A double-stabilized vegetable fat butter made with broad bean protein and chickpea water and its preparation method
By performing a complex modification of broad bean protein through pH shifting, heat treatment, and high-pressure homogenization, and combining it with chickpea water, a dual-stabilized vegetable fat cream system was constructed. This system solved the problem of insufficient functional properties of broad bean protein in vegetable fat cream, achieving improved stability and whipping performance, making it suitable for healthy dietary needs.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- JIANGNAN UNIV
- Filing Date
- 2026-01-16
- Publication Date
- 2026-06-02
AI Technical Summary
Traditional vegetable fat cream uses plant protein substitutes for sodium caseinate, such as fava bean protein, which have a dense and compact structure and exhibit poor functional properties, such as solubility, emulsification and foaming ability. These properties make it difficult to meet the quality and performance targets of commercial vegetable fat cream. Furthermore, vegetable fat cream with stable plant protein has poor aeration and poor shaping and firmness.
A dual-stabilized vegetable fat cream system was constructed by using a pH-shifting-heat treatment-high-pressure homogenization composite modified broad bean protein, combined with chickpea water as a foaming agent. Through the synergistic effect of broad bean protein and chickpea water, the stability and whipping performance of the cream were improved.
This product achieves highly stable vegetable fat cream without sodium caseinate, improving the stability and whipping performance of the emulsion. It is suitable for people with milk protein allergies, conforms to the trend of healthy plant-based diets, and is easy to use with no harmful chemical ingredients.
Smart Images
Figure CN122123423A_ABST
Abstract
Description
Technical Field
[0001] This invention belongs to the field of vegetable fat cream manufacturing technology, specifically relating to a vegetable fat cream that is doubly stabilized by broad bean protein and chickpea water and its preparation method. Background Technology
[0002] Vegetable-based whipped cream is a whipping and foaming product based on an open-liquid (O / W) emulsion system. It primarily uses fats, proteins, sugars, emulsifiers, salts, hydrocolloids, and other substances as raw materials and is widely used in beverages and baked goods. Traditionally, the protein source in commercially available vegetable-based whipped cream is mainly animal protein such as sodium caseinate. However, with increasing attention to lactose intolerance and the growing demand for plant-based foods, finding suitable plant proteins to replace sodium caseinate has become a hot topic. Broad bean protein is a legume protein with high nutritional value and a balanced amino acid composition, and it has application value in food systems such as vegetable-based whipped cream. However, like most plant proteins, its dense and compact structure exhibits poor functional properties, such as solubility, emulsifying ability, and foaming capacity, limiting its application in emulsions and foam stabilization. Therefore, certain modification methods are needed to improve its structural and functional properties.
[0003] pH shifting, including pH 2 and pH 12 shifting, is a commonly used and relatively mild chemical modification method for proteins. Heat treatment and high-pressure homogenization are also common methods for modifying plant proteins, offering advantages such as simplicity, cost-effectiveness, and environmental friendliness. All of these methods can improve protein structure to some extent. By combining these three methods for complex protein modification, the advantages of each individual method can be fully utilized, their shortcomings compensated for, and the structural and functional properties of proteins can be improved more efficiently.
[0004] Furthermore, vegetable-based protein-stabilized whipped cream typically suffers from poor aeration and shape retention, making it difficult to achieve quality and performance comparable to commercially available whipped cream. Aquafaba, the liquid produced during the cooking and processing of chickpeas, is rich in low-molecular-weight proteins, saponins, phenolic compounds, and carbohydrates. It possesses emulsifying and foaming properties and can be used as a foaming agent, showing great potential for application in aerated foods such as whipped cream. Summary of the Invention
[0005] The purpose of this section is to outline some aspects of embodiments of the present invention and to briefly describe some preferred embodiments. Simplifications or omissions may be made in this section, as well as in the abstract and title of this application, to avoid obscuring the purpose of these documents; however, such simplifications or omissions should not be construed as limiting the scope of the invention.
[0006] In view of the problems existing in the above and / or prior art, the present invention is proposed.
[0007] One of the objectives of this invention is to provide a vegetable fat cream that is doubly stabilized by fava bean protein and chickpea water.
[0008] To solve the above-mentioned technical problems, the present invention provides the following technical solution: a double-stabilized vegetable fat cream made from broad bean protein and chickpea water, comprising, by weight percentage, 19-35% plant-derived solid fat, 0.5-1.8% broad bean protein, 0.3-1.2% emulsifier, 0.15-0.3% thickener, 10-20% sugar, 30.4% chickpea water, with the remainder made up with water.
[0009] The role of the plant-derived solid fats is to form a network of fat globules to stabilize the bubbles. Plant-derived solid fats with a melting point of 28-45℃ can be used, including but not limited to palm kernel oil stearin, hydrogenated palm oil, palm stearin, palm kernel oil, hydrogenated palm kernel oil, etc.
[0010] The broad bean protein described is a broad bean protein modified by a pH shift-heat treatment-high pressure homogenization composite process. Its functions include stabilizing the interface, promoting foaming, and providing nutrients. The modified broad bean protein is prepared as follows: broad bean protein powder is mixed with deionized water at a ratio of 1:24 (w / w) and fully hydrated at 1–10°C for 4–12 hours. The pH of the protein solution is adjusted to 2.0 or 12.0 respectively using 3 M HCl or NaOH solution. The mixture is then heated at 80–90°C for 4–12 hours, followed by homogenization at 50–80 MPa 2–4 times. After cooling, it is refrigerated at 1–10°C for 10–15 hours. The pH is adjusted to 7.0, and the mixture is dialyzed and freeze-dried to obtain broad bean protein modified by pH2 shift-heat treatment-high pressure homogenization composite process and broad bean protein modified by pH12 shift-heat treatment-high pressure homogenization composite process.
[0011] The function of the emulsifier is to increase and maintain the emulsification stability of the cream. Types of emulsifiers that can be used include, but are not limited to, lipophilic sucrose esters, hydrophilic sucrose esters, Tween 80, Span 60, mono- and diglycerides of fatty acids, monoglycerides of lactate, and sodium stearoyl lactylate. For example, a lipophilic sucrose ester and a hydrophilic sucrose ester in a mass ratio of 8:7.
[0012] The thickener's function is to impart a certain viscosity to the vegetable fat cream emulsion and stabilize air bubbles. Suitable thickeners include, but are not limited to, xanthan gum, guar gum, carboxymethyl cellulose, gellan gum, gum arabic, sodium alginate, and hydroxypropyl methylcellulose. For example, a mass ratio of xanthan gum, guar gum, and carboxymethyl cellulose of 10:8:5.
[0013] The role of the sugar is to impart a sweet flavor to the cream. Suitable sugars include, but are not limited to, granulated sugar, glucose, glucose syrup, corn syrup, fructose syrup, starch syrup, and maltose syrup. For example, a mixture of granulated sugar and glucose syrup in a mass ratio of 10:4.5.
[0014] The chickpea water serves to provide additional interfacial stabilization and foaming effects. Preparation of chickpea water: Chickpeas are mixed with deionized water at a ratio of 1:3.3 (w / w) and soaked for 12 hours. The soaking water is discarded. The soaked chickpeas are then boiled with deionized water at a ratio of 1:1.75 (w / w) under normal pressure for 1 hour. The boiled chickpeas are then separated from the aqueous phase, and the resulting aqueous phase is the chickpea water.
[0015] Another object of the present invention is to provide a method for preparing the double-stabilized vegetable fat butter of broad bean protein and chickpea water as described above, comprising, The modified broad bean protein was dissolved in water, heated, and then a hydrophilic emulsifier, thickener, sugar, and chickpea water were added. After stirring and dissolving, an aqueous mixture was obtained. The plant-derived solid fat was heated, and a lipophilic emulsifier was added. After stirring and dissolving, an oil-phase mixture was obtained. An oil phase mixture is added to an aqueous phase mixture and subjected to high-speed shearing and high-pressure homogenization to obtain an emulsion with uniform particle size distribution. The obtained emulsion is cooled and aged to obtain vegetable fat cream emulsion.
[0016] In a preferred embodiment of the method for preparing the sodium caseinate-free plant-based high-stability vegetable fat cream of the present invention, the heating conditions for water containing the composite modified broad bean protein are 55-65°C, and the heating conditions for the oil are 68-85°C.
[0017] As a preferred embodiment of the preparation method of the sodium caseinate-free plant-based high-stability vegetable fat cream of the present invention, the high-speed shearing is performed at 10000-14000 rpm for 2-5 min; the high-pressure homogenization is performed at 20-60 MPa for 1-3 times.
[0018] As a preferred embodiment of the preparation method of the sodium caseinate-free plant-based high-stability vegetable fat cream of the present invention, wherein: the cooling is to cool to 10-15°C in an ice bath; and the aging is to place at 3-10°C for 12-24 hours.
[0019] Compared with the prior art, the present invention has the following beneficial effects: (1) This invention improves the functional properties of natural broad bean protein by pH shift-heat treatment-high pressure homogenization composite modification. The operation process is simple and does not involve the use of organic reagents and harmful chemical components. At the same time, it can achieve the ideal modification effect that is difficult to achieve by traditional single modification methods. In addition, chickpea water is added as a natural foaming agent to vegetable fat cream containing broad bean protein to create a doubly stable vegetable fat cream system, which helps to enhance the stability and whipping performance of the cream.
[0020] (2) The vegetable fat cream prepared by this invention does not contain any animal-derived ingredients, is friendly to people with milk protein allergies, and fits the current trend of healthy plant-based diets. Attached Figure Description
[0021] To more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings used in the description of the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort. Wherein: Figure 1 The image shows the piping stability of the vegetable fat cream foam prepared in Examples 1-2 and Comparative Examples 1-5.
[0022] Figure 2 The creep recovery curves are those of the vegetable fat cream foams prepared in Examples 1-2 and Comparative Examples 1 and 5.
[0023] Figure 3 The creep recovery rate of the vegetable fat cream foam prepared in Examples 1-2 and Comparative Examples 1 and 5 is given.
[0024] Figure 4 The images show the 3D printed physical images of the vegetable fat cream foam prepared in Examples 1-2 and Comparative Examples 1 and 5. Detailed Implementation
[0025] To make the above-mentioned objects, features and advantages of the present invention more apparent and understandable, the specific embodiments of the present invention will be described in detail below with reference to the examples in the specification.
[0026] Many specific details are set forth in the following description in order to provide a full understanding of the invention. However, the invention may also be practiced in other ways different from those described herein, and those skilled in the art can make similar extensions without departing from the spirit of the invention. Therefore, the invention is not limited to the specific embodiments disclosed below.
[0027] Secondly, the term "one embodiment" or "embodiment" as used herein refers to a specific feature, structure, or characteristic that may be included in at least one implementation of the present invention. The phrase "in one embodiment" appearing in different places in this specification does not necessarily refer to the same embodiment, nor is it a single or selective embodiment that is mutually exclusive with other embodiments.
[0028] Unless otherwise specified, all raw materials used in the examples are commercially available.
[0029] The performance testing methods used in the following examples are as follows: Whipping time: Use a whisk at 800 rpm to whip the vegetable fat cream emulsion until stiff peaks form on the whisk. The time required for this process is the whipping time of the cream. The sample temperature should be maintained at approximately 10°C throughout the process.
[0030] Foaming rate: Take equal volumes of cream emulsion and foam before and after whipping, and calculate the foaming rate of the cream according to the following formula: Foaming rate (%) = (W1 - W2) / W2 × 100 In the formula, W1 and W2 are the masses of the emulsion before and after stirring, respectively, for the same volume.
[0031] Foam hardness: The hardness of whipped vegetable fat cream was measured using a texture analyzer. A 25mm diameter aluminum cylindrical probe was selected, compression mode was chosen, and the trigger force was set to 5g. The test was conducted at room temperature (25℃), with the probe penetrating the cream sample to a depth of 25mm at a speed of 2.0mm / s, and the force applied to the probe was automatically recorded.
[0032] Piping stability: Using a piping bag with a piping tip, the whipped foam was piped into cones of appropriate size. Piping was done every 2 hours for a total of 6 hours. The shape, surface texture and firmness of the butter piping were photographed and recorded.
[0033] Cross-section appearance: After the whipped cream is stacked and shaped, it is left at room temperature for 2 hours and then cut vertically with a spatula. The state of the cross-section is observed and photographed.
[0034] Creep recovery characteristics: The creep recovery characteristics of whipped cream were tested using a DHR-3 rotational rheometer. A 40mm diameter flat fixture with a spacing of 3000μm was used, and the test temperature was 10℃. First, a shear stress of 15Pa was applied to the foam, and its creep behavior was recorded over 120s. Then, the applied stress was released instantaneously, and the recovery behavior of the foam was recorded over 200s. The creep recovery rate was calculated using the following formula: Creep recovery rate (%) = (γ) max -γ ∞ ) / γ max In the formula γ max and γ ∞ These represent the maximum strain and the equilibrium strain, respectively.
[0035] 3D Printing Performance: The 3D printing performance of whipped cream was evaluated using a food-grade 3D printer. Printed models included a cone (30mm diameter, 35mm height) and a four-leaf clover (35mm width, 8mm height). Cream foam was extruded onto a flat surface using a 0.84mm diameter needle via direct ink writing (DIW). The entire printing process was conducted at room temperature (25°C). The printing speed was set to 20mm / s, and the infill density was 80%.
[0036] The preparation method of fava bean protein modified by pH2 / pH12 shift-heat treatment-high pressure homogenization in this embodiment of the invention is as follows: Broad bean protein powder was mixed with deionized water at a ratio of 1:24 (w / w) and fully hydrated at 1–10℃ for 4–12 h. The pH of the protein solution was adjusted to 2.0 or 12.0 respectively with 3 M HCl or NaOH solution, and heated at 80–90℃ for 4–12 h. Then, it was homogenized at 50–80 MPa 2–4 times. After cooling, it was refrigerated at 1–10℃ for 10–15 h, and the pH was adjusted to 7.0. After dialyzing and freeze drying, broad bean protein modified by pH2 shift-heat treatment-high pressure homogenization and broad bean protein modified by pH12 shift-heat treatment-high pressure homogenization were obtained.
[0037] Example 1 A method for preparing a vegetable fat butter doubly stabilized by broad bean protein and chickpea water includes the following steps: (1) Preparation of broad bean protein modified by pH2 shift-heat treatment-high pressure homogenization Broad bean protein powder was mixed with deionized water at a ratio of 1:24 (w / w) and fully hydrated at 4℃ for 12h. The pH of the protein solution was adjusted to 2.0 with 3 M HCl solution, heated at 85℃ for 6h, and then homogenized three times at 60MPa. After cooling, it was refrigerated at 4℃ for 12h, the pH was adjusted to 7.0, dialyzed, and freeze-dried to obtain broad bean protein modified by pH2 shift-heat treatment-high pressure homogenization composite. Characterization data of broad bean protein modified by pH2 shift-heat treatment-high pressure homogenization composite: Surface hydrophobicity H0 was 5269.5 (indirectly calculated from fluorescence intensity measured by fluorescence spectroscopy, with excitation wavelength 390 nm and emission wavelength 470 nm), and emulsifying activity EAI was 150.71 m. 2 / g, foaming capacity FC is 406.57%.
[0038] (2) Preparation of chickpea water: Chickpeas were mixed with deionized water at a ratio of 1:3.3 (w / w) and soaked for 12 hours. The soaking water was discarded. The soaked chickpeas were then cooked with deionized water at a ratio of 1:1.75 (w / w) under normal pressure for 1 hour. The cooked chickpeas were then separated from the aqueous phase, and the resulting aqueous phase was the chickpea water. The protein content in the chickpea water was determined to be 0.69 g / 100g.
[0039] (3) Dissolve 4g of pH2-shifted-heat-high pressure homogenized broad bean protein in 152.2g of water, heat to 60℃ and then add 1.4g of hydrophilic sucrose ester S-160 (HLB value 16), 0.5g of xanthan gum, 0.4g of guar gum, 0.25g of carboxymethyl cellulose, 50g of white sugar, 22.5g of glucose syrup and 152.2g of chickpea water. Stir and dissolve to obtain an aqueous phase mixture; heat 115g of palm kernel oil stearin to 70℃ and then add 1.6g of lipophilic sucrose ester S-10 (HLB value 1). Stir and dissolve to obtain an oil phase mixture. (4) Add the oil phase mixture obtained in step (3) to the water phase mixture and perform high-speed shearing treatment (12000rpm for 2 min) and high-pressure homogenization treatment (one treatment at 50MPa and 30MPa respectively) to obtain an emulsion with uniform particle size distribution. (5) Cool the emulsion obtained in step (4) to 10°C in an ice bath, and then age it at 4°C for 24 hours to obtain vegetable fat cream emulsion.
[0040] Example 2 A method for preparing a vegetable fat butter doubly stabilized by broad bean protein and chickpea water includes the following steps: (1) Preparation of broad bean protein modified by pH12 shift-heat treatment-high pressure homogenization Broad bean protein powder was mixed with deionized water at a ratio of 1:24 (w / w) and fully hydrated at 4℃ for 12h. The pH of the protein solution was adjusted to 12.0 with 3M NaOH solution, heated at 85℃ for 6h, and then homogenized three times at 60MPa. After cooling, it was refrigerated at 4℃ for 12h, the pH was adjusted to 7.0, dialyzed, and freeze-dried to obtain broad bean protein modified by pH12 shift-heat treatment-high pressure homogenization composite. Characterization data of broad bean protein modified by pH12 shift-heat treatment-high pressure homogenization composite: Surface hydrophobicity H0 is 5279.5 (indirectly calculated from fluorescence intensity measured by fluorescence spectroscopy, with excitation wavelength 390 nm and emission wavelength 470 nm), and emulsifying activity EAI is 233.06 m. 2 / g, foaming capacity FC is 343.36%.
[0041] (2) Preparation of chickpea water: Chickpeas were mixed with deionized water at a ratio of 1:3.3 (w / w) and soaked for 12 hours. The soaking water was discarded. The soaked chickpeas were then cooked with deionized water at a ratio of 1:1.75 (w / w) under normal pressure for 1 hour. The cooked chickpeas were then separated from the aqueous phase, and the resulting aqueous phase was the chickpea water. The protein content in the chickpea water was determined to be 0.69 g / 100g.
[0042] (3) Dissolve 4g of pH12 offset-heat treatment-high pressure homogenization composite modified broad bean protein in 152.2g of water, heat to 60℃ and add 1.4g of hydrophilic sucrose ester S-160 (HLB value 16), 0.5g of xanthan gum, 0.4g of guar gum, 0.25g of carboxymethyl cellulose, 50g of white sugar, 22.5g of glucose syrup and 152.2g of chickpea water. Stir and dissolve to obtain an aqueous phase mixture; heat 115g of palm kernel oil stearin to 70℃ and add 1.6g of lipophilic sucrose ester S-10 (HLB value 1). Stir and dissolve to obtain an oil phase mixture.
[0043] (4) The oil phase mixture obtained in step (2) is added to the water phase mixture and subjected to high-speed shearing treatment (12000rpm for 2 min) and high-pressure homogenization treatment (one treatment at 50MPa and 30MPa respectively) to obtain an emulsion with uniform particle size distribution. (5) Cool the emulsion obtained in step (3) to 10°C in an ice bath, and then age it at 4°C for 24 hours to obtain vegetable fat cream emulsion.
[0044] Comparative Example 1 Comparative Example 1 is a vegetable fat cream (simulating commercially available vegetable fat cream) with sodium caseinate as the protein source, and its preparation includes the following steps: (1) Dissolve 4g of sodium caseinate in 304.4g of water, heat to 60℃, and then add 1.4g of hydrophilic sucrose ester S-160 (HLB value 16), 0.5g of xanthan gum, 0.4g of guar gum, 0.25g of carboxymethyl cellulose, 50g of white sugar, and 22.5g of glucose syrup. Stir and dissolve to obtain an aqueous phase mixture; heat 115g of palm kernel oil stearin to 70℃, and then add 1.6g of lipophilic sucrose ester S-10 (HLB value 1). Stir and dissolve to obtain an oil phase mixture; (2) The oil phase mixture obtained in step (1) is added to the water phase mixture and subjected to high-speed shearing treatment (12000rpm for 2 min) and high-pressure homogenization treatment (one treatment at 50MPa and 30MPa respectively) to obtain an emulsion with uniform particle size distribution. (3) Cool the emulsion obtained in step (2) to 10°C in an ice bath, and then age it at 4°C for 24 hours to obtain vegetable fat cream emulsion.
[0045] Comparative Example 2 Comparative Example 2 is a vegetable fat cream made solely from natural fava bean protein, and its preparation includes the following steps: (1) Dissolve 6g of natural broad bean protein in 302.4g of water, heat to 60℃, and then add 1.4g of hydrophilic sucrose ester S-160 (HLB value 16), 0.5g of xanthan gum, 0.4g of guar gum, 0.25g of carboxymethyl cellulose, 50g of white sugar, and 22.5g of glucose syrup. Stir and dissolve to obtain an aqueous phase mixture; heat 115g of palm kernel oil stearin to 70℃, and then add 1.6g of lipophilic sucrose ester S-10 (HLB value 1). Stir and dissolve to obtain an oil phase mixture. (2) The oil phase mixture obtained in step (1) is added to the water phase mixture and subjected to high-speed shearing treatment (12000rpm for 2 min) and high-pressure homogenization treatment (one treatment at 50MPa and 30MPa respectively) to obtain an emulsion with uniform particle size distribution. (3) Cool the emulsion obtained in step (2) to 10°C in an ice bath, and then age it at 4°C for 24 hours to obtain vegetable fat cream emulsion.
[0046] Comparative Example 3 Comparative Example 3 is a vegetable fat cream made solely from broad bean protein modified by pH2 shift, heat treatment, and high-pressure homogenization. Its preparation includes the following steps: (1) Dissolve 6g of pH2-shifted-heat-high pressure homogenized broad bean protein in 302.4g of water, heat to 60℃ and then add 1.4g of hydrophilic sucrose ester S-160 (HLB value 16), 0.5g of xanthan gum, 0.4g of guar gum, 0.25g of carboxymethyl cellulose, 50g of white sugar and 22.5g of glucose syrup. Stir and dissolve to obtain an aqueous phase mixture; heat 115g of palm kernel oil stearin to 70℃ and then add 1.6g of lipophilic sucrose ester S-10 (HLB value 1). Stir and dissolve to obtain an oil phase mixture. (2) The oil phase mixture obtained in step (1) is added to the water phase mixture and subjected to high-speed shearing treatment (12000rpm for 2 min) and high-pressure homogenization treatment (one treatment at 50MPa and 30MPa respectively) to obtain an emulsion with uniform particle size distribution. (3) Cool the emulsion obtained in step (2) to 10°C in an ice bath, and then age it at 4°C for 24 hours to obtain vegetable fat cream emulsion.
[0047] Comparative Example 4 Comparative Example 4 is a vegetable fat cream made solely from broad bean protein modified by pH 12 shift, heat treatment, and high-pressure homogenization. Its preparation includes the following steps: (1) Dissolve 6g of pH12 offset-heat treatment-high pressure homogenization composite modified broad bean protein in 302.4g of water, heat to 60℃ and then add 1.4g of hydrophilic sucrose ester S-160 (HLB value 16), 0.5g of xanthan gum, 0.4g of guar gum, 0.25g of carboxymethyl cellulose, 50g of white sugar and 22.5g of glucose syrup. Stir and dissolve to obtain an aqueous phase mixture; heat 115g of palm kernel oil stearin to 70℃ and then add 1.6g of lipophilic sucrose ester S-10 (HLB value 1). Stir and dissolve to obtain an oil phase mixture. (2) The oil phase mixture obtained in step (1) is added to the water phase mixture and subjected to high-speed shearing treatment (12000rpm for 2 min) and high-pressure homogenization treatment (one treatment at 50MPa and 30MPa respectively) to obtain an emulsion with uniform particle size distribution. (3) Cool the emulsion obtained in step (2) to 10°C in an ice bath, and then age it at 4°C for 24 hours to obtain vegetable fat cream emulsion.
[0048] Comparative Example 5 Comparative Example 4 is a vegetable fat cream stabilized solely by chickpea water, and its preparation includes the following steps: (1) Mix 1.4g of hydrophilic sucrose ester S-160 (HLB value 16), 0.5g of xanthan gum, 0.4g of guar gum, 0.25g of carboxymethyl cellulose, 50g of white sugar, 22.5g of glucose syrup, 152.2g of chickpea water and 156.2g of water, heat to 60℃, stir to dissolve and obtain an aqueous phase mixture; heat 115g of palm kernel oil stearin to 70℃, add 1.6g of lipophilic sucrose ester S-10 (HLB value 1), stir to dissolve and obtain an oil phase mixture; (2) The oil phase mixture obtained in step (1) is added to the water phase mixture and subjected to high-speed shearing treatment (12000rpm for 2 min) and high-pressure homogenization treatment (one treatment at 50MPa and 30MPa respectively) to obtain an emulsion with uniform particle size distribution. (3) Cool the emulsion obtained in step (2) to 10°C in an ice bath, and then age it at 4°C for 24 hours to obtain vegetable fat cream emulsion.
[0049] The obtained vegetable fat cream was subjected to performance testing, and the test results are as follows: The whipping time, foaming rate, and foam hardness of the vegetable fat cream prepared in Examples 1-2 and Comparative Examples 1-5 are shown in Table 1.
[0050] Table 1
[0051] As shown in Table 1, the whipping time and foaming rate of Example 2 are closest to those of Comparative Example 1, which uses sodium caseinate as the protein source, followed by Example 1. The foaming rate of Example 2 is much higher than that of other samples. The foam hardness of Comparative Examples 3 and 4 is higher than that of Comparative Example 2, indicating that the fava bean protein modified by pH2 shift-heat treatment-high pressure homogenization and the fava bean protein modified by pH12 shift-heat treatment-high pressure homogenization can improve the network structure of whipped cream stabilized by fava bean protein and enhance its rigidity. The hardness of Examples 1 and 2 is higher than that of Comparative Examples 3-5. The hardness of Example 1 is closest to that of Comparative Example 1, indicating that the synergistic stabilizing effect of the composite modified fava bean protein and chickpea water can significantly enhance the rigidity and deformation resistance of the cream foam structure.
[0052] Figure 1 The image shows the piping stability of the vegetable-based butter foam prepared in Examples 1-2 and Comparative Examples 1-5. From... Figure 1 It can be seen that the vegetable fat cream containing the composite modified broad bean protein maintained a high degree of firmness after piping during a storage period of up to 6 hours, without tilting or collapsing. The piping in Example 1 at different time points showed clear surface textures, similar to Comparative Example 1. This indicates that the dual stabilizing effect of the composite modified broad bean protein and chickpea water can improve the structural stability of the vegetable fat cream and enhance its shape retention ability.
[0053] Figure 2 and Figure 3 The creep recovery curves and creep recovery rates of the vegetable fat cream foams prepared in Examples 1-2 and Comparative Examples 1 and 5 are shown respectively. Figure 2 and Figure 3 It can be seen that: Comparative Example 5 has the largest γ max The maximum strain value and the minimum creep recovery rate indicate that it is most prone to deformation and has poor structural recovery ability. Example 1's γ max The creep recovery rate is closest to that of Comparative Example 1, exhibiting excellent structural strength and structural recovery ability most similar to that of vegetable fat cream containing sodium caseinate, followed by Example 2. The good creep recovery characteristics provide a significant advantage for its application in extrusion-based 3D printing materials.
[0054] Figure 4 These are 3D printed images of the vegetable fat cream foams prepared in Examples 1-2 and Comparative Examples 1 and 5. Figure 4 It can be seen that Example 1 exhibits the most similar self-supporting ability, printing fidelity, and printing accuracy to Comparative Example 1 in both cone and four-leaf clover model printing. Example 2 is the next best, with the cone printed by Comparative Example 5 showing severe deformation and collapse, and the corresponding four-leaf clover sample having blurred edges.
[0055] Example 3 In this embodiment, under the conditions of Example 1, palm kernel stearin was replaced with hydrogenated palm oil and heated to melt, while other conditions were the same as in Example 1; the results showed that the prepared vegetable fat cream emulsion had similar effects to that of Example 1.
[0056] Example 4 In this embodiment, under the conditions of Example 1, the palm kernel oil stearin was replaced with hydrogenated palm kernel oil and heated to melt, while all other conditions were the same as in Example 1; the results showed that the prepared vegetable fat cream emulsion had similar effects to that of Example 1.
[0057] Example 5 In this embodiment, under the conditions of Example 1, palm kernel oil stearin was replaced with palm stearin and heated to melt, while other conditions were the same as in Example 1; the results showed that the prepared vegetable fat cream emulsion had similar effects to that of Example 1.
[0058] Example 6 In this embodiment, under the conditions of Example 2, palm kernel stearin was replaced with hydrogenated palm oil and heated to melt, while other conditions were the same as in Example 2; the results showed that the prepared vegetable fat cream emulsion had similar effects to that of Example 2.
[0059] Example 7 In this embodiment, under the conditions of Example 2, the palm kernel oil stearin was replaced with hydrogenated palm kernel oil and heated to melt, while all other conditions were the same as in Example 2; the results showed that the prepared vegetable fat cream emulsion had similar effects to that of Example 2.
[0060] Example 8 In this embodiment, under the conditions of Example 2, palm kernel oil stearin was replaced with palm stearin and heated to melt, while other conditions were the same as in Example 2; the results showed that the prepared vegetable fat cream emulsion had similar effects to that of Example 2.
[0061] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit it. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, and all such modifications or substitutions should be covered within the scope of the claims of the present invention.
Claims
1. A vegetable fat cream doubly stabilized by broad bean protein and chickpea water, characterized in that: include, Plant-derived solid fats, broad bean protein, emulsifiers, thickeners, sugars, chickpea water, and deionized water; Of which, by mass percentage, the plant-derived solid fat is 19-35%, the broad bean protein is 0.5-1.8%, the emulsifier is 0.3-1.2%, the thickener is 0.15-0.3%, the sugar is 10-20%, the chickpea water is 30.4%, and the remainder is made up to 100% with water.
2. The vegetable fat cream as described in claim 1, characterized in that: The plant-derived solid fats are plant-derived solid fats with a melting point of 28–45°C, including palm kernel oil stearin, hydrogenated palm oil, palm stearin, palm kernel oil, and hydrogenated palm kernel oil.
3. The vegetable-based cream as described in claim 1 or 2, characterized in that: The method for preparing the broad bean protein includes, Mix broad bean protein powder with deionized water and hydrate thoroughly at 1–10°C for 4–12 hours. Adjust the pH of the protein solution to 2.0 or 12.0 respectively using HCl or NaOH solution. Heat at 80-90℃ for 4-12 hours, then homogenize at 50-80MPa 2-4 times, cool and refrigerate at 1-10℃ for 10-15 hours, and adjust pH to 7.
0. Dialysis and freeze-drying yielded broad bean protein modified by pH2 shift-heat treatment-high pressure homogenization and broad bean protein modified by pH12 shift-heat treatment-high pressure homogenization.
4. The vegetable fat cream as described in claim 1 or 2, characterized in that: The emulsifiers include lipophilic sucrose esters, hydrophilic sucrose esters, Tween 80, Span 60, mono- and diglycerides of fatty acids, monoglycerides of lactate, and sodium stearoyl lactylate.
5. The vegetable-based cream as described in claim 1 or 2, characterized in that: The thickeners include xanthan gum, guar gum, carboxymethyl cellulose, gellan gum, gum arabic, sodium alginate, and hydroxypropyl methyl cellulose.
6. The vegetable-based cream as described in claim 1 or 2, characterized in that: The sugars include granulated sugar, glucose, glucose syrup, corn syrup, fructose syrup, starch syrup, and maltose syrup.
7. The vegetable-based cream as described in claim 1 or 2, characterized in that: The method for preparing the chickpea water includes, Mix chickpeas with deionized water and soak them, then discard the soaking water; After soaking, chickpeas are boiled with deionized water under normal pressure. The boiled chickpeas are then separated from the water phase, and the resulting water phase is chickpea water.
8. The method for preparing the vegetable fat cream according to any one of claims 1 to 7, characterized in that: include, Dissolve broad bean protein in water, heat it, then add hydrophilic emulsifier, thickener, sugar, and chickpea water. Stir until dissolved to obtain an aqueous mixture. Plant-derived solid fats are heated, and then a lipophilic emulsifier is added. After stirring and dissolving, an oil phase mixture is obtained. An oil phase mixture is added to an aqueous phase mixture and subjected to high-speed shearing and high-pressure homogenization to obtain an emulsion with uniform particle size distribution. The obtained emulsion is cooled and aged to obtain vegetable fat cream emulsion.
9. The method for preparing vegetable fat cream as described in claim 8, characterized in that: The heating conditions for water containing dissolved broad bean protein are 55–65°C, and the heating conditions for oil are 68–85°C. The high-speed shearing process is performed at 10,000–14,000 rpm for 2–5 minutes. The high-pressure homogenization is performed 1 to 3 times at 20 to 60 MPa.
10. The method for preparing vegetable fat cream as described in claim 8, characterized in that: The cooling process involves cooling the temperature to 10–15°C in an ice bath; the aging process involves placing the product at 3–10°C for 12–24 hours.