Plant fat cream and preparation method thereof

文档序号：492302 发布日期：2022-01-07 浏览：13次中文

阅读说明：本技术 一种植脂奶油及其制备方法 (Plant fat cream and preparation method thereof ) 是由邱美彬曹建黄海瑚于 2021-10-27 设计创作，主要内容包括：本发明公开了一种植脂奶油制备方法,通过酶制剂在温度为35-60℃,pH为3-9的条件下对植物蛋白酶解0.5-8小时,之后在65-100℃的条件下对酶解后的植物蛋白进行灭酶处理,得到酶解植物蛋白液；将坚果酱加入到酶解植物蛋白液中,进行剪切和均质得到预乳化的蛋白-坚果溶液,其粒径分布为d(0.5)≤5μm；将非氢化植物油融化并升温至60-65℃,加入非动物来源的乳化剂、增稠剂、磷酸盐和食盐得到油相混合物；对水升温至60-65℃,将甜味剂溶解于水中得到水相混合物；将蛋白-坚果溶液和水相混合物加入到油相混合物中搅拌均匀得到三相混合物；对三相混合物进行巴氏杀菌和均质处理,老化后得到植脂奶油。(The invention discloses a preparation method of plant fat cream, which is characterized in that plant protein is subjected to enzymolysis for 0.5 to 8 hours at the temperature of 35 to 60 ℃ and the pH value of 3 to 9 by an enzyme preparation, and then the enzymolyzed plant protein is subjected to enzyme deactivation treatment at the temperature of 65 to 100 ℃ to obtain an enzymolyzed plant protein liquid; adding the nut paste into the enzymatic hydrolyzed vegetable protein solution, shearing and homogenizing to obtain pre-emulsified protein-nut solution with particle size distribution d (0.5) less than or equal to 5 μm; melting non-hydrogenated vegetable oil, heating to 60-65 deg.C, adding non-animal emulsifier, thickener, phosphate and salt to obtain oil phase mixture; heating water to 60-65 deg.C, dissolving sweetener in water to obtain water phase mixture; adding the protein-nut solution and the water phase mixture to the oil phase mixture and stirring the mixture uniformly to obtain a three-phase mixture; and (3) carrying out pasteurization and homogenization treatment on the three-phase mixture, and aging to obtain the non-dairy cream.)

1. A method for preparing plant fat cream, which is characterized by comprising the following steps:

carrying out enzymolysis on plant protein for 0.5-8 hours at the temperature of 35-60 ℃ and the pH value of 3-9 by using an enzyme preparation, and then carrying out enzyme deactivation treatment on the plant protein subjected to enzymolysis at the temperature of 65-100 ℃ to obtain an enzymolysis plant protein solution;

adding nut paste into the enzymatic hydrolyzed vegetable protein solution, shearing and homogenizing to obtain pre-emulsified protein-nut solution, wherein the particle size distribution of the protein-nut emulsion is less than or equal to 5 μm in d (0.5);

melting non-hydrogenated vegetable oil, heating to 60-65 deg.C, adding non-animal emulsifier, thickener, phosphate and salt to obtain oil phase mixture;

heating water to 60-65 deg.C, dissolving sweetener in water to obtain water phase mixture;

adding the protein-nut solution and the aqueous phase mixture to the oil phase mixture and stirring uniformly to obtain a three-phase mixture;

and (3) carrying out pasteurization and homogenization treatment on the three-phase mixture, and aging at the temperature of below 10 ℃ to obtain the non-dairy cream.

2. The method according to claim 1, wherein the conditions for enzymatic hydrolysis of the vegetable protein by the enzyme preparation are: the temperature is 40-50 ℃, the pH is 5-8, and the enzymolysis time is 2-6 hours.

3. The method of claim 1, wherein said adding nut spread to said enzymatically hydrolyzed vegetable protein liquid, shearing and homogenizing said enzymatic protein liquid to form a pre-emulsified protein-nut solution comprises:

grinding the roasted or unbaked nuts to a particle size of less than 150 μm to obtain a nut paste;

adding the nut paste into the enzymatic plant protein solution, and heating the mixture of the nut paste and the enzymatic plant protein solution to 60-65 ℃;

shearing and homogenizing the mixture by means of a high shear emulsification head such that the nut paste and the enzymatically hydrolyzed vegetable protein form a stable oil-in-water system to obtain a pre-emulsified protein-nut solution.

4. The method according to claim 2, wherein the enzyme preparation is one or more of pepsin, protein glutaminase, neutral protease, compound protease, bromelain, flavourzyme and papain.

5. The method of claim 2, wherein the vegetable protein comprises soy protein isolate, soy protein concentrate, pea protein, wheat protein, rice protein, and enzymatic hydrolysates or modifications thereof.

6. The method according to claim 2, wherein the enzyme preparation is added in an amount of 0.02-2% of the vegetable protein.

7. The method of claim 3, wherein the nuts comprise almonds, hazelnuts, walnuts, or pistachios.

8. The method of claim 1, wherein the non-hydrogenated vegetable oil is extracted from one or more of refined palm oil, palm kernel oil, coconut oil, soybean oil, rapeseed oil, and peanut oil.

9. A non-dairy cream prepared by the method of any one of claims 1 to 8, wherein the non-dairy cream comprises the following substances in percentage by mass:

10. The non-dairy cream of claim 9, comprising the following substances in mass fraction:

10-18% of non-hydrogenated vegetable oil, 20-27% of sweetening agent, 6-16% of nut paste, 13-42% of enzymatic hydrolysis vegetable protein liquid, 0.16-3.6% of emulsifying agent, 0.15-2.4% of thickening agent, 0.02-0.45% of phosphate, 0.08-0.18% of salt and 14-29% of water.

Technical Field

The invention relates to the technical field of food processing, and particularly relates to plant fat cream and a preparation method thereof.

Background

Hydrogenated vegetable oil or refined vegetable oil is mostly adopted in the traditional non-dairy cream, and because the content of saturated fatty acid in the hydrogenated vegetable oil is higher, the prepared non-dairy cream brings heavy burden to the digestion and metabolism of a human body; meanwhile, the traditional non-dairy cream usually uses sodium caseinate as an emulsion stabilizer, and the sodium caseinate is mainly prepared from skim milk powder, so that the non-dairy cream obtained by using the sodium caseinate as the emulsion stabilizer is not the non-dairy cream in the true sense.

Disclosure of Invention

In order to solve the problems of high content of saturated fatty acid in the non-dairy cream and adoption of sodium caseinate as an emulsion stabilizer, the invention aims to provide the non-dairy cream and a preparation method thereof.

The invention provides a preparation method of plant fat cream, which comprises the following steps:

melting non-hydrogenated vegetable oil, heating to 60-65 deg.C, adding non-animal emulsifier, thickener, phosphate and salt to obtain oil phase mixture;

heating water to 60-65 deg.C, dissolving sweetener in water to obtain water phase mixture;

adding the protein-nut solution and the aqueous phase mixture to the oil phase mixture and stirring uniformly to obtain a three-phase mixture;

and (3) carrying out pasteurization and homogenization treatment on the three-phase mixture, and aging at the temperature of below 10 ℃ to obtain the non-dairy cream.

As a further improvement of the invention, the conditions for carrying out enzymolysis on the vegetable protein by the enzyme preparation are as follows: the temperature is 40-50 ℃, the pH is 5-8, and the enzymolysis time is 2-6 hours.

As a further improvement of the present invention, said adding nut butter to said enzymatically hydrolyzed vegetable protein liquid, shearing and homogenizing said enzymatically hydrolyzed vegetable protein liquid to provide a pre-emulsified protein-nut solution comprises:

grinding the roasted or unbaked nuts to a particle size of less than 150 μm to obtain a nut paste;

adding the nut paste into the enzymatic plant protein solution, and heating the mixture of the nut paste and the enzymatic plant protein solution to 60-65 ℃;

As a further improvement of the invention, the enzyme preparation is one or more of pepsin, protein glutaminase, neutral protease, compound protease, bromelin, flavourzyme and papain.

As a further improvement of the invention, the vegetable protein includes soy protein isolate, soy protein concentrate, pea protein, wheat protein, rice protein and enzymatic hydrolysate or modified product thereof.

As a further improvement of the invention, the addition amount of the enzyme preparation is 0.02-2% of the vegetable protein.

As a further improvement of the invention, the nuts include almonds, hazelnuts, walnuts or pistachios.

As a further improvement of the invention, the non-hydrogenated vegetable oil is extracted from one or more of refined palm oil, palm kernel oil, coconut oil, soybean oil, rapeseed oil and peanut oil.

The invention also provides a non-dairy cream which comprises the following substances in percentage by mass:

As a further improvement of the invention, the material comprises the following substances in percentage by mass:

The invention has the beneficial effects that: the non-hydrogenated vegetable oil is used as a raw material for preparing the non-hydrogenated vegetable oil cream, so that the content of unsaturated fatty acid is increased, and the non-hydrogenated vegetable oil is beneficial to human health; the plant butter cream is prepared by using the enzymolysis plant protein as the emulsion stabilizer of the plant butter cream, and the stability and operability of the plant butter cream are effectively improved.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below. It is obvious that the drawings in the following description are only some embodiments of the invention, and that for a person skilled in the art, other drawings can be derived from them without inventive effort.

FIG. 1 is a flow chart of a method for preparing plant fat cream according to an embodiment of the present invention;

FIG. 2 is a diagram of whipping state of non-dairy cream prepared by using non-enzymatic vegetable protein according to an embodiment of the present invention;

FIG. 3 is a diagram of whipping state of non-dairy cream prepared by enzymatic hydrolysis of vegetable protein 1 according to an embodiment of the present invention;

FIG. 4 is a diagram of whipping state of non-dairy cream prepared by enzymatic hydrolysis of vegetable protein 2 according to an embodiment of the present invention;

fig. 5 is a whipping state diagram of the non-dairy cream prepared by enzymolysis of the vegetable protein 3 according to the embodiment of the invention.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

It should be noted that, if directional indications (such as up, down, left, right, front, and back … …) are involved in the embodiment of the present invention, the directional indications are only used to explain the relative positional relationship between the components, the movement situation, and the like in a specific posture (as shown in the drawing), and if the specific posture is changed, the directional indications are changed accordingly.

In addition, in the description of the present invention, the terms used are for illustrative purposes only and are not intended to limit the scope of the present invention. The terms "comprises" and/or "comprising" are used to specify the presence of stated elements, steps, operations, and/or components, but do not preclude the presence or addition of one or more other elements, steps, operations, and/or components. The terms "first," "second," and the like may be used to describe various elements, not necessarily order, and not necessarily limit the elements. In addition, in the description of the present invention, "a plurality" means two or more unless otherwise specified. These terms are only used to distinguish one element from another. These and/or other aspects will become apparent to those of ordinary skill in the art in view of the following drawings, and the description of the embodiments of the present invention will be more readily understood by those of ordinary skill in the art. The drawings are only for purposes of illustrating the described embodiments of the invention. One skilled in the art will readily recognize from the following description that alternative embodiments of the structures and methods illustrated in the present application may be employed without departing from the principles described in the present application.

As shown in fig. 1, a method for preparing plant fat cream according to an embodiment of the present invention includes:

the enzymatic hydrolysis of plant protein is carried out for 0.5-8 hours at the temperature of 35-60 ℃ and the pH value of 3-9 by an enzyme preparation, then the enzymatic hydrolysis of the plant protein is carried out for 10-50 minutes at the temperature of 65-100 ℃, the activity of the enzyme preparation is inhibited, the influence of the enzyme preparation on the non-dairy cream is eliminated, and finally the enzymatic hydrolysis plant protein liquid is obtained. The enzymatic preparation is screened, combined and optimized in conditions, and the plant protein is subjected to enzymolysis treatment to obtain a plant protein product (enzymolysis plant protein liquid) with moderate enzymolysis, wherein the enzymolysis plant protein liquid has moderate molecular weight, and the dissolubility, the emulsibility, the foamability and the freeze-thaw stability are effectively improved, so that the defects of the traditional plant protein (such as soybean protein isolate, pea protein and rice protein) in the aspects of dissolubility, emulsibility, freeze-thaw property, product flavor and the like are overcome.

Preferably, the conditions for enzymatic hydrolysis of plant proteins by the enzyme preparation are: the temperature is 40-50 ℃, the pH is 5-8, and the enzymolysis time is 2-6 hours; more preferably, the conditions for enzymatic hydrolysis of the plant protein by the enzyme preparation are: the temperature is 42-48 ℃, the pH is 6-7, and the enzymolysis time is 4-5 hours. The enzymolysis condition can avoid the unpleasant tastes of bitter taste or astringent taste brought by excessive enzymolysis of the vegetable protein.

Adding the nut paste into the enzymolysis plant protein liquid, shearing and homogenizing the enzymolysis plant protein liquid, and controlling the distribution and the particle size of the solution to ensure that the pre-emulsified protein-nut solution forms a stable oil-in-water system, the particle size distribution is within the range of d (0.5) being less than or equal to 5 microns, so that the finally prepared non-dairy cream has uniform particle size, moderate viscosity, good freeze-thaw stability, fine and glossy tissue, no air holes or cracking and other problems.

It will be appreciated that the roasted or unbaked nuts may be ground to a particle size of less than 150 μm to provide a nut paste. The content of unsaturated fatty acid in the nuts is 30-70%, and the addition of the unsaturated fatty acid into the non-dairy cream increases the content of unsaturated fatty acid in the non-dairy cream, so that the nutritional value of the non-dairy cream is improved, the mouth melting property of the non-dairy cream is increased, the non-dairy cream is endowed with natural and full flavor, and no essence is required to be additionally added. The nuts are selected according to whether roasting and then grinding are required. For example, nut paste is prepared by baking nut paste which is not suitable for use or emits fragrance after baking, and grinding the baked nut paste; for nuts that emit flavor or are ready to eat without baking, the nut paste can be prepared by direct grinding. The nuts can be ground for one time or multiple times according to the hardness degree of the nuts, so that the particle size of the nut paste is controlled to be below 150 mu m, fine and uniform nut paste is obtained, the nut paste and the enzymatic hydrolysis plant protein liquid can obtain a better pre-emulsification effect, and the quality of the final non-dairy creamer is improved.

And adding the nut paste into the enzymatic hydrolysis plant protein liquid, heating the mixture of the nut paste and the enzymatic hydrolysis plant protein liquid to 60-65 ℃, and uniformly dispersing the nut paste and the enzymatic hydrolysis plant protein liquid.

And finally, shearing and homogenizing the mixture through a high-shearing emulsifying head to enable the nut paste and the enzymatic vegetable protein to form a stable oil-in-water system, so as to obtain the pre-emulsified protein-nut solution. The high-shearing emulsifying head is used for shearing, crushing and the like of the nut paste, so that the particle size of the nut paste is further reduced. Under the action of a high-shearing emulsifying head, the operations of mixing, dispersing, emulsifying, homogenizing and the like are carried out on the nut paste and the enzymolysis vegetable protein, so that the nut paste and the enzymolysis vegetable protein liquid are uniformly dispersed, and oil drops contained in the nut paste are uniformly dispersed in the whole pre-emulsifying system to form a stable oil-in-water structure system.

Melting non-hydrogenated vegetable oil, heating to 60-65 deg.C, adding non-animal emulsifier, thickener, phosphate and salt to obtain oil phase mixture, and dissolving the non-animal emulsifier, thickener, phosphate and salt in the non-hydrogenated vegetable oil to obtain uniform oil phase mixture without solid particles.

Heating water to 60-65 deg.C, dissolving sweetener in water to obtain water phase mixture, and dissolving sweetener in water to obtain uniform water phase mixture. Wherein the sweetener is sucrose, glucose syrup or trehalose. If sugar-free non-dairy cream is required, sugar-substitute sweetener such as xylitol can be selected.

Adding the protein-nut solution and the aqueous phase mixture to the oil phase mixture and stirring the mixture uniformly to obtain a three-phase mixture. The pre-emulsified protein-nut solution is added into the oil phase mixture to prepare the non-dairy cream, the non-dairy cream with uniform emulsion particle size and good stability can be obtained through a stable oil-in-water system, and the problem of non-uniform emulsification caused by directly adding the nut paste into the non-dairy cream is solved.

And (3) carrying out pasteurization and homogenization treatment on the three-phase mixture, and aging at the temperature of below 10 ℃ to obtain the non-dairy cream. For convenient storage and transportation, the aged non-dairy cream can be filled and stored at-18 deg.C.

In an alternative embodiment, the enzyme preparation is one or more of pepsin, protein glutaminase, neutral protease, compound protease, bromelain, flavourzyme and papain. The enzyme preparation may be selected according to the enzymolysis environment or the enzymolysis condition, and other enzyme preparations other than the above enzyme preparations may be selected, which is not specifically limited in this application. The plant protein can be subjected to enzymolysis through the enzyme preparation, so that the polypeptide and the protein fragment with moderate molecular weight are obtained, the viscosity of the obtained polypeptide and protein fragment is moderate, and the stability and operability of the non-dairy cream are improved.

In an alternative embodiment, the vegetable protein comprises soy protein isolate, soy protein concentrate, pea protein, wheat protein, rice protein, and enzymatic hydrolysates or modifications thereof. The kind of the vegetable protein may be selected according to the use of the non-dairy cream, and the present application is not particularly limited.

In an alternative embodiment, the enzyme preparation is added in an amount of 0.02% to 2% of the vegetable protein. The addition amount of the enzyme preparation is one of key factors influencing the enzymolysis effect and the enzymolysis efficiency, and the applicant finds through a large number of experiments that the addition amount of the enzyme preparation is within the range of 0.02-0.2% by mass of the vegetable protein, the enzymolysis effect and the enzymolysis efficiency of the vegetable protein are optimal, the plant protein cannot be effectively subjected to enzymolysis due to the addition amount of the enzyme preparation being less than 0.02%, and meanwhile, the enzymolysis time is greatly prolonged; if the addition amount of the enzyme preparation is more than 0.2%, the plant protein can be subjected to transitional enzymolysis, so that the prepared non-dairy cream has the problem of bitter taste or astringent taste.

In an alternative embodiment, the nut comprises a almond, a hazelnut, a walnut, or a pistachio. The use of the inoculated nuts may be selected according to the flavor of the non-dairy cream to be prepared, and the present application is not particularly limited.

In an alternative embodiment, the non-hydrogenated vegetable oil is extracted from one or more of refined palm oil, palm kernel oil, coconut oil, soybean oil, rapeseed oil, and peanut oil.

The following examples illustrate the advantages of the non-dairy cream prepared by the non-dairy cream preparation method described in the present application over the conventional cream by preparing 100 g of non-dairy cream and preparing the non-dairy cream from the enzymatic vegetable protein solution prepared in the following examples:

example 1

Weighing 0.5 g of enzyme preparation (mixed by neutral protease and compound protease 1: 1), carrying out enzymolysis on the soybean protein isolate (with the concentration of 1%) for 1 hour at 50 ℃ and the pH value of 7, and then carrying out enzyme deactivation treatment on the soybean protein isolate after enzymolysis for 20 minutes at 90 ℃ to obtain the enzymolysis vegetable protein 1;

adding 5 g of almond nut paste into the enzymatic hydrolysis vegetable protein 1, and shearing and homogenizing the almond nut paste through a high-shearing emulsifying head to obtain a pre-emulsified enzymatic hydrolysis vegetable protein 1-almond solution;

melting 20 g of non-hydrogenated refined palm kernel oil, heating to 60 ℃, and adding 0.15 g of sucrose fatty acid ester, 0.15 g of sodium stearoyl lactylate, 600.3 g of tween and 0.05 g of propylene glycol fatty acid ester; 0.5 g of hydroxypropyl methyl cellulose, 0.3 g of xanthan gum, 0.1 g of carrageenan, 0.1 g of locust bean gum, 0.1 g of dipotassium hydrogen phosphate and 0.2 g of salt are added into the non-hydrogenated refined palm kernel oil after the temperature is raised to obtain an oil phase mixture;

heating 33 g of water to 60 ℃, and adding 5 g of white granulated sugar and 15 g of glucose syrup into the heated water to obtain a water-phase mixture;

adding the enzymolysis vegetable protein 1-badam solution and the water phase mixture into the oil phase mixture, and uniformly stirring to obtain a three-phase mixture;

pasteurizing and homogenizing the three-phase mixture, and aging at below 10 deg.C to obtain non-dairy cream 1.

Example 2

Weighing 0.3 g of enzyme preparation (mixed by 2:1 of pepsin and bromelain), carrying out enzymolysis on soybean protein concentrate (with the concentration of 2%) for 2 hours at the temperature of 50 ℃ and the pH value of 3.5, and then carrying out enzyme deactivation treatment on the soybean protein isolate after enzymolysis for 30 minutes at the temperature of 90 ℃ to obtain enzymolysis vegetable protein 2;

adding 5 g of almond nut paste into the enzymatic hydrolysis vegetable protein 2, and shearing and homogenizing the almond nut paste through a high-shearing emulsifying head to obtain a pre-emulsified enzymatic hydrolysis vegetable protein 2-almond solution;

heating 43 g of water to 60 ℃, and adding 5 g of white granulated sugar and 15 g of glucose syrup into the heated water to obtain a water-phase mixture;

adding the enzymolysis vegetable protein 2-badam solution and the water phase mixture into the oil phase mixture, and uniformly stirring to obtain a three-phase mixture;

pasteurizing and homogenizing the three-phase mixture, and aging at below 10 deg.C to obtain non-dairy cream 2.

Example 3

Weighing 1.0 g of enzyme preparation (protein glutaminase and compound protease are mixed at a ratio of 3: 1), carrying out enzymolysis on soybean protein isolate (the concentration is 1%) for 3 hours at 55 ℃ and under the condition that the pH value is 7, and then carrying out enzyme deactivation treatment on the soybean protein isolate after enzymolysis for 30 minutes at 90 ℃ to obtain enzymolysis vegetable protein 3;

adding 10 g of almond nut paste into the enzymatic hydrolysis vegetable protein 3, and shearing and homogenizing the almond nut paste through a high-shearing emulsifying head to obtain a pre-emulsified enzymatic hydrolysis vegetable protein 3-almond solution;

melting 20 g of non-hydrogenated refined palm kernel oil, heating to 60 ℃, and adding 0.2 g of sucrose fatty acid ester, 0.2 g of sodium stearoyl lactylate, 600.4 g of tween and 0.05 g of propylene glycol fatty acid ester; 0.5 g of hydroxypropyl methyl cellulose, 0.3 g of xanthan gum, 0.1 g of carrageenan, 0.1 g of locust bean gum, 0.1 g of dipotassium hydrogen phosphate and 0.4 g of salt are added into the non-hydrogenated refined palm kernel oil after the temperature is raised to obtain an oil phase mixture;

heating 50 g of water to 60 ℃, and adding 10 g of white granulated sugar and 10 g of glucose syrup into the heated water to obtain a water-phase mixture;

adding the enzymolysis vegetable protein 3-badam solution and the water phase mixture into the oil phase mixture, and uniformly stirring to obtain a three-phase mixture;

pasteurizing and homogenizing the three-phase mixture, and aging at below 10 deg.C to obtain non-dairy cream 3.

The solubility, emulsibility, emulsion stability, foam expansion rate, foam stability and freeze-thaw stability-solubility of the enzymatically hydrolyzed vegetarian protein 1, enzymatically hydrolyzed vegetarian protein 2 and enzymatically hydrolyzed vegetarian protein 3 were tested separately and compared to the corresponding properties of the non-enzymatically hydrolyzed vegetarian protein solution as shown in the following table:

detecting items	Non-enzymatic vegetable protein	Zymolytic vegetable protein 1	Zymolytic vegetable protein 2	Enzymolyzing vegetable protein 3
					Solubility (%)	55	86	89	92
Emulsifiability (m)²/g)	30	55	60	58
					Emulsion stability (min)	5	18	15	20
Foam expansion ratio (%)	70	200	230	250
					Foam stability (%)	50	80	100	90
Freeze-thaw stability-solubility (%)	35	80	82	58

As can be seen from the above table, the enzymatic hydrolyzed vegetable protein 1, the enzymatic hydrolyzed vegetable protein 2 and the enzymatic hydrolyzed vegetable protein 3 are all obviously improved in solubility, emulsifiability, emulsion stability, foam expansion rate, foam stability and freeze-thaw stability-solubility. Especially, the effect is particularly remarkable in the aspects of emulsion stability, foam expansion rate and freeze-thaw stability-solubility. In order to show that the non-dairy cream prepared by enzymolysis of the plant protein has excellent performance, the application also detects the properties, the expansion times, the mouthfeel and the stability of the non-dairy cream 1, the non-dairy cream 2 and the non-dairy cream 3 corresponding to the enzymolysis of the plant protein 1, the enzymolysis of the plant protein 2 and the enzymolysis of the plant protein 3 respectively, and compares the properties with the corresponding properties of the traditional non-dairy cream prepared by adopting the traditional plant protein, and the following table shows that:

as can be seen from the above table, the non-dairy cream 1, the non-dairy cream 2 and the non-dairy cream 3 are all significantly improved in the aspects of properties, whipping times, mouthfeel and stability. In order to further illustrate the advantages of the non-dairy cream 1, the non-dairy cream 2 and the non-dairy cream 3 in terms of stability, the present application also compares the forms of the non-dairy cream 1, the non-dairy cream 2, the non-dairy cream 3 and the conventional non-dairy cream which are refrigerated for 12 hours respectively, wherein the form of the conventional cream after being refrigerated for 12 hours is shown in fig. 2, the form of the non-dairy cream 1 after being refrigerated for 12 hours is shown in fig. 3, the form of the non-dairy cream 2 after being refrigerated for 12 hours is shown in fig. 4, and the form of the non-dairy cream 3 after being refrigerated for 12 hours is shown in fig. 5. As is apparent from comparison of FIG. 2 with FIGS. 3 to 5, the conventional non-dairy cream prepared by using the vegetable protein without enzymatic treatment showed remarkable cracking after 12 hours of freezing and remarkable foaming of the internal interstitial fluid. In contrast, the non-dairy cream 1, the non-dairy cream 2 and the non-dairy cream 3 shown in FIGS. 3 to 5 did not crack after being refrigerated for 12 hours, and no bubble was observed in the internal tissues after cutting. That is, the non-dairy cream prepared by the vegetable protein after enzymolysis has the advantages that the stability of the non-dairy cream prepared by the traditional non-dairy cream can not be obtained easily.

The non-dairy cream provided by the embodiment of the invention comprises the following substances in percentage by mass:

9-20% of non-hydrogenated vegetable oil, 15-30% of sweetening agent, 5-20% of nut paste, 10-50% of enzymatic hydrolysis vegetable protein liquid, 0.1-5% of emulsifying agent, 0.1-3% of thickening agent, 0.01-0.5% of phosphate, 0.05-0.2% of salt and 10-42% of water. Preferably, 10 to 18 percent of non-hydrogenated vegetable oil, 20 to 27 percent of sweetening agent, 6 to 16 percent of nut paste, 13 to 42 percent of enzymolysis vegetable protein liquid, 0.16 to 3.6 percent of emulsifying agent, 0.15 to 2.4 percent of thickening agent, 0.02 to 0.45 percent of phosphate, 0.08 to 0.18 percent of salt and 14 to 29 percent of water.

Wherein, the non-hydrogenated vegetable oil does not contain saturated fatty acid and is easy to be digested and metabolized by human body. The non-hydrogenated vegetable oil is mainly extracted from one or more of refined palm oil, palm kernel oil, coconut oil, soybean oil, rapeseed oil, peanut oil and other vegetable oils. The sweetener is sucrose, glucose syrup, xylitol, trehalose, etc., and can be selected according to the type of baked product. The nut paste can be prepared by grinding nuts such as baked or unbaked almonds, hazelnuts, walnuts, almonds, pistachios, etc., to a particle size of less than 150 μm. The addition of the nuts can improve the unsaturated fatty acid content of the non-dairy cream, and can also increase the flavor or fragrance of the non-dairy cream, so that essence does not need to be additionally added. In the molecular weight formula of the enzymatic hydrolysis plant protein liquid, the solubility, the emulsifying property, the foaming property and the repeated freeze-thaw stability of the enzymatic hydrolysis plant protein liquid are obviously improved, so that the whipping property and the stability of the final non-dairy cream are improved, and the influence of the content of unsaturated fatty acid in the nut jam on the operability of the non-dairy cream can be overcome. The emulsifier can reduce interfacial tension between three phases of the protein-nut solution, the water phase mixture and the oil phase mixture, and can prevent the microdroplets from aggregating with each other, so that the non-dairy cream can keep a uniform emulsion state. The emulsifier can be selected from non-animal source emulsifiers such as sucrose fatty acid ester, sodium stearyl lactate, tween 60 and propylene glycol fatty acid ester. The thickening agent can improve the viscosity of the non-dairy cream and keep the non-dairy cream in a uniform and stable emulsion state. The thickener can be selected from non-animal thickening agents such as hydroxypropyl methylcellulose, xanthan gum, carrageenan and locust bean gum.

The following examples will illustrate the composition and ratio of the components of the non-dairy cream described in the present application by way of the following specific examples, taking the preparation of 100 g of non-dairy cream as an example.

Example 4

12 g of non-hydrogenated coconut oil, 20 g of trehalose, 10 g of walnut paste, 18 g of enzymolysis pea protein, 0.8 g of sucrose fatty acid ester, 0.075 g of xanthan gum, 0.075 g of carrageenan, 0.16 g of phosphate, 0.18 g of salt and 38.71 g of water.

Weighing 10 g of walnut paste, adding the walnut paste into 18 g of enzymolysis pea protein, and shearing and homogenizing the mixture through a high-shearing emulsifying head to obtain a pre-emulsified protein-nut solution; respectively weighing 12 g of non-hydrogenated coconut oil, 0.8 g of sucrose fatty acid ester, 0.075 g of xanthan gum, 0.075 g of carrageenan, 0.16 g of phosphate and 0.18 g of salt, heating the non-hydrogenated coconut oil to 62 ℃, and dissolving the weighed sucrose fatty acid ester, the xanthan gum, the carrageenan, the phosphate and the salt in the heated non-hydrogenated coconut oil until all the substances are fully dissolved to obtain an oil phase mixture; measuring 38.71 g of water, heating the water to 62 ℃, and dissolving 20 g of trehalose in the heated water until the trehalose is completely dissolved to obtain an aqueous phase mixture; adding the pre-emulsified protein-nut solution and the water phase mixture to the oil phase mixture and stirring the mixture uniformly to obtain a three-phase mixture; pasteurizing the three-phase mixture at 59 deg.C for 4 min, homogenizing, and aging at below 10 deg.C to obtain non-dairy cream.

Example 5

13 g of non-hydrogenated soybean oil, 22 g of xylitol, 15 g of hazelnut sauce, 16 g of enzymolysis soybean protein isolate, 1.2 g of sodium stearyl lactate, 0.06 g of hydroxypropyl methylcellulose, 0.1 g of xanthan gum, 0.08 g of phosphate, 0.06 g of salt and 32.5 g of water.