Preparation method of edible water-based plastic-replacing oil

Abstract

The invention relates to the field of food packaging materials, and discloses a preparation method of edible water-based plastic-replacing oil, which comprises the following steps: S1, preparing the following raw materials in parts by weight: natural oil, water-based colloid, an edible emulsifier, a plasticizer, a functional additive and deionized water; s2, dissolving the hydrocolloid in deionized water to form a water-phase solution; s3, mixing natural oil with an edible emulsifier to form an oil phase; s4, adding the oil phase into the water phase for pre-emulsification to form a crude emulsion; s5, performing high-pressure homogenization treatment on the crude emulsion; and S6, adjusting the pH value of the emulsion to 6.5-7.5, and filtering. Through accurate material configuration and process optimization, excellent waterproof performance is achieved. Compared with a traditional plastic film material in the prior art, the problem that the waterproof performance is insufficient is solved, and the novel material is more excellent in food packaging.

Description

Technical Field

[0001] The invention relates to the technical field of food packaging materials, in particular to a method for preparing edible water-based plastic-replacing oil. Background Art

[0002] In today's food packaging industry, traditional plastic film materials are widely used for their excellent sealing and waterproof properties. These materials, typically made from synthetic polymers, effectively prevent the intrusion of moisture and air, thereby extending the shelf life of food. These plastic films have mature manufacturing processes, offering high production efficiency and low costs, making them both practical and economical for use in product packaging.

[0003] However, despite the significant success of existing technologies in terms of waterproofing and sealing, several challenges remain. Traditional plastic film materials often fail to effectively retain heat-sensitive nutrients in food, resulting in a decline in food quality. Furthermore, these materials are mostly based on petrochemicals, which can easily cause environmental pollution and consume a lot of energy during production. Therefore, in pursuit of higher food safety standards and sustainable development, it is particularly important to find an edible, water-based plastic oil replacement material that combines waterproofing, nutrient retention, and low energy consumption. Summary of the Invention

[0004] In view of the deficiencies in the prior art, the present invention provides a method for preparing an edible water-based plastic-replacing oil, which solves the problems of traditional plastic films in terms of water resistance, nutrient retention and production energy consumption.

[0005] To achieve the above objectives, the present invention is implemented through the following technical solutions: A method for preparing an edible water-based plastic-replacing oil, comprising the following steps:

[0006] S1. Prepare the following raw materials by weight: natural oil, aqueous colloid, edible emulsifier, plasticizer, functional additive, and deionized water;

[0007] S2, dissolving the aqueous colloid in deionized water to form an aqueous phase solution;

[0008] S3, mixing natural oils and edible emulsifiers to form an oil phase;

[0009] S4, adding the oil phase to the water phase for pre-emulsification to form a coarse emulsion;

[0010] S5, performing high pressure homogenization on the crude emulsion;

[0011] S6. Adjust the pH value of the emulsion to 6.5-7.5 and filter;

[0012] Furthermore, in terms of the preparation method, the core steps of the present invention are the dissolution and emulsification process of the aqueous colloid. The gradient temperature control technology used in step S2 can effectively control the conformational changes of the colloid molecules and optimize the viscosity and fluidity of the aqueous solution. By maintaining the initial hydration stage at 40°C for 5-10 minutes, the colloid molecules first establish a stable hydrated structure in the aqueous phase. Subsequently, the activity of the colloid chains is greatly enhanced during the gradual heating to 55-60°C, so that as the temperature rises, the hydrogen bonds and physical cross-links between the molecules are gradually destroyed, and a dynamic network structure is formed instead. This network structure will contribute to the self-assembly of the molecular chains during the subsequent cooling process. The relatively mild treatment avoids the loss of nutrients that are easily evaporated in traditional high-temperature processes, thereby ensuring the nutritional value of the final product.

[0013] In addition, the combination of pulse feeding and planetary stirring in step S4 makes the emulsification process of the oil phase and the water phase more efficient. At a pulse frequency of 0.5-2Hz, the oil phase is dispersed into tiny droplets, which are rapidly mixed with the optimized water phase to form a stable coarse emulsion. Combined with the high-pressure homogenization treatment in S5, the emulsion undergoes multiple cycles and pressure crushing, effectively reducing the particle size of the droplets and enhancing the uniformity of film formation. In particular, the use of dynamic pressure mode demonstrates the unique advantages of supercritical fluid mechanics in cell layer casting. Through the interaction of extremely fine particles, the stable emulsion ensures that the final product still maintains high strength and flexibility.

[0014] Preferably, in step S1, the mass fractions of each component material in the raw material are:

[0015] 20-40 parts of natural oils;

[0016] 10-15 parts of aqueous colloid;

[0017] 3-8 parts of edible emulsifier;

[0018] 2-5 parts of plasticizer;

[0019] Functional additives 0.5-2 parts;

[0020] 30-45 parts of deionized water;

[0021] Furthermore, in terms of raw material selection, the main function of natural oils and fats is to serve as the basic material for the continuous phase, and its fatty acid composition boldly selects food-grade vegetable oils such as soybean oil and rapeseed oil. The long-chain fatty acids in the vegetable oils are cross-linked through ester bonds to form a tight hydrophobic film, which greatly improves the waterproof performance of the film. In addition, the aqueous colloids selected are gelatin, gum arabic, etc., whose polysaccharide structures have excellent solubility and adhesion in water. This combination of materials ensures that the final product maintains edibility while enhancing the stability and mechanical strength of the emulsion, and the excellent hydration capacity ensures the flexibility of the film. In addition, the addition of plasticizers, such as glycerol and propylene glycol, reduces the brittleness of the film and increases the elongation through the interaction of functional groups, ensuring the reliability of the final product in packaging applications.

[0022] Preferably, the natural oil is selected from food-grade vegetable oil, including any one of soybean oil, rapeseed oil, palm oil and coconut oil;

[0023] The aqueous colloid is selected from edible colloids, including any one of gelatin, gum arabic, xanthan gum, agar and sodium alginate.

[0024] Preferably, the edible emulsifier is a food-grade emulsifier, including any one of lecithin and glyceryl monostearate of sucrose fatty acid ester.

[0025] Preferably, the plasticizer is selected from food grade polyols, including any one of glycerol, propylene glycol and sorbitol.

[0026] Preferably, the functional additives include:

[0027] Water-resistant modifier, which is selected from edible wax emulsions, including beeswax, carnauba wax; printability regulator: silica nanoparticles or chitosan microspheres;

[0028] The particle size of the silicon dioxide nanoparticles is 50-100 nm, and the mass ratio of the edible wax emulsion to the printability regulator is 1-3:0.5-1.

[0029] Preferably, in step S2, the aqueous colloid is dissolved using gradient temperature control:

[0030] Keep at 40℃ for 5-10min;

[0031] 1-3℃ / min to 55-60℃; maintain for 5-15min;

[0032] Reduce the temperature to 45-50℃ at a rate of 0.5-2℃ / min.

[0033] Preferably, in the step S4, the oil phase is fed in a pulsed manner with a pulse frequency of 0.5-2 Hz and a single pulse volume of 0.1-0.5 mL, while planetary stirring is implemented with an orbital speed of 200-400 r / min and an autorotational speed of 1000-2000 r / min.

[0034] Preferably, in step S5, high pressure homogenization adopts a dynamic pressure mode:

[0035] First homogenize at a pressure of 25-35 MPa for 10-30 seconds, then reduce the pressure to 10-15 MPa and maintain for 5-15 seconds, and repeat 2-4 times.

[0036] The present invention provides a method for preparing an edible water-based plastic-replacing oil, which has the following beneficial effects:

[0037] 1. This invention achieves excellent waterproof performance through precise material configuration and optimized process. Compared with traditional plastic film materials in the prior art, this solves the problem of insufficient waterproofness, making the new material perform better in food packaging.

[0038] 2. This invention uses a combination of natural oils and aqueous colloids to improve the nutrient retention rate of the film material. Compared with common synthetic materials on the market, this innovation solves the serious nutritional loss of food and provides a healthier packaging solution for the food industry.

[0039] 3. This invention significantly reduces energy consumption during the production process through a highly efficient emulsification process and dynamic homogenization technology. Compared with traditional processes, it not only reduces production costs but also reduces environmental impact, improving overall production efficiency and sustainability. BRIEF DESCRIPTION OF THE DRAWINGS

[0040] Figure 1 It is a flow chart of the preparation method of the present invention. DETAILED DESCRIPTION

[0041] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the drawings in the present specification. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0042] Please see the attached Figure 1 :

[0043] Example 1:

[0044] Raw material ratio:

[0045] 20 parts soybean oil;

[0046] 10 parts gelatin;

[0047] 3 parts of lecithin;

[0048] 2 parts glycerin;

[0049] 0.5 parts of beeswax + 0.5 parts of silica nanoparticles (50 nm);

[0050] 30 parts of deionized water;

[0051] Preparation steps:

[0052] S1. Prepare raw materials by weight;

[0053] S2. Add gelatin to deionized water, maintain at 40°C for 5 minutes, then increase the temperature to 55°C at a rate of 1°C / min and hold for 5 minutes. Then, decrease the temperature to 45°C at a rate of 0.5°C / min to dissolve.

[0054] S4. The oil phase was added to the aqueous phase at a pulse frequency of 0.5 Hz (single 0.1 mL) with planetary stirring at 200 rpm and 1000 rpm.

[0055] S5.25MPa homogenization 10s→10MPa hold 5s, cycle 2 times;

[0056] S6. Adjust the pH to 6.5 and filter;

[0057] Example 2:

[0058] Raw material ratio:

[0059] 30 parts rapeseed oil;

[0060] 8 parts gelatin + 4.5 parts gum arabic;

[0061] 3 parts of lecithin + 2.5 parts of sucrose ester;

[0062] 3.5 parts of propylene glycol;

[0063] 1.5 parts of carnauba wax + 0.7 parts of chitosan microspheres;

[0064] 37.5 parts of deionized water;

[0065] Preparation steps:

[0066] S1. Prepare raw materials by weight;

[0067] S2. After the colloid was kept at 40°C for 7 minutes, the temperature was raised to 58°C at a rate of 2°C / min and maintained for 10 minutes. The temperature was then lowered to 48°C at a rate of 1°C / min to dissolve.

[0068] S4. The oil phase was added at a pulse frequency of 1 Hz (single 0.3 mL), and stirred at 300 rpm and 1500 rpm.

[0069] S5. Homogenize at 30 MPa for 20 seconds → maintain at 12 MPa for 10 seconds, cycle 3 times;

[0070] S6. Adjust the pH to 7.0 and filter;

[0071] Example 3:

[0072] Raw material ratio:

[0073] 40 parts coconut oil;

[0074] 15 parts of xanthan gum;

[0075] 8 parts of glyceryl monostearate;

[0076] 5 parts of sorbitol;

[0077] 3 parts of beeswax + 1 part of 100nm silicon dioxide;

[0078] 45 parts of deionized water;

[0079] Preparation steps:

[0080] S1. Prepare raw materials by weight;

[0081] S2. After the colloid is kept at 40°C for 10 minutes, it is heated to 60°C at a rate of 3°C / min and maintained for 15 minutes. It is then cooled to 50°C at a rate of 2°C / min to dissolve.

[0082] S4. The oil phase was added at a pulse frequency of 2 Hz (single 0.5 mL), and stirred at 400 rpm and 2000 rpm.

[0083] S5.35MPa homogenization for 30s→15MPa hold for 15s, cycle 4 times;

[0084] S6. Adjust the pH to 7.5 and filter.

[0085] Comparative Example 1:

[0086] Compared with Example 1, the difference is that the hydrocolloid is replaced by corn starch and the functional additive is eliminated, and the rest are the same.

[0087] Comparative Example 2:

[0088] Compared with Example 1, the difference is that 1.5 parts of glutaraldehyde cross-linking agent is additionally added to the raw materials, and a heat treatment at 80° C. for 1 hour is added after step S5.

[0089] Comparative Example 3:

[0090] Compared with Example 1, the difference is that the aqueous colloid and deionized water are eliminated, and the beeswax is directly melted and mixed with the oil during preparation. The rest are the same.

[0091] Comparative Example 4:

[0092] Compared with Example 1, the difference is that step S4 adopts conventional homogenization emulsification (no pulse feeding / dynamic homogenization), and step S2 adopts constant temperature 55° C. dissolution, and the rest are the same.

[0093] Experiment 1:

[0094] Experimental description:

[0095] This experiment aims to compare the water repellency performance of Example 1 with that of Comparative Example 1. The water repellency and applicability of the two samples were evaluated by measuring the contact angle and oil penetration time.

[0096] Experimental steps:

[0097] Materials preparation:

[0098] Membrane materials were extracted from Example 1 and Comparative Example 1 respectively to ensure that the film thickness was uniform and consistent (the film thickness of each sample was 50±5 μm).

[0099] The membrane material was cut into specimens of 10 x 10 cm.

[0100] Contact angle measurement:

[0101] The contact angle of each sample was measured using a contact angle meter (OCA20) at 25°C.

[0102] 3 μL of deionized water was applied to each sample, and the contact angles on the left and right sides were recorded. The measurement was repeated three times and the average value was taken.

[0103] Oil penetration test:

[0104] Each sample was placed in a transparent plastic dish with a diameter of 10 cm.

[0105] 5 mL of peanut oil (acid value ≤ 0.6 mg / g) was injected, and the time when the oil droplet began to penetrate into the membrane was visually observed and recorded.

[0106] Data Records:

[0107] All test data were recorded in detail in the experimental record, and repeated measurements were performed to ensure the reliability of the data (see Table 1 for details).

[0108] Experimental data:

[0109] Table 1

[0110]

[0111] Experimental summary:

[0112] The experimental results show that Example 1 exhibits significantly superior water resistance compared to Comparative Example 1, with contact angles exceeding 105° and oil penetration times exceeding 120 minutes, demonstrating its remarkable water resistance. The optimized combination of natural oils and aqueous colloids allows the membrane material to form a dense, hydrophobic layer at the oil-water interface. The strategically placed ratio of the oil's long-chain fatty acids and polyols allows the membrane to form a stable hydrated film upon contact with water. The selection and formulation of the aqueous colloid, by enhancing the hydrophilic properties of the membrane, makes it difficult for water droplets to penetrate the membrane surface, thereby improving contact angle measurements.

[0113] Furthermore, the comparative example 1 exhibited a lower contact angle and oil penetration time, reflecting its relatively loose membrane structure. This is primarily due to the inability of the aqueous colloid alone to effectively improve the interaction between oil and water. In this comparison, while the aqueous colloid exhibited some adhesion, it failed to form a stable network structure, resulting in a decrease in the overall strength of the membrane material and an inability to effectively prevent the mutual penetration of oil and water. The reduced contact angle and shortened penetration time directly reflect the insufficient waterproofing performance.

[0114] The mechanism revealed in this experiment demonstrates that, through precise material matching and process optimization, Example 1 successfully achieved a significant improvement in the water-resistant properties of an edible, water-based plastic-replacing oil. The effective emulsification and cross-linking process not only enhanced the film's mechanical strength but also preserved its healthy nutritional content, providing reliable safety assurance for use in the food industry. This achievement demonstrates the significance of modern food materials science's advancement toward environmental friendliness, efficiency, and functionality.

[0115] Experiment 2:

[0116] Experimental description:

[0117] This experiment aimed to compare the nutrient retention performance of Example 1 and Comparative Example 2, specifically the retention rate of vitamin C and the rate of protein denaturation. By comparing the two samples under different treatment conditions, the effect of low-temperature treatment on the retention of ingredients was evaluated.

[0118] Experimental steps:

[0119] Sample preparation:

[0120] A certain amount of membrane material was taken from each of Example 1 and Comparative Example 2, and the membrane thickness was ensured to be consistent (50±5 μm).

[0121] The samples were cut into discs with a diameter of 5 cm and placed in a shaded place to avoid direct sunlight.

[0122] Vitamin C retention rate determination:

[0123] Vitamin C in the membrane was extracted using HPLC.

[0124] The membrane sample was immersed in 30 mL of deionized water and immersed at a specific temperature (3 time points at 25°C, 40°C, and 60°C, for 20 min, 40 min, and 60 min).

[0125] After soaking, the concentration of vitamin C in the aqueous phase was determined, and the retention rate was calculated using the standard curve method.

[0126] Determination of protein denaturation rate:

[0127] The protein content of membrane samples was determined using the Kjeldahl method.

[0128] The membrane samples were soaked and treated with HCl solution, and the changes in protein content were measured after different time points (1 hour, 3 hours, and 5 hours).

[0129] Calculate the denaturation rate: Denaturation rate = (protein content after denaturation / initial protein content) × 100%.

[0130] Data recording and organization:

[0131] The experimental data were collated and the measurements were repeated to ensure the accuracy of the results (see Table 2 for details).

[0132] Experimental data:

[0133] Table 2

[0134]

[0135] Experimental summary:

[0136] The experimental results show that Example 1 achieved a vitamin C retention rate of 93.5%, while Comparative Example 2 achieved a retention rate of only 75.0%. This phenomenon is primarily attributed to the low-temperature, gradient temperature control process employed in Example 1, which effectively reduces damage to heat-sensitive components caused by water evaporation and heat conduction. Under temperature control, the interaction between the aqueous colloid and the oily component maintains a stable interface, significantly improving the solubility and stability of vitamin C in the film, resulting in improved retention after immersion in water.

[0137] In terms of protein denaturation rate, Example 1 also showed a lower denaturation rate (only 4.0%), while the denaturation rate of Comparative Example 2 was as high as 20.0%. This demonstrates the relative stability of the ingredients in Example 1 during high temperature and long-term immersion. The combination of polyols and aqueous colloids forms an effective protective layer, allowing the proteins in the membrane to maintain a relatively high original conformation in the solvent environment. Compared to Comparative Example 2, the latter failed to effectively maintain the spatial conformation of the protein during the production process and was easily affected by temperature changes, resulting in a higher denaturation rate and affecting its ultimate function.

[0138] In summary, the design and preparation method of Example 1 provides a strong guarantee for maintaining the stability and activity of the active ingredients in the edible film. This mechanism is due to precise temperature control and optimized material combination, which ensures nutrient retention in the film material, which is unattainable in traditional emulsification processes. This feature not only has important practical application value in food packaging, but also provides a strong theoretical foundation for the development of edible materials in other related fields.

[0139] Experiment 3:

[0140] Experimental description:

[0141] This experiment aimed to compare the optical properties, particularly transmittance and printability, of Example 1 and Comparative Example 3. The transmittance and dot gain of the samples were measured to evaluate the suitability of the two film materials for printing applications.

[0142] Experimental steps:

[0143] Sample preparation:

[0144] Membrane materials were extracted from Example 1 and Comparative Example 3 to ensure that the membrane thickness was consistent (50±5 μm).

[0145] Prepare a circular test piece with a diameter of 5 cm and place it in a shaded place to avoid the influence of light.

[0146] Light transmittance test:

[0147] The light transmittance of each sample was measured using a light transmittance meter (CT-100) in the wavelength range of 450-700 nm.

[0148] Repeat the measurement three times to obtain the average value and record the transmittance curve.

[0149] Printability test:

[0150] The same amount of black water-based ink was applied on the surface of each sample film and printed using a screen printing device.

[0151] The diameter of the printed dots was measured after drying, and the dot gain of each sample was observed and recorded using a microscope.

[0152] Data recording and analysis:

[0153] Organize experimental data to ensure data integrity and accuracy.

[0154] Statistical analysis was performed to evaluate the optical properties and printing effect of each sample (see Table 3 for details).

[0155] Experimental data:

[0156] Table 3

[0157]

[0158] Experimental summary:

[0159] Experimental results show that Example 1 achieves a light transmittance of 82.4%, significantly superior to the 52.6% light transmittance of Comparative Example 3, demonstrating significant optical performance advantages. This phenomenon can be attributed to the excellent dispersibility and transparency of the aqueous colloid and natural oils in Example 1. The selection and configuration of the aqueous colloid, through the formation of a uniform molecular structure, minimizes light scattering during passage, thereby enhancing light transmission. Furthermore, the selectivity and molecular arrangement of the fatty acids in the oil also significantly influence the optical properties of the film. A rational molecular structure significantly enhances the film's light transmittance.

[0160] In terms of printability, Example 1 achieved a dot gain of 8.2%, while Comparative Example 3 achieved a whopping 32.5%. This result demonstrates that the surface physical and chemical properties of the membrane material in Example 1 are more suitable for water-based ink printing. This advantage stems from the optimized surface microstructure. The use of functional additives such as silica nanoparticles creates a rich submicron surface roughness, enhancing ink adhesion. In contrast, the membrane material in Comparative Example 3 exhibits a smooth surface, resulting in significant ink diffusion, which in turn increases the dot gain and compromises print quality.

[0161] This experiment further validated the excellent optical properties and printability achieved by Example 1 through material selection and process optimization. In particular, the organic combination of the transparency of the aqueous colloid and the natural fluidity of the oil enhances light transmittance, thereby enhancing the material's effectiveness in practical applications. This combination optimizes the film's versatility, giving Example 1 broad market prospects in food packaging and other applications, demonstrating the potential value of modern materials science in the innovative development of the food industry.

[0162] Experiment 4:

[0163] Experimental description:

[0164] This experiment aimed to evaluate the differences in process efficiency between Example 1 and Comparative Example 4, focusing primarily on energy consumption per unit of output and particle size distribution. These parameters are important indicators for measuring energy efficiency and processing adaptability during material preparation.

[0165] Experimental steps:

[0166] Materials preparation:

[0167] The samples of Example 1 and Comparative Example 4 were prepared by using a pre-installed preparation device to obtain the membrane material, ensuring that the sample thickness was uniform (50±5 μm).

[0168] Record the amount of raw materials used each time to calculate unit output.

[0169] Energy consumption measurement:

[0170] Use an ammeter and a power meter to monitor the total energy consumption during the preparation process and record the power consumption of each batch of production.

[0171] Calculate the energy consumption per unit of output (kWh / kg) for easy comparison later.

[0172] Particle size distribution determination:

[0173] Use a laser particle size analyzer (such as Malvern Mastersizer) to measure the particle size distribution of the membrane material. The data must cover D10, D50, and D90.

[0174] Each sample was measured three times, and the uniformity and breadth of the particle size distribution were recorded.

[0175] Data recording and analysis:

[0176] The test results were collated and analyzed, focusing on comparing the advantages and disadvantages of Example 1 and Comparative Example 4 in terms of energy efficiency and particle size control (see Table 4 for details).

[0177] Experimental data:

[0178] Table 4

[0179]

[0180] Experimental summary:

[0181] The experimental data clearly shows that the energy consumption per unit output of Example 1 is 1.20-1.25 kWh / kg, significantly lower than the 1.80-1.85 kWh / kg of Comparative Example 4. This demonstrates that the material preparation process of Example 1 is more efficient and has relatively low energy consumption. This is due to the use of optimized process parameters and material ratios in Example 1. For example, during the high-pressure homogenization process, the dynamic pressure mode reduces processing time and energy consumption, enabling the material to achieve the desired homogenization effect in a shorter time, thereby reducing overall energy consumption.

[0182] In terms of particle size distribution, the particle size D50 of Example 1 is in the range of 0.78-0.82 μm, while that of Comparative Example 4 is in the range of 1.20-1.25 μm. This difference shows that Example 1 controls the production of finer particles during the dynamic homogenization process, thereby improving the stability and uniformity of the emulsion. This is related to the previous mechanism theory. Through the effective combination of pulse feeding and planetary stirring, Example 1 achieves refined processing of materials and forms high-quality micron-sized emulsion droplets. On the other hand, the particles of Comparative Example 4 are larger, and 82% of the particle diameters are concentrated above 1.20 μm. This may be due to the lack of precise process control, which leads to aggregation and unevenness between emulsions, affecting its overall processing effect.

[0183] In summary, Example 1 not only optimizes energy efficiency in the production process but also demonstrates superior particle size control. This series of improvements makes Example 1 more economical and sustainable in practical applications. Through rational process adjustments, raw material configuration, and equipment utilization during the production process, the stability and consistency of material properties were significantly improved, providing a valuable practical reference for the future production of edible materials.

[0184] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

Claims

1. A method for preparing an edible water-based plastic-replacing oil, characterized in that: The following steps are involved: S1. Prepare the following raw materials by weight: natural oil, aqueous colloid, edible emulsifier, plasticizer, functional additive, and deionized water; S2, dissolving the aqueous colloid in deionized water to form an aqueous phase solution; S3, mixing natural oils and edible emulsifiers to form an oil phase; S4, adding the oil phase to the water phase for pre-emulsification to form a coarse emulsion; S5, performing high pressure homogenization on the crude emulsion; S6. Adjust the pH value of the emulsion to 6.5-7.5 and filter.

2. The method for preparing an edible water-based plastic-replacing oil according to claim 1, characterized in that: In step S1, the mass fractions of each component material in the raw material are: 20-40 parts of natural oils; 10-15 parts of aqueous colloid; 3-8 parts of edible emulsifier; 2-5 parts of plasticizer; Functional additives 0.5-2 parts; 30-45 parts of deionized water.

3. The method for preparing an edible water-based plastic-replacing oil according to claim 2, characterized in that: The natural oil is selected from food grade vegetable oil, including any one of soybean oil, rapeseed oil, palm oil and coconut oil; The aqueous colloid is selected from edible colloids, including any one of gelatin, gum arabic, xanthan gum, agar and sodium alginate.

4. The method for preparing an edible aqueous plastic-replacing oil according to claim 2, characterized in that: The edible emulsifier is a food-grade emulsifier, including any one of lecithin and glyceryl monostearate of sucrose fatty acid ester.

5. The method for preparing an edible water-based plastic-replacing oil according to claim 1, characterized in that: The plasticizer is selected from food grade polyols, including any one of glycerol, propylene glycol and sorbitol.

6. The method for preparing an edible aqueous plastic-replacing oil according to claim 2, characterized in that: The functional additives include: Water-resistant modifier, which is selected from edible wax emulsions, including beeswax, carnauba wax; printability regulator: silica nanoparticles or chitosan microspheres; The particle size of the silicon dioxide nanoparticles is 50-100 nm, and the mass ratio of the edible wax emulsion to the printability regulator is 1-3:0.5-1.

7. The method for preparing an edible water-based plastic-replacing oil according to claim 1, characterized in that: In step S2, the aqueous colloid is dissolved using gradient temperature control: Keep at 40℃ for 5-10min; 1-3℃ / min to 55-60℃; maintain for 5-15min; Reduce the temperature to 45-50℃ at a rate of 0.5-2℃ / min.

8. The method for preparing an edible water-based plastic-replacing oil according to claim 1, characterized in that: In the step S4, the oil phase is fed in a pulsed manner with a pulse frequency of 0.5-2 Hz and a single pulse volume of 0.1-0.5 mL. Planetary stirring is simultaneously performed with an orbital speed of 200-400 r / min and an autorotational speed of 1000-2000 r / min.

9. The method for preparing an edible water-based plastic-replacing oil according to claim 1, characterized in that: In the step S5, high pressure homogenization adopts a dynamic pressure mode: First homogenize at a pressure of 25-35 MPa for 10-30 seconds, then reduce the pressure to 10-15 MPa and maintain for 5-15 seconds, and repeat 2-4 times.

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