High-whipping light cream and method of making

Abstract

The present application relates to a kind of high whipping light cream and preparation method, belong to food technology field.The present application provides a kind of preparation method of high whipping light cream, its steps include that sodium caseinate is mixed with milk fat to obtain premix A, xanthan gum, pectin, premix A room temperature is mixed to obtain premix B, premix B, monoglyceride, lecithin is mixed to obtain premix C, finally premix C is subjected to 10-30bar lower pressure homogenization, namely obtains.By specific process, the milk fat prepared, and sodium caseinate, xanthan gum, pectin, monoglyceride, lecithin are mixed step by step, finally lower pressure homogenization is used, the uniform mixing of each component is realized, and subsequent whipping performance is synergistically improved.

Description

TECHNICAL FIELD

[0001] The present application belongs to the field of food technology, and relates to a high-whipping light cream and a preparation method thereof. BACKGROUND

[0002] Light cream is the milk fat part extracted from milk, and is one of the common food materials in baking and dessert making. After whipping, the light cream is more light and fluffy in texture, so as to be better used for food decoration and making, and increase the taste and richness of food. However, compared with butter cream, the light cream is relatively difficult to whip, and is prone to over-whipping or under-whipping. In addition, the stability of the light cream after whipping is poor, especially in an environment with a relatively high temperature, the light cream is prone to collapse and deformation, which is not conducive to long-term preservation and modeling. SUMMARY

[0003] The present application provides a high-whipping light cream and a preparation method thereof. The light cream is prepared by mixing milk fat, sodium caseinate, xanthan gum, pectin, monoglyceride and lecithin in steps, and finally adopting low-pressure homogenization to realize uniform mixing of the components and synergistically improve the subsequent whipping performance.

[0004] The object of the present application can be achieved by 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 one, mixing sodium caseinate and milk fat to obtain premix A;

[0007] Step two, adding xanthan gum and pectin to the premix A, and mixing at room temperature to obtain premix B;

[0008] Step three, mixing the premix B, monoglyceride and lecithin to obtain premix C;

[0009] Step four, subjecting the premix C to low-pressure homogenization of 10-30 bar.

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

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

[0012] Step X1, after preheating the whole fresh milk to 50-55℃, centrifugation is carried out at 6000-8000 rpm for 15-25 min to separate the skim milk and milk fat rich phase;

[0013] Step X2, the skim milk and milk fat rich phase are mixed to prepare the butter with a fat content of 26-38 wt%;

[0014] Step X3, the butter prepared in step X2 is preheated to 50-55℃ and then subjected to two-stage homogenization with gradient cooling, and then is placed at 4℃ for 12-24 h.

[0015] Further, the two-stage homogenization in step X3 refers to higher pressure homogenization followed by lower pressure homogenization, wherein the higher pressure homogenization refers to homogenization at 150-200 bar for 1-2 min, and the lower pressure homogenization refers to homogenization at 50-80 bar for 0.5-1 min, and the homogenization process is maintained at a temperature of 50-55℃.

[0016] Further, the gradient cooling treatment in step X3 refers to first cooling from the homogenization temperature to 25℃ at a cooling rate of 3-4℃ / min, and then cooling to 5℃ at a cooling rate of 1-2℃ / min, and then maintaining the temperature for 30-60 min.

[0017] Further, the mixing condition in step one is stirring at 30-50 rpm for 10-20 min at 32-38℃.

[0018] Further, the mixing condition in step three is stirring at 60-100 rpm for 10-20 min in a 40-50℃ water bath.

[0019] Further, the homogenization condition in step four is homogenization at 800-1200 rpm for 3-5 min.

[0020] The beneficial effects of the present application are:

[0021] (1) The present application provides a high-whipping light cream, which uses sodium caseinate and milk fat to form a stable micellar structure, enhances the dispersibility and emulsion stability of fat particles; further, uses xanthan gum and pectin to synergistically thicken, improves the viscosity and gas retention capacity of the light cream; further, uses monoglyceride and lecithin as a complex emulsifier, further reduces the oil-water interfacial tension, promotes the uniform distribution of fat particles, and enhances the shear resistance and heat resistance of the light cream.

[0022] (2) The present application provides a high-whipped light cream, in the preparation of cream, by higher pressure homogenization, the large fat globules are broken, forming fine particles, and then by lower pressure homogenization to prevent the re-aggregation of fat globules, to ensure the delicate taste of cream; on this basis, gradient cooling is carried out to promote the slow formation of fat crystals, enhance the physical stability of cream, and avoid the collapse of structure during subsequent whipping.

[0023] (3) The present application provides a high-whipped light cream, the cream prepared by a specific process is mixed with sodium caseinate, xanthan gum, pectin, monoglyceride, lecithin step by step, and finally lower pressure homogenization is adopted to realize the uniform mixing of each component and synergistically improve the subsequent whipping performance. DETAILED DESCRIPTION

[0024] In order to further illustrate the technical means and effects adopted by the present application to achieve the predetermined application purposes, the specific embodiments, structures, features and effects according to the present application are described in detail as follows in combination with examples.

[0025] The sodium caseinate, xanthan gum, pectin, monoglyceride and lecithin in all examples and comparative examples of the present application are directly purchased from the market, and are purchased from Jiangsu Cailei Biological Technology Co., Ltd.

[0026] Example 1

[0027] A preparation method of a high-whipped light cream, the preparation method of the light cream of the present embodiment comprises the following steps:

[0028] Step one, mix sodium caseinate with cream to obtain premix A;

[0029] Step two, add xanthan gum and pectin to premix A, mix at room temperature to obtain premix B;

[0030] Step three, mix premix B, monoglyceride and lecithin to obtain premix C;

[0031] Step four, 10 bar lower pressure homogenization is carried out on premix C.

[0032] The raw materials of the light cream of the present embodiment include 0.6wt% sodium caseinate, 0.1wt% xanthan gum, 0.38wt% monoglyceride, 0.07wt% pectin, 0.38wt% lecithin and the balance of cream, in terms of weight percentage.

[0033] The cream of the present embodiment is a butter with a fat content of 26wt%, and the preparation method comprises the following steps:

[0034] Step X1, preheat whole fresh milk to 50℃, then centrifuge at 6000rpm for 25min to separate to obtain skim milk and cream-rich phase;

[0035] Step X2, mixing skim milk and milk fat enrichment phase to prepare a cream with a fat content of 26wt%;

[0036] Step X3, preheating the cream obtained from step X2 to 50℃ and then performing two-stage homogenization with gradient cooling, standing at 4℃ for 12h.

[0037] The two-stage homogenization in step X3 of this example refers to first performing higher pressure homogenization and then performing lower pressure homogenization, wherein the higher pressure homogenization refers to homogenization at a pressure of 150bar for 2min, and the lower pressure homogenization refers to homogenization at a pressure of 50bar for 1min, and the homogenization process maintains a temperature of 50℃.

[0038] The gradient cooling treatment in step X3 of this example refers to first cooling from the homogenization temperature to 25℃ at a cooling rate of 3℃ / min, and then cooling to 5℃ at a cooling rate of 1℃ / min, and maintaining the temperature for 30min.

[0039] The mixing condition in step one of this example is stirring at a speed of 30rpm for 20min at 32℃.

[0040] The mixing condition in step three of this example is stirring at a speed of 60rpm for 20min in a water bath at 40℃.

[0041] The homogenization condition in step four of this example is homogenization at a speed of 800rpm for 5min.

[0042] Example 2

[0043] A method for preparing a highly whipped light cream, the method for preparing the light cream of this example comprises the following steps:

[0044] Step one, mixing sodium caseinate and milk fat to obtain premix A;

[0045] Step two, adding xanthan gum and pectin to premix A, mixing at room temperature to obtain premix B;

[0046] Step three, mixing premix B, monoglyceride and lecithin to obtain premix C;

[0047] Step four, performing 15bar lower pressure homogenization on premix C.

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

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

[0050] Step X1, after preheating the whole fresh milk to 51℃, centrifugation was carried out at 6500 rpm for 22 min to separate the skim milk and milk fat-rich phase;

[0051] Step X2, the skim milk and milk fat-rich phase were mixed to prepare a butter with a fat content of 30wt%;

[0052] Step X3, the butter obtained in step X2 was preheated to 51℃ and then subjected to two-stage homogenization with gradient cooling, and then was placed at 4℃ for 15 h.

[0053] The two-stage homogenization in step X3 of the present example refers to higher pressure homogenization followed by lower pressure homogenization, wherein the higher pressure homogenization refers to homogenization at 160 bar for 1.8 min, and the lower pressure homogenization refers to homogenization at 55 bar for 0.8 min, and the temperature during homogenization was maintained at 51℃.

[0054] The gradient cooling treatment in step X3 of the present example refers to first cooling from the homogenization temperature to 25℃ at a cooling rate of 3.2℃ / min, and then cooling to 5℃ at a cooling rate of 1.3℃ / min, and then maintaining the temperature for 40 min.

[0055] The mixing condition in step one of the present example is stirring at 33℃ with a stirring speed of 35 rpm for 18 min.

[0056] The mixing condition in step three of the present example is stirring in a 42℃ water bath with a stirring speed of 70 rpm for 17 min.

[0057] The homogenization condition in step four of the present example is homogenization at a speed of 900 rpm for 4.5 min.

[0058] Example 3

[0059] A preparation method of a highly whipped light butter, the preparation method of the light butter of the present example comprises the following steps:

[0060] Step one, mixing sodium caseinate and milk fat to obtain premix A;

[0061] Step two, adding xanthan gum and pectin to premix A and mixing at room temperature to obtain premix B;

[0062] Step three, mixing premix B, monoglyceride and lecithin to obtain premix C;

[0063] Step four, subjecting premix C to 20 bar lower pressure homogenization.

[0064] The raw materials of the light cream of the present example include 0.8wt% sodium caseinate, 0.12wt% xanthan gum, 0.4wt% monoglyceride, 0.08wt% pectin, 0.4wt% lecithin, and the rest is milk fat.

[0065] The milk fat of the present example is a butter with a fat content of 32wt%, and the preparation method comprises the following steps:

[0066] Step X1, after preheating whole fresh milk to 52.5℃, centrifuging at a speed of 7000rpm for 20min, separating to obtain skim milk and milk fat-rich phase;

[0067] Step X2, mixing the skim milk and milk fat-rich phase to prepare a butter with a fat content of 32wt%;

[0068] Step X3, preheating the butter obtained by mixing in step X2 to 52.5℃, then performing two-stage homogenization with gradient cooling, and standing at 4℃ for 18h.

[0069] The two-stage homogenization in step X3 of the present example refers to first higher pressure homogenization and then lower pressure homogenization, wherein the higher pressure homogenization refers to homogenization at a pressure of 175bar for 1.5min, and the lower pressure homogenization refers to homogenization at a pressure of 65bar for 0.75min, and the homogenization process maintains a temperature of 52.5℃.

[0070] The gradient cooling treatment in step X3 of the present example refers to first cooling from the homogenization temperature to 25℃ at a cooling rate of 3.5℃ / min, and then cooling to 5℃ at a cooling rate of 1.5℃ / min, and holding for 45min.

[0071] The mixing condition in step one of the present example is stirring at a speed of 40rpm for 15min at 35℃.

[0072] The mixing condition in step three of the present example is stirring at a speed of 80rpm for 15min in a 45℃ water bath.

[0073] The homogenization condition in step four of the present example is homogenization at a speed of 1000rpm for 4min.

[0074] Example 4

[0075] A preparation method of a high-whipped light cream, the preparation method of the light cream of the present example comprises the following steps:

[0076] Step one, mixing sodium caseinate and milk fat to obtain premix A;

[0077] Step two, adding xanthan gum and pectin to premix A, mixing at room temperature to obtain premix B;

[0078] Step three, mix premix B, monoglyceride, lecithin to obtain premix C;

[0079] Step four, homogenize premix C at 25 bar lower pressure.

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

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

[0082] Step X1, centrifuge the whole fresh milk at 7500rpm for 18min after preheating to 54℃, to separate the skim milk and milk fat rich phase;

[0083] Step X2, mix the skim milk and milk fat rich phase to prepare a butter with a fat content of 35wt%;

[0084] Step X3, preheat the butter obtained by mixing in step X2 to 54℃, and then perform two-stage homogenization with gradient cooling, and stand at 4℃ for 22h.

[0085] The two-stage homogenization in step X3 of this example refers to first-stage homogenization at 185bar for 1.2min, and second-stage homogenization at 70bar for 0.6min, and the homogenization process is maintained at a temperature of 54℃. The two-stage homogenization refers to first performing higher pressure homogenization and then performing lower pressure homogenization, wherein the higher pressure homogenization refers to homogenization at 185bar for 1.2min, the lower pressure homogenization refers to homogenization at 70bar for 0.6min, and the homogenization process is maintained at a temperature of 54℃.

[0086] The gradient cooling treatment in step X3 of this example refers to first cooling from the homogenization temperature to 25℃ at a cooling rate of 3.6℃ / min, and then cooling to 5℃ at a cooling rate of 1.7℃ / min, and standing for 50min.

[0087] The mixing condition in step one of this example is stirring at 45rpm for 12min at 36℃.

[0088] The mixing condition in step three of this example is stirring at 88rpm for 12min in a 47℃ water bath.

[0089] The homogenization condition in step four of this example is homogenization at 1100rpm for 3.5min.

[0090] Example 5

[0091] A preparation method of high-whipped light cream, the preparation method of the light cream of the embodiment comprises the following steps:

[0092] Step one, mix sodium caseinate and milk fat to obtain premix A;

[0093] Step two, add xanthan gum and pectin to the premix A, mix at room temperature to obtain premix B;

[0094] Step three, mix the premix B, monoglyceride and lecithin to obtain premix C;

[0095] Step four, perform 30 bar lower pressure homogenization on the premix C.

[0096] The raw materials of the light cream of the embodiment include 1wt% sodium caseinate, 0.14wt% xanthan gum, 0.42wt% monoglyceride, 0.09wt% pectin, 0.42wt% lecithin and the rest milk fat.

[0097] The milk fat of the embodiment is a butter with a fat content of 38wt%, and the preparation method comprises the following steps:

[0098] Step X1, preheat the whole fresh milk to 55℃, then centrifuge at 8000rpm for 15min to separate to obtain skim milk and milk fat-rich phase;

[0099] Step X2, mix the skim milk and the milk fat-rich phase to prepare a butter with a fat content of 38wt%;

[0100] Step X3, preheat the butter obtained by mixing in step X2 to 55℃, then perform two-stage homogenization with gradient cooling, and stand at 4℃ for 24h.

[0101] The two-stage homogenization in step X3 of the embodiment refers to first-stage homogenization at 200bar for 1min, and second-stage homogenization at 80bar for 0.5min, and the homogenization process is kept at 55℃.

[0102] The gradient cooling treatment in step X3 of the embodiment refers to first cooling from the homogenization temperature to 25℃ at a cooling rate of 4℃ / min, and then cooling to 5℃ at a cooling rate of 2℃ / min, and keeping for 60min.

[0103] The mixing condition in step one of the embodiment is stirring at 38℃ at a stirring speed of 50rpm for 10min.

[0104] The mixing condition in step three of the embodiment is stirring in a 50℃ water bath at a stirring speed of 100rpm for 10min.

[0105] The homogenization condition in step four of the present example is 3 min at 1200 rpm.

[0106] Comparative Example 1

[0107] On the basis of Example 3, other conditions remain unchanged, and the preparation method of light cream is changed to the following steps:

[0108] Step one, after mixing sodium caseinate, xanthan gum, pectin and milk fat at room temperature, pre-mix A is obtained;

[0109] Step two, mix pre-mix A, monoglyceride and lecithin to obtain pre-mix B, the mixing condition here is stirring at 45°C water bath with 80 rpm for 15 min;

[0110] Step three, pre-mix B is subjected to 20 bar low pressure homogenization.

[0111] Comparative Example 2

[0112] On the basis of Example 3, other conditions remain unchanged, and the preparation method of light cream is changed to the following steps:

[0113] Step one, mix sodium caseinate and milk fat to obtain pre-mix A;

[0114] Step two, add xanthan gum, pectin, monoglyceride and lecithin to pre-mix A, mix at room temperature to obtain pre-mix B;

[0115] Step three, pre-mix B is subjected to 20 bar low pressure homogenization.

[0116] Comparative Example 3

[0117] On the basis of the example, other conditions remain unchanged, and the raw material ratio of light cream is changed. The raw materials of light cream include 0.5wt% sodium caseinate, 0.12wt% xanthan gum, 0.4wt% monoglyceride, 0.08wt% pectin, 0.4wt% lecithin and the balance of milk fat.

[0118] Comparative Example 4

[0119] On the basis of Example 3, other conditions remain unchanged, and the preparation method of milk fat is changed to the following steps:

[0120] 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-rich phase;

[0121] Step X2, mix skim milk and milk fat-rich phase to prepare cream with a fat content of 32wt%;

[0122] Step X3, the cream obtained by mixing in step X2 was preheated to 52.5℃, then homogenized at 175 bar for 2.25 min, and then gradiently cooled, and then placed at 4℃ for 18 h to obtain the product.

[0123] Comparative Example 5

[0124] On the basis of Example 3, other conditions were kept unchanged, and the preparation method of the cream was changed to the following steps:

[0125] Step X1, after the whole fresh milk was preheated to 52.5℃, it was centrifuged at a speed of 7000 rpm for 20 min to separate the skim milk and the cream-rich phase;

[0126] Step X2, the skim milk and the cream-rich phase were mixed to prepare a cream with a fat content of 32wt%;

[0127] Step X3, the cream obtained by mixing in step X2 was preheated to 52.5℃, then homogenized at 65 bar for 2.25 min, and then gradiently cooled, and then placed at 4℃ for 18 h to obtain the product.

[0128] Comparative Example 6

[0129] On the basis of Example 3, other conditions were kept unchanged, and the preparation method of the cream was changed to the following steps:

[0130] Step X1, after the whole fresh milk was preheated to 52.5℃, it was centrifuged at a speed of 7000 rpm for 20 min to separate the skim milk and the cream-rich phase;

[0131] Step X2, the skim milk and the cream-rich phase were mixed to prepare a cream with a fat content of 32wt%;

[0132] Step X3, the cream obtained by mixing in step X2 was preheated to 52.5℃, then homogenized at 65 bar for 2.25 min, and then gradiently cooled, and then placed at 4℃ for 18 h to obtain the product.

[0133] Comparative Example 7

[0134] Step X1, after the whole fresh milk was preheated to 52.5℃, it was centrifuged at a speed of 7000 rpm for 20 min to separate the skim milk and the cream-rich phase;

[0135] Step X2, the skim milk and the cream-rich phase were mixed to prepare a cream with a fat content of 32wt%;

[0136] Step X3, the cream obtained by mixing in step X2 was preheated to 52.5℃, then homogenized at 65 bar for 2.25 min, and then gradiently cooled, and then placed at 4℃ for 18 h to obtain the product.

[0137] Comparative Example 8

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

[0139] Comparative Example 9

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

[0141] Comparative Example 10

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

[0143] Comparative Example 11

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

[0145] Comparative Example 12

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

[0147] Comparative Example 13

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

[0149] The light cream prepared in Examples 1-5 and Comparative Examples 1-13 was used as the test sample, three parallel samples were set for each test sample, and the whipping rate of the test sample was tested, where the whipping rate = (volume of the whipped test sample - volume of the original test sample) / volume of the original test sample x 100%; the whipped test sample was poured into a cup, and a Brookfield CT3 texture analyzer was used to record the foam hardness; the whipped test sample was poured into a piping bag, and after being refrigerated for 24 h, the piping pattern was piped, and the piping pattern standing time was recorded; the above recorded results are shown in Table 1.

[0150] Table 1

[0151]

[0152]

[0153] From Table 1, it can be seen that the light cream prepared by the present application has higher whipping rate, and the whipped foam has better hardness, and the piping pattern can keep standing for a long time without collapsing.

[0154] The above description is only the preferred embodiment of the present application, and does not limit the present application in any form. Although the present application has been disclosed as the above preferred embodiment, it is not intended to limit the present application. Any person skilled in the art can make some changes or modifications to the above disclosed technical content to obtain equivalent embodiments with equivalent changes, without departing from the technical solution of the present application. Any indirect modification, equivalent change and modification made to the above embodiments according to the technical essence of the present application still belong to the scope of the technical solution of the present application.

Claims

1. A process for preparing a high-whipping light cream, characterized in that: The preparation method of the light cream comprises the following steps: Step one, mixing sodium caseinate and milk fat to obtain premix A; Step two, adding xanthan gum and pectin into the premix A, mixing at room temperature to obtain premix B; Step three, mixing the premix B, monoglyceride and lecithin to obtain premix C; Step four, performing 10-30 bar lower pressure homogenization on the premix C; The raw materials of the light cream include 0.6-1wt% sodium caseinate, 0.1-0.14wt% xanthan gum, 0.38-0.42wt% monoglyceride, 0.07-0.09wt% pectin, 0.38-0.42wt% lecithin and the rest of milk fat; The milk fat is a butter with a fat content of 26-38wt%, and the preparation method of the milk fat comprises the following steps: Step X1, preheating whole fresh milk to 50-55℃, then centrifuging at a speed of 6000-8000rpm for 15-25min to separate to obtain skim milk and milk fat rich phase; Step X2, mixing the skim milk and the milk fat rich phase to prepare a butter with a fat content of 26-38wt%; Step X3, preheating the butter obtained in step X2 to 50-55℃, then performing two-stage homogenization with gradient cooling, and standing at 4℃ for 12-24h to obtain the milk fat; The two-stage homogenization in step X3 refers to first performing higher pressure homogenization and then performing lower pressure homogenization, wherein the higher pressure homogenization refers to homogenization at a pressure of 150-200bar for 1-2min, and the lower pressure homogenization refers to homogenization at a pressure of 50-80bar for 0.5-1min, and the homogenization process is maintained at a temperature of 50-55℃; The gradient cooling treatment in step X3 refers to first cooling from the homogenization temperature to 25℃ at a cooling rate of 3-4℃ / min, and then cooling to 5℃ at a cooling rate of 1-2℃ / min, and maintaining for 30-60min.

2. A process for preparing a high-whipping light cream according to claim 1, characterized in that: The mixing condition in step one is stirring at a speed of 30-50rpm for 10-20min at 32-38℃.

3. A process for preparing a high-whipping light cream according to claim 1, characterized in that: The mixing condition in step three is stirring at a speed of 60-100rpm for 10-20min in a water bath at 40-50℃.

4. A process for preparing a high-whipping light cream according to claim 1, characterized in that: The homogenization condition in step four is homogenization at a speed of 800-1200rpm for 3-5min.

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