High-whipping whipping cream and preparation method thereof

Abstract

The invention relates to high-whipping whipping cream and a preparation method thereof, and belongs to the technical field of food. The invention provides a preparation method of high-whipping whipping cream. The preparation method comprises the following steps: mixing sodium caseinate and milk fat to obtain a premix A, mixing xanthan gum, pectin and the premix A at room temperature to obtain a premix B, mixing the premix B, monoglyceride and lecithin to obtain a premix C, and finally homogenizing the premix C at lower pressure of 10-30bar to obtain the high-whipping whipping cream. The milk fat prepared by a specific process is mixed with the sodium caseinate, the xanthan gum, the pectin, the monoglyceride and the lecithin step by step, and finally, low-pressure homogenization is adopted, so that all the components are uniformly mixed, and the subsequent whipping performance is synergistically improved.

Description

Technical Field

[0001] The present invention belongs to the technical field of food, and relates to a high-whipping light cream and a preparation method thereof. Background Art

[0002] Light cream is the butterfat part extracted from milk and is one of the common ingredients in baking and dessert making. Whipped light cream is lighter and fluffier in texture, making it better for food decoration and production, enhancing the taste and richness of food. However, compared with vegetable cream, light cream is relatively more difficult to whip, prone to over-whipping or under-whipping. In addition, the stability of whipped light cream is poor, especially in a relatively high-temperature environment, where it is prone to collapse and deformation, which is not conducive to long-term storage and shaping. Summary of the Invention

[0003] The purpose of the present invention is to provide a high-whipping light cream and a preparation method thereof. The present invention provides a high-whipping light cream, in which the butterfat prepared by a specific process is mixed step by step with sodium caseinate, xanthan gum, pectin, monoglyceride, and lecithin, and finally low-pressure homogenization is adopted to achieve uniform mixing of each component and synergistically improve the subsequent whipping performance.

[0004] The purpose of the present invention can be achieved through the following technical solutions:

[0005] A preparation method of a high-whipping light cream, the preparation method of the light cream comprising the following steps:

[0006] Step 1: Mix sodium caseinate and butterfat to obtain premix A;

[0007] Step 2: Add xanthan gum and pectin to premix A and mix at room temperature to obtain premix B;

[0008] Step 3: Mix premix B, monoglyceride, and lecithin to obtain premix C;

[0009] Step 4: Perform low-pressure homogenization on premix C at 10-30 bar.

[0010] Further, the raw materials of the light cream, by weight percentage, include 0.6-1 wt% sodium caseinate, 0.1-0.14 wt% xanthan gum, 0.38-0.42 wt% monoglyceride, 0.07-0.09 wt% pectin, 0.38-0.42 wt% lecithin, and the balance of butterfat.

[0011] Further, the butterfat is cream with a fat content of 26-38 wt%, and the preparation method of the butterfat comprises the following steps:

[0012] Step X1: Preheat whole fresh milk to 50 - 55°C, then centrifuge at a speed of 6000 - 8000 rpm for 15 - 25 min to separate skim milk and milk fat enrichment phase;

[0013] Step X2: Mix the skim milk and milk fat enrichment phase to prepare cream with a fat content of 26 - 38 wt%;

[0014] Step X3: Preheat the cream obtained by mixing in Step X2 to 50 - 55°C, then perform two - stage homogenization, cool down at a gradient, and let it stand at 4°C for 12 - 24 h to obtain the product.

[0015] Further, the two - stage homogenization in Step X3 means first performing high - pressure homogenization and then low - pressure homogenization. The high - pressure homogenization is carried out at a pressure of 150 - 200 bar for 1 - 2 min, and the low - pressure homogenization is carried out at a pressure of 50 - 80 bar for 0.5 - 1 min. The temperature is maintained at 50 - 55°C during the homogenization process.

[0016] Further, the gradient cooling treatment in Step X3 means first cooling from the homogenization temperature to 25°C at a cooling rate of 3 - 4°C / min, and then cooling to 5°C at a cooling rate of 1 - 2°C / min, and keeping the temperature for 30 - 60 min.

[0017] Further, the conditions for the mixing in Step 1 are stirring at a speed of 30 - 50 rpm for 10 - 20 min at 32 - 38°C.

[0018] Further, the conditions for the mixing in Step 3 are stirring at a speed of 60 - 100 rpm for 10 - 20 min in a water bath at 40 - 50°C.

[0019] Further, the conditions for the homogenization in Step 4 are homogenizing at a speed of 800 - 1200 rpm for 3 - 5 min.

[0020] Advantages of the present invention:

[0021] (1) The present invention provides a high - whipping light cream. Sodium caseinate is used to combine with milk fat to form a stable micelle structure, enhancing the dispersibility and emulsification stability of fat particles. Further, xanthan gum and pectin are used synergistically for thickening to improve the viscosity and gas - holding capacity of the light cream. Further, monoglyceride and lecithin are used as a composite emulsifier to further reduce the oil - water interfacial tension, promote the uniform distribution of fat particles, and enhance the shear resistance and heat resistance of the light cream.

[0022] (2) The present invention provides a high-whipping whipped cream. When preparing the milk fat, large fat globules are broken by high-pressure homogenization to form fine particles, and then low-pressure homogenization is used to prevent the fat globules from re-aggregating, ensuring the delicate texture of the milk fat. On this basis, gradient cooling is carried out to promote the slow formation of fat crystals, enhance the physical stability of the milk fat, and avoid the collapse of the structure during subsequent whipping.

[0023] (3) The present invention provides a high-whipping whipped cream. The milk fat prepared by a specific process is mixed step by step with sodium caseinate, xanthan gum, pectin, monoglyceride, and lecithin, and finally low-pressure homogenization is used to achieve uniform mixing of each component, synergistically improving the subsequent whipping performance. Detailed implementation manners

[0024] To further elaborate on the technical means and effects adopted by the present invention to achieve the predetermined invention purpose, the following, in combination with embodiments, details the specific implementation manners, structures, features, and their effects according to the present invention as follows.

[0025] Sodium caseinate, xanthan gum, pectin, monoglyceride, and lecithin in all examples and comparative examples of the present invention are directly purchased from the market and are all purchased from Jiangsu Caiwei Biotechnology Co., Ltd.

[0026] Example 1

[0027] A method for preparing a high-whipping whipped cream. The preparation method of the whipped cream in this example includes the following steps:

[0028] Step 1: Mix sodium caseinate with milk fat to obtain premix A;

[0029] Step 2: Add xanthan gum and pectin to premix A and mix at room temperature to obtain premix B;

[0030] Step 3: Mix premix B, monoglyceride, and lecithin to obtain premix C;

[0031] Step 4: Perform low-pressure homogenization of premix C at 10 bar.

[0032] The raw materials of the whipped cream in this example are calculated by weight percentage and include 0.6 wt% sodium caseinate, 0.1 wt% xanthan gum, 0.38 wt% monoglyceride, 0.07 wt% pectin, 0.38 wt% lecithin, and the balance of milk fat.

[0033] The milk fat in this example is cream with a fat content of 26 wt%, and its preparation method includes the following steps:

[0034] Step X1: Preheat whole fresh milk to 50 °C and then centrifuge at a speed of 6000 rpm for 25 min to separate skim milk and milk fat enrichment phase;

[0035] Step X2: Mix skim milk and milk fat enriched phase to prepare cream with a fat content of 26 wt%.

[0036] Step X3: Preheat the cream obtained by mixing in Step X2 to 50°C, then perform two-stage homogenization, cool down at a gradient, and let it stand at 4°C for 12 h to obtain the product.

[0037] The two-stage homogenization in Step X3 of this example means first performing high-pressure homogenization and then low-pressure homogenization. The high-pressure homogenization means homogenizing at 150 bar for 2 min, and the low-pressure homogenization means homogenizing at 50 bar for 1 min. The temperature is maintained at 50°C during the homogenization process.

[0038] The gradient cooling treatment in Step X3 of this example means first cooling from the homogenization temperature to 25°C at a cooling rate of 3°C / min, and then cooling to 5°C at a cooling rate of 1°C / min, and keeping the temperature for 30 min.

[0039] The conditions for mixing in Step 1 of this example are stirring at 30 rpm for 20 min at 32°C.

[0040] The conditions for mixing in Step 3 of this example are stirring at 60 rpm for 20 min in a 40°C water bath.

[0041] The conditions for homogenization in Step 4 of this example are homogenizing at 800 rpm for 5 min.

[0042] Example 2

[0043] A preparation method of high-whipping light cream. The preparation method of the light cream in this example comprises the following steps:

[0044] Step 1: Mix sodium caseinate and milk fat to obtain premix A;

[0045] Step 2: Add xanthan gum and pectin to premix A and mix at room temperature to obtain premix B;

[0046] Step 3: Mix premix B, monoglyceride, and lecithin to obtain premix C;

[0047] Step 4: Perform low-pressure homogenization of 15 bar on premix C.

[0048] The raw materials of the light cream in this example are calculated by weight percentage, including 0.72 wt% sodium caseinate, 0.11 wt% xanthan gum, 0.39 wt% monoglyceride, 0.07 wt% pectin, 0.39 wt% lecithin, and the balance of milk fat.

[0049] The milk fat in this example is cream with a fat content of 30 wt%, and its preparation method comprises the following steps:

[0050] Step X1: Preheat whole fresh milk to 51°C, then centrifuge at 6500 rpm for 22 min to obtain skim milk and milk fat enrichment phase;

[0051] Step X2: Mix the skim milk and milk fat enrichment phase to prepare cream with a fat content of 30 wt%;

[0052] Step X3: Preheat the cream obtained in Step X2 to 51°C, then perform two-stage homogenization, cool down at a gradient rate, and let it stand at 4°C for 15 h to obtain the product.

[0053] The two-stage homogenization in Step X3 of this example means first performing high-pressure homogenization and then low-pressure homogenization. The high-pressure homogenization means homogenizing at 160 bar for 1.8 min, and the low-pressure homogenization means homogenizing at 55 bar for 0.8 min. The temperature is maintained at 51°C during the homogenization process.

[0054] The gradient cooling treatment in Step X3 of this example means first cooling from the homogenization temperature to 25°C at a cooling rate of 3.2°C / min, and then cooling to 5°C at a cooling rate of 1.3°C / min, and keeping the temperature for 40 min.

[0055] The mixing condition in Step 1 of this example is to stir at 35 rpm for 18 min at 33°C.

[0056] The mixing condition in Step 3 of this example is to stir at 70 rpm for 17 min in a 42°C water bath.

[0057] The homogenization condition in Step 4 of this example is to homogenize at 900 rpm for 4.5 min.

[0058] Example 3

[0059] A preparation method of high-whipping light cream. The preparation method of the light cream in this example comprises the following steps:

[0060] Step 1: Mix sodium caseinate and milk fat to obtain premix A;

[0061] Step 2: Add xanthan gum and pectin to premix A and mix at room temperature to obtain premix B;

[0062] Step 3: Mix premix B, monoglyceride, and lecithin to obtain premix C;

[0063] Step 4: Perform low-pressure homogenization at 20 bar on premix C.

[0064] The raw materials of the light cream in this embodiment, by weight percentage, include 0.8 wt% sodium caseinate, 0.12 wt% xanthan gum, 0.4 wt% monoglyceride, 0.08 wt% pectin, 0.4 wt% lecithin, and the balance milk fat.

[0065] The milk fat in this embodiment is cream with a fat content of 32 wt%, and its preparation method includes the following steps:

[0066] Step X1: After preheating whole fresh milk to 52.5 °C, centrifuge it at a speed of 7000 rpm for 20 min to obtain skim milk and a milk fat-enriched phase;

[0067] Step X2: Mix the skim milk and the milk fat-enriched phase to prepare cream with a fat content of 32 wt%;

[0068] Step X3: After preheating the cream obtained by mixing in Step X2 to 52.5 °C, perform two-stage homogenization, cool down at a gradient, and let it stand at 4 °C for 18 h to obtain the product.

[0069] The two-stage homogenization in Step X3 of this embodiment means first performing high-pressure homogenization and then low-pressure homogenization. Among them, high-pressure homogenization means homogenizing at a pressure of 175 bar for 1.5 min, and low-pressure homogenization means homogenizing at a pressure of 65 bar for 0.75 min. The temperature is maintained at 52.5 °C during the homogenization process.

[0070] The gradient cooling treatment in Step X3 of this embodiment means first cooling from the homogenization temperature to 25 °C at a cooling rate of 3.5 °C / min, and then cooling to 5 °C at a cooling rate of 1.5 °C / min, and keeping the temperature for 45 min.

[0071] The conditions for mixing in Step 1 of this embodiment are stirring at a speed of 40 rpm for 15 min at 35 °C.

[0072] The conditions for mixing in Step 3 of this embodiment are stirring in a 45 °C water bath at a speed of 80 rpm for 15 min.

[0073] The conditions for homogenization in Step 4 of this embodiment are homogenizing at a speed of 1000 rpm for 4 min.

[0074] Example 4

[0075] A preparation method of high-whipping light cream. The preparation method of the light cream in this embodiment includes the following steps:

[0076] Step 1: Mix sodium caseinate and milk fat to obtain premix A;

[0077] Step 2: Add xanthan gum and pectin to premix A and mix at room temperature to obtain premix B;

[0078] Step 3: Mix premix B, monoglyceride, and lecithin to obtain premix C;

[0079] Step 4: Homogenize premix C at a relatively low pressure of 25 bar.

[0080] The raw materials of the light cream in this example, by weight percentage, include 0.9 wt% sodium caseinate, 0.13 wt% xanthan gum, 0.41 wt% monoglyceride, 0.09 wt% pectin, 0.41 wt% lecithin, and the balance milk fat.

[0081] The milk fat in this example is cream with a fat content of 35 wt%, and its preparation method includes the following steps:

[0082] Step X1: Preheat whole fresh milk to 54°C, then centrifuge at a speed of 7500 rpm for 18 min to separate skim milk and milk fat enrichment phase;

[0083] Step X2: Mix the skim milk and the milk fat enrichment phase to prepare cream with a fat content of 35 wt%;

[0084] Step X3: Preheat the cream obtained by mixing in Step X2 to 54°C, then perform two-stage homogenization, cool down at a gradient, and let it stand at 4°C for 22 h to obtain the product.

[0085] The two-stage homogenization in Step X3 of this example means first performing primary homogenization at 185 bar for 1.2 min, then performing secondary homogenization at 70 bar for 0.6 min, and maintaining the temperature at 54°C during the homogenization process. The two-stage homogenization means first performing higher-pressure homogenization and then lower-pressure homogenization. Among them, the higher-pressure homogenization means homogenizing at a pressure of 185 bar for 1.2 min, and the lower-pressure homogenization means homogenizing at a pressure of 70 bar for 0.6 min, and maintaining the temperature at 54°C during the homogenization process.

[0086] The gradient cooling treatment in Step X3 of this example means first cooling from the homogenization temperature to 25°C at a cooling rate of 3.6°C / min, and then cooling to 5°C at a cooling rate of 1.7°C / min, and keeping the temperature for 50 min.

[0087] The conditions for mixing in Step 1 of this example are stirring at a speed of 45 rpm for 12 min at 36°C.

[0088] The conditions for mixing in Step 3 of this example are stirring in a 47°C water bath at a speed of 88 rpm for 12 min.

[0089] The conditions for homogenization in Step 4 of this example are homogenizing at a speed of 1100 rpm for 3.5 min.

[0090] Example 5

[0091] A preparation method of highly whipped light cream. The preparation method of the light cream in this example comprises the following steps:

[0092] Step 1: Mix sodium caseinate with milk fat to obtain premix A;

[0093] Step 2: Add xanthan gum and pectin to premix A and mix at room temperature to obtain premix B;

[0094] Step 3: Mix premix B, monoglyceride, and lecithin to obtain premix C;

[0095] Step 4: Subject premix C to low-pressure homogenization at 30 bar.

[0096] The raw materials of the light cream in this example, by weight percentage, include 1 wt% sodium caseinate, 0.14 wt% xanthan gum, 0.42 wt% monoglyceride, 0.09 wt% pectin, 0.42 wt% lecithin, and the balance of milk fat.

[0097] The milk fat in this example is cream with a fat content of 38 wt%. Its preparation method comprises the following steps:

[0098] Step X1: Preheat whole fresh milk to 55°C and then centrifuge at 8000 rpm for 15 min to separate skim milk and milk fat enrichment phase;

[0099] Step X2: Mix the skim milk and the milk fat enrichment phase to prepare cream with a fat content of 38 wt%;

[0100] Step X3: Preheat the cream obtained by mixing in Step X2 to 55°C, then perform two-stage homogenization, cool down at a gradient, and let it stand at 4°C for 24 h to obtain the product.

[0101] The two-stage homogenization in Step X3 of this example means first performing primary homogenization at 200 bar for 1 min, then performing secondary homogenization at 80 bar for 0.5 min, and maintaining the temperature at 55°C during the homogenization process.

[0102] The gradient cooling treatment in Step X3 of this example means first cooling from the homogenization temperature to 25°C at a cooling rate of 4°C / min, then cooling to 5°C at a cooling rate of 2°C / min, and maintaining the temperature for 60 min.

[0103] The mixing condition in Step 1 of this example is to stir at 50 rpm for 10 min at 38°C.

[0104] The mixing condition in Step 3 of this example is to stir at 100 rpm for 10 min in a 50°C water bath.

[0105] The homogenization conditions in Step 4 of this embodiment are to homogenize at a speed of 1200 rpm for 3 minutes.

[0106] Comparative Example 1

[0107] On the basis of Example 3, while keeping other conditions the same, change the preparation method of the light cream to the following steps:

[0108] Step 1: Mix sodium caseinate, xanthan gum, pectin and milk fat at room temperature to obtain premix A;

[0109] Step 2: Mix premix A, monoglyceride and lecithin to obtain premix B. The mixing conditions here are to stir at a speed of 80 rpm in a 45°C water bath for 15 minutes;

[0110] Step 3: Perform low-pressure homogenization of premix B at 20 bar.

[0111] Comparative Example 2

[0112] On the basis of Example 3, while keeping other conditions the same, change the preparation method of the light cream to the following steps:

[0113] Step 1: Mix sodium caseinate and milk fat to obtain premix A;

[0114] Step 2: Add xanthan gum, pectin, monoglyceride and lecithin to premix A and mix at room temperature to obtain premix B;

[0115] Step 3: Perform low-pressure homogenization of premix B at 20 bar.

[0116] Comparative Example 3

[0117] On the basis of the example, while keeping other conditions the same, change the raw material ratio of the light cream. The raw materials of the light cream include 0.5 wt% sodium caseinate, 0.12 wt% xanthan gum, 0.4 wt% monoglyceride, 0.08 wt% pectin, 0.4 wt% lecithin and the balance of milk fat by weight percentage.

[0118] Comparative Example 4

[0119] On the basis of Example 3, while keeping other conditions the same, change the preparation method of the milk fat to the following steps:

[0120] Step X1: Preheat whole fresh milk to 52.5°C and then centrifuge at a speed of 7000 rpm for 20 minutes to separate skim milk and milk fat enrichment phase;

[0121] Step X2: Mix the skim milk and milk fat enrichment phase to prepare cream with a fat content of 32 wt%;

[0122] Step X3: After preheating the cream obtained by mixing in Step X2 to 52.5°C, set the homogenization pressure to 175 bar, homogenize for 2.25 min, then cool down in a gradient manner, and let it stand at 4°C for 18 h to obtain the product.

[0123] Comparative Example 5

[0124] Based on Example 3, while keeping other conditions the same, change the preparation method of milk fat to the following steps:

[0125] Step X1: After preheating whole fresh milk to 52.5°C, centrifuge at 7000 rpm for 20 min to separate skim milk and milk fat enrichment phase;

[0126] Step X2: Mix the skim milk and milk fat enrichment phase to prepare cream with a fat content of 32 wt%;

[0127] Step X3: After preheating the cream obtained by mixing in Step X2 to 52.5°C, set the homogenization pressure to 65 bar, homogenize for 2.25 min, then cool down in a gradient manner, and let it stand at 4°C for 18 h to obtain the product.

[0128] Comparative Example 6

[0129] Based on Example 3, while keeping other conditions the same, change the preparation method of milk fat to the following steps:

[0130] Step X1: After preheating whole fresh milk to 52.5°C, centrifuge at 7000 rpm for 20 min to separate skim milk and milk fat enrichment phase;

[0131] Step X2: Mix the skim milk and milk fat enrichment phase to prepare cream with a fat content of 32 wt%;

[0132] Step X3: After preheating the cream obtained by mixing in Step X2 to 52.5°C, conduct two-stage homogenization, cool down from the homogenization temperature to 5°C at a cooling rate of 3.5°C / min, keep warm for 45 min, and let it stand at 4°C for 18 h to obtain the product.

[0133] Comparative Example 7

[0134] Step X1: After preheating whole fresh milk to 52.5°C, centrifuge at 7000 rpm for 20 min to separate skim milk and milk fat enrichment phase;

[0135] Step X2: Mix the skim milk and milk fat enrichment phase to prepare cream with a fat content of 32 wt%;

[0136] Step X3: After preheating the cream obtained by mixing in Step X2 to 52.5°C, conduct two-stage homogenization, cool down from the homogenization temperature to 5°C at a cooling rate of 1.5°C / min, keep warm for 45 min, and let it stand at 4°C for 18 h to obtain the product.

[0137] Comparative Example 8

[0138] On the basis of Example 3, xanthan gum in the light cream raw material was removed and replaced with an equal weight of pectin, and other conditions were kept the same as those in Example 3.

[0139] Comparative Example 9

[0140] On the basis of Example 3, pectin in the light cream raw material was removed and replaced with an equal weight of xanthan gum, and other conditions were kept the same as those in Example 3.

[0141] Comparative Example 10

[0142] On the basis of Example 3, monoglyceride in the light cream raw material was removed and replaced with an equal weight of lecithin, and other conditions were kept the same as those in Example 3.

[0143] Comparative Example 11

[0144] On the basis of Example 3, lecithin in the light cream raw material was removed and replaced with an equal weight of monoglyceride, and other conditions were kept the same as those in Example 3.

[0145] Comparative Example 12

[0146] On the basis of Example 3, with other conditions remaining the same, the homogenization operation in Step 4 was changed to set the homogenization pressure at 40 bar and homogenize at a speed of 1000 rpm for 4 min.

[0147] Comparative Example 13

[0148] On the basis of Example 3, with other conditions remaining the same, the homogenization operation in Step 4 was changed to set the homogenization pressure at 20 bar and homogenize at a speed of 1500 rpm for 4 min.

[0149] Using the light cream prepared in Examples 1 - 5 and Comparative Examples 1 - 13 as samples, three parallels were set for each group of samples, and the whipping rate of the samples was measured respectively, where the whipping rate = (the volume of the whipped sample - the original volume of the sample) / the original volume of the sample × 100%; the whipped sample was filled into a cup, and a Brookfield CT3 texture analyzer was used to record the foam hardness; the whipped sample was filled into a piping bag, refrigerated for 24 h, and then piped, and the standing time of the piped pattern was recorded; the above recorded results are shown in Table 1 below.

[0150] Table 1

[0151]

[0152]

[0153] As can be seen from Table 1, the light cream prepared by the present invention has a high whipping rate, and the foam hardness after whipping is good. The piped pattern can remain standing without collapsing for a long time.

[0154] The above are only the preferred embodiments of the present invention, and do not impose any form of limitation on the present invention. Although the present invention has been disclosed above with the preferred embodiments, it is not intended to limit the present invention. Any person skilled in the art can make some changes or modifications to equivalent embodiments by using the above-disclosed technical content within the scope of the technical solution of the present invention. However, as long as it does not depart from the content of the technical solution of the present invention, any indirect modification, equivalent change and modification made to the above embodiments based on the technical essence of the present invention still fall within the scope of the technical solution of the present invention.

Claims

1. A preparation method of high-whipped light cream, characterized in that: The method for preparing the light cream comprises the following steps: Step 1: Mix sodium caseinate with milk fat to obtain premix A; Step 2: Add xanthan gum and pectin to premix A and mix at room temperature to obtain premix B; Step 3: Mix premix B, monoglyceride, and lecithin to obtain premix C; Step 4: Perform low-pressure homogenization on premix C at 10 - 30 bar.

2. The preparation method of a highly whipped light cream according to claim 1, characterized in that: The raw materials of the light cream, by weight percentage, include 0.6 - 1 wt% sodium caseinate, 0.1 - 0.14 wt% xanthan gum, 0.38 - 0.42 wt% monoglyceride, 0.07 - 0.09 wt% pectin, 0.38 - 0.42 wt% lecithin, and the balance of milk fat.

3. The preparation method of a highly whipped light cream according to claim 2, wherein: The milk fat is cream with a fat content of 26 - 38 wt%, and the method for preparing the milk fat comprises the following steps: Step X1: Preheat whole fresh milk to 50 - 55 °C, then centrifuge at a speed of 6000 - 8000 rpm for 15 - 25 min to separate skim milk and milk fat enrichment phase; Step X2: Mix the skim milk and the milk fat enrichment phase to prepare cream with a fat content of 26 - 38 wt%; Step X3: Preheat the cream obtained by mixing in Step X2 to 50 - 55 °C, then perform two-stage homogenization, cool down at a gradient, and let it stand at 4 °C for 12 - 24 h to obtain the product.

4. The preparation method of a highly whipped light cream according to claim 3, characterized in that: The two-stage homogenization in Step X3 means performing higher-pressure homogenization first and then lower-pressure homogenization. The higher-pressure homogenization means homogenizing at a pressure of 150 - 200 bar for 1 - 2 min, and the lower-pressure homogenization means homogenizing at a pressure of 50 - 80 bar for 0.5 - 1 min. The temperature is maintained at 50 - 55 °C during the homogenization process.

5. The preparation method of a highly whipped light cream according to claim 3, characterized in that: The gradient cooling treatment in Step X3 means first cooling from the homogenization temperature to 25 °C at a cooling rate of 3 - 4 °C / min, and then cooling to 5 °C at a cooling rate of 1 - 2 °C / min, and keeping the temperature for 30 - 60 min.

6. The preparation method of a highly whipped light cream according to claim 1, characterized in that: The conditions for the mixing in Step 1 are stirring at a speed of 30 - 50 rpm for 10 - 20 min at 32 - 38 °C.

7. The preparation method of a highly whipped light cream according to claim 1, characterized in that: The conditions for the mixing in Step 3 are stirring in a water bath at 40 - 50 °C at a speed of 60 - 100 rpm for 10 - 20 min.

8. The preparation method of a highly whipped light cream according to claim 1, characterized in that: The conditions for the homogenization in Step 4 are homogenizing at a speed of 800 - 1200 rpm for 3 - 5 min.

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