Egg oil gel-based cream and preparation method thereof

Abstract

The invention discloses egg yolk oil gel-based cream and a preparation method thereof. The egg yolk oil composition is prepared from the following components: egg yolk oil, pea protein, oat beta-glucan, laccase, beewax, phytosterol, low-molecular-weight beta-glucan and deionized water. The egg yolk oil is used as a base oil phase, plant-derived pea protein and oat beta-glucan are used as cores, and phytosterol and beeswax are used as oil gelators, so that the health bottleneck of traditional cream is broken through, a hydrogenation process is avoided, the product does not contain trans-fatty acid, and meanwhile, the content of saturated fatty acid is remarkably reduced. Through covalent binding of the pea protein-beta-glucan-laccase and the composite oil gel particles, the loss caused by layering, flocculation and the like in the storage and processing processes of the cream emulsion is improved.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to an egg yolk oil gel-based cream and its preparation method. Background Technology

[0002] Traditional cream products typically contain high levels of saturated and trans fatty acids, and long-term excessive intake may increase health risks such as cardiovascular disease and obesity. With the increasing demand for healthy foods, developing novel cream alternatives with low saturated fat and zero trans fatty acids has become an important direction for the food industry. Oil gels, as a novel fat substitute, form a three-dimensional network structure through the self-assembly of gelling factors in liquid oil. This transforms liquid oil rich in unsaturated fatty acids into lipid solids with solid-like behavior, possessing the plasticity and stability of traditional plastic fats while reducing the content of saturated and trans fatty acids. However, existing oil gels mostly use a single gelling factor, resulting in insufficient mechanical strength and poor thermal stability. Furthermore, the application of oil gels in emulsion systems is still immature, especially in cream products where it is difficult to balance stability and functionality. The purpose of this invention is to provide a pea protein / oat β-glucan synergistically stabilized egg yolk oil gel-based cream and its preparation method. This cream product has advantages such as low saturated fat, zero trans fatty acids, high stability, and excellent textural properties, and can replace traditional cream in baking, spreading, and other food applications. Summary of the Invention

[0003] Technical Problem to be Solved: To address the aforementioned problems, the purpose of this invention is to provide an egg yolk oil gel-based cream and its preparation method. Using plant-derived pea protein and oat β-glucan as the core ingredients, and utilizing phytosterols and beeswax as oil-gelling factors, this invention overcomes the health limitations of traditional cream, avoids hydrogenation processes, and produces a product free of trans fatty acids while significantly reducing saturated fatty acid content. Furthermore, the naturally occurring phospholipids, vitamin E, carotenoids, and other bioactive components in egg yolk oil are fully preserved through the fixation effect of the three-dimensional network of the oil gel, resulting in a significantly higher content than traditional cream, endowing the cream product with multiple health benefits such as antioxidant properties and lipid metabolism regulation. The use of phytosterols can lower cholesterol in the cream product.

[0004] Technical solution: An egg yolk oil gel-based cream, wherein the egg yolk oil gel-based cream is synergistically stabilized by pea protein and oat β-glucan.

[0005] Furthermore, the egg yolk yolk gel-based cream is composed of the following components by mass percentage: 25%~40% egg yolk yolk, 3%~8% pea protein, 1%~3% oat β-glucan, 0.1%~0.5% laccase, 1%~3% beeswax, 1%~3% phytosterols, 0.1%~1% low molecular weight β-glucan, and the balance being deionized water.

[0006] The preparation method of the above-mentioned egg yolk oil gel-based cream includes the following steps: S1. Oat β-glucan was added to deionized water, followed by a first high-speed dispersion shearing, then pea protein powder was added, followed by a second high-speed dispersion shearing, and then the mixture was quickly stored at low temperature to obtain a hydrated solution. Laccase was added after heating to cross-link the solution and obtain a composite aqueous phase. S2. Heat and stir the egg yolk oil, then add phytosterols and beeswax in sequence, stirring until completely dissolved and homogeneous. Quickly refrigerate to solidify and obtain egg yolk oil-based gel. S3. Mix egg yolk oil-based oil gel and low molecular weight oat β-glucan solution in a certain proportion, stir evenly, and obtain oil gel particles; S4. The oil gel particles and the composite aqueous phase are dispersed at high speed, homogenized under high pressure, rapidly cooled, and aged to obtain egg yolk oil gel-based butter.

[0007] Furthermore, in step S1, the first high-speed dispersion shearing speed is 8000~10000 rpm, and the time is 5~10 min; the second high-speed dispersion shearing speed is 6000~8000 rpm, and the time is 5~10 min.

[0008] Furthermore, in step S1, the low-temperature storage temperature is 0~4℃, and the storage time is 2~4h.

[0009] Furthermore, in step S1, the temperature is heated to 45~50℃; during crosslinking, the stirring speed is 300~500 r / min, and the stirring time is 5~15 min.

[0010] Furthermore, in step S2, the temperature is heated to 75-80°C, the stirring speed is 400-500 r / min, the refrigeration temperature is 20-25°C, and the mixture is left to stand for 1-2 hours.

[0011] Furthermore, in step S4, the high-speed dispersion speed is 5000~7000 r / min, and the time is 5~15 min; the high-pressure homogenization pressure is 5~40 MPa, and the process is repeated twice for 3~15 min.

[0012] Furthermore, in step S4, the cooling temperature is 10-15℃, the aging temperature is 0-4℃, and the aging time is 12-24h. Beneficial effects

[0013] 1. The cream prepared by this invention uses egg yolk oil as the base oil, with plant-derived pea protein and oat β-glucan as the core, and utilizes phytosterols and beeswax as oil-gelling factors. This overcomes the health limitations of traditional cream, completely avoiding the hydrogenation process. The product contains no trans fatty acids and significantly reduces the content of saturated fatty acids. Furthermore, the naturally occurring bioactive components in egg yolk oil, such as phospholipids, vitamin E, and carotenoids, are fully preserved through the fixation effect of the three-dimensional network of the oil gel, resulting in a significantly higher content than traditional cream. This endows the cream product with multiple health benefits, including antioxidant properties and regulation of lipid metabolism. The use of phytosterols can lower the cholesterol content of the cream product.

[0014] 2. The cream prepared by this invention uses the synergistic crystallization of beeswax and phytosterol complex gelling factors, which not only makes up for the functional limitations of a single gelling factor and improves the texture and viscoelasticity of the product, but also constructs a multi-level network structure through the synergistic regulation of intermolecular forces, creating a microstructure that is extremely similar to the natural milk fat crystal network, ensuring that the cream product has a smooth and delicate spreadability, and perfectly simulating the texture of traditional cream.

[0015] 3. The cream prepared in this invention forms a soluble biopolymer complex through electrostatic attraction and hydrogen bonding between β-glucan and pea protein. The addition of laccase promotes cross-linking between pea protein molecules, forming a highly water-holding, thermally irreversible hydrogel composed of pea protein, β-glucan, and laccase. Simultaneously, the composite oleogel combines with low-molecular-weight oat β-glucan fragments to form a hydration protective layer, preventing particle aggregation and Ostwald ripening, effectively mitigating losses caused by stratification and flocculation during cream emulsion storage and processing. Furthermore, the covalently cross-linked triple network structure of the hydrogel encapsulating the oleogel particles improves the mechanical strength of the cream product, enabling it to maintain structural stability for extended periods under refrigeration and room temperature storage.

[0016] 4. This invention, with its core advantages of zero trans fatty acids and low saturated fatty acids, as well as excellent stability and nutritional value, has broad market application prospects. On the one hand, it can replace traditional butter for decorating cakes and bread making, and can be used to create low-fat meal replacements or fortified foods for specific needs such as cardiovascular patients and those trying to lose weight. On the other hand, the process of extracting egg yolk oil from egg yolk byproducts aligns with the trend of sustainable development, reducing costs while meeting consumers' expectations for green production, representing an important direction for the healthy transformation of the food industry. Attached Figure Description

[0017] Figure 1 The images show the appearance of the cream products in Embodiments 1, 2, 3, 4, and 5 of this invention. Figure 2 The images show the appearance of the butter products decorated with frosting in Embodiments 1, 2, 3, 4, and 5 of this invention. Detailed Implementation

[0018] This invention proposes an egg yolk oil gel-based cream and its preparation method. To make the objectives, technical solutions, and effects of this invention clearer and more explicit, the following will provide a more detailed description of the invention with reference to specific embodiments. It should be understood that the specific embodiments described herein are only for explaining the invention and are not intended to limit the invention.

[0019] Example 1 Egg yolk yolk gel-based cream: The components by mass percentage are: egg yolk yolk 25%, pea protein 5%, oat β-glucan 2%, laccase 0.2%, beeswax 1.5%, phytosterols 1.5%, low molecular weight β-glucan 0.3%, and the balance is deionized water (64.5%), with a total weight of 100 g.

[0020] The preparation method includes the following steps: S1: 2.0 g of oat β-glucan was added to approximately 30 g of deionized water and sheared at 10,000 rpm for 5 min to fully disperse and swell it. Then, 5.0 g of pea protein powder was added and sheared at 8,000 rpm for 5 min to obtain a homogeneous mixed solution. The resulting mixed solution was stored at 4 ℃ for 4 h to allow the protein and β-glucan to fully hydrate. Subsequently, it was heated to 45 ℃ in a water bath, and 0.2 g of laccase was added. The mixture was stirred at 500 rpm for 5 min to obtain a partially cross-linked pea protein-β-glucan-laccase composite aqueous phase. S2: Heat 25 g of egg yolk oil to 80 °C with a stirring speed of 400 r / min; add 1.5 g of phytosterols and continue stirring until completely dissolved. Then increase the stirring speed to 500 r / min and maintain it for 15 min to allow the phytosterols to fully dissolve in the oil phase. Subsequently, add 1.5 g of beeswax and continue stirring until completely dissolved and transparent. Transfer the oil solution to a 20 °C water bath to cool and let it stand for 1 h to obtain an egg yolk oil-based gel that has solidified at room temperature. S3: Add 0.3 g of low molecular weight β-glucan to the remaining deionized water and stir at room temperature until completely dissolved. Add the oleogel obtained in step 2 to the solution in block form and shear at 10000 rpm for 5 min to obtain a coarse dispersion of oleogel particles with uniform particle size; S4: Mix the composite aqueous phase obtained in step 1 with the oleogel particles obtained in step 3, and first shear at high speed at 5000 rpm for 15 min to obtain a crude emulsion of cream; then send the crude emulsion into a high-pressure homogenizer and homogenize it twice at a pressure of 35 MPa (total time of about 10 min), then cool it rapidly to about 10 ℃, and then age it at 4 ℃ for 24 h to obtain the egg yolk yolk gel-based cream product of this embodiment.

[0021] Example 2 (Medium-fat, soft, spreadable butter) The components, by mass percentage, are: egg yolk oil 30%, pea protein 4%, oat β-glucan 1.5%, laccase 0.15%, beeswax 1.0%, phytosterols 1.0%, low molecular weight β-glucan 0.3%, with the remainder being deionized water (62.05%), and a total weight of 100 g.

[0022] The preparation method includes the following steps: Steps S1–S4 are the same as in Example 1, except that the composite aqueous phase, oleogel, oleogel particles and final cream emulsion are prepared according to the above dosage. (High-fat, high-structure piping cream)

[0023] The components, by mass percentage, are: egg yolk oil 40%, pea protein 5%, oat β-glucan 2%, laccase 0.25%, beeswax 2.5%, phytosterols 2.5%, low molecular weight β-glucan 0.4%, with the remainder being deionized water (approximately 47.35%), for a total weight of 100g.

[0024] The preparation method includes the following steps: Steps S1–S4 are the same as in Example 1, except that the composite aqueous phase, oleogel, oleogel particles and final cream emulsion are prepared according to the above dosage. (Low-fat, fortified protein / polysaccharide network)

[0025] The components, by mass percentage, are: egg yolk oil 25%, pea protein 7%, oat β-glucan 3%, laccase 0.3%, beeswax 2.0%, phytosterols 2.0%, low molecular weight β-glucan 0.5%, with the remainder being deionized water (60.2%), and a total weight of 100 g.

[0026] The preparation method includes the following steps: Steps S1–S4 are the same as in Example 1, except that the composite aqueous phase, oleogel, oleogel particles and final cream emulsion are prepared according to the above dosage. (Emphasizing the protective effect of low molecular weight β-glucan)

[0027] The components, by mass percentage, are: egg yolk oil 25%, pea protein 5%, oat β-glucan 2%, laccase 0.2%, beeswax 1.5%, phytosterols 1.5%, low molecular weight β-glucan 0.3%, with the remainder being deionized water (60.2%), for a total of 100 g.

[0028] The preparation method includes the following steps: Steps S1–S4 are the same as in Example 1, except that the composite aqueous phase, oleogel, oleogel particles and final cream emulsion are prepared according to the above dosage.

[0029] Comparative Example 1 (beeswax only, without phytosterols) The components, by mass percentage, are: egg yolk oil 25%, pea protein 5%, oat β-glucan 2%, laccase 0.2%, beeswax 3.0%, low molecular weight β-glucan 0.3%, and the balance is deionized water (64.5%), with a total weight of 100 g.

[0030] The preparation method includes the following steps: Steps S1–S4 are the same as in Example 1, except that the composite aqueous phase, oleogel, oleogel particles and final cream emulsion are prepared according to the above dosage. (Phytosterols only, no beeswax)

[0031] The components, by mass percentage, are: egg yolk oil 25%, pea protein 5%, oat β-glucan 2%, laccase 0.2%, phytosterols 3.0%, low molecular weight β-glucan 0.3%, with the remainder being deionized water (64.5%), and a total weight of 100 g.

[0032] The preparation method includes the following steps: Steps S1–S4 are the same as in Example 1, except that the composite aqueous phase, oleogel, oleogel particles and final cream emulsion are prepared according to the above dosage. (Without laccase)

[0033] The components, by mass percentage, are: egg yolk oil 25%, pea protein 5%, oat β-glucan 2%, beeswax 1.5%, phytosterols 1.5%, low molecular weight β-glucan 0.3%, and the balance is deionized water (64.7%), with a total weight of 100 g.

[0034] The preparation method includes the following steps: Steps S1–S4 are the same as in Example 1, except that the composite aqueous phase, oleogel, oleogel particles and final cream emulsion are prepared according to the above dosage. (No low molecular weight β-glucan added)

[0035] The components, by mass percentage, are: egg yolk oil 25%, pea protein 5%, oat β-glucan 2%, laccase 0.2%, beeswax 1.5%, phytosterols 1.5%, and the balance is deionized water (64.8%), with a total weight of 100 g.

[0036] The preparation method includes the following steps: Steps S1–S4 are the same as in Example 1, except that the composite aqueous phase, oleogel, oleogel particles and final cream emulsion are prepared according to the above dosage. (No pea protein, only oat beta-glucan)

[0037] The components, by mass percentage, are: egg yolk oil 25%, oat β-glucan 3%, laccase 0.2%, beeswax 1.5%, phytosterols 1.5%, low molecular weight β-glucan 0.3%, with the remainder being deionized water (68.5%), and a total weight of 100 g.

[0038] The preparation method includes the following steps: Steps S1–S4 are the same as in Example 1, except that the composite aqueous phase, oleogel, oleogel particles and final cream emulsion are prepared according to the above dosage. (No oat beta-glucan, only pea protein)

[0039] The components, by mass percentage, are: egg yolk oil 25%, pea protein 8%, laccase 0.2%, beeswax 1.5%, phytosterols 1.5%, low molecular weight β-glucan 0.3%, with the balance being deionized water (63.5%), and a total weight of 100 g.

[0040] The preparation method includes the following steps: Steps S1–S4 are the same as in Example 1, except that the composite aqueous phase, oleogel, oleogel particles and final cream emulsion are prepared according to the above dosage. (Insufficient amount of gelling agent)

[0041] The components, by mass percentage, are: egg yolk oil 25%, pea protein 5%, oat β-glucan 2%, laccase 0.2%, beeswax 0.5%, phytosterols 0.5%, low molecular weight β-glucan 0.3%, with the remainder being deionized water (66.5%), and a total weight of 100 g.

[0042] The preparation method includes the following steps: Steps S1–S4 are the same as in Example 1, except that the composite aqueous phase, oleogel, oleogel particles and final cream emulsion are prepared according to the above dosage. Performance testing

[0043] (1) Oil gel hardness / extrudability: The hardness of the oil gel was measured using a texture analyzer with a P / 0.5 cylindrical probe under constant temperature conditions. Specifically, the sample was placed in a standard sample cup with an inner diameter of about 30–40 mm and a height of not less than 30 mm, the upper surface was smoothed, and the sample was placed in a constant temperature room or constant temperature water bath at 25±1 ℃ for at least 30 min to equilibrate. During the test, the center of the probe was aligned with the center of the sample and moved downward at a speed of 1.0 mm·s⁻¹, with an indentation depth of 10 mm. The maximum peak value of the force-displacement curve during the compression process was recorded as the hardness value of the sample, in N. Each sample was measured at least 3 times in parallel, and the average value and standard deviation were taken.

[0044] (2) Rheology (G′ / G″, yield stress): Rheological properties were measured using a strain-controlled rotational rheometer with a plate-plate geometry. The plate diameter was 40 mm and the gap was set to 1.0 mm. Before testing, the sample was gently placed on the center of the lower plate, and the upper plate was slowly lowered to the set gap. The overflow sample was removed, and the sample was allowed to stand for 5–10 min to eliminate loading stress. The test temperature was controlled at 25±0.1℃. First, a strain scan was performed. At a fixed angular frequency (e.g., 1 Hz), the shear strain was gradually increased from 0.01% to 10% to obtain the curves of G′ and G″ as a function of strain. Based on this, the linear viscoelastic range (LVR) was determined, and one strain value (e.g., 0.5%) was selected as the working strain for subsequent tests. Subsequently, a frequency scan was performed at a selected strain, ranging from 0.1 to 10 Hz, and the storage modulus G′ and loss modulus G″ were recorded to characterize the elastic and viscous contributions of the sample. The yield stress was obtained through stress scanning: at 25 ℃ and a fixed frequency, the shear stress was gradually increased from 0.1 Pa to 1000 Pa, and the relationship between G′ and G″ as a function of stress was recorded. The shear stress corresponding to the intersection of G′ and G″ (G′=G″) was defined as the yield stress τy.

[0045] (3) Droplet size: Determined using a laser diffractometer. Before measurement, take an appropriate amount of cream sample and place it in a dispersion medium compatible with the continuous phase (usually deionized water or a buffer solution matching the product formulation). Stir slowly to disperse it and dilute it to the transmittance range recommended by the instrument (5–10%) to avoid the influence of multiple scattering. After setting the optical parameters according to the refractive indices of the oil and water phases, perform the measurement and record the volume-weighted average particle size D. [4,3] and D 90 .

[0046] (4) Flocculation Index (FI): The flocculation index FI is calculated by the difference in particle size before and after "deflocculation": Take one sample and prepare a common dispersion according to the above method, and measure the particle size Dsample; at the same time, take another sample, use an equal volume of deionized water as the dispersion medium, and add sodium dodecyl sulfate (SDS) with a mass fraction of 1 wt% to it, gently shake or vortex for about 1 min to fully deagglomerate the weakly flocculated structure adsorbed between the emulsion droplets, and then measure the particle size Ddeflocculation under the same instrument conditions. Calculate the flocculation index according to the formula FI(%) = (Dsample − Ddeflocculation) / Ddeflocculation × 100. The larger the FI value, the higher the degree of emulsion droplet flocculation in the system.

[0047] (5) Centrifugal stability: In the centrifugal stability test, a certain volume of cream sample was placed into a graduated centrifuge tube, and the initial total volume V0 was recorded. The sample was placed in a centrifuge and centrifuged at 3000 × g for 30 min. After centrifugation, the supernatant layer or whey layer that may form in the centrifuge tube was observed, and the supernatant volume Vsupernatant was recorded. The centrifugal stratification index CI was calculated according to CI(%) = Vsupernatant / V0 × 100, which is used to characterize the phase stability under short-term gravitational field.

[0048] (5) Oil-binding capacity (OBC): Oil-binding capacity is characterized by the loss of oil phase before and after centrifugation. Specifically, accurately weigh a cream sample of mass m0 and place it in a graduated centrifuge tube. Centrifuge at 3000 g for 30 min. After centrifugation, carefully pour off or remove the free oil that has separated from the supernatant. After relatively complete draining, weigh the sample again and record the mass m1 of the remaining sample. Calculate the oil-binding capacity using the formula OBC(%) = m1 / m0 × 100. The closer the OBC value is to 100%, the stronger the system's ability to fix the oil phase and the less likely oil separation will occur.

[0049] (6) Determination of peroxide value (POV) (meq / kg): The peroxide value was determined by iodometric titration. Specifically, 5.0 mg of sample was accurately weighed into a stoppered conical flask, and about 30 mL of glacial acetic acid-chloroform mixed solvent (volume ratio 3:2) was added to completely dissolve the sample. Then, about 0.5 mL of saturated potassium iodide solution was added, and the mixture was gently shaken and allowed to react in the dark for 5 min. Then, about 30 mL of deionized water was added. The precipitated iodine was immediately titrated with 0.01 mol·L⁻¹ sodium thiosulfate standard solution. During the titration, a small amount of starch indicator was added near the endpoint. The endpoint was reached when the solution color changed from blue to colorless, and the volume consumed was recorded as V (mL). A reagent blank without the sample was used as a blank control, and the blank volume V0 (mL) was recorded. The POV (meq / kg) was calculated according to the formula POV (meq / kg) = [(V − V0) ×N × 1000] / m, where N is the concentration of sodium thiosulfate solution (mol·L⁻¹), and m is the sample mass (g).

[0050] Table 1 Physical Properties and Stability Indicators sample Hardness (N) τy (Pa) D[4,3] (μm) D90 (μm) FI (%) CI (%) OBC (%) POV (meq / kg, 0 d → 30 d) Example 1 6.2±0.3 210±15 0.85 ± 0.05 2.6 8.2 0 97.6 0.8→1.6 Example 2 5.0±0.3 170±12 0.95 ± 0.06 3.0 11.0 2 96.0 0.8→1.8 Example 3 8.5±0.4 330±20 0.80 ± 0.04 2.4 6.0 0 98.5 0.8→1.5 Example 4 5.5±0.3 190±15 0.90 ± 0.05 2.7 9.0 1 97.0 0.8→1.7 Example 5 7.0±0.3 280±18 0.82 ± 0.05 2.5 5.0 0 98.8 0.8→1.4 Comparative Example 1 5.8±0.3 195±15 1.20 ± 0.08 3.8 22.0 6 92.0 0.8→2.6 Comparative Example 2 4.5±0.2 150±10 1.10±0.07 3.5 18.0 5 93.0 0.8→2.4 Comparative Example 3 4.8±0.2 160±12 1.00 ± 0.06 3.2 16.0 4 94.5 0.8→2.1 Comparative Example 4 5.0±0.3 185±15 1.15 ± 0.07 3.7 20.0 7 93.5 0.8→2.2 Comparative Example 5 3.8±0.2 120±9 1.40 ± 0.10 4.5 28.0 10 90.0 0.8→2.9 Comparative Example 6 4.8±0.2 170±12 1.25 ± 0.09 4.0 21.0 8 92.5 0.8→2.5 Comparative Example 7 3.0±0.2 90±8 0.95 ± 0.06 3.1 12.0 3 95.0 0.8→2.0 The results in Table 1 show that the butter gel-based cream prepared by this invention has suitable hardness, yield stress, particle size, flocculation index, centrifugal stability, oil binding and antioxidant capacity.

[0051] (7) Spreading / Piping Performance and Retention: Spreadability was measured using a texture analyzer with a spreadability test fixture. The butter sample to be tested was placed in the circular groove in the center of the lower plate, and excess sample was scraped off to make the surface flat. The upper plate was placed above the sample, and the sample was compressed downwards to a predetermined distance at a speed of 1.0 mm·s⁻¹ at a test temperature of 25±1 ℃. The force-displacement curve was recorded, and the mechanical work (J) required per unit displacement or per unit area was calculated. The lower the value, the easier the sample is to spread. In the piping performance test, the sample was placed in a disposable piping bag equipped with a Φ6 mm piping tip. Under 25 ℃ conditions, the sample was extruded with a relatively constant hand force or by using a texture analyzer to form standard line segments or flower patterns on a flat sample. The initial height and shape were recorded. The samples were placed at 25 ℃ and photographed and measured for height changes or collapse displacement (mm) of line segments / flower patterns at 0.5 h, 1 h, 2 h, and longer periods if necessary. The longest time the deformation remained less than 10% of the initial height was also recorded as an indicator of piping retention. By comparing the spreading effort, collapse displacement, and retention time of different formulations, the smoothness of application and piping stability of the butter of this invention can be directly evaluated during use.

[0052] Table 2 Spreadability and Piping Performance sample Mechanical work (×10⁻³ J) Piping collapse displacement (mm) Piping retention (h, deformation <10%) Texture description Example 1 22.5±1.0 1.5±0.2 ≥8 Delicate, easy to spread, and produces good piping results Example 2 19.0±0.8 3.0±0.3 6 Softer and smoother, suitable for use as a frosting / filling Example 3 27.0±1.2 0.5±0.1 ≥10 The structure is strongest, the piping is best maintained, and it is slightly thicker. Example 4 20.5±0.9 2.0±0.3 7 It still offers good application and styling properties despite being low in fat. Example 5 24.0±1.0 1.0±0.2 9 Balancing application and stability, with more stable particle size Comparative Example 1 27.5±1.3 5.5± 0.5 3 It has a waxy feel, tastes rough, and piping decorations tend to collapse. Comparative Example 2 24.0±1.1 4.5±0.4 4 The structure is loose, and the edges of the piping are prone to dulling. Comparative Example 3 21.0±0.9 3.5±0.4 5 It's okay initially, but it's prone to water separation / collapse after storage. Comparative Example 4 23.0±1.0 4.0±0.4 4 Particles tend to clump together, resulting in unclear piping patterns. Comparative Example 5 20.0±0.8 7.0±0.6 2 The structure is the most fragile, highly fluid, and unable to maintain its shape. Comparative Example 6 25.0±1.1 6.0±0.5 3 It has high application resistance, a "stringy" feel, and is prone to collapsing. Comparative Example 7 15.0±0.7 8.0±0.8 1.5 It is almost a thick emulsion, making it virtually impossible to pipe. As shown in Table 2, the egg yolk yolk gel-based cream prepared by this invention has excellent piping and coating properties.

[0053] The embodiments of the present invention have been described in detail above, but the present invention is not limited to the described embodiments. For those skilled in the art, various changes, modifications, substitutions, and variations to these embodiments without departing from the principles and spirit of the present invention still fall within the protection scope of the present invention.

Claims

1. A butter-gel-based cream, characterized in that, The egg yolk oil gel-based cream is synergistically stabilized by pea protein and oat beta-glucan.

2. The egg yolk oil gel-based cream according to claim 1, characterized in that, It is composed of the following components by mass percentage: 25%~40% egg yolk oil, 3%~8% pea protein, 1%~3% oat β-glucan, 0.1%~0.5% laccase, 1%~3% beeswax, 1%~3% phytosterols, 0.1%~1% low molecular weight β-glucan, and the balance being deionized water.

3. The method for preparing an egg yolk oil gel-based cream according to claim 1 or 2, characterized in that, Includes the following steps: S1. Oat β-glucan was added to deionized water, followed by a first high-speed dispersion shearing, then pea protein powder was added, followed by a second high-speed dispersion shearing, and then the mixture was quickly stored at low temperature to obtain a hydrated solution. Laccase was added after heating to cross-link the solution and obtain a composite aqueous phase. S2. Heat and stir the egg yolk oil, then add phytosterols and beeswax in sequence, stirring until completely dissolved and homogeneous. Quickly refrigerate to solidify and obtain egg yolk oil-based gel. S3. Mix egg yolk oil-based oil gel and low molecular weight oat β-glucan solution in a certain proportion, stir evenly, and obtain oil gel particles; S4. The oil gel particles and the composite aqueous phase are dispersed at high speed, homogenized under high pressure, rapidly cooled, and aged to obtain egg yolk oil gel-based butter.

4. The method for preparing an egg yolk oil gel-based cream according to claim 3, characterized in that, In step S1, the first high-speed dispersion shearing speed is 8000~10000 rpm and the time is 5~10 min; the second high-speed dispersion shearing speed is 6000~8000 rpm and the time is 5~10 min.

5. The method for preparing an egg yolk oil gel-based cream according to claim 3, characterized in that, In step S1, the low-temperature storage temperature is 0~4℃, and the storage time is 2~4h.

6. The method for preparing an egg yolk oil gel-based cream according to claim 3, characterized in that, In step S1, the temperature is heated to 45-50°C; during crosslinking, the stirring speed is 300-500 r / min and the stirring time is 5-15 min.

7. The method for preparing an egg yolk oil gel-based cream according to claim 3, characterized in that, In step S2, the temperature is heated to 75-80°C and the stirring speed is 400-500 r / min; the refrigeration temperature is 20-25°C, and the mixture is left to stand for 1-2 hours.

8. The method for preparing an egg yolk oil gel-based cream according to claim 3, characterized in that, In step S4, the high-speed dispersion speed is 5000~7000 r / min, and the time is 5~15 min; the high-pressure homogenization pressure is 5~40 MPa, and the process is repeated twice for 3~15 min.

9. The method for preparing an egg yolk oil gel-based cream according to claim 3, characterized in that, In step S4, the cooling temperature is 10-15℃, the aging temperature is 0-4℃, and the aging time is 12-24h.

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