CN101313719A - Edible butter composition and method for preparing butter powder with the same as raw material - Google Patents
Edible butter composition and method for preparing butter powder with the same as raw material Download PDFInfo
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- CN101313719A CN101313719A CNA2008100968089A CN200810096808A CN101313719A CN 101313719 A CN101313719 A CN 101313719A CN A2008100968089 A CNA2008100968089 A CN A2008100968089A CN 200810096808 A CN200810096808 A CN 200810096808A CN 101313719 A CN101313719 A CN 101313719A
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Abstract
The invention discloses an edible butter composition and a method for producing butter powder by adoption of the edible butter composition as a raw material, aiming at solving the problems of low fat percentage, oil leakage and so on in production of the butter powder by the prior method. The method takes the edible butter as the raw material, adopts the microcapsule technology, takes casein sodium calcium as an emulsifier and a stabilizer, and uses maltodextrin to perform embedding so as to produce the butter powder with different fat percentages. The method takes the edible butter processed by cream powder as the raw material and applies the modern dairy processing technology, the microcapsule technology, the biotechnology and so on to perform processing procedures such as emulsification, homogenization, spray drying and so on. The butter powder produced by the method has the advantages of capability of being immediately dissolved once mixed with water, high stability, and convenience in transportation, production and storage, etc., and greatly widens the application range of the edible butter.
Description
Technical field
The present invention relates to a kind of edible butter composition and be the method for raw material production butter powder with it.
Background technology
Butter powder can replace cream to be used to make dessert, ice cream, bake food such as bread.Butter powder can be improved the sense of organization of food, is flavor, composes fragrantly, the heat supply energy, strengthens various nutrition, and gives characteristics such as food discreteness, emulsibility, food gloss, smoothness.Because the above advantage of butter powder, thereby people are increasing to the demand of butter powder.
The edible butter of traditional mode of production and use itself is difficult for preserving, easy oxidation deterioration, thus influence product quality and shelf life, and use also inconvenience, greatly limited edible butter in Application in Food Industry.Edible butter be with cream or rare cream as raw material, by physical method fat globule is destroyed, make fat from fat globule, dissociate out to merge to form fatty continuous phase, fatty continuous phase is separated promptly obtained edible butter then.
During the produced in conventional processes butter powder, also must to add other emulsifying agent and stabilizing agent, not only increase production cost, and influence the quality of finished product, phenomenons such as fat content is low, oil impregnate occur.
Summary of the invention
The object of the present invention is to provide a kind of edible butter composition, produce problems such as the fat content that butter powder exists is low, oil impregnate to solve existing method.
It is the method that raw material is produced butter powder that another object of the present invention is to provide a kind of edible butter composition.
The present invention eats the butter composition, and said composition is composed of the following components by weight ratio:
29～56 parts in 6～13 parts of casein sodium calcium, 17～43 parts in edible butter, 19～21 parts of maltodextrins and water.
With edible yellow composition is that the method that raw material is produced butter powder is made up of following steps successively:
(1) production of casein sodium calcium
Route: casein → NaOH conversion → Ca (OH)
2Conversion → glue mill → sterilization → homogeneous → spray-drying
A), the adding cheese material is plain in casein and water 1: the ratio of (3～6) in the input cylinder, stirs, and is warming up to 40～45 ℃;
B), NaOH transforms and slowly to stir and add 20～25% NaOH solution, makes material liquid pH value reach 5.4～5.8, and be warming up to 60～65 ℃, and temperature-rise period is finished within 30min;
C), Ca (OH)
2Transform and add Ca (OH) then
2Suspension makes material liquid pH value reach 6.6～6.8, and is warming up to 72～75 ℃, enters next procedure behind stirring 30～40min;
D), after glue mill transforms and finishes, feed liquid is carried out the glue mill by rubber mill;
E), sterilization rises to 85～90 ℃ with feed temperature, insulation 15～20s;
F), the homogeneous feed liquid is by high pressure homogenizer, pressure is 18～25MPa;
(2) production of butter powder
In the butter powder production process, adopt microcapsules technology, as emulsifying agent and stabilizing agent, use maltodextrin as filler with casein sodium calcium.
Step is as follows: a), be blended in the high-shear emulsifying jar and add entry, add casein sodium calcium again, treat that casein sodium calcium dissolves fully after, add maltodextrin again, 1600～1800rpm/min; After treating that raw material fully mixes, add the liquid edible butter again, be divided into 2-10 adding, make it complete emulsification, embedding; In this process, casein sodium calcium will eat the butter core as the wall material of film forming and carry out embedding, and maltodextrin is used to increase the stability of film as filler;
B), sterilization rises to 85～90 ℃ with feed temperature, insulation 15～20s;
C), homogeneous carries out homogeneous by high pressure homogenizer, pressure is 18～25MPa; Carrying out secondary through ducted motionless mixer again mixes;
D), 150～180 ℃ of spray-drying EATs, temperature is 75～80 ℃ in 80～85 ℃ of the temperature of outgoing airs, tower, pressure 20～25MPa, feed temperature are 75～85 ℃, the feed liquid flow is 650～750L/h.
Is the another kind of method that raw material is produced butter powder as the present invention with edible butter composition, in the production process of step (1) casein sodium calcium, f) also comprise g behind the homogenizing step) step-spray-drying, 160～200 ℃ of EATs, temperature is 72～78 ℃ in 80～85 ℃ of the temperature of outgoing airs, drying tower, pressure 18～25MPa, feed temperature is 80～85 ℃, and the feed liquid flow is 700～750L/h.
The present invention produces in the butter powder method raw materials used casein sodium calcium and is own production, and edible butter is commercially available (Beijing eats butter factory) or produce voluntarily according to existing maturation process and to make.
Can be not spray-dried in the preparation of casein sodium calcium, add edible butter according to a certain percentage and directly produce butter powder.Casein must meet food-grade casein product standard.
The edible butter that the present invention is processed into rare cream is a raw material, use modern dairy products technology, microcapsules technology, biotechnology etc. to its carry out emulsification, homogeneous, concentrate, processing such as spray-drying, solve cream easy oxidation, mouldy, be not easy to technical barriers such as storage, transportation.
The present invention obtains evengranular powder through screening then, thereby improves the dispersed and stable of product by parameters such as the EAT in the change butter powder spray-drying process, temperature of outgoing air, pressure, feed temperature, feed liquid flows.Adopt height to cut and jar carry out butter emulsification, not only the emulsification embedding is effective, and emulsification times reduces greatly, has shortened the production cycle.
In producing the butter powder process, after homogeneous, promptly in the pipeline before the spray-drying static mixer is installed.Static mixer plays the effect of mixing in pipeline, it not only can strengthen the effect of emulsification, but also plays the effect of stable emulsion.Static mixer of the present invention is SV type static mixer (the newly auspicious all chemical machineries in a Shanghai Co., Ltd).
The butter powder that the present invention produces has instant, the stable height of entry, is convenient to advantages such as transportation, production, preservation, has greatly widened the scope of application of edible butter.
Butter powder and edible butter relatively, its property of by stages loosing, water-soluble, emulsibility, non-oxidizability all improve a lot, and can be widely used in soft material, candy, cake, instant food, ice cream and food service industry.Butter powder has the following advantages:
(1) butter powder changes liquid or semi-solid state grease into solid state, has good flowability and bin stability, is convenient to store, transports, uses.
(2) butter powder of solid state can directly mix with solid material, has simplified some traditional handicrafts, makes production more convenient.
(3) butter powder have well water-soluble, dispersed, can be directly mixed with water, widened the scope of application of edible butter.
(4) edible butter by the embedding of wall material after, avoided contacting with external environment, antioxygenic property is improved, and makes high oil food be difficult for bad change, has prolonged the product shelf life.
Microcapsules technology used in the present invention, utilize some film-formable materials-natural synthetic macromolecular material (being commonly referred to the wall material) exactly, to core substance---(being commonly referred to core) such as solid, liquid or gases, be embedded in one small and the sealing utricule in a kind of technology.This small utricule is called microcapsules, and its size is generally at 0.5～200 micron, and shape can also be grain of rice shape, aciculiform, square or irregular shape based on sphere, and its inside is the single core or the multinuclear heart.
Research contents of the present invention is as follows:
1. the development of casein sodium calcium
The operation of most critical is exactly the emulsification of oil phase and water in the process of butter powder, so emulsifying agent plays crucial effects in the process of producing butter powder.The height of emulsification degree directly has influence on the quality of product, as dissolubility, embedding rate etc.
The present invention in conjunction with the production technology of calcium caseinate, develops casein sodium calcium, i.e. the compound of casein sodium and calcium on the basis of the production technology of traditional casein sodium.Casein sodium calcium not only has good stable emulsifying performance, and because it has Ca
2+Can also increase the nutritive value of butter powder.
2. the calcium caseinate addition determines
Whether the stablizing of emulsion will be directly connected to the performance of product after the spray-drying.Therefore, the screening of process conditions is can improve the stability of emulsion under the prerequisite that guarantees the normal operation of spray-drying as far as possible.
The assay method of emulsion stability is: behind oil, water, wall material mixing, (10000rpm) disperses 3min at a high speed, promptly gets emulsion.Get the 50ml emulsion and place 50ml tool plug graduated cylinder, place 30 ℃ water bath with thermostatic control 5h to read the volume of free water layer.
Emulsion stability (%)=[emulsion total moisture content (the mL)-free water yield (mL)]/emulsion total moisture content (mL) * 100
Measure the casein sodium calcium content respectively in the stability and the viscosity of 1%, 3%, 5%, 7%, 9% o'clock emulsion, and find out under the wall material of the same race, emulsion stability reaches the minimum addition of 100% o'clock emulsifying agent.Experimental result shows: the casein sodium calcium content was greater than 3% o'clock, and emulsion stability is best, but emulsifier content high viscosity is also big more more, thereby influence spray effect.
3. the selection of wall material and filler
By mensuration, choose the required skeletal substance of this experiment, and from all kinds of fillers, select suitable filler casein sodium calcium emulsion stability.
The wall material of desirable spray-drying microencapsulation should have good film forming, and grease is wrapped in inside.And casein sodium calcium has the necessary condition of wall material that good film forming meets the spray-drying microencapsulation.Form cancellated skeletal substance is adsorbed on the profit interface with complete hydrated state before spray-drying in the outside of core, during the spray-drying flash-evaporation dehydration, this film is very easy to owing to dehydration produces unbalanced contraction, so that the stability of film (compactness and film-strength etc.) descends.Therefore select to add filler, such as fillers such as maltodextrin, sucrose, glucose.When spray-drying, filler can replace the hydrone that loses and stability when making skeletal substance keep similar hydrated state, alleviates the damage of film in spray-drying process, and oil phase molecule is oozed out the film surface in spray-drying probability is greatly reduced.
The comparison of table 1 filler maltodextrin and sucrose, glucose
| Project | Maltodextrin | Sucrose | Glucose |
| Dissolubility | Instant | Instant | Instant |
| Pol | Nothing or slightly pleasantly sweet | 100 | 60 |
| Emulsibility | Slightly | Do not have | Do not have |
| Price (unit) | 2.30 | 2.50 | 6.40 |
By table 1 as seen, maltodextrin is the optimal selection in the filler.
Table 2 butter powder production technology prescription is formed
By table 2 as seen, the present invention eats the butter composition, and said composition is composed of the following components by weight ratio: 29～56 parts in 6～13 parts of casein sodium calcium, 17～43 parts in edible butter, 19～21 parts of maltodextrins and water.
4. on the basis of original dairy product production line, technological process, the equipment determined according to lab scale, pilot scale require original technology and equipment are adjusted.And water, electricity, steam pipe road etc. have been carried out rational transformation.
5. used spray dryer is a pressure spray dryer among the present invention, and contingent condition is: EAT, temperature of outgoing air, feed liquid flow etc.Usually EAT improves, the product water content, and it is fast to reduce charging rate, and temperature of outgoing air descends, and the feed liquid flow is little, and sprinkler pressure is big, and product particle is thinner.Pressure is too small, be difficult to form vaporific again, pass through Multitest, the equipment of finding out carries out spray-dired optimum condition: 150～180 ℃ of EATs, temperature is 75～80 ℃ in 80～85 ℃ of the temperature of outgoing airs, tower, pressure 20～25MPa, feed temperature is 75～85 ℃, and the feed liquid flow is 650～750L/h.
6. product processes stability test: this technology has been carried out the adjustment of intermediate experiment after the lab scale adjustment, and middle trial production has been carried out more than 30 batches altogether, comprises technology adjustment and stability test.Now enumerate the process and the record thereof of continuous at random 6 batches (producing) tests by 33% butter powder production technology prescription.
The test data sheet of table 3 butter powder stable processing technique
| Test number (TN) | 1 | 2 | 3 | 4 | 5 | 6 |
| Date of test (month. day) | 11.20 | 11.21 | 11.22 | 11.23 | 11.24 | 11.25 |
The casein test section
| Moisture (%) | 7.10 | 4.58 | 5.31 | 11.96 | 19.19 | 9.55 |
| Ash content (%) | 3.85 | 3.33 | 3.93 | 4.07 | 4.13 | 3.77 |
| Protein (butt meter) (%) | 92.25 | 91.67 | 90.81 | 92.37 | 91.82 | 91.66 |
| Fat (%) | 2.0 | 1.8 | 2.0 | 1.8 | 1.8 | 2.0 |
Casein sodium calcium production part
| Water (Kg) | 4500 | 4500 | 4500 | 4500 | 4500 | 4500 |
| Casein (Kg) | 1500 | 1500 | 1500 | 1500 | 1500 | 1500 |
| Temperature (℃) | 45 | 42 | 43 | 41 | 40 | 44 |
| NaOH concentration (%) | 20～25％ | 20～25％ | 20～25％ | 20～25％ | 20～25％ | 20～25％ |
| The NaOH conversion temperature (℃) | 65 | 63 | 60 | 62 | 64 | 64 |
| The pH value | 5.6 | 5.6 | 5.4 | 5.6 | 5.5 | 5.8 |
| Ca(OH) 2Conversion temperature (℃) | 72 | 74 | 75 | 72 | 74 | 75 |
| The pH value | 6.6 | 6.6 | 6.7 | 6.6 | 6.6 | 6.7 |
| Sterilising temp (℃) | 85 | 87 | 90 | 86 | 88 | 88 |
| Average sterilization time (s) | 15 | 15 | 16 | 15 | 17 | 20 |
| Homogenization pressure (MPa) | 24 | 22 | 25 | 19 | 18 | 21 |
| The spray-drying time (hr) | 8 | 8 | 8 | 8 | 8 | 8 |
| The spray-drying temperature (℃) | 80 | 82 | 82 | 81 | 84 | 85 |
| Output (kg) | 1250 | 1246 | 1257 | 1251 | 1250 | 1253 |
| The rate of recovery (%) | 83.3 | 83.1 | 84.5 | 83.8 | 83.3 | 83.5 |
Butter powder production part
| Water (Kg) | 500 | 500 | 500 | 500 | 500 | 500 |
| Casein sodium calcium (Kg) | 130 | 130 | 130 | 130 | 130 | 130 |
| Maltodextrin (Kg) | 200 | 200 | 200 | 200 | 200 | 200 |
| Edible butter (Kg) | 170 | 170 | 170 | 170 | 170 | 170 |
| Emulsification times (min) | 30 | 33 | 32 | 30 | 31 | 30 |
| Average sterilization time (s) | 16 | 19 | 20 | 15 | 17 | 20 |
| Homogenization pressure (MPa) | 20 | 21 | 22 | 20 | 25 | 23 |
| The spray-drying time (hr) | 9 | 9 | 9 | 9 | 9 | 9 |
| The spray-drying temperature (℃) | 76 | 75 | 77 | 76 | 80 | 85 |
| Butter powder output (kg) | 491 | 488 | 487 | 487 | 483 | 490 |
The butter powder testing result
| Protein % | 22 | 21 | 21.5 | 22.3 | 21.5 | 21.9 |
| Moisture % | 3.6 | 3.85 | 3.4 | 3.5 | 3.6 | 3.9 |
| Fat % | 33.5 | 33.1 | 33.2 | 33 | 33.4 | 33.3 |
| Titratable acidity T ° | 18 | 18 | 18 | 18 | 18 | 19 |
| Solubility % | 99.5 | 99.2 | 99.6 | 99.0 | 99.1 | 99.4 |
| Copper mg/kg | 1.89 | 2.05 | 2.31 | 1.98 | 2.03 | 2.16 |
| Total number of bacteria cfu/g | ≤50000 | ≤50000 | ≤5000 | ≤50000 | ≤50000 | ≤50000 |
| Coliform MPN/100g | ≤90 | ≤90 | ≤90 | ≤90 | ≤90 | ≤90 |
| Pathogenic bacteria | Must not detect | Must not detect | Must not detect | Must not detect | Must not detect | Must not detect |
| Yeast and mould cfu/g | ≤90 | ≤90 | ≤90 | ≤90 | ≤90 | ≤90 |
Description of drawings
Fig. 1 is the production route map of butter powder.
The specific embodiment
The following examples can make those skilled in the art understand the present invention better, but do not limit the present invention in any way.
Embodiment 1 drops into transformation cylinder in casein and 1: 3 ratio of water, stirs, and is warming up to 40～45 ℃; Slowly stir and add 20% NaOH solution, make material liquid pH value reach 5.4, and be warming up to 60 ℃, and temperature-rise period is finished within 30min; Add Ca (OH) then
2Suspension makes material liquid pH value reach 6.6, and is warming up to 72 ℃, enters next procedure behind the stirring 30min; After conversion finished, feed liquid was carried out the glue mill by rubber mill; Feed temperature is risen to 85 ℃, insulation 15s; Feed liquid is by high pressure homogenizer, and pressure is 18MPa; Spray-drying: 160 ℃ of EATs, temperature is 72 ℃ in 80 ℃ of the temperature of outgoing airs, drying tower, and pressure 18MPa, feed temperature are 80 ℃, and the feed liquid flow is 700L/h; In the high-shear emulsifying jar, add 32 kilograms of entry, add 6 kilograms of casein sodium calcium again, treat that casein sodium calcium dissolves fully after, add 19 kilograms of maltodextrins again, 1600～1800rpm/min; After treating that raw material fully mixes, add 43 kilograms in liquid edible butter again, be divided into 2 addings, make it complete emulsification, embedding; In this process, casein sodium calcium carries out embedding as the wall material of film forming with core-edible butter, and maltodextrin is used to increase the stability of film as filler; Feed temperature is risen to 85 ℃, insulation 15s; Carry out homogeneous by high pressure homogenizer, pressure is 18MPa; Carrying out secondary through ducted motionless mixer again mixes; 150 ℃ of EATs, temperature is 75 ℃ in 80 ℃ of the temperature of outgoing airs, tower, and pressure 20MPa, feed temperature are 75 ℃, and the feed liquid flow is 650L/h.
Embodiment 2 drops into transformation cylinder in casein and 1: 5 ratio of water, stirs, and is warming up to 42 ℃; Slowly stir and add 23% NaOH solution, make material liquid pH value reach 5.6, and be warming up to 62 ℃, and temperature-rise period is finished within 30min; Add Ca (OH) then
2Suspension makes material liquid pH value reach 6.7, and is warming up to 74 ℃, enters next procedure behind the stirring 35min; After conversion finished, feed liquid was carried out the glue mill by rubber mill; Feed temperature is risen to 87 ℃, insulation 18s; Feed liquid is by high pressure homogenizer, and pressure is 20MPa; Spray-drying: 180 ℃ of EATs, temperature is 76 ℃ in 83 ℃ of the temperature of outgoing airs, tower, and pressure 20MPa, feed temperature are 83 ℃, and the feed liquid flow is 730L/h; In the high-shear emulsifying jar, add 42 kilograms of entry, add 8 kilograms of casein sodium calcium again, treat that casein sodium calcium dissolves fully after, add 20 kilograms of maltodextrins again, 1700rpm/min; After treating that raw material fully mixes, add 30 kilograms in liquid edible butter again, be divided into 6 addings, make it complete emulsification, embedding; In this process, casein sodium calcium carries out embedding as the wall material of film forming with core-edible butter, and maltodextrin is used to increase the stability of film as filler; Feed temperature is risen to 88 ℃, insulation 18s; Carry out homogeneous by high pressure homogenizer, pressure is 20MPa; Carrying out secondary through ducted motionless mixer again mixes; 165 ℃ of EATs, temperature is 78 ℃ in 82 ℃ of the temperature of outgoing airs, tower, and pressure 22MPa, feed temperature are 80 ℃, and the feed liquid flow is 700L/h.
Embodiment 3 drops into transformation cylinder in the water of casein and 1: 4 ratio of water, stirs, and is warming up to 45 ℃; Slowly stir and add 25% NaOH solution, make material liquid pH value reach 5.8, and be warming up to 65 ℃, and temperature-rise period is finished within 30min; Add Ca (OH) then
2Suspension makes material liquid pH value reach 6.8, and is warming up to 75 ℃, enters next procedure behind the stirring 40min; After conversion finished, feed liquid was carried out the glue mill by rubber mill and feed temperature is risen to 90 ℃, insulation 20s; Feed liquid is by high pressure homogenizer, and pressure is 25MPa; Spray-drying: 200 ℃ of EATs, temperature is 78 ℃ in 85 ℃ of the temperature of outgoing airs, tower, and pressure 25MPa, feed temperature are 85 ℃, and the feed liquid flow is 750L/h; In the high-shear emulsifying jar, add 49 kilograms of entry, add 13 kilograms of casein sodium calcium again, treat that casein sodium calcium dissolves fully after, add 21 kilograms of maltodextrins again, 1800rpm/min; After treating that raw material fully mixes, add 17 kilograms in liquid edible butter again, be divided into 10 addings, make it complete emulsification, embedding; In this process, casein sodium calcium carries out embedding as the wall material of film forming with core-edible butter, and maltodextrin is used to increase the stability of film as filler; Feed temperature is risen to 90 ℃, insulation 20s; Carry out homogeneous by high pressure homogenizer, pressure is 23MPa; Carrying out secondary through ducted motionless mixer again mixes; 180 ℃ of EATs, temperature is 80 ℃ in 85 ℃ of the temperature of outgoing airs, tower, and pressure 25MPa, feed temperature are 85 ℃, and the feed liquid flow is 750L/h.
Embodiment 4 drops into transformation cylinder in casein and 1: 6 ratio of water, stirs, and is warming up to 43 ℃; Slowly stir and add 22% NaOH solution, make material liquid pH value reach 5.5, and be warming up to 63 ℃, and temperature-rise period is finished within 30min; Add Ca (OH) then
2Suspension makes material liquid pH value reach 6.7, and is warming up to 73 ℃, enters next procedure behind the stirring 38min; After conversion finished, feed liquid was carried out the glue mill by rubber mill; Feed temperature is risen to 88 ℃, insulation 17s; Feed liquid is by high pressure homogenizer, and pressure is 22MPa; In the high-shear emulsifying jar, add 29 kilograms of entry, add 10 kilograms of casein sodium calcium again, treat that casein sodium calcium dissolves fully after, add 20 kilograms of maltodextrins again, 1700rpm/min; After treating that raw material fully mixes, add 41 kilograms in liquid edible butter again, be divided into 8 addings, make it complete emulsification, embedding; In this process, casein sodium calcium carries out embedding as the wall material of film forming with core-edible butter, and maltodextrin is used to increase the stability of film as filler; Feed temperature is risen to 88 ℃, insulation 18s; Carry out homogeneous by high pressure homogenizer, pressure is 25MPa; Carrying out secondary through ducted motionless mixer again mixes; 165 ℃ of EATs, temperature is 78 ℃ in 82 ℃ of the temperature of outgoing airs, tower, and pressure 22MPa, feed temperature are 80 ℃, and the feed liquid flow is 700L/h.
Embodiment 5 repeats embodiment 4, and following difference is arranged: in the high-shear emulsifying jar, add 56 kilograms of entry, add 6 kilograms of casein sodium calcium again, treat that casein sodium calcium dissolves fully after, add 20 kilograms of maltodextrins again, 1700rpm/min; After treating that raw material fully mixes, add 18 kilograms in liquid edible butter again, be divided into 4 addings, make it complete emulsification, embedding.
Claims (3)
1, a kind of edible butter composition is characterized in that said composition is composed of the following components by weight ratio: 29～56 parts in 6～13 parts of casein sodium calcium, 17～43 parts in edible butter, 19～21 parts of maltodextrins and water.
2, edible butter composition according to claim 1 is the method that raw material is produced butter powder, it is characterized in that it comprises the following steps:
(1) production of casein sodium calcium
A), the adding cheese material is plain in casein and water 1: the ratio of (3～6) in the input cylinder, stirs, and is warming up to 40～45 ℃;
B), NaOH transforms and slowly to stir and add 20～25% NaOH solution, makes material liquid pH value reach 5.4～5.8, and be warming up to 60～65 ℃, and temperature-rise period is finished within 30min;
C), Ca (OH)
2Transform and add Ca (OH) then
2Suspension makes material liquid pH value reach 6.6～6.8, and is warming up to 72～75 ℃, enters next procedure behind stirring 30～40min;
D), after glue mill transforms and finishes, feed liquid is carried out the glue mill by rubber mill;
E), sterilization rises to 85～90 ℃ with feed temperature, insulation 15～20s;
F), the homogeneous feed liquid is by high pressure homogenizer, pressure is 18～25MPa;
(2) production of butter powder
A), be blended in the high-shear emulsifying jar and add entry, add casein sodium calcium again, treat that casein sodium calcium dissolves fully after, add maltodextrin again, 1600～1800rpm/min; After treating that raw material fully mixes, add the liquid edible butter again, be divided into 2-10 adding, make it complete emulsification, embedding; In this process, casein sodium calcium will eat the butter core as the wall material of film forming and carry out embedding, and maltodextrin is as filler;
B), sterilization rises to 85～90 ℃ with feed temperature, insulation 15～20s;
C), homogeneous carries out homogeneous by high pressure homogenizer, pressure is 18～25MPa; Carrying out secondary through ducted motionless mixer again mixes;
D), 150～180 ℃ of spray-drying EATs, temperature is 75～80 ℃ in 80～85 ℃ of the temperature of outgoing airs, tower, pressure 20～25MPa, feed temperature are 75～85 ℃, the feed liquid flow is 650～750L/h.
3, edible butter composition according to claim 2 is the method that raw material is produced butter powder, it is characterized in that: in the production process of step (1) casein sodium calcium, at f) also comprise g behind the homogenizing step) step-spray-drying, 160～200 ℃ of EATs, temperature is 72～78 ℃ in 80～85 ℃ of the temperature of outgoing airs, drying tower, pressure 18～25MPa, feed temperature is 80～85 ℃, and the feed liquid flow is 700～750L/h.
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| CN117598369A (en) * | 2023-12-14 | 2024-02-27 | 东莞市华井生物科技有限公司 | Natural yellow oil embedding powder and preparation method thereof |
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| CN1117798A (en) * | 1995-06-29 | 1996-03-06 | 北京市食品研究所 | Instant buttered tea and its making technology |
| EP1228694A1 (en) * | 2001-02-02 | 2002-08-07 | Societe Des Produits Nestle S.A. | Aromatizing agent |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102894363A (en) * | 2012-10-17 | 2013-01-30 | 青岛农业大学 | Goose heme microcapsule |
| CN102894363B (en) * | 2012-10-17 | 2013-06-26 | 青岛农业大学 | Goose heme microcapsule |
| CN117598369A (en) * | 2023-12-14 | 2024-02-27 | 东莞市华井生物科技有限公司 | Natural yellow oil embedding powder and preparation method thereof |
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| CN101313719B (en) | 2011-04-27 |
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