A room-temperature stable vegetable butter containing milk fat and its preparation method

Abstract

This invention relates to a room-temperature stable dairy-fat-containing vegetable shortening and its preparation method, belonging to the technical field of food processing. The room-temperature stable dairy-fat-containing vegetable shortening comprises anhydrous butter, hydrogenated palm kernel oil, glucose monohydrate, glucose syrup, mono- and diglyceride fatty acid esters, sucrose fatty acid esters, polyglycerol-3-methylglucose distearate, sodium caseinate, egg yolk powder, xanthan gum, carrageenan, microcrystalline cellulose, edible salt, food-grade lipase, phospholipase, dairy-grade yeast, and purified water. The anhydrous butter undergoes enzymatic hydrolysis and flavor enhancement treatment using the food-grade lipase and phospholipase; and is further subjected to micro-fermentation and roasting treatment using the dairy-grade yeast to form a flavor oil base. A phase-separation precision emulsification process is then employed to construct a room-temperature stable emulsion system. The dairy-fat-containing vegetable shortening of this invention exhibits significantly improved room-temperature stability, which can greatly reduce cold chain storage and transportation costs. It also boasts a rich natural flavor, high baking retention rate, and better meets user needs.

Description

Technical Field

[0001] This invention belongs to the technical field of food processing, and more specifically, relates to a room-temperature stable dairy-fat vegetable butter and its preparation method. Background Technology

[0002] Dairy-based vegetable shortening is a cream product made by blending vegetable oils and milk fat, followed by emulsification, homogenization, and cooling processes. It is widely used in baking, decorating, and desserts. Traditional dairy-based vegetable shortening relies heavily on cold chain transportation and refrigerated storage, primarily because the emulsion is prone to oil-water separation, fat aggregation, and crystal coarsening at room temperature, leading to short shelf life and deterioration in texture. Cold chain storage and transportation not only significantly increase enterprise costs but also limit the product's market circulation.

[0003] To address the issue of room temperature stability, existing technologies attempt to improve the process through methods such as fat modification (e.g., transesterification, hydrogenation), compounding emulsifiers and stabilizers, and optimizing homogenization processes. For example, lipases are used to perform transesterification modification of anhydrous milk fat; or light cream and anhydrous butter are compounded with various emulsifiers and stabilizers. However, these technologies still have the following shortcomings: (1) It is difficult to balance room temperature stability and flavor quality. Most products rely on synthetic flavorings to provide milk and egg flavors, which are monotonous and easily lost after high temperature baking. (2) Most emulsion systems use conventional compounding, lack multi-level interface stability structure, and their long-term room temperature storage stability needs to be improved; (3) Flavor enhancement technologies (such as enzymatic hydrolysis and fermentation) are mostly used to prepare milk flavorings or flavor bases, and have not yet been integrated with room temperature stable emulsification systems.

[0004] Therefore, developing a new generation of high-performance dairy-based vegetable butter to address the performance bottlenecks of existing products has become a key issue that the industry urgently needs to tackle. Summary of the Invention

[0005] The purpose of this invention is to provide a room-temperature stable dairy-containing vegetable cream and its preparation method, so as to solve the technical problems of poor room-temperature stability, reliance on synthetic flavorings, and difficulty in achieving both flavor and stability in the existing dairy-containing vegetable cream.

[0006] The objective of this invention can be achieved through the following technical solutions: A room-temperature stable vegetable shortening containing dairy fat comprises the following components by weight percentage: Anhydrous butter: 18%-25%; Hydrogenated palm kernel oil: 10%-15%; Monohydrate glucose: 10%-15%; Glucose syrup: 8%-12%; Mono- and diglyceride fatty acid esters: 0.4%-0.8%; Sucrose fatty acid esters: 0.2%-0.5%; Polyglycerol-3-methylglucose distearate: 0.1%-0.3%; Sodium caseinate: 0.8%-1.2%; Egg yolk powder: 0.3%-0.8%; Xanthan gum: 0.05%-0.15%; Carrageenan: 0.03%-0.10%; Microcrystalline cellulose: 0.10%-0.30%; Edible salt: 0.05%-0.15%; Food-grade lipase: 0.08%-0.25% based on the mass of anhydrous butter; Phospholipase: 0.03%-0.10% based on the weight of anhydrous butter; Suitable yeast for dairy products: 0.5%-1.5% based on the weight of anhydrous butter; and Purified water: Replenish to 100%; The anhydrous butter is enzymatically hydrolyzed and flavored using food-grade lipase and phospholipase; and micro-fermented and roasted using dairy-grade yeast to form a flavored oil base; then a phase-separation precision emulsification process is used to construct a room-temperature stable emulsion system.

[0007] Furthermore, the phase-separation precision emulsification process includes: first, mixing the flavor oil base with hydrogenated palm kernel oil to form an oil phase; then adding mono- and diglyceride fatty acid esters and a portion of sodium caseinate for pre-emulsification of the oil phase to form a water-in-oil pre-emulsion; and then dissolving the remaining components except polyglycerol-3-methylglucose distearate evenly to form an aqueous phase; finally, continuously adding the water-in-oil pre-emulsion to the aqueous phase, and then adding polyglycerol-3-methylglucose distearate to form a liquid crystal layer structure.

[0008] Furthermore, the sodium caseinate is added in a phase separation ratio of 30-40 wt% to the oil phase and 60-70 wt% to the aqueous phase.

[0009] Furthermore, the food-grade lipase is selected from Palatase 20000L and / or Lipase MER; the phospholipase is a food-grade phospholipase; and the dairy-grade yeast is selected from at least one of Saccharomyces cerevisiae, Kluyveromyces martensii, Yersinia lipolytica, Hansenula d'Bary yeast, or commercial yeasts specifically for dairy products.

[0010] The dairy-specific yeast described in this invention refers to yeast strains that differ from conventional lactic acid bacteria starter cultures and are capable of producing unique flavor metabolites in dairy product systems. Saccharomyces cerevisiae is the most commonly used yeast in the food industry, possessing excellent fermentation performance and safety. Kluyveromyces martensii and Hansson's d'Barry are naturally occurring yeasts specifically for dairy products, exhibiting strong lactose utilization and salt tolerance. While Yersinia lipolytica does not directly utilize lactose, its lipases hydrolyze milk fat to release short-chain fatty acids, making a unique contribution to enhancing milk flavor. Commercial yeasts specifically for dairy product fermentation are commercial yeast products developed specifically for dairy product fermentation, such as Angel Yeast's Baizuan dairy product series and Angel yogurt fermentation companion. All of the above-mentioned strains are commercially available and are safe strains permitted for use in the food industry.

[0011] Furthermore, the food lipase is a complex lipase composed of Palatase 20000L and Lipase MER, wherein the mass ratio of Palatase 20000L to Lipase MER is (1-3):1, preferably about 2:1.

[0012] Palatase 20000L is a food-grade Rhizopus oryzae lipase produced by Novozymes. It is a 1,3-specific lipase that effectively catalyzes the hydrolysis of short-chain fatty acids located at the C-terminus of triglycerides. Lipase MER is a microbial lipase. The combination of these two enzymes utilizes the differences in substrate specificity and position selectivity (sn-1,3 position vs. non-specificity) of different lipases to fatty acid substrates, resulting in a richer and more diverse free fatty acid profile in the enzymatic hydrolysis products, thus producing a richer and more layered milky aroma than that produced by single enzymatic hydrolysis.

[0013] Furthermore, the DE value of the glucose syrup is in the range of 41-60, preferably 42-55; and the HLB value of the sucrose fatty acid ester is in the range of 9-15, preferably 11-13.

[0014] The DE value (glucose equivalent) is a key quality indicator for measuring the degree of starch hydrolysis or saccharification. It is defined as the percentage of reducing sugars (calculated as glucose) in the dry matter of the syrup. The higher the DE value, the more complete the starch hydrolysis and the higher the content of small molecule sugars such as glucose in the product.

[0015] In this invention, the functions of glucose syrup include: (1) serving as a sweetener and filler; (2) utilizing its reducing properties to participate in the formation of roasted flavor during the Maillard reaction stage; and (3) maintaining product texture stability through its moisturizing properties. Glucose syrup with the above-mentioned DE value range has moderate sweetness and appropriate reducing sugar content, which can participate in the Maillard reaction to provide sufficient roasted flavor without affecting the texture stability of the product due to excessively low viscosity.

[0016] In the formulation of this invention, sucrose fatty acid esters (sucrose esters) are added as hydrophilic emulsifiers. Their function is to enhance the emulsifying ability of the aqueous phase, promote the formation of a stable oil-in-water (O / W) emulsion, and form a synergistic composite emulsifying system with lipophilic emulsifiers mono- and diglyceride fatty acid esters (HLB≈3-4).

[0017] Furthermore, the mass ratio of xanthan gum to carrageenan is 1:(0.4-0.8).

[0018] Furthermore, the dairy-containing vegetable cream exhibits no oil-water separation after being stored at 25°C for 6-9 months, with a centrifugal sedimentation rate ≤1.5%.

[0019] The preparation method of the room-temperature stable dairy-fat vegetable butter described above includes the following steps: (1) Double-enzyme hydrolysis for flavor enhancement: Heat anhydrous butter to melt, dilute with water to a fat content of 20%-25%, adjust pH to 6.5-7.0, add food-grade lipase and phospholipase for enzymatic hydrolysis, and then heat to 85-90℃ to inactivate the enzymes for 15-20 minutes to obtain enzymatically hydrolyzed flavor-enhanced butter base. (2) Yeast micro-fermentation and baking: Cool the enzymatically hydrolyzed flavoring cream base from step (1) to 30-35℃, add dairy-suitable yeast, carry out microaerobic fermentation, then heat to 90-95℃ and keep warm for 20-30 minutes to inactivate the yeast and simultaneously carry out Maillard reaction to obtain flavored cream base; (3) Oil phase pre-emulsification: Mix the flavored butter base from step (2) with hydrogenated palm kernel oil, heat to 65-70℃ to melt, add mono- and diglyceride fatty acid esters and sodium caseinate accounting for 30%-40% of the total sodium caseinate, and shear at high speed to form a water-in-oil pre-emulsion. (4) Preparation of aqueous phase: Heat the remaining purified water to 60-65℃, add glucose monohydrate and glucose syrup and stir to dissolve, then add sucrose fatty acid ester, remaining sodium caseinate, egg yolk powder, xanthan gum, carrageenan, microcrystalline cellulose and edible salt, and continue stirring for 10-15 minutes to obtain the aqueous phase; (5) Two-phase mixing and liquid crystal structure construction: With stirring, the pre-emulsified oil phase of step (3) is continuously added to the aqueous phase of step (4) for 15-20 minutes, the mixing temperature is 65-70℃, and then polyglycerol-3-methylglucose distearate is added and stirred for 10-15 minutes to form an emulsion with a stable liquid crystal layer structure. (6) Homogenization: The emulsion from step (5) is subjected to secondary homogenization; (7) Rapid cooling and crystallization control: The homogenized emulsion is rapidly cooled in three stages through a plate heat exchanger. The first stage is cooled to 35-40℃, the second stage to 12-15℃, and the third stage to 4-8℃. The cooling rate is 5-10℃ / min. Then, it is allowed to stand and age at 4-8℃ for 12-24 hours to obtain the finished product containing dairy fat, vegetable cream.

[0020] Further, the enzymatic hydrolysis time in step (1) is 5-7 hours and the enzymatic hydrolysis temperature is 47-49℃; the fermentation time in step (2) is 9-11 hours and the fermentation temperature is 32-34℃.

[0021] Furthermore, the high-speed shearing speed in step (3) is 3500-4500 rpm, and the shearing time is 6-8 minutes.

[0022] Further, the stirring speed in step (5) is 200-300 rpm, and the amount of polyglycerol-3-methylglucose distearate added is 0.15%-0.25% of the total mass of the oil phase and the water phase.

[0023] Furthermore, in the secondary homogenization described in step (6), the primary homogenization pressure is 28-32 MPa, the secondary homogenization pressure is 9-11 MPa, and the homogenization temperature is 60-65℃.

[0024] Furthermore, the specific parameters of the three-stage rapid cooling in step (7) are: the temperature of the first stage cooling medium is 10-15℃, the temperature of the second stage cooling medium is 0-5℃, and the temperature of the third stage cooling medium is -5-0℃; the aging time is 16-20 hours.

[0025] In step (2), the Maillard reaction is a non-enzymatic browning reaction that occurs during food processing and cooking, between amino acids (proteins) and reducing sugars (carbohydrates) in the food. When these components are heated at higher temperatures, they undergo a series of complex chemical reactions, ultimately resulting in an appealing brown appearance and a rich variety of aromas and flavors. The Maillard reaction differs from simple caramelization—caramelization only involves the decomposition of sugars at high temperatures, while the Maillard reaction involves both sugars and amino acids / proteins, producing a much richer and more diverse range of flavor compounds than caramelization (chocolate, coffee, maple syrup, roasted beer, etc., are all products of the Maillard reaction).

[0026] In step (2) of the present invention, after the yeast fermentation is completed, the temperature is raised to 90-95℃ and kept warm for 20-30 minutes. This process achieves two functions at the same time: first, the yeast is inactivated by high temperature to prevent secondary fermentation in the finished product; second, under this temperature condition, the remaining reducing sugar and amino acids in the fermentation system undergo Maillard reaction to generate flavor compounds with roasted and caramelized aromas, which together with the milky aroma produced by the previous enzymatic hydrolysis form a rich overall flavor spectrum.

[0027] The beneficial effects of this invention are: (1) Significantly improved room temperature stability: This invention constructs a quaternary composite emulsifier synergistic system by using mono- and diglyceride fatty acid esters + sucrose fatty acid esters + polyglycerol-3-methyl glucose distearate + sodium caseinate, and forms a multi-level stable structure at the oil-water interface through a phase separation precision emulsification process; combined with two-stage high-pressure homogenization and three-stage rapid cooling, the resulting product can be stably stored at 25°C for 6-9 months, with a centrifugal sedimentation rate ≤1.5%, which greatly reduces the cost of cold chain storage and transportation.

[0028] (2) Rich natural flavor and high baking retention: The anhydrous butter is hydrolyzed by a dual-enzyme method (lipase + phospholipase) to release natural milk flavor substances; then it is treated by yeast micro-fermentation and Maillard reaction simultaneously to produce a unique roasted flavor without the addition of synthetic flavorings.

[0029] (3) Synergistic effect of flavor and stability: The flavor-enhanced oil base participates in the construction of the room temperature stable emulsion system. The liquid crystal layer structure effectively encapsulates and protects the flavor substances, reducing the loss of flavor during processing and storage. At the same time, the flavor substances contribute synergistically to the oil crystallization network, further improving the texture stability of the product.

[0030] (4) Strong application adaptability: The product can be directly used for whipping, decorating, baking and filling, etc. It has excellent compatibility with various tart crusts, and the texture is stable after baking without shrinkage or cracking. Detailed Implementation

[0031] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described below with reference to specific embodiments, but the scope of protection of this invention is not limited thereto. Experimental methods not specifically described in the embodiments are generally performed under conventional conditions or according to the manufacturer's recommendations. Unless otherwise specified, all reagents and materials used are commercially available.

[0032] Example 1 A room-temperature stable vegetable-based butter containing dairy fat, with the following formula (based on 1000g total weight):

[0033] The preparation method of the above-mentioned room-temperature stable dairy fat-containing vegetable shortening is as follows: (1) Enzymatic hydrolysis for flavor enhancement: 220g of anhydrous butter was heated to 50℃ to melt, 66g of purified water was added (to make the fat content about 25%), the pH was adjusted to 6.8 with phosphate buffer, 0.35g of Palatase 20000L and 0.15g of phospholipase were added, and the mixture was enzymatically hydrolyzed at 48℃ for 6 hours. Then the temperature was raised to 88℃ to inactivate the enzyme for 18 minutes to obtain the enzymatically hydrolyzed flavor-enhanced butter base.

[0034] (2) Yeast micro-fermentation and baking: Cool the enzymatically hydrolyzed flavoring cream base to 33°C, add 2.5g of brewing yeast, and ferment at 33°C for 10 hours with microaerophilic fermentation. Then raise the temperature to 92°C and keep warm for 25 minutes to inactivate the yeast and simultaneously perform Maillard reaction to obtain flavored cream base.

[0035] (3) Oil phase pre-emulsification: Mix flavored butter base with 130g hydrogenated palm kernel oil, heat to 68℃ to melt, add 6g mono- and diglyceride fatty acid esters and 3g sodium caseinate (accounting for 30% of the total amount), and shear at 4000rpm for 8 minutes to form a water-in-oil pre-emulsion.

[0036] (4) Preparation of aqueous phase: Heat 80% (about 350g) of the remaining pure water to 62°C, add 120g glucose monohydrate and 100g glucose syrup and stir to dissolve, then add 3.5g sucrose fatty acid ester, 7g sodium caseinate (the remaining part), 5g egg yolk powder, 1g xanthan gum, 0.6g carrageenan, 2g microcrystalline cellulose and 1g edible salt, and continue stirring for 12 minutes until completely hydrated, then add water to make up to a total mass of 1000g to obtain the aqueous phase.

[0037] (5) Two-phase mixing and liquid crystal structure construction: Under stirring at 250 rpm, the pre-emulsified oil phase was slowly added to the aqueous phase for 18 minutes. The mixing temperature was 68°C. 2g of polyglycerol-3-methylglucose distearate was added and stirring was continued for 12 minutes to form a liquid crystal layer with a stable structure.

[0038] (6) Homogenization: The emulsion is homogenized in two stages. The first homogenization pressure is 30 MPa, the second homogenization pressure is 10 MPa, and the homogenization temperature is 62℃.

[0039] (7) Rapid cooling and crystallization control: The homogenized emulsion is cooled in three stages by a plate heat exchanger: the first stage is cooled to 38°C (cooling medium 12°C), the second stage is cooled to 14°C (cooling medium 3°C), and the third stage is cooled to 6°C (cooling medium -2°C). The cooling rate is 8°C / min. Then, it is allowed to stand and age at 6°C for 18 hours to obtain the finished product.

[0040] Example 2 A room-temperature stable vegetable-based butter containing dairy fat, with the following formula (based on 1000g total weight):

[0041] The preparation method of the above-mentioned room-temperature stable dairy-fat vegetable butter is the same as in Example 1.

[0042] Example 3 A room-temperature stable vegetable-based butter containing dairy fat, with the following formula (based on 1000g total weight):

[0043] The preparation method of the above-mentioned room-temperature stable dairy-fat vegetable butter is the same as in Example 1.

[0044] Example 4 Compared with Example 1, the difference in this example is that the food lipase in this example is a combination of LipaseMER (0.25g) and Palatase 20000L (0.2g).

[0045] Example 5 Compared with Example 1, the difference in this example is that the dairy yeast used in this example is a mixture of Kluyveromyces martensii and Saccharomyces cerevisiae (Angel high-activity dry yeast) in a mass ratio of 1:1.

[0046] Example 6 Compared with Example 1, the difference in this example is that the enzymatic hydrolysis time in step (1) is 5 hours and the fermentation time is 9 hours; the homogenization pressure in step (6) is 28 MPa for the first stage and 9 MPa for the second stage; and the aging time is 16 hours. The remaining components, preparation steps and parameters are the same.

[0047] Comparative Example 1 Compared with Example 1, the difference of this comparative example is that steps (1) and (2) are omitted, untreated anhydrous butter is used directly, and commercially available milk flavoring (0.1%) and baking flavoring (0.05%) are added to the formula. The remaining components, preparation steps and parameters are the same.

[0048] Comparative Example 2 Compared with Example 1, the difference of this comparative example is that the oil phase pre-emulsification in step (3) and the liquid crystal structure construction in step (5) are omitted. The traditional one-pot method is adopted, and the raw materials of the oil phase and the raw materials of the aqueous phase are directly homogenized after mixing. The remaining components, preparation steps and parameters are the same.

[0049] Comparative Example 3 Compared with Example 1, the difference in this comparative example is that sodium caseinate is not added in the oil phase pre-emulsification step (3), but is added entirely to the aqueous phase preparation step (4). The remaining components, preparation steps and parameters are the same.

[0050] Comparative Example 4 Compared with Example 1, this comparative example differs in that it does not contain egg yolk powder, while the other components, preparation steps, and parameters are the same.

[0051] Comparative Example 5 Compared with Example 1, this comparative example differs in that it does not contain dual enzymes (food-grade lipase and phospholipase), while the other components, preparation steps, and parameters are the same.

[0052] Comparative Example 6 Compared with Example 1, this comparative example differs in that it does not contain brewing yeast (Angel high-activity dry yeast) and omits step (2) (yeast micro-fermentation and roasting). That is, after enzymatic hydrolysis and aroma enhancement, it directly enters step (3) oil phase pre-emulsification without yeast fermentation treatment or Maillard reaction at 92°C for 25 minutes (only enzyme inactivation at 88°C). The remaining components, preparation steps and parameters are the same.

[0053] Comparative Example 7 Compared with Example 1, this comparative example differs in that it does not contain xanthan gum, while the other components, preparation steps, and parameters are the same.

[0054] Comparative Example 8 Compared with Example 1, this comparative example differs in that it does not contain carrageenan, while the other components, preparation steps, and parameters are the same.

[0055] Comparative Example 9 Compared with Example 1, this comparative example differs in that it does not contain xanthan gum or carrageenan, while the other components, preparation steps, and parameters are the same.

[0056] Comparative Example 10 Compared with Example 1, this comparative example differs in that it does not contain polyglycerol-3-methylglucose distearate, while the other components, preparation steps, and parameters are the same.

[0057] Performance Tests and Results (1) Stability at room temperature (25℃) Referring to QB / T8121 and GB5009.229, approximately 200 mL of sample was placed in a 250 mL transparent glass bottle and stored in a constant temperature incubator at 25±1℃ in the dark. Samples were taken and observed and measured at 0, 3, 6, and 9 months, and the stratification time was recorded.

[0058] Stability assessment criteria: An emulsion is considered "stable" if it is uniform with no oil-water separation, no obvious sedimentation or stratification, and no obvious odor change; it is considered "instable" if visible oil droplet separation, floating oil on the upper surface or sedimentation at the bottom, or rancid odor is present.

[0059] Simultaneously, acid value and peroxide value were measured as auxiliary physicochemical indicators. The acid value determination shall be performed according to the fourth method of GB 5009.229 (applicable to vegetable fat cream): take 10g of the sample and dissolve it in a mixed solvent of ethanol-ether, titrate it with 0.1M potassium hydroxide standard solution until the phenolphthalein indicator changes color, and perform a blank test at the same time.

[0060] Peroxide value determination shall be performed in accordance with GB 5009.227. Instability judgment: when the acid value exceeds 4.0 mg KOH / g or the peroxide value exceeds 0.25 g / 100 g, it is considered as physicochemical instability.

[0061] (2) Centrifugal sedimentation rate Take 10 mL of sample and place it in a centrifuge tube. Centrifuge at 4000 rpm for 15 minutes. After centrifugation, discard the supernatant and weigh the precipitate.

[0062] The centrifugal sedimentation rate (%) = (mass of sediment ÷ total mass of sample) × 100%.

[0063] (3) Sensory evaluation (out of 10) Referring to the sensory requirements for edible vegetable oils in GB / T 5009.37, the description system was adjusted for vegetable butter samples containing dairy fat.

[0064] Evaluation Method: An evaluation team of 10 experienced food sensory evaluators was selected. Prior to the evaluation, the evaluators were trained using pure milk and a commercially available brand control product. Evaluators were prohibited from smoking or consuming spicy food one hour before the evaluation. 20 mL of each sample was placed in a transparent plastic cup, randomly coded, and the evaluation temperature was 15-25℃. Each evaluation involved smelling the sample before tasting it, and rinsing the mouth with unsalted soda crackers and purified water after each sample tasted (with a 1-minute interval).

[0065] The scoring criteria are as follows:

[0066] (4) Evaluation of flavor intensity before and after baking Referring to GB / T 12315, a 10-point linear scaling method was used to score the overall flavor intensity of the samples before and after baking. The evaluation panel consisted of 10 people with experience in food sensory evaluation.

[0067] Sample before baking: Take 20mL of freshly prepared vegetable butter containing dairy fat, place it in a 50mL transparent tasting cup with a lid, seal and let stand at room temperature for 30 minutes, then open the lid, smell and taste it for scoring.

[0068] Baked Sample: Take 50g of freshly prepared vegetable butter containing dairy fat, spread it evenly in a 10cm diameter aluminum foil mold, bake at 180℃ for 20 minutes, remove and cool to room temperature, stir the baked solid evenly, take 20g and place it in a 50mL lidded transparent tasting cup, seal and let stand for 30 minutes, then open the lid, smell and taste to score.

[0069] The 10-point linear scaling method (0-10 points) has the following scoring details:

[0070] Evaluation index: Overall flavor intensity (combining milky, roasted, and eggy aromas, without distinguishing specific aroma types, only evaluating the overall intensity). Each sample was evaluated twice, and the results are expressed as mean ± standard deviation.

[0071] The test results are shown in Table 1.

[0072] Table 1

[0073] Table 2

[0074] As shown in Tables 1 and 2, the room temperature storage stability and flavor scores of Examples 1-6 are significantly better than those of Comparative Examples 1-10. Comparative Example 2, lacking a precise phase-separation emulsification process, exhibited a high centrifugal sedimentation rate (5.6%) and poor dispersed phase stability. In Comparative Example 3, sodium caseinate was entirely added to the aqueous phase instead of being added in a phase-separation manner, resulting in a weakened interfacial film strength and an increased centrifugal sedimentation rate, demonstrating the unique contribution of sodium caseinate in phase-separation addition. Comparative Examples 7, 8, and 9, lacking the xanthan gum-carrageenan synergistic system, all showed significantly increased centrifugal sedimentation rates, proving that the synergistic effect of both is far superior to using them alone. Comparative Examples 7 (carrageenan only) and 8 (xanthan gum only) maintained stability for approximately 3 months, but the complete absence of both xanthan gum and carrageenan in Comparative Example 9 led to a collapse in stability. Comparative Example 9 demonstrates that without a thickening and stabilizing system (especially the synergistic network of xanthan gum and carrageenan), the emulsion will rapidly separate into layers due to gravity under static conditions. Xanthan gum provides thickening and suspension stability, while carrageenan forms a weak gel network in the presence of milk proteins; both are indispensable. Comparative Example 10 (without polyglycerol-3-methylglucose distearate) showed that the liquid crystal layer structure induced by polyglycerol-3-methylglucose distearate not only significantly enhanced the anti-agglomeration ability and long-term stability of the emulsion, but also effectively encapsulated and protected flavor substances under high-temperature baking conditions.

[0075] After roasting, the flavor intensity scores of all examples were significantly higher than those of the comparative examples. Using an independent samples t-test, the post-roasting score of Example 1 (8.3±0.4) was significantly different from that of Comparative Example 1 (3.8±0.6) (p<0.001), indicating that the flavor retention ability of the present invention under high-temperature roasting conditions is significantly superior to that of synthetic flavor products. Specifically, the score of Comparative Example 1 (synthetic flavor) dropped sharply to 3.8 after roasting, indicating that the natural flavor of the present invention remained significantly superior to that of synthetic flavor after high-temperature roasting. The score of Comparative Example 2 (traditional one-pot method) dropped to 5.5 after roasting, indicating that the phase-separated emulsification technology of the present invention has a significantly better flavor retention ability than existing traditional one-pot method products under high-temperature roasting conditions. The flavor of Comparative Example 3 (sodium caseinate in aqueous phase) decreased after roasting, indicating that phase separation is beneficial for protecting flavor substances at the interface. Comparative Examples 4 (without egg yolk powder) and 5 (without dual enzymes) had monotonous flavors and low intensity, which decreased even further after roasting. Comparative Example 6 (omitted yeast fermentation treatment) retained the basic milky aroma produced by dual enzymatic hydrolysis, but lacked roasted flavor layers, resulting in a monotonous and flat overall flavor. This indicates that flavor precursors produced by yeast fermentation play a crucial role in the subsequent Maillard reaction. Comparative Examples 7 and 8 (xanthan gum / carrageenan alone) demonstrate the synergistic effect of the thickener and stabilizer combination. Comparative Example 9 (without xanthan gum and carrageenan) scored only 6.5 before roasting, and even lowered to 3.5 after roasting, with almost no usable flavor, indicating that the thickener and stabilizer are key to locking in flavor. Comparative Example 10 (without polyglycerol-3-methylglucose distearate) shows that the liquid crystal layer structure has a function of encapsulating and protecting flavor substances, and the lack of some flavor substances resulted in slight loss during storage and processing.

[0076] The above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention in any way. Although the present invention has been disclosed above with reference to preferred embodiments, it is not intended to limit the present invention. Any person skilled in the art can make some modifications or alterations to the above-disclosed technical content to create equivalent embodiments without departing from the scope of the present invention. Any simple modifications, equivalent changes and alterations made to the above embodiments based on the technical essence of the present invention without departing from the scope of the present invention shall still fall within the scope of the present invention.

Claims

1. A room-temperature stable vegetable shortening containing dairy fat, characterized in that, It includes the following components by mass percentage: Anhydrous butter: 18%-25%; Hydrogenated palm kernel oil: 10%-15%; Monohydrate glucose: 10%-15%; Glucose syrup: 8%-12%; Mono- and diglyceride fatty acid esters: 0.4%-0.8%; Sucrose fatty acid esters: 0.2%-0.5%; Polyglycerol-3-methylglucose distearate: 0.1%-0.3%; Sodium caseinate: 0.8%-1.2%; Egg yolk powder: 0.3%-0.8%; Xanthan gum: 0.05%-0.15%; Carrageenan: 0.03%-0.10%; Microcrystalline cellulose: 0.10%-0.30%; Edible salt: 0.05%-0.15%; Food-grade lipase: 0.08%-0.25% based on the mass of anhydrous butter; Phospholipase: 0.03%-0.10% based on the weight of anhydrous butter; Suitable yeast for dairy products: 0.5%-1.5% based on the weight of anhydrous butter; and Purified water: Replenish to 100%; The anhydrous butter is enzymatically hydrolyzed and flavored using food-grade lipase and phospholipase; and micro-fermented and roasted using dairy-grade yeast to form a flavored oil base; then a phase-separation precision emulsification process is used to construct a room-temperature stable emulsion system.

2. The room-temperature stable dairy-fat vegetable shortening according to claim 1, characterized in that, The phase-separation precision emulsification process includes: first, mixing the flavor oil base with hydrogenated palm kernel oil to form an oil phase; then adding mono- and diglyceride fatty acid esters and a portion of sodium caseinate for pre-emulsification of the oil phase to form a water-in-oil pre-emulsion; then dissolving the remaining components except polyglycerol-3-methylglucose distearate evenly to form an aqueous phase; finally, continuously adding the water-in-oil pre-emulsion to the aqueous phase, and then adding polyglycerol-3-methylglucose distearate to form a liquid crystal layer structure.

3. The room-temperature stable dairy-fat vegetable shortening according to claim 2, characterized in that, The sodium caseinate is added in a phase separation ratio of 30-40 wt% to the oil phase and 60-70 wt% to the aqueous phase.

4. The room-temperature stable dairy-fat vegetable shortening according to claim 1, characterized in that, The food-grade lipase is selected from Palatase 20000L and / or Lipase MER; the dairy-grade yeast is selected from at least one of Saccharomyces cerevisiae, Kluyveromyces martensii, Yersinia lipolytica, Hansenula d'Bary yeast, or commercial yeasts specifically for dairy products.

5. The room-temperature stable dairy-fat vegetable shortening according to claim 4, characterized in that, The food lipase is a complex lipase composed of Palatase 20000L and Lipase MER, wherein the mass ratio of Palatase 20000L to Lipase MER is (1-3):

1.

6. The room-temperature stable vegetable shortening containing dairy fat according to claim 1, characterized in that, The DE value of the glucose syrup ranges from 41 to 60; the HLB value of the sucrose fatty acid ester ranges from 9 to 15.

7. The room-temperature stable vegetable shortening containing dairy fat according to claim 1, characterized in that, The mass ratio of xanthan gum to carrageenan is 1:(0.4-0.8).

8. A method for preparing room-temperature stable dairy-fat vegetable shortening as described in any one of claims 1-7, characterized in that, The preparation method includes the following steps: Step (1): Heat the anhydrous butter until it melts, add water to dilute it to a fat content of 20%-25%, adjust the pH to 6.5-7.0, add food-grade lipase and phospholipase, carry out enzymatic hydrolysis, and then inactivate the enzymes to obtain the enzymatically hydrolyzed flavor-enhancing butter base. Step (2): Cool the enzymatically hydrolyzed flavored butter base from step (1) to 30-35℃, add dairy-suitable yeast, carry out microaerophilic fermentation, and then heat to 90-95℃ and keep warm for 20-30 minutes to obtain flavored butter base; Step (3): Mix the flavored butter base from step (2) with hydrogenated palm kernel oil, heat and melt it, add mono- and diglyceride fatty acid esters and sodium caseinate accounting for 30%-40% of the total sodium caseinate, and shear at high speed to form a water-in-oil pre-emulsion. Step (4): Heat the remaining purified water to 60-65℃, add glucose monohydrate and glucose syrup and stir to dissolve, then add sucrose fatty acid ester, remaining sodium caseinate, egg yolk powder, xanthan gum, carrageenan, microcrystalline cellulose and edible salt to obtain the aqueous phase; Step (5): With stirring, the pre-emulsified oil phase from step (3) is continuously added to the aqueous phase from step (4), and then polyglycerol-3-methylglucose distearate is added and stirred to form an emulsion with a stable liquid crystal layer structure. Step (6): Homogenize the emulsion from step (5) in two stages; Step (7): The homogenized emulsion is cooled by a plate heat exchanger and then aged at 4-8°C to obtain the finished vegetable butter containing dairy fat.

9. The preparation method according to claim 8, characterized in that, The enzymatic hydrolysis time in step (1) is 5-7 hours and the enzymatic hydrolysis temperature is 47-49℃; the fermentation time in step (2) is 9-11 hours and the fermentation temperature is 32-34℃. The high-speed shearing speed mentioned in step (3) is 3500-4500 rpm, and the shearing time is 6-8 minutes; The stirring speed in step (5) is 200-300 rpm, and the amount of polyglycerol-3-methylglucose distearate added is 0.15%-0.25% of the total mass of the oil phase and the water phase.

10. The preparation method according to claim 8, characterized in that, In step (6), the primary homogenization pressure is 28-32 MPa, the secondary homogenization pressure is 9-11 MPa, and the homogenization temperature is 60-65℃. The cooling in step (7) is a three-stage cooling: the first stage cools to 35-40℃, the second stage cools to 12-15℃, and the third stage cools to 4-8℃. The cooling rate is 5-10℃ / min. The specific parameters of the three-stage rapid cooling are: the temperature of the cooling medium in the first stage is 10-15℃, the temperature of the cooling medium in the second stage is 0-5℃, and the temperature of the cooling medium in the third stage is -5-0℃. The aging time is 16-20 hours.

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