68 results about "Trans fat" patented technology

The invention discloses a method for preparing chocolate with high heat resistance, blooming resistance, high dietary fiber and low saturated fatty acid based on biphase gel and a product, and belongs to the technical field of oil processing application, and the method comprises the following steps: adding an emulsifier and solid fat into edible vegetable oil, and heating and stirring until the emulsifier and the solid fat are completely molten to obtain an oil gel phase; adding dietary fibers into water, and completely dissolving the dietary fibers to form a hydrogel phase; and mixing the obtained hydrogel phase and the oil gel phase, carrying out high-speed shearing emulsification, and cooling to room temperature in an ice-water bath to obtain the biphase gel. Different types of biphase gels are prepared by adjusting the ratio of the oil phase to the water phase, and the biphase gels are used for partially replacing cocoa butter to prepare the chocolate, so that the fat content is reduced, the heat resistance of the chocolate is improved, the frosting phenomenon of the chocolate is effectively delayed, the prepared chocolate does not contain trans-fatty acids, the saturated fatty acids are reduced, and the chocolate has good stability. And dietary fibers are contained, so that human health is benefited.

The invention relates to a preparation method and application of antibacterial and starch aging resistant biphase gel, and belongs to the field of food processing. The preparation method is characterized by comprising the following steps: preparing oleogel from monoglyceride, corn oil and curcumin, preparing hydrogel from wheat bran araboxylan and tea polyphenol, mixing the oleogel and the hydrogel, adding lecithin, and homogenizing at a high speed to obtain the gel with a two-phase system. The biphase gel produced by the invention has the characteristics of zero trans-fat, high fiber content, simple preparation method and the like, realizes synergistic stability of oil and water phases, has both the mechanical strength of oil gel and the biocompatibility of hydrogel, can replace shortening in baked food, and has a wide application prospect. And the shelf life of the baked product is prolonged through the synergistic effect of antibiosis and starch aging resistance. The mass ratio of the oil phase to the water phase in the biphase gel is 1: 3-3: 1, the addition amount is 10-20% of the mass of the flour, the bacteriostasis rates on penicillium and rhizopus are 60-85% and 65-90% respectively, the starch crystallinity in the bread storage process is reduced by 10-20%, and the shelf life of the bread is prolonged by 10-20 days.

The invention relates to the technical field of food processing, in particular to a low-sugar high-dietary-fiber chocolate pie and a preparation method thereof. The chocolate pie comprises a pie blank, a sandwich and a chocolate coating, raw materials of the pie blank comprise isomaltooligosacharide, raw materials of the sandwich comprise isomaltooligosacharide and trehalose, and raw materials of the chocolate coating comprise maltitol. By using the components, a natural low-sugar system without cane sugar and artificial sweeteners in the whole process is realized; the composite dietary fiber system of the isomaltooligosacharide, the polydextrose and the wheat fiber can meet the requirement of high dietary fiber, considers intestinal health, weight management and sweet taste experience, and realizes unification of health and taste; the product also meets the requirement of zero trans fat; in the preparation process, the cake blank can keep the taste and avoid moisture regain, and a stable and difficult-to-break solid foundation is provided for adding the sandwich and coating the chocolate.

The present invention provides a pectin-based fat substitute composition, its preparation, and application. The composition comprises the following components by weight: 1 to 7.5 parts vegetable oil, 0.5 to 8.5 parts emulsifier, 1 to 4 parts sodium caseinate, 5 to 15 parts pectin, and 8 to 20 parts water. This composition uses vegetable oil as the base oil and combines pectin fat substitute technology with the network structure of the pectin-sodium caseinate complex to solidify and stabilize oil-water droplets. This composition not only achieves low fat, zero trans fatty acids, and low saturated fatty acids, but also effectively reduces the product's water activity and inhibits outward water migration.

The invention discloses high-stability non-dairy creamer as well as a preparation method and application thereof, and relates to the technical field of food processing, and the high-stability non-dairy creamer comprises the following raw materials in parts by weight: 25-45 parts of vegetable oil gel, 0.2-12 parts of an emulsifier and 50-100 parts of water. Wherein vegetable oil in the vegetable oil gel has better dispersity, so that compared with the instant non-dairy creamer, the vegetable oil gel can achieve the effect of better stability by using less mass of the vegetable oil gel, and meanwhile, the non-dairy creamer disclosed by the invention has higher stability in a high-temperature or acidic pH environment, a water phase and an oil phase of the non-dairy creamer are not easy to layer, and the storage time of the non-dairy creamer is longer. In addition, no trans-fatty acid is added into the high-temperature non-dairy creamer, but the high-temperature non-dairy creamer has the same flavor as non-dairy creamer prepared from hydrogenated vegetable oil, and can effectively prevent negative effects of trans-fatty acid on human bodies.

The invention relates to the technical field of edible oil and fat processing, and discloses a sunflower seed oil double-zero double-low deodorization and by-product efficient recovery method, which comprises the following steps: carrying out degumming pretreatment on sunflower seed crude oil, pumping the sunflower seed crude oil into an extraction tower, and carrying out supercritical extraction on the sunflower seed crude oil and high-pressure carbon dioxide fluid. The extraction phase sequentially passes through a multi-stage analysis system; a refined sunflower seed oil finished product is separated by depressurizing and cooling in a first-stage analysis kettle; converting into a subcritical state in a second-stage desorption kettle, and selectively intercepting and separating out the phytosterol by utilizing beta-CD-PU porous cross-linked microspheres filled in the second-stage desorption kettle; depressurizing and separating out vitamin E in a third-stage desorption kettle; and finally entering a flash tank to gasify the carbon dioxide, and separating free fatty acid and small molecule leftovers with peculiar smell. According to the invention, nutritional ingredient loss and trans-fatty acid generation caused by high-temperature deodorization are avoided, and grease deodorization and step-by-step accurate separation and independent recovery of multiple byproducts are realized.

The invention relates to the field of pharmaceutical compositions for promoting atherosclerosis, in particular to a lipid oxide-AGEs composite pharmaceutical composition for promoting atherosclerosis, a method for constructing a rat coronary heart disease ischemia reperfusion injury model by using the composition and application of the composition. The composition comprises 80-90 parts of oxidized lipid, 4-6 parts of 7-ketocholesterol, 2-4 parts of 25-hydroxycholesterol, 8-10 parts of trans-fatty acid, 200-300 parts of an advanced glycosylation end product, 180-220 parts of casein, 320-360 parts of cane sugar, 145-165 parts of corn starch, 45-55 parts of cellulose, 30-40 parts of a mineral mixture, 8-12 parts of a vitamin mixture and 0.4-0.6 mg / kg of folic acid, the vitamin B6 is 1.8 to 2.2 mg / kg, and the vitamin B12 is 0.007 to 0.009 mg / kg.

The invention belongs to the technical field of food processing, and particularly relates to a method for preparing a zero-hydrogenation low-sugar solid beverage through spray drying. The method comprises the following steps: firstly, adding modified lecithin and modified Arabic gum into a feed liquid according to a specific proportion, and homogenizing to obtain a mixed feed liquid; then, a pressure spray dryer is used for cyclic agglomeration drying, and separated fine particles are returned to an atomization area to serve as crystal nucleuses and are bonded with wet fog drops to grow into large particles. Through compounding of the modified additive and a cyclic agglomeration technology, the problems that a traditional product is small in particle size, poor in reconstituability and prone to adhering to the wall are effectively solved, and the solid beverage uniform in particle size and good in instant solubility is prepared. The product adopts refined vegetable oil to replace hydrogenated oil, so that zero trans-fatty acid is realized; polydextrose and erythritol are used as main sweet sources, and the total sugar content is less than or equal to 15%. The process is simple and controllable, high in raw material utilization rate, suitable for industrial production and capable of meeting the requirements of healthy sugar-controlled people.

An object of the present invention is to provide a plastic water-in-oil emulsion composition that is substantially free of trans fatty acids, has a low saturated fatty acid content, and has an appropriate hardness.SOLUTION: The present invention provides a plastic water-in-oil emulsified composition for food having the following characteristics (a) and (b): (a) the softening point of the oil or fat is 5 °C or lower, (b) the maximum load at 5 °C is 25 gf or higher, and In addition, the present invention provides the above-mentioned plasticizing water-in-oil type emulsified composition for food having the following characteristics (c): (c) The content of saturated fatty acids in the fat or oil is 15% by mass or less SELECTED DRAWING: None

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.

The invention discloses a product oil detection device, and relates to the technical field of grain and oil detection, the product oil detection device comprises an upper shell and a lower shell, the bottom end of the upper shell is fixedly connected with the top end of the lower shell, and a separation detection mechanism is arranged in the upper shell and the lower shell. The separation detection mechanism comprises a first support fixedly connected to the top end of the upper shell, a motor is fixedly connected to the middle of the first support, a second support is fixedly connected to an output shaft of the motor, a centrifugal barrel is fixedly connected to the surface of the second support, and two supporting rods are fixedly connected to the interior of the lower shell; an oil receiving hopper is fixedly connected between the two supporting rods, the bottom of the oil receiving hopper is communicated with an oil conveying pipe, and the outlet end of the oil conveying pipe is sleeved with a detection bin, so that the problems that when edible oil is detected, an obtained result is deviated due to the influence of solid substances, and detection data of trans-fatty acid in the edible oil is influenced are solved.

This invention discloses a high oil-holding capacity and temperature-resistant oleogel and its preparation method, comprising dissolving a gelling agent in a base oil, dispersing it under magnetic heating, and obtaining the oleogel after cooling; wherein the gelling agent is composed of β-sitosterol and propyl gallate. This invention uses β-sitosterol and phenols as gelling agents to improve the types of dual gelling agents and enhance various properties of the oleogel; the entire preparation process is carried out under relatively mild temperature conditions, and by controlling the amount of β-sitosterol and phenols, the performance of the final oleogel can be effectively regulated to meet the needs of different application scenarios; this technical route does not involve hydrogenation, avoiding the generation of trans fatty acids; at the same time, it effectively reduces the calorific value of the oil and improves its oxidative stability and health benefits.

The utility model relates to the technical field of fish oil processing, in particular to a storage tank for inhibiting formation of trans-fatty acid in fish oil, which comprises a base and a storage tank body arranged on the base, a protective tank is arranged on the base and outside the storage tank body, a cooling cavity is arranged between the storage tank body and the protective tank, and the cooling cavity is communicated with the storage tank body. The storage tank further comprises a solvent cavity, the solvent cavity is installed at the upper end of the storage tank body through a fixing shaft, and an opening is formed in the side end of the solvent cavity. During use, an antioxidant is fully dissolved in the solvent cavity to form an antioxidant solution, and then the upper stirring fan blade and the lower stirring fan blade are driven to rotate under the action of the driving mechanism, so that the antioxidant solution is added into fish oil which is being stirred, and the antioxidant solution is ensured to be fully dispersed and uniformly distributed in the whole fish oil; meanwhile, a low-temperature environment built by circulating cold water in the cooling cavity is matched, so that the formation of trans-fatty acid in the fish oil is effectively inhibited for a long time.

Liquid conditioning compositions that include alkyl ester quaternary ammonium (“ester quat”) softening actives, where the ester quat softening actives are derived in part from trans-unsaturated fatty acids, such as elaidic acid. Related methods and uses.

The present application relates to the technical field of edible oil production, in particular to a preparation method of high-oleic peanut oil with high removal efficiency of aflatoxin, which comprises five core steps of two-stage low-temperature drying pretreatment of high-oleic peanut raw material, low-temperature and moderate-temperature gradient steaming and frying and pressing, coupling of nanometer composite adsorbent and gradient microwave field for synergistic removal of aflatoxin, precise separation and low-temperature physical refining, online quality control and nitrogen filling preservation. The present application realizes accurate regulation and control of process parameters through aflatoxin dynamic adsorption rate model and microwave synergistic detoxification efficiency formula, can make the removal rate of aflatoxin B1 be greater than or equal to 99.5%, the retention rate of oleic acid be greater than or equal to 98%, the content of aflatoxin B1 in finished oil be less than or equal to 0.1 μg / kg, and the generation amount of trans fatty acids be less than or equal to 0.15%, and the present application is suitable for industrialized continuous production, effectively guarantees the edible safety and nutritional quality of products.

The invention relates to the technical field of edible vegetable oil processing, and particularly discloses an unsaturated oil refining method and device based on enzyme-material coupling. Conversion of main impurities is completed at low temperature by utilizing high specificity of biological enzyme; according to the method, side reactions such as grease hydrolysis, oxidation, trans-fatty acid generation and nutrient loss caused by high temperature and strong alkali are avoided from the source, a brand new process route of coupling front-end bio-enzyme precise catalysis and rear-end physical means mild treatment is created for the first time, impurities and waxiness are removed through a mild, efficient and oriented refining process, and meanwhile, the yield is improved. The natural color and trace active components of the edible vegetable oil are perfectly reserved, generation of harmful substances such as trans-fatty acid and chloropropanol ester is avoided, and the problems of nutrient loss, generation of risky substances, environmental unfriendliness and the like in a traditional edible vegetable oil refining process are systematically solved; the method is especially suitable for highly unsaturated grease which is extremely sensitive to heat and oxidation and needs to retain natural color and luster.

The invention discloses a preparation method of zero-trans low-saturation high-beta'crystal form margarine, and belongs to the technical field of food processing. The method comprises the following steps: by taking camellia oil and palm stearin in a mass ratio of 7: 3 as base oil, adding 7.33% of immobilized lipase to carry out enzymatic transesterification, centrifuging to remove the lipase, adding 6% of glyceryl distearate to prepare base oil, mixing with 1% of sucrose fatty acid ester and 15% of water, emulsifying, quenching, kneading and curing to obtain a finished product. According to the invention, an enzymatic transesterification and oleogel dual structuring technology is adopted, and process parameters are accurately regulated and controlled, so that the product realizes zero trans-fatty acid residue, the saturation degree of transesterification grease is only 30.39%, the beta'crystal form proportion is high, and the caseinization property and the stability are excellent. The method is mild in process and easy to industrially popularize, and the prepared margarine can be widely applied to baked products such as cookies and bread and serves as an ideal substitute of animal butter.

The present invention discloses a rapid detection device and a detection method for the content of trans fatty acid isomers in edible oil, which relates to the technical field of edible oil detection. It includes a rapid detection frame arranged on the top of the ground. A rapid detection rod is fixedly installed on the inner wall of the rapid detection frame. An I-shaped frame is slidably installed on the circumferential surface of the rapid detection rod. A culture dish is arranged at the top of the rear side of the I-shaped frame. A moving groove is opened at the top of the rapid detection frame, and a moving hole is opened at the top of the rapid detection frame. A moving frame is slidably installed on the inner wall of the moving groove; an infrared spectrometer, the infrared spectrometer fixedly penetrates through the top of the moving frame. Under the action of the frictional force of the arc-shaped sheet itself, the I-shaped frame can only slowly move backward. The slow backward movement of the I-shaped frame drives the culture dish to slowly move backward. The stable movement can prevent the culture dish from shaking and thus ensure the stability of the optical path, improving the resolution of the detection of the content of trans fatty acid isomers in the sample.

This invention discloses an emulsion gel based on a compound of carnauba wax and monoglycerides, and its application in bread making as a substitute for margarine. The emulsion gel uses high-oleic sunflower oil as the base oil, with carnauba wax and monoglycerides compounded in a mass ratio of 5:5-8:2 as the gelling agent. Soy lecithin is added, and the mixture is pretreated by microwave, dissolved by heating, dispersed by ultrasound, and refrigerated to obtain the oil gel. Deionized water is then added, followed by homogenization, ultrasound, and refrigeration. The resulting emulsion gel completely replaces margarine and is used with high-gluten flour, water, sugar, and other ingredients to make bread through kneading, proofing, and baking. The synergistic effect of carnauba wax and monoglycerides through complementary HLB values, synergistic crystal structures, and intermolecular interactions solves the problems of excessive hardness and poor stability associated with single gelling agents. The bread prepared by this invention has zero trans fatty acids and low saturated fatty acids, a soft and fluffy texture, and sensory quality comparable to commercially available margarine bread. The process is simple and has broad application prospects.

This invention relates to an online monitoring and closed-loop control system for trans fatty acid content in hydrogenated oils, applied in the field of oil hydrogenation processing technology. The system includes a sampling pretreatment unit, a spectral detection unit, a control unit, and a hydrogenation execution unit. The sampling pretreatment unit processes high-temperature, high-pressure solid-containing materials, outputting uninterrupted test data. The spectral detection unit incorporates a quantitative prediction model for trans fatty acids and iodine value, outputting content data in real time. The control unit constructs a multi-parameter coupled collaborative control model with trans fatty acids as the first priority and iodine value as the second priority, outputting control commands. The hydrogenation execution unit adjusts hydrogen flow rate, stirring rate, and reaction temperature, forming a fully closed-loop feedback control chain. This invention achieves online real-time monitoring and precise closed-loop control of trans fatty acids, overcoming the industry bottleneck of traditional offline detection's lag and inability to suppress trans fatty acid formation, significantly improving product safety and process stability.

The invention meets the needs above by providing a surfactant system, mixture or blend that can be used as a part of a soaking composition. The surfactant system is capable of forming emulsions with, and thus removing, oily and greasy stains. In a preferred embodiment the surfactant compositions of the invention can remove non-trans fat and fatty acid stains. The invention involves foaming soaking compositions that have some or part of the anionic surfactant present in the same replaced with an extended chain anionic surfactant.

The purpose of the present invention is to provide an oil-and-fat composition which is a non-trans acid and a non-lauric acid suitable for use in various oily food products. This oil-and-fat composition satisfies all of the following. · The content of stearic acid in the constituent fatty acid composition is 3-40 mass%. · The content mass ratio of stearic acid with respect to palmitic acid in the constituent fatty acid composition is 0.09-5.0. · The content of S3 is 1-15 mass%. · The content mass ratio of SSU with respect to S2U is 0.3 or more. · The content mass ratio of S2Po with respect to S2U is 0.01 or more. Here, S represents a saturated fatty acid having 16 carbon atoms or more, U represents an unsaturated fatty acid having 16 carbon atoms or more, Po represents palmitoleic acid, S2U represents a triglyceride in which 2 molecules of S is bonded to 1 molecule of U, S3 represents a triglyceride in which 3 molecules of S are bonded, S2Po represents a triglyceride in which 2 molecules of S are bonded to 1 molecule of Po, and SSU is an asymmetric triglyceride in which S is bonded to position 2, and S and U are bonded to positions 1 and 3.

The present invention addresses the problem of providing a chocolate-like food that has a reduced trans fatty acid content, has good compatibility with cocoa butter and good bloom resistance, and melts in the mouth. This chocolate-like food contains a transesterified oil / fat having a specific fatty acid composition and a cacao component.

The present invention discloses a strain of Zygosaccharomyces bisporus ( Zygosaccharomyces bisporus ) F3404, whose deposit number at the China General Microbiology Center is CGMCC No. 30463, was discovered through experimental research. This strain is capable of growing in trans-oleic acid culture medium. After 12 hours of culture, its trans-oleic acid metabolic capacity was 47.02±1.21%. Experiments demonstrating acid resistance, bile salt tolerance, simulated gastrointestinal digestion, heat resistance, and hemolysis resistance revealed that the strain is edible and can withstand gastrointestinal digestion and adapt to human body temperature. Zygosaccharomyces bisporus F3404 was isolated from preserved vegetables in Tengchong, Baoshan City, Yunnan Province. As a foodborne microorganism, it possesses the advantage of high safety and has promising development and application prospects for reducing trans fatty acids.

The invention relates to vegetable oil and a refining method thereof. The refining method of the vegetable oil comprises the following steps: adding alkali liquor into a vegetable oil crude product for neutralization treatment and soap removal treatment to prepare soap-removed oil; the dosage of the alkali liquor is that the acid value of the soap-removed oil is 0.1 mg / g-0. 2mg / g; carrying out water washing and vacuum drying treatment on the soap-removed oil to prepare a first intermediate; adding a decolorizing agent and a silica-gel desiccant into the first intermediate for decolorizing treatment to prepare a second intermediate; carrying out deodorization treatment on the second intermediate, wherein the conditions are as follows: an adopted deodorization device comprises a plate tower and a packed tower; the second intermediate is firstly treated in the plate tower at the temperature of 220 DEG C to 230 DEG C for 35 minutes to 45 minutes, and then is treated in the packed tower at the temperature of 240 DEG C to 250 DEG C for 3 minutes to 7 minutes. The refining method of the vegetable oil can effectively reduce risk indexes such as trans-fatty acid, glycidyl ester and 3-chloropropanol ester in the vegetable oil so as to achieve the purposes of healthy oil use and safe oil use.

The purpose of the present invention is to address the problem of providing an oil and fat composition which is free of trans acid and lauric acid, and is suitable for use in various oily foods. An oil and fat composition according to the present invention satisfies all of the following conditions: ･ In a constituent fatty acid composition, the content of palmitic acid is 30-70 mass% ･ In the constituent fatty acid composition, the content of unsaturated fatty acid is 20-60 mass% and the content of S3 is 1-15 mass% ･ The content mass ratio of SSU to S2U is 0.5 or more ･ The content mass ratio of S2Po to S2U is 0.01 or more S represents a saturated fatty acid having 16 or more carbon atoms, U represents an unsaturated fatty acid having 16 or more carbon atoms, Po represents palmitoleic acid, S2U represents a triglyceride in which two S molecules and one U molecule are bonded, S3 represents a triglyceride in which three S molecules are bonded, S2Po represents a triglyceride in which two S molecules and one Po molecule are bonded, and SSU represents an asymmetric triglyceride in which S is bonded at the 2-position, and S and U are bonded at the 1- and 3-positions.

The invention belongs to the technical field of food processing, and particularly relates to a yeast protein-based fat substitute as well as a preparation method and application thereof. The preparation method comprises the following steps: taking yeast protein as a raw material, carrying out pH migration treatment on the yeast protein, compounding xanthan gum with the yeast protein, and carrying out glycosylation reaction under specific conditions to obtain a high-stability and uniform high-internal-phase emulsion, namely the yeast protein-based fat substitute. The yeast protein-based fat substitute has the beneficial effects that when the yeast protein-based fat substitute is applied to baked flour products such as bread, not only can the bulkiness of the bread be remarkably improved and the palatability be improved, but also the use amount of grease in the bread is reduced, and the yeast protein-based fat substitute does not contain trans-fatty acid, is higher in eating safety and is more suitable for being eaten by people. And a better solution is provided for the development of high value-added food.

The invention relates to a microbial oil composition as well as a preparation method and application thereof, the composition is prepared by fermentation of a specific Mortierella strain, and the composition comprises the following components in percentage by weight of total fatty acid: less than or equal to 0.55 wt% of trans-fatty acid, less than or equal to 0.05 wt% of fatty acid, less than or equal to 0.05 wt% of fatty acid, and less than or equal to 0.05 wt% of fatty acid; the content of saturated fatty acid with carbon chain length not less than 16 is not more than 23wt%; n-3 unsaturated fatty acid is less than or equal to 3.0 wt%; n-6 unsaturated fatty acid; wherein the ratio of arachidonic acid to n-6 unsaturated fatty acid is greater than or equal to 75 wt%. The invention also provides a fermentation process by controlling the carbon source and dynamically adjusting the ventilation volume. The composition effectively reduces the content of saturated ultra-long chain fatty acid, relieves the metabolic burden of infants, is high in safety, ensures the core nutritional value of ARA, and is suitable for the fields of infant formula food, medicine, health food and the like.

The present invention discloses a non-hydrogenated base milk and a preparation method thereof, and relates to the technical field of food processing, the base milk comprises the following raw materials in parts by weight: 30-40 parts of fresh milk, 37-41 parts of drinking water, 20-24 parts of composite non-hydrogenated vegetable oil, 0.8-1.2 parts of a composite emulsifier, 0.8-1.2 parts of a composite stabilizer, 0.6-1.0 part of dipotassium phosphate, 0.3-0.7 part of potassium citrate, 0.08-0.12 part of edible salt, and 0.08-0.12 part of sodium carbonate. 0.0040 to 0.0055 part of 1% beta-carotene, and 0.01 to 0.04 part of edible essence. The preparation method comprises the steps of preparation of an oil phase mixture, preparation of an emulsion mixture, two times of homogenization, sterilization, sterile filling and the like. The base milk completely eradicates trans-fatty acids, is good in integration with tea soup, good in taste, high in stability, long in shelf life and obvious in cost advantage, and is suitable for the new tea drink industry.