Preparation method and application of fat replacement type single cream based on double-protein high-internal-phase Pickering emulsion

Abstract

The invention discloses a preparation method and application of fat replacement type single cream based on double-protein high-internal-phase Pickering emulsion, and belongs to the technical field of food processing.The preparation method comprises the following steps that egg white protein and vegetable protein are dissolved in deionized water, stirred to be uniform and fully hydrated, and a double-protein composite solution is obtained; mixing the oil phase with the double-protein composite solution, and carrying out high-speed shearing, so as to obtain a high-internal-phase Pickering emulsion; the preparation method comprises the following steps: heating and melting solid fat, replacing part of the solid fat with the high-internal-phase Pickering emulsion, uniformly mixing the high-internal-phase Pickering emulsion with an additive, adding a water phase, carrying out high-speed shearing, homogenizing and pre-emulsifying, and then carrying out high-pressure homogenizing, aging, quick-freezing and unfreezing to obtain the high-internal-phase Pickering emulsion. According to the fat replacement type single cream based on the double-protein high-internal-phase Pickering emulsion, the fat content is effectively reduced by 10%-30%, meanwhile, the whipping time is short, the whipping lines are clear, and new technical guidance is provided for the low-fat healthy whipping single cream processing industry.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a preparation method and application of a fat-replacement type cream based on a double-protein high-internal-phase Pickering emulsion. Background Art

[0002] In recent years, whipping cream has shown a strong development momentum in the food industry with its unique taste and texture and diversified application scenarios. At the same time, with the introduction of Western food culture, cream products have enriched the dining table of Chinese consumers and promoted the development of my country's dairy industry. At present, traditional solid fat-based creams mostly rely on hydrogenated vegetable oils or animal fats. Although such raw materials can give products good whipping properties, they have many disadvantages. For example, the health risks, excessive calories, and environmental burdens brought by trans fatty acids. With the in-depth promotion of the "Healthy China 2030" planning outline and the continuous improvement of people's living standards, consumers' demand for low-fat and clean label foods has increased sharply. Traditional whipping cream products that pose health threats can no longer meet the healthy dietary needs of modern people. However, simply relying on reducing fat content to prepare low-fat cream products often leads to changes in their physical and chemical properties, sensory properties and other properties. Therefore, finding suitable fat substitutes to prepare low-fat whipping cream has become a key issue that needs to be solved in the food processing industry.

[0003] Pickering emulsion technology can form a dense physical barrier at the oil-water interface through food-grade solid particles. Compared with traditional chemical emulsification systems, it shows the triple advantages of improved interface stability, enhanced biosafety and improved environmental compatibility. By regulating the volume fraction of the oil phase and the particle interface density, the viscoelastic characteristics of solid fat can be reproduced. While reducing fat intake, it can still provide a fat-like taste and texture. It is an ideal fat substitute. At present, most of the solid particles used to stabilize high internal phase Pickering emulsions are inorganic particles, such as silicon dioxide, titanium dioxide, etc. A large amount of surfactants or inorganic particles stabilize the emulsion, which will cause serious environmental pollution. Therefore, the preparation of food-grade solid particles has gradually become a research hotspot. Protein is a natural polymer composed of amino acids, which generally has excellent emulsifying activity. It has been proven to be a good solid particle emulsifier. However, sometimes the Pickering emulsion prepared by a single protein particle may be easy to stratify, and it is necessary to modify it or prepare a complex with other substances to effectively stabilize the high internal phase Pickering emulsion.

[0004] At present, there are few reports on the application of double protein-based high internal phase Pickering emulsion as a solid fat substitute in whipping cream. Compared with the traditional preparation method, this technology forms a composite interface membrane of flexible chains and rigid particles through the synergistic effect of animal and plant proteins to effectively stabilize the high internal phase Pickering emulsion, and the preparation method is simple. The use of double protein-based high internal phase Pickering emulsion as a solid fat substitute to prepare whipping cream can, on the one hand, significantly reduce the fat content of the product while maintaining the basic function and taste of whipping cream, thereby meeting consumers' demand for healthy food. On the other hand, the introduction of animal and plant double proteins can also effectively increase the protein content of whipping cream, making it more nutritionally balanced and meeting consumers' demand for healthy low-fat food. In addition, the introduction of diglycerides in the oil phase can promote fat metabolism in the body, inhibit fat accumulation in the body, and improve postprandial blood lipid levels, thereby reducing the risk of cardiovascular disease, and also help prevent and improve hyperlipidemia. This technology system maintains the basic function of cream and reduces the risk of trans fatty acid intake, while making the product's nutritional content more balanced and suitable for consumption by more people. It provides a new solution for the creation of healthy baking and low-fat desserts that combines nutritional upgrades with clean label attributes.

[0005] This patent has a fundamentally different direction of protection from the already disclosed "A zero-trans, low-saturated plant-based fat substitute composition and preparation method thereof" (patent number CN202410893109.6) and "A whipping cream based on high internal phase Pickering emulsion and preparation method thereof" (patent number: CN202010208980.X). Chinese patent CN202410893109.6 discloses a method of preparing an emulsion gel using pea protein and pectin as a fat substitute for use in whipping cream, but the preparation process of the emulsion gel fat substitute is relatively complicated, and hydrogenated vegetable oil is still selected as the oil phase to prepare the whipping cream, and the prepared cream has certain health risks. Chinese patent CN202010208980.X discloses a method of preparing a plant-based high internal phase Pickering emulsion using plant protein microgel, and diluting the emulsion to prepare whipping cream. The method requires the use of thermal crosslinking and enzyme crosslinking to prepare the high internal phase Pickering emulsion. The process is relatively complicated, and the fat content of the whipping cream after dilution is relatively high.

[0006] The above two patents do not affect the creativity and innovation of the present invention. It is precisely these preliminary studies that found that the preparation process of emulsion gel fat substitutes and protein microgel-based high internal phase Pickering emulsions is complicated, and the whipping cream prepared with emulsion gel fat substitutes has health risks and other unsatisfactory technical problems. The present invention not only provides ideas for the development and application of whipping cream fat substitutes, but also provides new technical guidance for the low-fat and healthy whipping cream processing industry, which is of great significance. Summary of the Invention

[0007] The object of the present invention is to provide a method for preparing fat - substituted whipped cream based on a double - protein high - internal - phase Pickering emulsion.

[0008] In order to achieve the above - mentioned object of the invention, the present invention provides the following technical solutions:

[0009] A method for preparing whipped cream by using a high - internal - phase Pickering emulsion stabilized by animal and plant double - proteins as a fat substitute, characterized in that the method comprises the following steps:

[0010] (1) Dissolve egg white protein and plant protein in deionized water according to a certain ratio, mix evenly under magnetic stirring, and fully hydrate to obtain an egg white protein - plant protein complex solution;

[0011] (2) Add diacylglycerol of linseed oil to the egg white protein - plant protein complex solution obtained in step (1), and perform the first high - speed shearing to obtain a high - internal - phase Pickering emulsion.

[0012] (3) Heat and melt the solid fat, replace part of the solid fat with the high - internal - phase Pickering emulsion in step (2), and mix it with an emulsifier and a thickener to prepare an oil phase; dissolve granulated sugar in deionized water and heat to prepare an aqueous phase; slowly add the aqueous phase to the oil phase, stir evenly, perform the second high - speed shearing for pre - emulsification, keep the obtained emulsion at a certain temperature, perform two - stage high - pressure homogenization, age, quick - freeze, thaw, and then whip in an ice - water bath to obtain the product.

[0013] As a preferred embodiment of the method for preparing a high - internal - phase Pickering emulsion - substituted solid - fat - based whipped cream of the present invention, among them: the isolated plant protein is selected from one or more of soy protein isolate, peanut protein isolate, and pea protein isolate.

[0014] As a preferred embodiment of the method for preparing a high - internal - phase Pickering emulsion - substituted solid - fat - based whipped cream of the present invention, among them: the mass ratio of the egg white protein to the plant protein is 4:1 to 1:4; the magnetic stirring time is 2 h; the hydration temperature is 4 °C and the time is 12 h.

[0015] As a preferred embodiment of the method for preparing a high - internal - phase Pickering emulsion - substituted solid - fat - based whipped cream of the present invention, among them: the volume ratio of the egg white protein - plant protein complex solution to the diacylglycerol of linseed oil is 1:3.

[0016] As a preferred embodiment of the preparation method of the high internal phase Pickering emulsion replacing the solid fat-based whipped cream of the present invention, wherein: the first homogenization conditions are 10,000 to 15,000 rpm, and the homogenization time is 1 to 3 minutes.

[0017] As a preferred embodiment of the preparation method of the high internal phase Pickering emulsion replacing the solid fat-based whipped cream of the present invention, wherein: the solid fat is one or more of palm oil, coconut oil, and kapok seed oil; the melting temperature of the solid fat is 60 to 80 °C; the replacement amount of the high internal phase Pickering emulsion is 10% to 30%.

[0018] As a preferred embodiment of the preparation method of the high internal phase Pickering emulsion replacing the solid fat-based whipped cream of the present invention, wherein: the emulsifier is one or more of glycerol monostearate and sucrose fatty acid ester. The thickener is one or more of xanthan gum, carrageenan, maltodextrin, and sodium carboxymethyl cellulose; by mass, the raw materials for preparing the whipped cream include: 35% to 20% of solid fat, 0.2% to 0.4% of emulsifier, 2% to 2.5% of thickener, 8% to 12% of granulated sugar, and the rest is water.

[0019] As a preferred embodiment of the preparation method of the high internal phase Pickering emulsion replacing the solid fat-based whipped cream of the present invention, wherein: the second homogenization conditions are 8,000 to 12,000 rpm, and the homogenization time is 3 to 5 minutes. The holding temperature is 80 °C and the time is 5 minutes. The high-pressure homogenization conditions are 100 to 300 bar, and it is water-cooled to about 6 °C.

[0020] As a preferred embodiment of the preparation method of the high internal phase Pickering emulsion replacing the solid fat-based whipped cream of the present invention, wherein: the aging temperature is 4 °C and the aging time is 3 h; the quick-freezing temperature is -25 °C and the quick-freezing time is 2 h; the thawing temperature is 4 °C and the thawing time is 24 h.

[0021] Another object of the present invention is to provide a whipped cream product prepared by replacing the solid fat-based with the animal and plant double-protein stabilized high internal phase Pickering emulsion, which is free of trans fatty acids and low in fat and healthy, and is used in food processing. The whipped cream prepared by the present invention has a lower fat content compared with the current commercially available cream preparation technology, uses animal and plant double proteins to improve the nutritional value of the product. At the same time, the use of diglyceride oil in the high internal phase emulsion can promote the metabolism of fat in the human body, enabling consumers to accelerate fat metabolism after eating cream and being healthier. In addition, the present invention does not contain trans fatty acids and will not harm the health of consumers.

[0022] Compared with the prior art, the present invention has the following advantages and effects:

[0023] (1) The present invention uses double proteins to stabilize high internal phase Pickering emulsions as solid fat substitutes. The preparation process is simple. Through the synergistic effect of animal and plant double proteins, a composite interfacial film of flexible chains and rigid particles is formed to effectively stabilize high internal phase Pickering emulsions. There is no use of organic reagents and harmful chemical components, which is green and safe. The use of animal and plant double proteins enriches the nutrition of the product. At the same time, using diglyceride oil as the oil phase of the high internal phase emulsion can accelerate the metabolism of ingested fat by the human body, inhibit the accumulation of body fat, and improve the postprandial blood lipid level, meeting people's expectations for healthy foods.

[0024] (2) The whipped cream prepared using high internal phase Pickering emulsions as fat substitutes has a faster whipping time and clear whipping patterns while reducing the fat content by 10%-30%. It provides ideas for the development of low-fat whipped cream fats, conforms to the concepts of environmental protection and sustainable development, and fits the current trend of healthy eating. The vegetable cream prepared by the present invention has a smooth and delicate texture after whipping, has good piping stability, and has broad application prospects. Description of the Drawings

[0025] Figure 1 It is a process flow chart of a method for preparing whipped cream using high internal phase Pickering emulsions stabilized by animal and plant double proteins as fat substitutes;

[0026] Figure 2 It is a diagram of high internal phase Pickering emulsions stabilized by different ratios of animal and plant double proteins of the present invention;

[0027] Figure 3 It is a comparison diagram of the whipped cream prepared in the preparation example of the present invention and the commercially available whipped cream during whipping;

[0028] Figure 4 It is a comparison diagram of the piped cream of the whipped cream prepared in the preparation example of the present invention and the commercially available whipped cream. Detailed Embodiments

[0029] Example 1:

[0030] Dissolve egg white protein and plant protein in deionized water at a ratio of 1:1, with a total protein concentration of 8%. Stir magnetically for 2 h to mix evenly, and hydrate in a 4 °C refrigerator for 10 h to obtain an egg white protein-plant protein complex solution. Then, add diacylglycerol of linseed oil to the obtained egg white protein-plant protein complex solution, where the volume ratio of the complex protein solution to diacylglycerol is 1:3. Perform the first high-speed shearing at an average condition of 12,000 rmp and a homogenization time of 2 min to obtain a high internal phase Pickering emulsion. The original coconut oil content is 35 g. Now, heat 24.5 g of coconut oil until it melts, weigh 10.5 g of the high internal phase Pickering emulsion and add it to the coconut oil to replace 30% of the coconut oil, and mix it evenly with 0.3 g of emulsifier and 2.3 g of thickener to prepare the oil phase. Heat deionized water to 80 °C, and dissolve 10 g of granulated sugar in deionized water to prepare the water phase. Slowly add the water phase to the oil phase, stir evenly, perform the second high-speed shearing pre-emulsification at an average condition of 10,000 rmp and a homogenization time of 5 min, then keep the emulsion in an 80 °C water bath for 5 min, and then perform two high-pressure homogenizations at a pressure of 200 bar. Then, place the emulsion in a 4 °C refrigerator for aging for 3 h, place the aged emulsion in a -25 °C refrigerator for quick freezing for 2 h, and then place it in a 4 °C refrigerator for thawing and stir in an ice-water bath to obtain the product.

[0031] The appearance of the whipped cream prepared in this example is as Figure 3 shown (the first example from left to right). The appearance is snow-white without obvious impurities. The whipping time of this example is 153 s, which is close to the whipping time of commercially available cream. The whipping rate is 186%, and the whipping texture is relatively obvious. The piping effect is as Figure 4 shown (the first example from left to right), and it has a certain piping ability. The alternative whipped cream of this example can be used as a cream ingredient in beverages such as coffee and milk tea. Its good whipping property and delicate texture give it strong advantages when making beverages such as milk caps, milk foams, and cream coffee. It not only provides the texture and taste of cream but also can effectively reduce calorie and fat intake, meeting the needs of consumers for low-fat and healthy beverages.

[0032] Example 2:

[0033] Dissolve egg white protein and plant protein in deionized water at a ratio of 1:3, with a total protein concentration of 8%. Stir magnetically for 2 h to mix evenly, and hydrate in a 4 °C refrigerator for 11 h to obtain an egg white protein-plant protein complex solution. Then, add linseed oil diglyceride to the obtained egg white protein-plant protein complex solution, where the volume ratio of the complex protein solution to diglyceride is 1:3. Perform the first high-speed shearing at an average condition of 12,000 rmp and a homogenization time of 2 min to obtain a high internal phase Pickering emulsion. The original coconut oil content is 32 g. Now, heat 22.4 g of coconut oil until it melts, weigh 9.6 g of the high internal phase Pickering emulsion and add it to the coconut oil to replace 30% of the coconut oil, and mix evenly with 0.3 g of emulsifier and 2.3 g of thickener to prepare the oil phase. Heat deionized water to 80 °C, and dissolve 10 g of granulated sugar in deionized water to prepare the water phase. Slowly add the water phase to the oil phase, stir evenly, perform the second high-speed shearing pre-emulsification at an average condition of 10,000 rmp and a homogenization time of 4 min, then keep the emulsion in an 80 °C water bath for 5 min, followed by two high-pressure homogenizations at a pressure of 180 bar. Then, place the emulsion in a 4 °C refrigerator for aging for 3 h, put the aged emulsion in a -25 °C refrigerator for quick freezing for 2 h, and then put it in a 4 °C refrigerator for thawing and stir in an ice-water bath to obtain the product.

[0034] The appearance of the whipped cream prepared in this example is as Figure 3 shown (the second example from left to right). The appearance is snow-white. Compared with commercially available cream, the color is whiter. The whipping time of this example is 132 s, which is faster than the whipping time of commercially available cream. The whipping rate is 193%, the whipping texture is obvious, and the whipping performance is good. The piping effect is as Figure 4 shown (the second example from left to right), and it has good piping ability. Due to its fast whipping ability and excellent stability during the whipping process in this example, it can be widely used in the production of various baked foods, such as cream cakes, puffs, etc.

[0035] Example 3:

[0036] Egg white protein and plant protein were dissolved in deionized water at a ratio of 3:1 with a total protein concentration of 8%, mixed evenly under magnetic stirring for 2 hours, and hydrated in a refrigerator at 4°C for 12 hours to obtain an egg white protein-plant protein complex solution; linseed oil diglyceride was then added to the obtained egg white protein-plant protein complex solution, wherein the volume ratio of the complex protein solution to diglyceride was 1:3, and the first high-speed shearing was performed with an average condition of 12000 rpm and a homogenization time of 2 minutes to obtain a high internal phase Pickering emulsion. The original coconut oil content is 30g. Now 21g of coconut oil is heated and melted. 9g of high internal phase Pickering emulsion is weighed and added to the coconut oil to replace 30% of the coconut oil, and the oil phase is prepared by mixing with 0.3g of emulsifier and 2.3g of thickener. Deionized water is heated to 80°C, and 10g of white sugar is dissolved in deionized water to prepare an aqueous phase. The aqueous phase is slowly added to the oil phase and stirred evenly. The second high-speed shear pre-emulsification is performed with an average condition of 10000rmp and a homogenization time of 4min. Then, the emulsion is placed in an 80°C water bath for 5min, and then high-pressure homogenization is performed twice with a pressure of 220bar. Then, the emulsion is placed in a 4°C refrigerator for aging for 3h, and the aged emulsion is placed in a -25°C refrigerator for quick freezing for 2h, and then placed in a 4°C refrigerator for thawing and whipped in an ice water bath to obtain the product.

[0037] The whipping cream prepared in this example has an appearance as follows Figure 3 As shown (the third example from left to right), the appearance is snow white, which is whiter than commercially available cream and has no obvious impurities. The whipping time of this embodiment is 122s, which is faster than the whipping time of commercially available cream. The whipping rate is 199%, and the decoration effect is as follows Figure 4 As shown (the third example from left to right), it has good decorating ability. The excellent decorating ability and long shape retention time of the fat-replaced cream prepared in this example make it an ideal raw material for baking, dessert decoration and various refrigerated desserts, meeting the needs of modern consumers for delicious, healthy and high-quality food.

[0038] The component combination features not described in detail in the specification belong to the content that is easily thought of by the known technology or easily determined and undisputed when implementing the present invention. The above scheme is only a description of several preferred implementation methods of the present application, but the protection scope of the present application is not limited to this. Any person familiar with the technology can easily implement within the scope of the description of the present application without changing the changes or substitutions involved in the basic principles of the claims, which should be covered within the protection scope of the present application, that is, the protection scope of the present application should be based on the protection scope of the claims.

Claims

1. A method for preparing a fat-replacement cream based on a double-protein high internal phase Pickering emulsion, characterized in that: The steps include: (1) dissolving egg white protein and plant protein in deionized water in a certain ratio, mixing them evenly under magnetic stirring, and fully hydrating them to obtain an egg white protein-plant protein complex solution; (2) adding linseed oil diglyceride to the egg white protein-plant protein complex solution obtained in step (1), performing a first high-speed shearing to obtain a high internal phase Pickering emulsion; (3) heating and melting the solid fat, replacing part of the solid oil with the high internal phase Pickering emulsion in step (2), and mixing with an emulsifier and a thickener to prepare an oil phase; dissolving white sugar in deionized water and heating to prepare an aqueous phase; slowly adding the aqueous phase to the oil phase, stirring evenly, and performing a second high-speed shear pre-emulsification; keeping the obtained emulsion warm, performing two high-pressure homogenizations, aging, quick freezing, thawing, and whipping in an ice-water bath to obtain the product.

2. The preparation method according to claim 1, characterized in that: The plant protein in step (1) is one or more of soy protein isolate, pea protein isolate, and mung bean protein isolate.

3. The preparation method according to claim 1, characterized in that: In step (1), the mass ratio of egg white protein to vegetable protein is 4:1 to 1:4; the magnetic stirring time is 2 hours; the hydration temperature is 4° C. and the hydration time is 12 hours.

4. The preparation method according to claim 1, characterized in that: The volume ratio of the egg white protein-vegetable protein composite solution to linseed oil diglyceride in step (2) is 1:

3.

5. The preparation method according to claim 1, characterized in that: The first homogenization condition in step (2) is 10000-15000 rpm, and the homogenization time is 1-3 min.

6. The preparation method according to claim 1, characterized in that: The solid fat in step (3) is one or more of palm oil, coconut oil and kapok seed oil; the melting temperature of the solid fat is 60-80° C.; and the replacement amount of the high internal phase Pickering emulsion is 10%-30%.

7. The preparation method according to claim 1, characterized in that: The emulsifier in step (3) is one or more of mono- and di-glycerides and sucrose fatty acid esters; the thickener is one or more of xanthan gum, carrageenan, maltodextrin and sodium carboxymethyl cellulose; Calculated by mass, the raw materials for preparing the whipping cream include: 35% to 15% solid fat, 0.2% to 0.4% emulsifier, 2% to 2.5% thickener, 8% to 12% white sugar, and the rest is water.

8. The preparation method according to claim 1, characterized in that: The second homogenization condition in step (3) is 8000-12000 rpm, and the homogenization time is 3-5 min; the insulation temperature is 80° C., and the time is 5 min; the high-pressure homogenization condition is 100-300 bar, and water-cooled to about 6° C.

9. The preparation method according to claim 1, characterized in that: The aging temperature in step (3) is 4°C, and the aging time is 3 hours; the quick freezing temperature is -25°C, and the quick freezing time is 2 hours; the thawing temperature is 4°C, and the thawing time is 24 hours.

10. Application of a fat-replacement type cream based on a double-protein high internal phase Pickering emulsion prepared by the preparation method according to any one of claims 1 to 9 in food processing.

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