, the emulsifier can be 0.5, 1, or 1.5 parts by weight.

[0061] Optionally, the ice cream may include: 2 - 6 parts by weight of a thickener. For example, the thickener may be 2, 4, or 6 parts by weight.

[0062] Optionally, the ice cream may include: 0.1 - 0.5 parts by weight of a stabilizer. For example, the stabilizer may be sodium tripolyphosphate, and the stabilizer may be 0.1, 0.3, or 0.5 parts by weight.

[0063] Optionally, the ice cream may include: 0.5 - 1.5 parts by weight of a food flavor. For example, the food flavor may be 0.5, 1, or 1.5 parts by weight.

[0064] Optionally, the protein powder may include at least one of casein, whey protein, and soy protein. For example, the protein powder may be casein or whey protein, and the protein powder may include casein and whey protein.

[0065] In an embodiment of the present invention, the Ca content in water is ≤ 5 mg / 100 g. Since in the feed liquid of the high - protein system, some types of proteins will reduce the thermal stability of the protein system in the presence of Ca, and it is easy to occur the situations of protein gel and high viscosity of the ice cream feed liquid, the hardness of the water used for batching can be controlled, and the Ca content in water can be ≤ 5 mg / 100 g. 2+ 2+ 2+

[0066] Ca 2+ When the Ca content is different, the thermal coagulation time of the feed liquid can be as shown in Table 1.

[0067] Table 1 Thermal coagulation time of the feed liquid when the Ca content is different 2+

[0068] Serial number Added calcium ion content (mg / 100g) Thermal coagulation time of the feed liquid (min) 1 0 18.7 2 2.5 17.6 3 5 16.3 4 7.5 10.4 5 10 0.3

[0069] The preparation method of the ice cream according to the embodiment of the present invention includes:

[0070] Mixing the raw materials, where the raw materials include water, granulated sugar, protein powder, skim milk powder, vegetable oil, and fresh cream;

[0071] Sterilizing the mixed material;

[0072] Homogenizing the sterilized mixed material;

[0073] Cooling the homogenized mixed material;

[0074] Aging the cooled mixed material to obtain the ice cream.

[0075] ​​​​In the process of preparing the ice cream of the present invention, by mixing protein powder with granulated sugar, skim milk powder, vegetable oil, fresh cream, etc., during the process of preparing ice cream, it is beneficial to reduce the denaturation of protein, so that the viscosity of the ice cream liquid material will not be too high, the liquid material has good fluidity, the liquid material has good uniformity, the protein content in the ice cream is stable, avoiding the blockage of the production system caused by the liquid material, and facilitating industrial production.

[0076] The step of mixing the raw materials may include:

[0077] Mix water, granulated sugar, vegetable oil, and fresh cream at 50 - 65 °C to obtain the first mixed material;

[0078] Then add protein powder and skim milk powder to the first liquid material for mixing to obtain the second mixed material. Then sterilize the second mixed material.

[0079] In some embodiments, the sterilization temperature can be 85 - 90 °C, and the sterilization time can be 20 - 30 seconds. The sterilization temperature can be 85 - 87 °C, and the sterilization time can be 20 - 25 seconds. For example, the sterilization temperature can be 85 °C and the sterilization time can be 30 seconds; the sterilization temperature can be 90 °C and the sterilization time can be 20 seconds. By controlling the sterilization temperature and sterilization time, the denaturation of protein in the liquid material can be reduced, so that the viscosity of the ice cream liquid material will not be too high and has good fluidity.

[0080] Optionally, the homogenization temperature can be 70 - 75 °C, and the homogenization pressure can be 100 - 160 Bar. For example, the homogenization temperature can be 70 °C and the homogenization pressure can be 160 Bar; the homogenization temperature can be 75 °C and the homogenization pressure can be 100 Bar. By controlling the homogenization temperature and homogenization pressure, the denaturation of protein in the liquid material can be reduced, so that the viscosity of the ice cream liquid material will not be too high and has good fluidity.

[0081] The solid content in the ice cream liquid material can be ≥ 30.0%. During the homogenization process, when the solid content of the ice cream liquid material ≥ 30.0%, the homogenization temperature can be 70 - 82 °C, and the homogenization pressure can be 100 - 160 Bar. The present invention designs the homogenization parameters. By controlling the homogenization pressure and temperature, the fat globule size can be controlled, the fat globule particle size can be controlled within 8 - 12 um, the viscosity of the ice cream liquid material and the flow rate of the post - pasteurization system can be controlled, and the pasteurization flow rate during the production process of the production equipment can be ≥ 8000 kg / hour. In order to control the influence of temperature on protein denaturation, the present invention sets the homogenization temperature to 70 - 75 °C. During the sterilization process, the flow rate of the liquid material can be controlled. For example, the flow rate of the liquid material can be controlled within 5500 - 9500 kg / hour.

[0082] The size of fat globule diameters at different homogenization pressures and temperatures can be as shown in Table 2.

[0083] Table 2 The size of fat globule diameters at different homogenization pressures and temperatures

[0084]

[0085] Optionally, the aging temperature can be 4 - 10 °C and the aging time can be 4 - 12 h. For example, the aging temperature can be 4 °C and the aging time can be 12 h; the aging temperature can be 10 °C and the aging time can be 4 h.

[0086] In the embodiments of the present invention, the Ca 2+ content in water can be controlled such that the Ca 2+ content in the liquid mixture of ice cream raw materials can be less than or equal to 5 mg / 100 g, reducing the protein denaturation caused by Ca 2+ .

[0087] In some embodiments, the raw materials may include:

[0088] Water: 520 - 650 parts by weight, granulated sugar: 80 - 150 parts by weight, protein powder: 100 - 160 parts by weight, skim milk powder: 25 - 70 parts by weight, vegetable oil: 10 - 30 parts by weight, light cream: 70 - 130 parts by weight.

[0089] Optionally, the raw materials may further include:

[0090] At least one of an emulsifier, a thickener, a stabilizer, and a food flavor. For example, the stabilizer can be sodium tripolyphosphate.

[0091] Optionally, the Ca 2+ content in water ≤ 5 mg / 100 g.

[0092] In some embodiments of the present invention, the raw materials may further include:

[0093] Emulsifier 0.5 - 1.5 parts by weight.

[0094] Optionally, the raw materials may include: thickener 2 - 6 parts by weight.

[0095] Optionally, the raw materials may include: stabilizer 0.1 - 0.5 parts by weight.

[0096] Optionally, the raw materials may include: food flavor 0.5 - 1.5 parts by weight.

[0097] The present invention will be further described below through some specific embodiments.

[0098] Example 1

[0099] Ingredient composition of ice cream:

[0100] Water: 520 parts by weight; granulated sugar: 80 parts by weight; protein powder: 100 parts by weight; skim milk powder: 70 parts by weight; vegetable oil: 10 parts by weight; fresh cream: 130 parts by weight, emulsifier 0.5 part by weight, thickener 2 parts by weight, sodium tripolyphosphate 0.1 part by weight; Ca in water 2+ Content is 2 mg / 100 g; the protein powder is casein;

[0101] Preparation method:

[0102] Feeding: First mix the water, granulated sugar, vegetable oil, fresh cream, emulsifier, thickener, and sodium tripolyphosphate in the raw materials at 65 °C, and then add the protein powder and skim milk powder and mix evenly to obtain a mixed material;

[0103] Sterilization: The sterilization temperature is 85 °C and the sterilization time is 30 seconds;

[0104] Homogenization: The homogenization temperature is 70 °C and the homogenization pressure is 160 Bar;

[0105] Age after cooling: The aging temperature is 4 °C and the aging time is 12 h;

[0106] Then obtain the aged liquid material;

[0107] Finally, prepare ice cream.

[0108] Example 2

[0109] Ingredient composition of ice cream:

[0110] Water: 650 parts by weight; granulated sugar: 150 parts by weight; protein powder: 160 parts by weight; skim milk powder: 25 parts by weight; vegetable oil: 30 parts by weight; fresh cream: 70 parts by weight, emulsifier 1.5 parts by weight, thickener 6 parts by weight, sodium tripolyphosphate 0.5 part by weight; Ca in water 2+ Content is 2 mg / 100 g; the protein powder is whey protein;

[0111] Preparation method:

[0112] Feeding: First mix the water, granulated sugar, vegetable oil, fresh cream, emulsifier, thickener, and sodium tripolyphosphate in the raw materials at 50 °C, and then add the protein powder and skim milk powder and mix evenly to obtain a mixed material;

[0113] Sterilization: The sterilization temperature is 90 °C and the sterilization time is 20 seconds;

[0114] Homogenization: The homogenization temperature is 75 °C and the homogenization pressure is 100 Bar;

[0115] Age after cooling: The aging temperature is 10°C and the aging time is 4 h;

[0116] Then obtain the aged liquid material;

[0117] Finally, prepare it into ice cream.

[0118] Example 3

[0119] Raw material composition of ice cream:

[0120] Water: 590 parts by weight; granulated sugar: 110 parts by weight; protein powder: 130 parts by weight; skim milk powder: 50 parts by weight; vegetable oil: 20 parts by weight; fresh cream: 100 parts by weight, emulsifier 1 part by weight, thickener 4 parts by weight, sodium tripolyphosphate 0.3 part by weight; Ca in water 2+ Content is 2 mg / 100 g; the protein powder is soy protein;

[0121] Preparation method:

[0122] Feeding: First mix the water, granulated sugar, vegetable oil, fresh cream, emulsifier, thickener, and sodium tripolyphosphate in the raw materials at 60°C, and then add the protein powder and skim milk powder and mix evenly to obtain a mixed material;

[0123] Sterilization: The sterilization temperature is 85°C and the sterilization time is 25 seconds;

[0124] Homogenization: The homogenization temperature is 73°C and the homogenization pressure is 130 Bar;

[0125] Age after cooling: The aging temperature is 7°C and the aging time is 8 h;

[0126] Then obtain the aged liquid material;

[0127] Finally, prepare the liquid material into ice cream.

[0128] Example 4

[0129] Raw material composition of ice cream:

[0130] Water: 584 parts by weight; granulated sugar: 110 parts by weight; protein powder: 130 parts by weight; skim milk powder: 50 parts by weight; vegetable oil: 20 parts by weight; fresh cream: 100 parts by weight, emulsifier 1 part by weight, thickener 4 parts by weight, sodium tripolyphosphate 0.25 part by weight; Ca in water 2+ Content is 2 mg / 100 g; the protein powder is casein;

[0131] Preparation method:

[0132] Feeding: First, mix water, granulated sugar, vegetable oil, light cream, emulsifier, thickener, and sodium tripolyphosphate in the raw materials at 65°C, and then add protein powder and skim milk powder and mix evenly to obtain a mixed material;

[0133] Sterilization: The sterilization temperature is 85°C and the sterilization time is 20 seconds;

[0134] Homogenization: The homogenization temperature is 70°C and the homogenization pressure is 100 Bar;

[0135] Ageing after cooling: The ageing temperature is 6°C and the ageing time is 7h;

[0136] Then obtain the aged liquid material;

[0137] Finally, prepare the liquid material into ice cream.

[0138] Example 5

[0139] The difference between Example 5 and Example 4 is that:

[0140] The raw materials include 1 part by weight of edible essence.

[0141] Example 6

[0142] The difference between Example 6 and Example 4 is that:

[0143] The emulsifier in the raw materials is 0 part by weight.

[0144] Example 7

[0145] The difference between Example 7 and Example 4 is that:

[0146] The thickener in the raw materials is 0 part by weight.

[0147] Comparative Example 1

[0148] The difference between Comparative Example 1 and Example 4 is that:

[0149] The vegetable oil in the raw materials is 0 part by weight.

[0150] Comparative Example 2

[0151] The difference between Comparative Example 2 and Example 4 is that:

[0152] The light cream in the raw materials is 0 part by weight.

[0153] Comparative Example 3

[0154] The difference between Comparative Example 3 and Example 4 is that:

[0155] The skim milk powder in the raw materials is 0 part by weight.

[0156] Comparative Example 4

[0157] The difference between Comparative Example 4 and Example 4 lies in that:

[0158] The vegetable oil in the raw materials is 0 parts by weight, and the light cream in the raw materials is 0 parts by weight.

[0159] Comparative Example 5

[0160] The difference between Comparative Example 5 and Example 4 lies in that:

[0161] The Ca in water 2+ content is 10 mg / 100 g;

[0162] Comparative Example 6

[0163] The difference between Comparative Example 6 and Example 4 lies in that:

[0164] The Ca in water 2+ content is 0 mg / 100 g;

[0165] Comparative Example 7

[0166] The difference between Comparative Example 7 and Example 4 lies in that:

[0167] The sterilization temperature is 95 °C, and the sterilization time is 30 seconds.

[0168] Comparative Example 8

[0169] The difference between Comparative Example 8 and Example 4 lies in that:

[0170] The homogenization temperature is 85 °C, and the homogenization pressure is 190 Bar.

[0171] The evaluation results of the liquid materials and ice cream in the examples and comparative examples can be shown in Table 3.

[0172] Table 3 Evaluation results of liquid materials and ice cream in examples and comparative examples

[0173]

[0174]

[0175] As can be seen from the above examples and comparative examples, through the mixing and matching of the raw materials in the present invention, during the process of preparing ice cream, it is beneficial to reduce the denaturation of proteins, so that the viscosity of the liquid material for preparing ice cream will not be too high, the viscosity of the liquid material is stable, the liquid material has good fluidity, the homogeneity of the liquid material is good, and the protein content in the prepared ice cream is stable.

[0176] The embodiments of the present invention have been described above. However, the present invention is not limited to the above specific embodiments. The above specific embodiments are merely illustrative rather than restrictive. Under the inspiration of the present invention, those of ordinary skill in the art can also make many forms without departing from the spirit of the present invention and the scope protected by the claims, and all of them fall within the protection scope of the present invention.

Claims

1. An ice cream, characterized in that, it comprises: water; granulated sugar; protein powder; non-fat milk powder; vegetable oil; and whipping cream.

2. The ice cream according to claim 1, characterized in that, the ice cream comprises: water: 520 - 650 parts by weight; granulated sugar: 80 - 150 parts by weight; protein powder: 100 - 160 parts by weight; non-fat milk powder: 25 - 70 parts by weight; vegetable oil: 10 - 30 parts by weight; and whipping cream: 70 - 130 parts by weight.

3. The ice cream according to claim 1, characterized in that, the ice cream further comprises: at least one of an emulsifier, a thickener, a stabilizer, and a food flavor.

4. The ice cream according to claim 3, characterized in that, the ice cream comprises: emulsifier 0.5 - 1.5 parts by weight; and / or thickener 2 - 6 parts by weight; and / or stabilizer 0.1 - 0.5 parts by weight; and / or food flavor 0.5 - 1.5 parts by weight.

5. The ice cream according to any one of claims 1 - 4, characterized in that, the protein powder comprises at least one of casein, whey protein, and soy protein; and / or Ca in water 2+ Content ≤ 5 mg / 100 g.

6. A method for preparing an ice cream, characterized in that, the preparation method comprises: mixing raw materials, the raw materials including water, granulated sugar, protein powder, non-fat milk powder, vegetable oil, and whipping cream; sterilizing the mixture; homogenizing the sterilized mixture; cooling the homogenized mixture; aging the cooled mixture to obtain the ice cream.

7. The preparation method according to claim 6, characterized in that, the sterilization temperature is 85 - 90 °C, and the sterilization time is 20 - 30 seconds; and / or the homogenization temperature is 70 - 75 °C, and the homogenization pressure is 100 - 160 Bar; and / or the aging temperature is 4 - 10 °C, and the aging time is 4 - 12 h.

8. The preparation method according to claim 6, characterized in that, the raw materials include: water: 520 - 650 parts by weight; granulated sugar: 80 - 150 parts by weight; protein powder: 100 - 160 parts by weight; non-fat milk powder: 25 - 70 parts by weight; vegetable oil: 10 - 30 parts by weight; and whipping cream: 70 - 130 parts by weight.

9. The preparation method according to claim 6, characterized in that, the raw materials further include: at least one of an emulsifier, a thickener, a stabilizer, and a food flavor; and / or Ca in water 2+ Content ≤ 5 mg / 100 g.

10. The preparation method according to claim 6, characterized in that, the raw materials further include: emulsifier 0.5 - 1.5 parts by weight; and / or thickener 2 - 6 parts by weight; and / or stabilizer 0.1 - 0.5 parts by weight; and / or food flavor 0.5 - 1.5 parts by weight.

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