CN106578145A - Preparation method of foaming non-dairy creamer - Google Patents
Preparation method of foaming non-dairy creamer Download PDFInfo
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- CN106578145A CN106578145A CN201611152672.XA CN201611152672A CN106578145A CN 106578145 A CN106578145 A CN 106578145A CN 201611152672 A CN201611152672 A CN 201611152672A CN 106578145 A CN106578145 A CN 106578145A
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- dairy creamer
- vegetable oil
- foaming non
- preparation
- oil
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
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- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Grain Derivatives (AREA)
- Confectionery (AREA)
Abstract
The present invention belongs to the field of food production and particularly discloses a preparation method of a foaming non-dairy creamer. The preparation method of the foaming non-dairy creamer comprises the following steps: vegetable oil, sodium caseinate and a glucose syrup are used as raw materials, the vegetable oil is put into an oil melting pan to be melt, the melt vegetable oil is stirred evenly with diacetyl tartaric acid mono(di)-glyceride and mono(di)-glycerin fatty acid ester to obtain oil phase; the sodium caseinate, dipotassium phosphate and guar gum are dissolved in deionized water, and the dissolved materials are milled using a colloid mill to obtain a paste liquid; and the paste liquid and the oil phrase are successively added into the glucose syrup to be stirred evenly, a pH value is adjusted, the liquid materials are homogenized, and the homogenized materials are pumped into a drying tower to be spray-dried to obtain the finished products. The foaming non-dairy creamer is simple in technology and short in production cycle, can be well applied in foaming food, and replaces imported cappuccino products abroad.
Description
（One）Technical field
The invention belongs to food production field, more particularly to a kind of preparation method of foaming non-dairy creamer.
（Two）Background technology
Cappuccino product is widely used in the field of beverage such as coffee, milk tea, is consumed according to its abundant foam, good mouthfeel deeply
Person favors., from foreign countries, home products are few for Cappuccino product major part at present.The foaming non-dairy creamer that our company develops, energy
The effect of external import Cappuccino is enough reached, in adding coffee, milk tea and ice cream, good foam effect can be also produced, and
Rich in taste, is the favorable substitutes of Cappuccino.
（Three）The content of the invention
The present invention is in order to make up the deficiencies in the prior art, there is provided a kind of preparation method of foaming non-dairy creamer.
The present invention is achieved through the following technical solutions：
A kind of preparation method of foaming non-dairy creamer, with vegetable oil, sodium caseinate and glucose syrup as primary raw material, its feature exists
In：Comprise the steps：（1）Vegetable oil is put in carburetion pot, opening steam valve heating melts which, and temperature is up to after 60 DEG C
Valve is closed, and diacetyl tartarate list double glyceride, fatty acid monoglyceride, diglycerine fatty acid ester is added toward in carburetion pot,
It is uniformly mixing to obtain oil phase standby；（2）Sodium caseinate, dipotassium hydrogen phosphate, guar gum are poured in deionized water together, at a high speed
Stir to fully dissolving, be then allowed to uniform by colloid mill, become pasty liquid；（3）Glucose syrup is placed in blending tank, plus
Enter pasty liquid, be stirring evenly and then adding into oil phase, be again stirring for uniform, addition bulking agent, adjust pH value and make up to more than 7, material
Liquid temp is maintained between 50 ~ 70 DEG C, last high shear agitation more than 15 minutes；（4）By step（3）Gained feed liquid is using equal
Matter machine, the homogenizing under 10 ~ 30MPa of pressure；（5）Feed liquid after homogenizing is pumped to into the drying of drying tower internal spraying, during spray drying
Using two fluid spray dry technologies, i.e., upper-spraying type air-stream spraying drying and moulding device is used before nozzle at 50-80cm, is realized solid
Body granule village hollowing, and hollow part has gas, feed liquid is spray-dried to obtain finished product.
Wherein, the ratio of weight and number of vegetable oil, sodium caseinate and glucose syrup is 70-90:5-6:130-140.
Wherein, diacetyl tartarate list double glyceride, fatty acid monoglyceride, diglycerine fatty acid ester and dipotassium hydrogen phosphate
The ratio of weight and number of quality summation and vegetable oil be 5-10：400-450.
Wherein, dipotassium hydrogen phosphate and the quality summation of guar gum and the ratio of weight and number of sodium caseinate are 4-8：15-20.
Wherein, step（5）In, in drying tower, inlet temperature is 150-170 DEG C, and in tower, temperature is 75 ~ 85 DEG C, atomisation pressure
18-25MPa, dried material obtain finished product by 24 mesh sieves.
The present invention adopts modern biological project-microcapsule embedded technology, processing to obtain a kind of foaming vegetable fat of oil-in-water type
End, more than 7.0%, fat content more than 18% is dried in moulding process is prepared its protein content using two fluid sprays
Technology, realizes solid particle village hollowing, and hollow part has gas, gas can be released when product runs into water and forms foam.
The invention has the beneficial effects as follows：Product of the present invention be able to can be produced when reconstituting used in coffee, milk tea product
Enrich fine and smooth foam；And process is simple, with short production cycle, product property is seasonal stable.
（Four）Description of the drawings
Fig. 1 is the process flow diagram of the present invention.
（Five）Specific embodiment
Embodiment 1：
（1）Prepare oil phase：The refining vegetable oil 300kg for peelling off carton and inner membrance is weighed, is put to carburetion pot, is opened steam valve
Heating melts which, and temperature is up to 60 DEG C of closing air valves；Add diacetyl tartarate list double glyceride 3kg, single diglycerine fatty acid
Ester emulsifying agent 6kg, stirring 20 minutes it is standby.
（2）Prepare water phase：Pour starting materials casein acid sodium 30kg, dipotassium hydrogen phosphate 4kg and guar gum 1kg into deionized water
In, high-speed stirred, after fully dissolving, is crossed colloid mill and is allowed to uniform, become pasty liquid.
（3）Mixing shearing：First by glucose syrup 650kg（Butt）Blending tank is squeezed into, then the pasty liquid of step 2 is squeezed into simultaneously
Do not stop stirring, after certain hour, add the oil phase in step 1, be stirred continuously, make feed temperature be kept for 50-70 DEG C, then with height
Speed shearing 15 minutes.
（4）Homogenizing：Homogenizer is opened, homogenizing valve is adjusted, is made homogenization pressure reach 10-30MPa, it is standby to holding vessel.
（5）It is spray-dried：Feed liquid after homogenizing is delivered in drying tower by high pressure average pump and is spray-dried；Enter
Air temperature is controlled at 150 DEG C, temperature in tower is dried under the conditions of being maintained at 75 DEG C, atomisation pressure 22MPa.
（6）Sieve packaging：Dried material had both obtained finished product by 24 mesh sieves.
Embodiment 2：
（1）Prepare oil phase：The refining vegetable oil 335kg for peelling off carton and inner membrance is weighed, is put to carburetion pot, is opened steam valve
Heating melts which, and temperature is up to 60 DEG C of closing air valves；Add diacetyl tartarate list double glyceride 5kg, single diglycerine fatty acid
Ester 7kg, stirring 20 minutes it is standby.
（2）Prepare water phase：Pour starting materials casein acid sodium 26kg, guar gum 3kg and dipotassium hydrogen phosphate 5kg into deionized water
In, high-speed stirred, after fully dissolving, is crossed colloid mill and is allowed to uniform, become pasty liquid.
（3）Mixing shearing：First by glucose syrup 679kg（Butt）Blending tank is squeezed into, then the pasty liquid of step 2 is squeezed into simultaneously
Do not stop stirring, after certain hour, add the oil phase in step 1, be stirred continuously, make feed temperature be kept for 50-70 DEG C, then with height
Speed shearing 15 minutes.
（4）Homogenizing：Homogenizer is opened, homogenizing valve is adjusted, is made homogenization pressure reach 10-30MPa, it is standby to holding vessel.
（5）It is spray-dried：Feed liquid after homogenizing is delivered in drying tower by high pressure average pump and is spray-dried；Enter
Air temperature is controlled at 160 DEG C, temperature in tower is dried under the conditions of being maintained at 80 DEG C.
（6）Sieve packaging：Dried material had both obtained finished product by 24 mesh sieves.
Embodiment 3：
（1）Prepare oil phase：Butter, the refining vegetable oil 450kg for peelling off carton and inner membrance is weighed, is put to carburetion pot, is opened steaming
The heating of steam valve door melts which, and temperature is up to 60 DEG C of closing air valves；Add single diglycerine fatty acid ester 10kg, stirring 20 minutes is standby
With.
（2）Prepare water phase：Pour starting materials casein acid sodium 30kg and dipotassium hydrogen phosphate 8kg, guar gum 3kg into deionized water
In, high-speed stirred, after fully dissolving, is crossed colloid mill and is allowed to uniform, become pasty liquid.
（3）Mixing shearing：First by glucose syrup 700kg（Butt）Blending tank is squeezed into, then the pasty liquid of step 2 is squeezed into simultaneously
Do not stop stirring, after certain hour, add the oil phase in step 1, be stirred continuously, make feed temperature be kept for 50-70 DEG C, then with height
Speed shearing 15 minutes.
（4）Homogenizing：Homogenizer is opened, homogenizing valve is adjusted, is made homogenization pressure reach 10-30MPa, it is standby to holding vessel.
（5）It is spray-dried：Feed liquid after homogenizing is delivered in drying tower by high pressure average pump and is spray-dried；Enter
Air temperature is controlled at 170 DEG C, temperature in tower is dried under the conditions of being maintained at 85 DEG C, atomisation pressure 24MPa.
（6）Sieve packaging：Dried material had both obtained finished product by 24 mesh sieves.
The present invention illustrates the detailed process equipment of the present invention and technological process by above-mentioned case study on implementation, but the present invention is simultaneously
Above-mentioned detailed process equipment and technological process are not limited only to, that is, do not mean that the present invention has to rely on above-mentioned detailed process equipment
Could implement with technological process.The those skilled in the art it will be clearly understood that any improvement in the present invention, to the present invention
The addition of the equivalence replacement and auxiliary element of each raw material of product, selection of concrete mode etc., all fall within protection scope of the present invention
Within the scope of disclosure.
Claims (5)
1. it is a kind of foaming non-dairy creamer preparation method, with vegetable oil, sodium caseinate and glucose syrup as primary raw material, its feature
It is：Comprise the steps：（1）Vegetable oil is put in carburetion pot, opening steam valve heating melts which, and temperature is up to 60 DEG C
After close valve, diacetyl tartarate list double glyceride, fatty acid monoglyceride, diglycerine fatty acid are added toward in carburetion pot
Ester, is uniformly mixing to obtain oil phase standby；（2）Sodium caseinate, dipotassium hydrogen phosphate, guar gum are poured in deionized water together,
Then high-speed stirred is allowed to uniform by colloid mill, becomes pasty liquid to fully dissolving；（3）Glucose syrup is placed in into blending tank
In, pasty liquid is added, oil phase is stirring evenly and then adding into, is again stirring for uniformly, adjusting pH value and making up to more than 7, feed temperature
It is maintained between 50 ~ 70 DEG C, last high shear agitation more than 15 minutes；（4）By step（3）Gained feed liquid uses homogenizer,
The homogenizing under 10 ~ 30MPa of pressure；（5）Feed liquid after homogenizing is pumped to into the drying of drying tower internal spraying, two during spray drying, are adopted
Fluid spray dry technology, i.e., use upper-spraying type air-stream spraying drying and moulding device before nozzle, realize solid particle at 50-80cm
Village hollowing, and hollow part has gas, feed liquid is spray-dried to obtain finished product.
2. it is according to claim 1 foaming non-dairy creamer preparation method, it is characterised in that：The vegetable oil, caseinic acid
The ratio of weight and number of sodium and glucose syrup is 70-90:5-6:130-140.
3. it is according to claim 1 foaming non-dairy creamer preparation method, it is characterised in that：Diacetyl tartarate list diglycerol
The ratio of weight and number of the quality summation and vegetable oil of ester, fatty acid monoglyceride, diglycerine fatty acid ester and dipotassium hydrogen phosphate is
5-10：400-450.
4. it is according to claim 1 foaming non-dairy creamer preparation method, it is characterised in that：Dipotassium hydrogen phosphate and guar gum
Quality summation is 4-8 with the ratio of weight and number of sodium caseinate：15-20.
5. it is according to claim 1 foaming non-dairy creamer preparation method, it is characterised in that：Step（5）In, enter in drying tower
Air temperature is 150-170 DEG C, and in tower, temperature is 75 ~ 85 DEG C, and atomisation pressure 18-25MPa, dried material pass through 24 mesh sieves,
Obtain finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611152672.XA CN106578145A (en) | 2016-12-14 | 2016-12-14 | Preparation method of foaming non-dairy creamer |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611152672.XA CN106578145A (en) | 2016-12-14 | 2016-12-14 | Preparation method of foaming non-dairy creamer |
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| CN106578145A true CN106578145A (en) | 2017-04-26 |
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| CN201611152672.XA Pending CN106578145A (en) | 2016-12-14 | 2016-12-14 | Preparation method of foaming non-dairy creamer |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114747636A (en) * | 2022-03-25 | 2022-07-15 | 山东天骄生物技术有限公司 | Non-dairy creamer, preparation method and application thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4438147A (en) * | 1982-06-25 | 1984-03-20 | Societe D'assistance Technique Pour Produits Nestle S.A. | Foaming creamer and method of making same |
| CN1056800A (en) * | 1990-05-25 | 1991-12-11 | 雅各布苏查德公司 | The powdered foaming coffee brightening agent, its preparation method and device therefor, and the mixture of powders that is used for preparing coffee beverage |
| US5462759A (en) * | 1992-07-14 | 1995-10-31 | Campina-Melkunie Bv | Powder-form, foaming creamer |
| CN1277807A (en) * | 1999-04-06 | 2000-12-27 | 卡夫食品有限公司 | Brown color coffee emulsion having improved foam characteristics |
| CN101026967A (en) * | 2004-06-15 | 2007-08-29 | 雀巢技术公司 | Aerated creamers and processes |
| CN101453909A (en) * | 2006-05-22 | 2009-06-10 | 亚美利技术股份有限公司 | Effervescent creamer composition |
| CN103404615A (en) * | 2013-07-26 | 2013-11-27 | 山东天骄生物技术有限公司 | Method for preparing cold cut type non-dairy creamer |
-
2016
- 2016-12-14 CN CN201611152672.XA patent/CN106578145A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4438147A (en) * | 1982-06-25 | 1984-03-20 | Societe D'assistance Technique Pour Produits Nestle S.A. | Foaming creamer and method of making same |
| CN1056800A (en) * | 1990-05-25 | 1991-12-11 | 雅各布苏查德公司 | The powdered foaming coffee brightening agent, its preparation method and device therefor, and the mixture of powders that is used for preparing coffee beverage |
| US5462759A (en) * | 1992-07-14 | 1995-10-31 | Campina-Melkunie Bv | Powder-form, foaming creamer |
| CN1277807A (en) * | 1999-04-06 | 2000-12-27 | 卡夫食品有限公司 | Brown color coffee emulsion having improved foam characteristics |
| CN101026967A (en) * | 2004-06-15 | 2007-08-29 | 雀巢技术公司 | Aerated creamers and processes |
| CN101453909A (en) * | 2006-05-22 | 2009-06-10 | 亚美利技术股份有限公司 | Effervescent creamer composition |
| CN103404615A (en) * | 2013-07-26 | 2013-11-27 | 山东天骄生物技术有限公司 | Method for preparing cold cut type non-dairy creamer |
Non-Patent Citations (2)
| Title |
|---|
| 桐荣良三: "《干燥装置手册》", 31 October 1983, 上海科学技术出版社 * |
| 顾林等: "《"十三五"普通高等教育本科部委级规划教材 食品机械与设备"》", 30 June 2016, 中国纺织出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114747636A (en) * | 2022-03-25 | 2022-07-15 | 山东天骄生物技术有限公司 | Non-dairy creamer, preparation method and application thereof |
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Application publication date: 20170426 |
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