阅读说明：本技术 一种常温保存的动植物混合奶酪奶油及其制备方法 (Animal and plant mixed cheese cream stored at normal temperature and preparation method thereof ) 是由 齐雪峰 李星 田立立 王明权 吴思 刘东阳 白仲洋 赵文婷 苑冰冰 于 2020-12-14 设计创作，主要内容包括：本发明公开了一种常温保存的动植物混合奶酪奶油及其制备方法,由以下质量百分比的组分构成：原料奶50-70％,植物油10-20％,黄油10-20％,白砂糖5-15％,干酪0.2-1％,乳化剂0.5-2％,稳定剂0.1-0.5％,磷酸缓冲盐0.02-0.15％。本发明可以室温保存,首先,通过大量试验得到的乳化剂及稳定剂与该油相和水相结合的体系受温度影响小；其次,动植物混合奶酪奶油在制备过程中经过两次均质,使混合液中的分散物微粒化程度更高,油相和水相结合更充分,体系分散的更加均一；最后,本发明经过超高温瞬时灭菌,在有效杀死微生物的同时很好的保持了动植物混合奶酪奶油的食用品质和口感。(The invention discloses animal and plant mixed cheese cream stored at normal temperature and a preparation method thereof, wherein the animal and plant mixed cheese cream comprises the following components in percentage by mass: 50-70% of raw milk, 10-20% of vegetable oil, 10-20% of butter, 5-15% of white granulated sugar, 0.2-1% of cheese, 0.5-2% of emulsifier, 0.1-0.5% of stabilizer and 0.02-0.15% of phosphate buffer salt. The invention can be stored at room temperature, firstly, the system of the emulsifier and the stabilizer which are obtained by a large number of tests and the combination of the oil phase and the water phase is slightly influenced by the temperature; secondly, homogenizing the animal and plant mixed cheese cream twice in the preparation process, so that the dispersed substance in the mixed solution is higher in micronization degree, the oil phase and the water phase are combined more fully, and the system is dispersed more uniformly; finally, the animal and plant mixed cheese cream is subjected to ultrahigh-temperature instantaneous sterilization, so that the edible quality and the mouthfeel of the animal and plant mixed cheese cream are well maintained while microorganisms are effectively killed.)

1. An animal and plant mixed cheese cream preserved at normal temperature is characterized in that: the paint comprises the following components in percentage by mass: 50-70% of raw milk, 10-20% of vegetable oil, 10-20% of butter, 5-15% of white granulated sugar, 0.2-1% of cheese, 0.5-2% of emulsifier, 0.1-0.5% of stabilizer and 0.02-0.15% of phosphate buffer salt.

2. The animal and plant mixed cheese cream stored at normal temperature according to claim 1, wherein: the paint comprises the following components in percentage by mass: 55-65% of raw milk, 15-20% of vegetable oil, 10-15% of butter, 5-10% of white granulated sugar, 0.3-0.6% of cheese, 1-1.5% of emulsifier, 0.2-0.4% of stabilizer and 0.05-0.1% of phosphate buffer salt.

3. An animal and plant mixed cheese cream for normal temperature preservation according to claim 1 or 2, characterized in that: the raw milk is fresh cow milk;

the vegetable oil is hydrogenated oil;

the cheese is cream cheese;

the emulsifier is a mixture of fatty acid monoglyceride and diglyceride, hydrophilic sucrose ester and lipophilic sucrose ester; mono-di-fatty acid glyceride: hydrophilic sucrose esters: lipophilic sucrose ester is 1-5: 1-3: 1-5;

the stabilizer is a compound stabilizer of microcrystalline cellulose and sodium carboxymethylcellulose;

the phosphate buffer salt is disodium hydrogen phosphate and sodium hexametaphosphate.

4. The preparation method of animal and plant mixed cheese cream stored at normal temperature according to claim 1, comprising the following steps:

(1) mixing butter and vegetable oil, and heating to 60-80 deg.C until completely melted to obtain oil phase;

(2) slowly adding an emulsifier into the oil phase in the step (1), and stirring for 10-20 minutes;

(3) heating the raw milk to 60-80 ℃, mixing the stabilizer, the white granulated sugar and the phosphate buffer salt, slowly adding the mixture into the raw milk, demulsifying for 1-3 minutes, adding the cheese, and demulsifying for 10-20 minutes to obtain a water phase;

the cheese is added 1-3 minutes after the stabilizer, on one hand, the protein in the cheese is rich because the cheese contains protein, the denaturation temperature of the protein is about 60 ℃, the protein in the cheese can be prevented from being damaged when the stabilizer is added after being dispersed in the milk, on the other hand, the cheese cream has the best stability when the pH value is close to neutral, and the pH value of the cheese is low and acidic, and the direct addition can influence the pH value of the milk, thereby reducing the pH value of the whole system;

(4) mixing the oil phase added with the emulsifier in the step (2) and the water phase in the step (3), and stirring for 10-20 minutes to obtain an oil-water mixture;

(5) heating the oil-water mixture in the step (4) to 65-80 ℃, and carrying out primary homogenization, wherein the primary homogenization pressure is 2-6mpa, and the secondary homogenization pressure is 0 mpa;

(6) carrying out ultrahigh-temperature instantaneous sterilization on the homogenized oil-water mixture, wherein the sterilization temperature is 130-;

(7) carrying out secondary homogenization on the sterilized oil-water mixture to obtain cheese cream, wherein the temperature of the secondary homogenization is 65-80 ℃, the primary pressure is 2-6mpa, and the secondary pressure is 0 mpa;

(7) and (4) quickly cooling the cheese cream in the step (7) to below 12 ℃, and boxing.

5. The method for preparing animal and plant mixed cheese cream stored at normal temperature according to claim 4, wherein the method comprises the following steps:

the heating temperature in the step (1) and the step (3) is 65-70 ℃;

the stirring time in the step (4) is 10-15 minutes;

the heating temperature in the step (5) and the step (7) is 70-75 ℃.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to animal and plant mixed cheese cream stored at normal temperature and a preparation method thereof.

Background

At present, animal cream and artificial plant cream are mainly sold on the market. Animal cream, also called whipping cream or cream, is obtained by separation from whole milk and mainly has the problems of high cholesterol content, low whipping rate, difficult maintenance of decorative shape, high price and the like. The plant butter is also called as margarine, plant fat butter, and the like, is mostly prepared by adding additives such as artificial spice, preservative, and the like after the plant oil is hydrogenated, does not contain cholesterol and milk fat, but contains high trans-fatty acid, can cause diseases such as arteriosclerosis, thrombosis, and the like after being eaten for a long time, and brings certain risks to the health of people.

Chinese patent literature discloses 'animal and plant mixed cream and a preparation method thereof', wherein the publication number is CN 105475516A, and the product prepared by the invention has the advantages of high whipping rate, short whipping time and good taste, but still needs to be frozen and stored below-18 ℃, and is not beneficial to transportation and storage of the animal and plant mixed cream. Chinese patent literature discloses 'animal and plant mixed acid-resistant cream and a preparation method thereof', wherein the publication number is CN 107006618A, the product prepared by the invention has extremely strong acid resistance, but the beating time is averagely 5 minutes, and the beating is still time-consuming. Chinese patent literature discloses animal fat and vegetable fat mixed cream, the publication number of which is CN 109673754A, the product prepared by the invention has strong stability, and the taste is not easy to become greasy, but the product also needs to be stored at the temperature of 18 ℃ below zero, which is not beneficial to the transportation and the storage of the animal and vegetable mixed cream.

Disclosure of Invention

The invention aims to provide animal and plant mixed cheese cream which can be stored at room temperature, has short whipping time, better room-temperature pattern-mounting state, strong milk flavor and good mouthfeel, solves the problems of poor whipping performance, difficult storage and transportation, poor mouthfeel and the like of the cream, and endows the cream with unique cheese milk flavor. The invention also provides a preparation method of the animal and plant mixed cheese cream stored at normal temperature.

An animal and plant mixed cheese cream preserved at normal temperature comprises the following components in percentage by mass: 50-70% of raw milk, 10-20% of vegetable oil, 10-20% of butter, 5-15% of white granulated sugar, 0.2-1% of cheese, 0.5-2% of emulsifier, 0.1-0.5% of stabilizer and 0.02-0.15% of phosphate buffer salt.

The raw milk is fresh milk, and the fresh milk contains abundant casein which can provide amino acid for infants, so that the raw milk can promote the effective absorption of major elements such as calcium, magnesium and the like and trace elements such as zinc, iron and the like in a human body, and is favorable for relieving various diseases such as iron-deficiency anemia, magnesium-deficiency neuritis and the like. The invention combines cheese and animal and plant mixed cream, not only endows the cream with special cheese milk fragrance on the mouthfeel, but also improves the nutritive value of the product.

Preferably, the animal and plant mixed cheese cream stored at normal temperature comprises the following components in percentage by mass: 55-65% of raw milk, 15-20% of vegetable oil, 10-15% of butter, 5-10% of white granulated sugar, 0.3-0.6% of cheese, 1-1.5% of emulsifier, 0.2-0.4% of stabilizer and 0.05-0.1% of phosphate buffer salt.

Further preferably, the vegetable oil is a hydrogenated oil.

More preferably, the cheese is cream cheese.

Further preferably, the emulsifier is a mixture of fatty acid monoglyceride and diglyceride, hydrophilic sucrose ester and lipophilic sucrose ester, wherein the ratio of fatty acid monoglyceride and diglyceride: hydrophilic sucrose esters: lipophilic sucrose ester is 1-5: 1-3: 1 to 5.

Further preferably, the stabilizer is a compound stabilizer of microcrystalline cellulose and sodium carboxymethyl cellulose.

The emulsifier is various in types, and the addition amount of the emulsifier can directly influence stability indexes such as fat aggregation rate of cream, and the animal and plant mixed cheese cream prepared by compounding the three emulsifiers is better in stability by adopting the technical scheme and through a large number of experiments. The sucrose ester is a polyol fatty acid ester and has good emulsifying effect, and the mono-fatty acid glyceride and the di-fatty acid glyceride can not only play an emulsifying role, but also promote the resolution of protein on the surface of a fat ball and reduce the aggregation of fat.

Further preferably, the phosphate buffer salts are disodium hydrogen phosphate and sodium hexametaphosphate.

A preparation method of animal and plant mixed cheese cream stored at normal temperature comprises the following specific steps:

(1) mixing butter and vegetable oil, and heating to 60-80 deg.C until completely melted to obtain oil phase;

(2) slowly adding an emulsifier into the oil phase in the step (1), and stirring for 10-20 minutes;

(3) heating the raw milk to 60-80 ℃, mixing the stabilizer, the white granulated sugar and the phosphate buffer salt, slowly adding the mixture into the raw milk, demulsifying for 1-3 minutes, adding the cheese, and demulsifying for 10-20 minutes to obtain a water phase;

the stabilizer is added after being mixed with the white granulated sugar and the phosphate buffer salt because the stabilizer is relatively insoluble in water and is mixed with the substances with good solubility, such as the white granulated sugar and the phosphate buffer salt, so that the distance between the stabilizer particles is increased, the surface area of the stabilizer in contact with the raw milk is increased, the stabilizer is better dissolved in the water phase, and the phenomenon that the stabilizer is caked and can not be dissolved to influence the stability of the product is avoided.

The cheese is added 1-3 minutes after the stabilizer, on one hand, the protein in the cheese is rich, the denaturation temperature of the protein is about 60 ℃, the protein in the cheese can be prevented from being damaged when the stabilizer is added after being dispersed in the milk, on the other hand, the stability of cheese cream is optimal when the pH value is close to neutral, the pH value of the cheese is low and acidic, and the direct addition can influence the pH value of the milk, so that the pH value of the whole system is reduced.

(4) Mixing the oil phase added with the emulsifier in the step (2) and the water phase in the step (3), and stirring for 10-20 minutes to obtain an oil-water mixture;

(5) heating the oil-water mixture in the step (4) to 65-80 ℃, and carrying out primary homogenization, wherein the primary homogenization pressure is 2-6mpa, and the secondary homogenization pressure is 0 mpa;

the primary homogenization mainly plays a role in reducing the size of a dispersion, breaks up grease into small droplets, breaks up large fat balls in milk, breaks up other high-molecular polymers such as an emulsifier, a stabilizer and the like, and is favorable for the emulsifier to fully wrap oil and water to form fine emulsified particles.

The larger the homogenizing pressure is, the finer the fat globules in the aqueous phase are crushed, the larger the surface area in contact with the oil phase is, and the more the emulsifier needs to be added to keep the system stable and not delaminated, which not only increases the cost, but also increases the product viscosity, so the first-stage pressure is 2-6mpa, and the second-stage pressure is 0mpa, which is the optimum pressure determined by performing various combination tests on the emulsifier, the homogenizing pressure and the homogenizing temperature.

(6) Carrying out ultrahigh-temperature instantaneous sterilization on the homogenized oil-water mixture, wherein the sterilization temperature is 130-;

the animal and plant mixed cheese cream obtained under the condition has the best sterilization effect, most of the nutrient components are kept not to be damaged, and the taste is optimal.

(7) Carrying out secondary homogenization on the sterilized oil-water mixture to obtain cheese cream, wherein the temperature of the secondary homogenization is 65-80 ℃, the primary pressure is 2-6mpa, and the secondary pressure is 0 mpa;

the secondary homogenization is mainly to more fully mix the emulsifier, the oil phase and the water phase, so that the whole system is more uniformly dispersed, and the stability of the product is improved.

(8) And (4) quickly cooling the cheese cream in the step (7) to below 12 ℃, and boxing.

Preferably, the heating temperature in the step (1) and the step (3) is 65-70 ℃;

preferably, the stirring time in the step (4) is 10-15 minutes;

preferably, the heating temperature in step (5) and step (7) is 70 to 75 ℃.

The invention has the beneficial effects that:

1. the animal and plant mixed cheese cream prepared by using fresh milk and butter as the cream avoids the risk of the plant cream to the health of people, improves the edible safety, and has strong milk flavor and fat flavor. The hydrogenated oil is selected as the vegetable oil and is combined with butter and fresh milk, so that the flavor and the taste are ensured, and the decoration performance, the whipping rate and the stability of the animal and vegetable mixed cream are improved.

2. By adding the cheese, the animal and plant mixed cheese cream has special cheese fragrance, and the cheese contains rich protein, so that the nutritional value of the animal and plant mixed cheese cream is greatly improved.

3. The invention can be stored at room temperature, firstly, the system of the emulsifier and the stabilizer which are obtained by a large number of tests and the combination of the oil phase and the water phase is slightly influenced by the temperature; secondly, homogenizing the animal and plant mixed cheese cream twice in the preparation process, so that the dispersed substance in the mixed solution is higher in micronization degree, the oil phase and the water phase are combined more fully, and the system is dispersed more uniformly; finally, the animal and plant mixed cheese cream is subjected to ultrahigh-temperature instantaneous sterilization, so that the edible quality and the mouthfeel of the animal and plant mixed cheese cream are well maintained while microorganisms are effectively killed.

Detailed Description

Example 1:

an animal and plant mixed cheese cream preserved at normal temperature is composed of the following raw materials by mass percent: 58% of fresh milk, 19% of hydrogenated oil, 13% of butter, 8% of white granulated sugar, 0.5% of cream cheese, 1% of emulsifier, 0.4% of compound stabilizer and 0.1% of phosphate buffer salt, wherein the emulsifier is composed of fatty acid monoglyceride and diglyceride: hydrophilic sucrose esters: the lipophilic sucrose ester is compounded according to the proportion of 5:2: 3.

An animal and plant mixed cheese cream preserved at normal temperature and a preparation method thereof are as follows:

step 1: mixing butter and hydrogenated oil, and heating to 65 deg.C until completely melted to obtain oil phase;

step 2: adding an emulsifier into the oil phase in the step 1, and stirring for 15 minutes;

and step 3: heating the raw milk to 65 ℃, adding white granulated sugar and cream cheese, and demulsifying for 15 minutes to obtain a water phase;

and 4, step 4: mixing the oil phase added with the emulsifier in the step 2 with the water phase in the step 3, and stirring for 15 minutes to obtain an oil-water mixture;

and 5: heating the oil-water mixture obtained in the step 4 to 75 ℃, and carrying out primary homogenization, wherein the primary homogenization pressure is 4mpa, and the secondary homogenization pressure is 0 mpa;

step 6: carrying out ultrahigh-temperature instantaneous sterilization on the homogenized oil-water mixture, wherein the sterilization temperature is 140 ℃, and the sterilization time is 3 seconds;

and 7: carrying out secondary homogenization on the sterilized oil-water mixture to obtain cheese cream, wherein the temperature of the secondary homogenization is 75 ℃, the primary pressure is 4mpa, and the secondary pressure is 0 mpa;

and 8: and (4) quickly cooling the cheese cream in the step (7) to below 12 ℃, and boxing.

Example 2:

an animal and plant mixed cheese cream preserved at normal temperature is composed of the following raw materials by mass percent: 58% of fresh milk, 20% of hydrogenated oil, 15% of butter, 5% of white granulated sugar, 0.4% of cream cheese, 1.1% of emulsifier, 0.4% of compound stabilizer and 0.1% of phosphate buffer salt, wherein the emulsifier is composed of fatty acid monoglyceride and diglyceride: hydrophilic sucrose esters: the lipophilic sucrose ester is compounded according to the proportion of 4:3: 4.

An animal and plant mixed cheese cream preserved at normal temperature and a preparation method thereof are as follows:

step 1: mixing butter and hydrogenated oil, and heating to 65 deg.C until completely melted to obtain oil phase;

step 2: adding an emulsifier into the oil phase in the step 1, and stirring for 13 minutes;

and step 3: heating the raw milk to 65 ℃, adding white granulated sugar and cream cheese, and demulsifying for 13 minutes to obtain a water phase;

and 4, step 4: mixing the oil phase added with the emulsifier in the step 2 with the water phase in the step 3, and stirring for 13 minutes to obtain an oil-water mixture;

and 5: heating the oil-water mixture obtained in the step 4 to 70 ℃, and carrying out primary homogenization, wherein the primary homogenization pressure is 5mpa, and the secondary homogenization pressure is 0 mpa;

step 6: carrying out ultrahigh-temperature instantaneous sterilization on the homogenized oil-water mixture, wherein the sterilization temperature is 130 ℃, and the sterilization time is 5 seconds;

and 7: carrying out secondary homogenization on the sterilized oil-water mixture to obtain cheese cream, wherein the temperature of the secondary homogenization is 70 ℃, the primary pressure is 5mpa, and the secondary pressure is 0 mpa;

and 8: and (4) quickly cooling the cheese cream in the step (7) to below 12 ℃, and boxing.

Example 3:

an animal and plant mixed cheese cream preserved at normal temperature is composed of the following raw materials by mass percent: 57.5% of fresh milk, 18% of hydrogenated oil, 13% of butter, 10% of white granulated sugar, 0.2% of cream cheese, 1% of emulsifier, 0.2% of compound stabilizer and 0.1% of phosphate buffer salt, wherein the emulsifier is composed of fatty acid monoglyceride and diglyceride: hydrophilic sucrose esters: the lipophilic sucrose ester is compounded according to the proportion of 3:2: 5.

An animal and plant mixed cheese cream preserved at normal temperature and a preparation method thereof are as follows:

step 1: mixing butter and hydrogenated oil, and heating to 67 deg.C until completely melted to obtain oil phase;

step 2: adding an emulsifier into the oil phase in the step 1, and stirring for 13 minutes;

and step 3: heating the raw milk to 67 ℃, adding white granulated sugar and cream cheese, and performing emulsion breaking for 13 minutes to obtain a water phase;

and 4, step 4: mixing the oil phase added with the emulsifier in the step 2 and the water phase in the step 3, and stirring for 10 minutes to obtain an oil-water mixture;

and 5: heating the oil-water mixture obtained in the step 4 to 75 ℃, and carrying out primary homogenization, wherein the primary homogenization pressure is 4mpa, and the secondary homogenization pressure is 0 mpa;

step 6: carrying out ultrahigh-temperature instantaneous sterilization on the homogenized oil-water mixture, wherein the sterilization temperature is 140 ℃, and the sterilization time is 3 seconds;

and 7: carrying out secondary homogenization on the sterilized oil-water mixture to obtain cheese cream, wherein the temperature of the secondary homogenization is 75 ℃, the primary pressure is 4mpa, and the secondary pressure is 0 mpa;

and 8: and (4) quickly cooling the cheese cream in the step (7) to below 12 ℃, and boxing.

Example 4:

an animal and plant mixed cheese cream preserved at normal temperature is composed of the following raw materials by mass percent: 55% of fresh milk, 15% of hydrogenated oil, 20% of butter, 8% of white granulated sugar, 0.3% of cream cheese, 1.2% of emulsifier, 0.4% of compound stabilizer and 0.1% of phosphate buffer salt, wherein the emulsifier is composed of fatty acid monoglyceride and diglyceride: hydrophilic sucrose esters: the lipophilic sucrose ester is compounded according to the proportion of 2:1: 3.

An animal and plant mixed cheese cream preserved at normal temperature and a preparation method thereof are as follows:

step 1: mixing butter and hydrogenated oil, and heating to 70 deg.C until completely melted to obtain oil phase;

step 2: adding an emulsifier into the oil phase in the step 1, and stirring for 10 minutes;

and step 3: heating the raw milk to 70 ℃, adding white granulated sugar and cheese, and demulsifying for 10 minutes to obtain a water phase;

and 4, step 4: mixing the oil phase added with the emulsifier in the step 2 with the water phase in the step 3, and stirring for 15 minutes to obtain an oil-water mixture;

and 5: heating the oil-water mixture obtained in the step 4 to 75 ℃, and carrying out primary homogenization, wherein the primary homogenization pressure is 3mpa, and the secondary homogenization pressure is 0 mpa;

step 6: carrying out ultrahigh-temperature instantaneous sterilization on the homogenized oil-water mixture, wherein the sterilization temperature is 135 ℃, and the sterilization time is 4 seconds;

and 7: carrying out secondary homogenization on the sterilized oil-water mixture to obtain cheese cream, wherein the temperature of the secondary homogenization is 75 ℃, the primary pressure is 3mpa, and the secondary pressure is 0 mpa;

and 8: and (4) quickly cooling the cheese cream in the step (7) to below 12 ℃, and boxing.

Example 5:

an animal and plant mixed cheese cream preserved at normal temperature is composed of the following raw materials by mass percent: 61.8% of fresh milk, 15% of hydrogenated oil, 15% of butter, 6% of white granulated sugar, 0.4% of cream cheese, 1.5% of emulsifier, 0.2% of compound stabilizer and 0.1% of phosphate buffer salt, wherein the emulsifier is composed of fatty acid monoglyceride and diglyceride: hydrophilic sucrose esters: the lipophilic sucrose ester is compounded according to the proportion of 1:1: 1.

An animal and plant mixed cheese cream preserved at normal temperature and a preparation method thereof are as follows:

step 1: mixing butter and hydrogenated oil, and heating to 68 deg.C until completely melted to obtain oil phase;

step 2: adding an emulsifier into the oil phase in the step 1, and stirring for 12 minutes;

and step 3: heating the raw milk to 68 ℃, adding white granulated sugar and cheese, and demulsifying for 12 minutes to obtain a water phase;

and 4, step 4: mixing the oil phase added with the emulsifier in the step 2 with the water phase in the step 3, and stirring for 12 minutes to obtain an oil-water mixture;

and 5: heating the oil-water mixture obtained in the step 4 to 70 ℃, and carrying out primary homogenization, wherein the primary homogenization pressure is 4mpa, and the secondary homogenization pressure is 0 mpa;

step 6: carrying out ultrahigh-temperature instantaneous sterilization on the homogenized oil-water mixture, wherein the sterilization temperature is 130 ℃, and the sterilization time is 5 seconds;

and 7: carrying out secondary homogenization on the sterilized oil-water mixture to obtain cheese cream, wherein the temperature of the secondary homogenization is 70 ℃, the primary pressure is 5mpa, and the secondary pressure is 0 mpa;

and 8: and (4) quickly cooling the cheese cream in the step (7) to below 12 ℃, and boxing.

Comparative example 1:

the formula comprises the following components in percentage by mass: 58% of fresh milk, 19% of hydrogenated oil, 13% of butter, 8% of white granulated sugar, 0.5% of cream cheese, 1% of emulsifier, 0.4% of compound stabilizer and 0.1% of phosphate buffer salt, wherein the emulsifier is composed of fatty acid monoglyceride and diglyceride: the lipophilic sucrose is compounded according to the proportion of 4: 3;

the preparation method is the same as that of example 1.

Comparative example 2:

the formula comprises the following components in percentage by mass: 58% of fresh milk, 19% of hydrogenated oil, 13% of butter, 8% of white granulated sugar, 0.5% of cream cheese, 1% of emulsifier, 0.4% of compound stabilizer and 0.1% of phosphate buffer salt, wherein the emulsifier is composed of fatty acid monoglyceride and diglyceride: tween 60: the stearoyl sodium lactate is compounded according to the proportion of 4:4: 3;

the preparation method is the same as that of example 1.

Comparative example 3:

the formula comprises the following components in percentage by mass: 58% of fresh milk, 19% of hydrogenated oil, 13% of butter, 8% of white granulated sugar, 0.5% of cream cheese, 1% of emulsifier, 0.4% of compound stabilizer and 0.1% of phosphate buffer salt, wherein the emulsifier is composed of fatty acid monoglyceride and diglyceride: hydrophilic sucrose esters: lipophilic sucrose ester: the sodium stearoyl lactylate is compounded according to the proportion of 4:2:3: 1;

the preparation method is the same as that of example 1.

Comparative example 4:

the formula comprises the following components in percentage by mass: 58% of fresh milk, 19% of hydrogenated oil, 13% of butter, 8% of white granulated sugar, 0.5% of cream cheese, 1% of emulsifier, 0.4% of compound stabilizer and 0.1% of phosphate buffer salt, wherein the emulsifier is composed of fatty acid monoglyceride and diglyceride: hydrophilic sucrose esters: lipophilic sucrose ester: sodium stearoyl lactylate: the tween 80 is compounded according to the proportion of 4:2:2:1: 1;

the preparation method is the same as that of example 1.

The animal and plant mixed cheese creams prepared in the examples 1-5 and the comparative examples 1-4 are subjected to product performance detection, and the specific detection indexes are as follows: the beating time, beating rate, fat floating rate, viscosity, room-temperature decorating stability and refrigerating decorating stability. The results are shown in Table 1:

test 1:

500g of animal and vegetable mixed cheese creams prepared in examples 1 to 5 and comparative examples 1 to 4 were whipped and the whipping time was recorded.

The hair-breaking rate is the mass before hair-breaking/the mass after hair-breaking.

Test 2:

and (3) decorating the whipped cream, and observing the stability of the decoration in refrigerators at room temperature (24-26 ℃) and 4 ℃ respectively, wherein the stability is judged mainly from collapse degree and bleeding condition.

Test 3:

the animal and vegetable mixed cheese creams prepared in examples 1 to 5 and comparative examples 1 to 4 were subjected to viscosity measurement by taking 150g of the cream, and the temperature of all samples was controlled to 13 ℃ during the measurement because the temperature has a great influence on the viscosity.

TABLE 1

The animal and plant mixed cheese creams prepared in examples 1 to 5 and comparative examples 1 to 4 were subjected to shelf life observation, and the product viscosities at room temperature for 0 day, 1 day, 7 days, 15 days, and 30 days were mainly measured to judge the stability of the product in shelf life. The results are shown in Table 2:

TABLE 2

	Day 0	1 day	7 days	15 days	30 days
						Example 1	289.6	290.2	300.1	314.6	335.5
Example 2	324.2	323.1	331.6	341.1	355.8
						Embodiment 3	303.0	301.2	315.4	331.5	349.6
Example 4	272.3	283.5	295.6	318.7	324.3
						Example 5	330.7	332.9	334.8	343.5	361.4
Comparative example 1	86.5	1670	-	-	-
						Comparative example 2	177.2	5190	-	-	-
Comparative example 3	339.3	670	2156	-	-
						Comparative example 4	5190	-	-	-	-

As can be seen from the data in examples 1-5 and comparative examples 1-4 in table 1, the products of examples 1-5 did not collapse almost at 3 hours at room temperature, whereas the products of comparative examples 1 and 2 did collapse severely at 3 hours at room temperature. The product of comparative example 3 was decorated with slight collapse at room temperature for 3 hours, but from the data in table 2, it can be seen that comparative example 3 has a large change in viscosity when stored at room temperature, a 1-fold increase in viscosity after 1 day of storage, and a 6-fold increase in viscosity after 7 days of storage, indicating that the product has poor shelf life stability. It can be seen from table 1 that the initial viscosity of comparative example 4 is large.