CN111296586A - Whipped cream based on high internal phase Pickering emulsion and preparation method thereof - Google Patents
Whipped cream based on high internal phase Pickering emulsion and preparation method thereof Download PDFInfo
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Abstract
The invention relates to whipped cream based on high internal phase Pickering emulsion and a preparation method thereof, and the whipped cream comprises the following steps: step 1), carrying out thermal crosslinking and enzyme crosslinking on a plant protein isolate solution, and then sequentially carrying out high-speed shearing and high-pressure homogenization to obtain protein microgel particles; step 2), mixing an oil phase with additives, heating and stirring, then mixing with the protein microgel particles, and carrying out high-speed shearing to obtain a high internal phase Pickering emulsion, wherein the oil phase comprises palm oil and coconut oil; and 3), diluting and stirring the high internal phase Pickering emulsion, then carrying out high-pressure homogenization and quenching, and aging to obtain the high internal phase Pickering emulsion. The whipped cream based on the high internal phase Pickering emulsion prepared by the invention does not contain trans-fatty acid, is softer milk white, has no peculiar smell, has a whipped state similar to that of the commercial whipped cream, has better foamability and plasticity, and meets the requirements of consumers for whipped cream products with zero trans-fat.
Description
Technical Field
The invention relates to the field of food processing, and particularly relates to whipped cream based on a high internal phase Pickering emulsion and a preparation method thereof.
Background
The artificial cream product is rich and has wide application range in food, the yield of the artificial cream in China is on the trend of increasing year by year along with the increasing westernization of national dietary habits in recent years, and the consumption of the artificial cream in China is increased by 20 percent year along with the pulling of the growth of downstream industries such as baked food and the like. The main raw material of most whipped cream in the market is partially hydrogenated vegetable oil, trans fat is generated in the preparation process of the whipped cream, the trans fat is a main source of the trans fat in diet, the risk of cardiovascular diseases, diabetes and cancer of people is increased due to the trans fat, and the whipped cream product threatening health cannot meet the dietary requirements of modern people along with the improvement of the health consumption concept of consumers, so the development of healthier whipped cream without trans fat is a problem which needs to be solved urgently by the industry, and has potential market value.
The food-grade Pickering emulsion is an emulsion stabilized by natural biological macromolecular solid particles, and has the characteristics of health, safety and stability compared with the emulsion stabilized by the traditional synthetic emulsifier. The high internal phase Pickering emulsion is an emulsion with the internal phase content of 74% or more, has the composition, texture and plasticity similar to margarine, is processed into a thin cream product with whipping and foaming properties by constructing a Pickering emulsion system based on vegetable protein, introducing an oil phase with a specific freezing point, adjusting additives of the water phase and the oil phase, and on one hand, the production of trans-fat is effectively avoided, the use of a synthetic emulsifier is reduced, on the other hand, the vegetable protein can also effectively improve the protein content of the product, the nutrition is more balanced, and the high internal phase Pickering emulsion has important industrial significance.
Disclosure of Invention
Aiming at the defects and shortcomings in the prior art, the invention provides whipped cream based on high internal phase Pickering emulsion and a preparation method thereof.
One of the purposes of the invention is to provide a preparation method of whipped cream based on high internal phase Pickering emulsion, which comprises the following steps:
step 1), carrying out thermal crosslinking and enzyme crosslinking on a plant protein isolate solution, and then sequentially carrying out high-speed shearing and high-pressure homogenization to obtain protein microgel particles;
step 2), mixing an oil phase with additives, heating and stirring, then mixing with the protein microgel particles, and carrying out high-speed shearing to obtain a high internal phase Pickering emulsion, wherein the oil phase comprises palm oil and coconut oil;
and 3), diluting and stirring the high internal phase Pickering emulsion, then carrying out high-pressure homogenization and quenching, and aging to obtain the high internal phase Pickering emulsion.
According to some preferred embodiments of the present invention, in step 1), the plant protein isolate is selected from one or more of soy protein isolate, peanut protein isolate and pea protein isolate; the high-speed shearing is carried out at 10000-14000 rpm, preferably 12000 rpm; the high-pressure homogenization is carried out at 900-1200 bar, preferably 1000 bar.
According to some preferred embodiments of the present invention, step 1) further comprises the steps of: dissolving the plant protein isolate in deionized water, stirring and dissolving, and then hydrating for 6-24 h, preferably 12h at 4-10 ℃, preferably 4 ℃.
According to some preferred embodiments of the present invention, in the step 2), the temperature of the heating and stirring is 60 to 80 ℃, preferably 70 ℃; the high shear rate was 5000 rpm.
According to some preferred embodiments of the invention, the oil phase is palm oil and coconut oil, and the mass ratio of the palm oil to the coconut oil is 1: 9-9: 1, preferably 5:5, 7:3 or 3: 7; the additive comprises an emulsifier, a foaming agent and a stabilizer, and is preferably selected from one or more of fatty acid monoglyceride and diglyceride, lecithin, sodium caseinate, sucrose fatty acid ester, tween 80, xanthan gum, carrageenan and white granulated sugar; the quality improver is used in the invention, so that the whipped state of the prepared product is similar to that of commercial whipped cream, and the product has better foamability and plasticity.
According to some preferred embodiments of the present invention, the material for preparing the whipped cream comprises, in parts by mass: 0.8-1% of plant isolated protein gel particles, 1000u of glutamine transaminase (added according to 20u of protein per gram), 10.5-24.5% of palm oil, 10.5-24.5% of coconut oil, 0.5-2% of fatty monoglyceride and diglyceride, 0.5-2% of lecithin, 0.5-1% of sodium caseinate, 0.5-1% of sucrose fatty acid ester, 26-1% of tween 800.5, 0.025-0.05% of xanthan gum, 0.025-0.05% of carrageenan, 10-16% of white granulated sugar and 44.65-48.65% of water.
According to some preferred embodiments of the present invention, in step 3), high-pressure homogenization is performed at 50 to 400bar, preferably 150bar, and simultaneously, the emulsion being homogenized is quenched by a condensed water circulation system, and then aged for 12 to 60 hours, preferably 48 hours in an environment of 2 to 10 ℃, preferably 4 ℃; preferably, the quenching condition is that the temperature is cooled from 60-80 ℃, preferably 70 ℃ to below 25 ℃ within 1-4 min, preferably 2min, then the mixture is kept stand for 20-30min, preferably 30min, in an environment with the temperature of-22-4 ℃, preferably-20 ℃, so that the harsh quenching condition of cooling from 60-80 ℃ to 2-8 ℃ within 1min in the industry is replaced, and a better aging effect can be obtained.
According to some preferred embodiments of the present invention, in step 3), the diluted high internal phase Pickering emulsion is stirred at 800-1000 rpm for 20-40 min, preferably 30min, so that the diluted high internal phase Pickering emulsion can be diluted more uniformly in a shorter time.
According to some preferred embodiments of the present invention, in step 3), the amount of deionized water added during the dilution process satisfies the following conditions: after the deionized water is added, the fat content of the whole system is 20-40%, preferably 35%, and under the fat content, the cream prepared by the process has the best plasticity after aging and beating.
According to some preferred embodiments of the invention, in the step 3), the time of high-pressure homogenization is calculated according to 50-200 ml/min, preferably 100ml/min of the material, so that energy consumption is saved on the premise of completely homogenizing the material under high pressure.
The invention also aims to provide the whipped cream which is prepared by the preparation method and is free of trans-fat based on the high internal phase Pickering emulsion. Compared with the existing commercial cream preparation technology, the whipped cream prepared by the invention does not need harsh quenching conditions (cooling from 60-80 ℃ to 2-8 ℃ within 1 min) and only needs cooling from 60-80 ℃ to about 15 ℃ within 20-30 min; and the trans fat content can really meet the requirement of 0 trans fat compared with the partial commercial products (the trans fat content below 0.3 percent can be regarded as 0 trans fat according to the national regulation).
The invention has the beneficial effects that: compared with the commercial whipped cream, the whipped cream based on the high internal phase Pickering emulsion prepared by the invention is softer milk white, has no peculiar smell, does not contain trans-fat, has a whipped state similar to the commercial whipped cream, has better foamability and plasticity, and meets the requirements of consumers for whipped cream products with zero trans-fat. Meanwhile, the method is low in cost, common in related equipment and suitable for industrial production.
Drawings
FIG. 1 is a flow diagram of the high internal phase Pickering emulsion based whipping cream preparation of the present invention;
FIG. 2 is a graph showing a comparison of commercially available natural cream, whipped cream made according to the present invention, and commercially available whipped cream;
FIG. 3 is a comparative graph of optical microscope observations of a commercial whipped cream after whipping with whipped cream made according to the present invention;
FIG. 4 is a schematic representation of whipped cream made according to an embodiment of the present invention (examples 1-4 in sequence from left to right);
FIG. 5 is a schematic representation of whipped cream prepared according to a comparative example of the present invention (comparative examples 1 to 4 in the order from left to right).
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are a part of the embodiments of the present invention, but not all of the embodiments. The technical solution of the present invention is not limited to the following specific embodiments, and includes any combination of the specific embodiments, and all other embodiments obtained by a person of ordinary skill in the art without creative efforts based on the embodiments of the present invention belong to the protection scope of the present invention.
In the present invention, the specific techniques or conditions not specified in the examples are performed according to the techniques or conditions described in the literature in the art or according to the product specification. The instruments and the like are conventional products which are purchased by normal distributors and are not indicated by manufacturers. The raw materials used in the following examples of the present invention are all available in domestic markets. In the invention, the adopted plant protein isolate liquid is prepared by the following method: dissolving the plant protein isolate in deionized water, stirring to dissolve, and hydrating at 4 ℃ for 12 h.
Example 1
This example is a method for preparing whipped cream based on high internal phase Pickering emulsion, the process flow diagram is shown in fig. 1, comprising the following steps:
(1) thermally crosslinking the soy protein isolate solution at 80 deg.C for 20min, cooling to room temperature, and performing enzyme crosslinking at 45 deg.C for 4 hr with 1000U/g glutamine transaminase;
(2) diluting the crosslinked soybean protein isolate, then carrying out high-speed shearing at 12000rpm, and carrying out high-pressure homogenization at 1000mp to obtain protein microgel particles;
(3) heating and uniformly stirring an oil phase (35%) (palm oil: coconut oil: 3:7) and an emulsifier, a foaming agent and a stabilizer (mono-di-fatty glyceride 1%, lecithin 1%, sodium caseinate 0.5%, sucrose fatty acid ester 0.5%, tween 800.5%, xanthan gum 0.025%, carrageenan 0.025% and white granulated sugar 16%) at 70 ℃, mixing with particles (0.8%) and shearing at a high speed of 5000rpm to obtain a high internal phase Pickering emulsion;
(4) the high internal phase Pickering emulsion is diluted and stirred for 30min, then high-pressure homogenization is carried out under the condition of 15mp, and quenching and aging are carried out for 48 h.
The whipped cream prepared in this example is shown in fig. 4 (1 st example from left to right), and the whipped cream of this example has a foaming ratio of 2.2 times, is fine and free of impurities, and is softer, milky white and has a certain plasticity compared with commercial cream.
Example 2
This example is a method for preparing whipped cream based on high internal phase Pickering emulsion, the process flow diagram is shown in fig. 1, comprising the following steps:
(1) thermally crosslinking the soy protein isolate solution at 80 deg.C for 20min, and performing enzyme crosslinking with 1000U/g glutamine transaminase at 45 deg.C for 4 h;
(2) diluting the crosslinked soybean protein isolate, then carrying out high-speed shearing at 12000rpm, and carrying out high-pressure homogenization at 1000mp to obtain protein microgel particles;
(3) heating and uniformly stirring an oil phase (35%) (palm oil: coconut oil: 5) and an emulsifier, a foaming agent and a stabilizer (mono-di-fatty glyceride 1%, lecithin 1%, sodium caseinate 0.5%, sucrose fatty acid ester 0.5%, tween 800.5%, xanthan gum 0.025%, carrageenan 0.025% and white granulated sugar 16%) at 70 ℃, mixing with particles (0.8%) and shearing at a high speed of 5000rpm to obtain a high internal phase Pickering emulsion;
(4) the high internal phase Pickering emulsion is diluted and stirred for 30min, then high-pressure homogenization is carried out under the condition of 15mp, and quenching and aging are carried out for 48 h.
The whipped cream prepared in this example is shown in fig. 4 (2 nd example from left to right), the whipped cream of this example has a foaming multiple of 2.8 times, is close to commercial cream, has a fine and smooth system without impurities, is softer milk white compared with commercial cream, has good plasticity, and can be used for mounting.
Example 3
This example is a method for preparing whipped cream based on high internal phase Pickering emulsion, the process flow diagram is shown in fig. 1, comprising the following steps:
(1) thermally crosslinking the soy protein isolate solution at 80 deg.C for 20min, and performing enzyme crosslinking with 1000U/g glutamine transaminase at 45 deg.C for 4 h;
(2) diluting the crosslinked soybean protein isolate, then carrying out high-speed shearing at 12000rpm, and carrying out high-pressure homogenization at 1000mp to obtain protein microgel particles;
(3) heating and uniformly stirring an oil phase (35%) (palm oil: coconut oil: 7:3) and an emulsifier, a foaming agent and a stabilizer (mono-di-fatty glyceride 1%, lecithin 1%, sodium caseinate 0.5%, sucrose fatty acid ester 0.5%, tween 800.5%, xanthan gum 0.025%, carrageenan 0.025% and white granulated sugar 16%) at 70 ℃, mixing with particles (0.8%) and shearing at a high speed of 5000rpm to obtain a high internal phase Pickering emulsion;
(4) the high internal phase Pickering emulsion is diluted and stirred for 30min, then high-pressure homogenization is carried out under the condition of 15mp, and quenching and aging are carried out for 48 h.
The whipped cream prepared in this example is shown in fig. 4 (3 rd example from left to right), and the whipped cream of this example has a foaming ratio of 2.5 times, is fine and free of impurities, and has a softer milky white color and a certain plasticity compared with commercial cream.
Example 4
This example is a method for preparing whipped cream based on high internal phase Pickering emulsion, the process flow diagram is shown in fig. 1, comprising the following steps:
(1) thermally crosslinking the soy protein isolate solution at 80 deg.C for 20min, and performing enzyme crosslinking with 1000U/g glutamine transaminase at 45 deg.C for 4 h;
(2) diluting the crosslinked soybean protein isolate, then carrying out high-speed shearing at 12000rpm, and carrying out high-pressure homogenization at 1000mp to obtain protein microgel particles;
(3) heating and uniformly stirring an oil phase (35%) (palm oil: coconut oil: 5) and an emulsifier, a foaming agent and a stabilizer (mono-di-fatty glyceride 1%, lecithin 1%, sodium caseinate 0.5%, sucrose fatty acid ester 0.5%, tween 800.5%, xanthan gum 0.025%, carrageenan 0.025% and white granulated sugar 12%) at 70 ℃, mixing the mixture with particles (0.8%) and shearing at a high speed of 5000rpm to obtain a high internal phase Pickering emulsion;
(4) the high internal phase Pickering emulsion is diluted and stirred for 30min, then high-pressure homogenization is carried out under the condition of 15mp, and quenching and aging are carried out for 48 h.
The whipped cream prepared in the embodiment is shown in fig. 4 (4 th example from left to right), and an intuitive comparison with a commercial cream is shown in fig. 2 (2 nd example from left to right), and a comparison graph with a commercial cream observed by an optical microscope is shown in fig. 3 (right), wherein the whipped multiple of the embodiment is 3 times, the volume of the whipped cream is the same as that of the commercial cream, the whipped cream is fine and free of impurities, and compared with the commercial cream, the whipped cream is softer, milky white, good in plasticity and capable of being decorated.
Comparative example 1
This comparative example is a method of preparing whipped cream based on a high internal phase Pickering emulsion comprising the steps of:
(1) thermally crosslinking the soy protein isolate solution at 80 deg.C for 20min, and performing enzyme crosslinking with 1000U/g glutamine transaminase at 45 deg.C for 4 h;
(2) diluting the crosslinked soybean protein isolate, then carrying out high-speed shearing at 12000rpm, and carrying out high-pressure homogenization at 1000mp to obtain protein microgel particles;
(3) heating and uniformly stirring an oil phase (35%) (palm oil: coconut oil: 0:1) and an emulsifier, a foaming agent and a stabilizer (mono-di-fatty glyceride 1%, lecithin 1%, sodium caseinate 0.5%, sucrose fatty acid ester 0.5%, tween 800.5%, xanthan gum 0.025%, carrageenan 0.025% and white granulated sugar 16%) at 70 ℃, mixing with particles (0.8%) and shearing at a high speed of 5000rpm to obtain a high internal phase Pickering emulsion;
(4) the high internal phase Pickering emulsion is diluted and stirred for 30min, then high-pressure homogenization is carried out under the condition of 15mp, and quenching and aging are carried out for 48 h.
This comparative example, as shown in FIG. 5 (1 st example from left to right) after whipping, exhibited a shear-thickened state, had almost no foamability and plasticity, and failed to produce whipped cream.
Comparative example 2
This comparative example is a method of preparing whipped cream based on a high internal phase Pickering emulsion comprising the steps of:
(1) thermally crosslinking the soy protein isolate solution at 80 deg.C for 20min, and performing enzyme crosslinking with 1000U/g glutamine transaminase at 45 deg.C for 4 h;
(2) diluting the crosslinked soybean protein isolate, then carrying out high-speed shearing at 12000rpm, and carrying out high-pressure homogenization at 1000mp to obtain protein microgel particles;
(3) heating and uniformly stirring an oil phase (35%) (fully hydrogenated vegetable oil) and an emulsifier, a foaming agent and a stabilizer (mono-di-fatty glyceride 1%, lecithin 1%, sodium caseinate 0.5%, sucrose fatty acid ester 0.5%, tween 800.5%, xanthan gum 0.025%, carrageenan 0.025% and white granulated sugar 16%) at 70 ℃, mixing the mixture with particles (0.8%) and shearing the mixture at a high speed of 5000rpm to obtain a high internal phase Pickering emulsion;
(4) the high internal phase Pickering emulsion is diluted and stirred for 30min, then high-pressure homogenization is carried out under the condition of 15mp, and quenching and aging are carried out for 48 h.
This comparative example, as shown in FIG. 5 (example 2 from left to right), was solid after aging, could not be whipped, and failed to produce a whipped cream.
Comparative example 3
The comparative example simulates the preparation of a conventional whipped cream and comprises the following steps:
(1) an oil phase (35%) (palm oil: coconut oil: 5) is mixed with an emulsifier, a foaming agent and a stabilizer (fatty acid monoglyceride and diglyceride 1%, lecithin 1%, sodium caseinate 0.5%, sucrose fatty acid ester 0.5%, tween 800.5%, xanthan gum 0.025%, carrageenan 0.025% and white granulated sugar 12%) and then the mixture is heated and stirred uniformly at 70 ℃ and then mixed with deionized water and sheared at a high speed of 5000rpm to obtain the emulsion.
(2) The emulsion is diluted and stirred for 30min, then high-pressure homogenization is carried out under the condition of 15mp, and quenching and aging are carried out for 48 h.
This comparative example is shown in FIG. 5 (3 rd example from left to right), and it has a high fluidity after whipping, a foaming volume of 1.28 times, and little plasticity.
Comparative example 4
The comparative example is a whipped cream prepared by adding protein particles on the basis of simulating the preparation method of the traditional whipped cream, and comprises the following steps:
(1) thermally crosslinking the soy protein isolate solution at 80 deg.C for 20min, and performing enzyme crosslinking with 1000U/g glutamine transaminase at 45 deg.C for 4 h;
(2) diluting the crosslinked soybean protein isolate, then carrying out high-speed shearing at 12000rpm, and carrying out high-pressure homogenization at 1000mp to obtain protein microgel particles;
(3) heating and stirring an oil phase (35%) (palm oil: coconut oil: 5) with an emulsifier, a foaming agent and a stabilizer (mono-di-fatty glyceride 1%, lecithin 1%, sodium caseinate 0.5%, sucrose fatty acid ester 0.5%, tween 800.5%, xanthan gum 0.025%, carrageenan 0.025% and white granulated sugar 12%) at 70 ℃, uniformly mixing with protein gel particles (0.8%), diluting and stirring for 30min, performing high-pressure homogenization under 15mp, and performing quenching and aging for 48 h.
This comparative example is shown in FIG. 5 (4 th example from left to right), and it has a high fluidity after whipping, a foaming volume of 1.25 times, and little plasticity.
Experimental example 1
The results of examples 1 to 4 and comparative examples 1 to 4 were subjected to sensory evaluation, and the results are shown in tables 1 to 3:
wherein the indexes such as color, texture, taste and mouth feel, impurities and the like refer to commercial standards SBT 10419-2017. FIG. 2 is a graph comparing a commercial natural cream, a whipped cream made according to example 4 of the present invention, and a commercial whipped cream; FIG. 3 is a comparative graph of optical microscope observations of a commercial whipped cream after whipping with whipped cream prepared in example 4 of the present invention; FIG. 4 is a schematic view of the whipped cream prepared in examples 1 to 4, taken from left to right; in FIG. 5, whipped cream prepared in comparative examples 1 to 4 is shown in the order from left to right.
TABLE 1 sensory evaluation criteria
TABLE 2 sensory evaluation general impressions of examples 1-4 and comparative examples 1-4
TABLE 3 sensory evaluation scores for examples 1-4 and comparative examples 1-4
Although the invention has been described in detail hereinabove with respect to a general description and specific embodiments thereof, it will be apparent to those skilled in the art that modifications or improvements may be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.
Claims (10)
1. A preparation method of whipped cream based on high internal phase Pickering emulsion is characterized by comprising the following steps:
step 1), carrying out thermal crosslinking and enzyme crosslinking on a plant protein isolate solution, and then sequentially carrying out high-speed shearing and high-pressure homogenization to obtain protein microgel particles;
step 2), mixing an oil phase with additives, heating and stirring, then mixing with the protein microgel particles, and carrying out high-speed shearing to obtain a high internal phase Pickering emulsion, wherein the oil phase comprises palm oil and coconut oil;
and 3), diluting and stirring the high internal phase Pickering emulsion, then carrying out high-pressure homogenization and quenching, and aging to obtain the high internal phase Pickering emulsion.
2. The method according to claim 1, wherein in step 1), the plant protein isolate is selected from one or more of soy protein isolate, peanut protein isolate and pea protein isolate; the high-speed shearing is carried out at 10000-14000 rpm, preferably 12000 rpm; the high-pressure homogenization is carried out at 900-1200 bar, preferably 1000 bar.
3. The method according to claim 2, wherein the step 1) further comprises the steps of: dissolving the plant protein isolate in deionized water, stirring and dissolving, and then hydrating for 6-24 h, preferably 12h at 4-10 ℃, preferably 4 ℃.
4. The preparation method according to claim 1, wherein in the step 2), the temperature of the heating and stirring is 60-80 ℃, preferably 70 ℃; the high shear rate was 5000 rpm.
5. The preparation method according to any one of claims 1 to 4, wherein the oil phase is palm oil and coconut oil, and the mass ratio of the palm oil to the coconut oil is 1: 9-9: 1, preferably 5:5, 7:3 or 3: 7; the additives comprise an emulsifier, a foaming agent and a stabilizer; preferably, the additive is selected from one or more of fatty acid monoglyceride, lecithin, sodium caseinate, sucrose fatty acid ester, tween 80, xanthan gum, carrageenan and white granulated sugar; more preferably, the raw materials for preparing the whipped cream comprise, by mass: 0.8-1% of plant isolated protein gel particles, 1000u of glutamine transaminase, 10.5-24.5% of palm oil, 10.5-24.5% of coconut oil, 0.5-2% of mono-di fatty glyceride, 0.5-2% of lecithin, 0.5-1% of sodium caseinate, 0.5-1% of sucrose fatty acid ester, 0.5-1% of tween 800.5, 0.025-0.05% of xanthan gum, 0.025-0.05% of carrageenan, 10-16% of white granulated sugar and 44.65-48.65% of water.
6. The preparation method according to any one of claims 1 to 5, wherein in step 3), high-pressure homogenization is performed at 50 to 400bar, preferably 150bar, and simultaneously the emulsion being homogenized is quenched by a condensed water circulation system, and then aged for 12 to 60 hours, preferably 48 hours in an environment of 2 to 10 ℃, preferably 4 ℃; preferably, the quenching condition is that the temperature is cooled to below 25 ℃ from 60-80 ℃, preferably 70 ℃ within 1-4 min, preferably 2min, and then the mixture is kept stand for 20-30min, preferably 30min in an environment with-22-4 ℃, preferably-20 ℃.
7. The method of any one of claims 1-6, wherein in step 3), the diluted high internal phase Pickering emulsion is stirred at 800-1000 rpm for 20-40 min, preferably 30 min.
8. The preparation method according to any one of claims 1 to 7, wherein in the step 3), the amount of deionized water added during the dilution process is such that: after the deionized water is added, the fat content of the whole system is 20-40%, and preferably 35%.
9. The method according to any one of claims 1 to 8, wherein in step 3), the time for high pressure homogenization is calculated from 50 to 200ml/min of the material, preferably 100 ml/min.
10. Trans-fat-free whipped cream based on a high internal phase Pickering emulsion prepared according to the preparation process of any of claims 1-9.
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