The present invention relates to a whipped vegetable fat cream and a preparation method thereof, belonging to the technical field of
food processing. The whipped vegetable fat cream of the present invention comprises 15-20 parts of
vegetable oil, 25-20 parts of oleogel, 0.5-1.5 parts of
gelatin, 0.5-2 parts of emulsifier, 8-10 parts of food-acceptable additives, and 50-60 parts of water. The present invention uses a gelling agent and
vegetable oil to form an oleogel, and then uses the oleogel and
vegetable oil as the
base oil of the whipped vegetable fat cream. It does not contain trans fatty acids and has properties similar to those of hydrogenated vegetable oils, capable of endowing the whipped vegetable fat cream with good
plasticity and stability. In addition, the whipped vegetable fat cream of the present invention realizes the substitution of
gelatin for traditional
sodium caseinate. On the one hand, it reduces the cost of the cream, effectively improves the consistency of the cream, makes the cream easier to shape and not prone to collapse after shaping, and improves the stability of the cream after shaping; on the other hand, it also realizes the high-value utilization of
gelatin, reduces by-products in the
processing process, and extends the industrial chain.