CN101507475A - Composite food additive and preparation method thereof - Google Patents

Composite food additive and preparation method thereof Download PDF

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Publication number
CN101507475A
CN101507475A CNA200910119704XA CN200910119704A CN101507475A CN 101507475 A CN101507475 A CN 101507475A CN A200910119704X A CNA200910119704X A CN A200910119704XA CN 200910119704 A CN200910119704 A CN 200910119704A CN 101507475 A CN101507475 A CN 101507475A
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China
Prior art keywords
food additive
sodium
composite food
mass percent
oil
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CNA200910119704XA
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Inventor
吕雷
张冬柏
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BEIJING ALCHEMIST SCIENCE AND TECHNOLOGY Co Ltd
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BEIJING ALCHEMIST SCIENCE AND TECHNOLOGY Co Ltd
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Priority to CNA200910119704XA priority Critical patent/CN101507475A/en
Publication of CN101507475A publication Critical patent/CN101507475A/en
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Abstract

The invention relates to a complex food additive. The complex food additive is compounded with various raw materials which are compounded together by adopting a spray drying process so that the food additives with various physical forms can be used to the utmost extent, and the use limitation of liquid food additives in the process of compounding the food additive is avoided; simultaneously, the complex food additive can compound the food additives with various functions together as much as possible to meet the requirements of customers on various performances of the food additives. The complex food additive can be customized according to specific requirements of the customers, can be applied to various foods such as dairy foods, beverages, repasts, and the like, and endow products with perfect states, mouthfeels and functional characteristics.

Description

A kind of composite food additive and preparation method thereof
Technical field
The present invention relates to a kind of composite food additives.
Background technology
The food complex additive was in recent years, along with the develop rapidly of Chinese food industry has also obtained very big development, also emerge in an endless stream by the different food additives of the composite function of various raw materials, mainly comprise following composite classification: carry out composite between the different emulsifiers; Different thickeners carry out composite; Emulsifying agent and thickener carry out composite.Composite technology mainly is that raw material is crushed to certain fineness, does then and mixes.
Above-mentioned several composite mode is all just carried out the simple mixing of conventional raw material (pressed powder or can be ground into pressed powder), exists to mix unevenly, and defective such as range of application is limited can not satisfy the multiple functional requirement of client to product simultaneously.And owing to can only be the mixing of solid material, so the application of the raw material of a lot of liquid type then is very restricted.
Summary of the invention
The present invention comprises essence, emulsifying agent, thickener and other quality improvers, be different from existing in the market single additive, complex additive, quality improver and essence series products, its range of application is wider, product variations is more, use also easier, and the comparatively effect of obvious synergistic synergy arranged between each component, can play effects such as better improvement food mouthfeel and stability with consumption still less, simultaneously, the present invention can produce corresponding product according to client's individual demand, improves the applicability of product.
Preparation method of the present invention adopts drying process with atomizing, by this technology, can make composite raw material type more, fluid product also can be composite among the present invention, so just can thoroughly solve because the application that physical aspect the caused restriction of raw material, strengthen the effect of stabilizing agent, enlarge the range of application of stabilizing agent, also can obtain the more applications characteristic simultaneously.
1, the present invention uses according to different products, can prepare the product of different models.According to the difference in functionality demand in the food, need choose different food additives raw materials and be cooperated, topmost raw material type is the filler of emulsifying agent, thickener, flavoring essence spices, quality improver, grease and some other necessity.
2, be compound to raw material type together among the present invention, be not produce between the various raw materials under the prerequisite of adverse reaction, needed additive raw material in the making food process is compound to together as much as possible, simplify repeatedly weighing in the production process, repeatedly feed intake, the use of very convenient food production enterprise simultaneously, helps the quality control to product.
3, the raw material that is applied among the present invention is not limited to the physical aspect of raw material itself, and solid, liquid, powder etc. can be applied.
4, production implementation of the present invention is a spray-drying.Concrete technology is: various raw materials are according to physical characteristic, molten respectively
Separate in the water, be prepared into the solution that solid content is 10-90%, through shearing pre-emulsification, the homogeneous of 10-40MP pressure is passed through in vacuum outgas again, enters the spray-drying program; Spray-dired mode adopts press spray or centrifugal spraying, and solution temperature is 5-90 degree centigrade before the spraying, and EAT is 120-200 degree centigrade, and leaving air temp is 60-95 degree centigrade, and blowback wind-warm syndrome degree is 30-60 degree centigrade in the spray process; Product after the spray-drying enters fluidized bed prilling, during need to add quality improver such as anticaking agent by 0.01%-0.2%, the fluid bed heating-up temperature is 30-50 degree centigrade, the dehumidifying temperature is less than 35 degrees centigrade; Product behind fluidized bed prilling is crossed 10-40 purpose vibratory sieve, packing, and through behind the metal detector, the storage down of shady and cool drying condition.
A kind of special composite food additive, it comprises following component one or more
1) flavoring essence
2) food emulsifying agent
3) food thickenig agent
4) quality improver
5) edible oil and fat
6) starchy carbohydrate.
Preferably, described composite food additive, it is characterized in that the shared in the present invention mass percent of food emulsifying agent is 5%-99%, be selected from single stearic acid glycerine lipoprotein fat acid esters (monoester content is 5%-99%), the diacetyl tartarate fatty glyceride, (hydroxylating) lecithin (comprises partial hydrogenation lecithin, modified soy bean lipoid), stearoyl lactate, sucrose fatty ester, the hard fat acid esters of three polyglycerol ester lists, casein sodium, polysorbate (, polysorbas20,40,60,80), polyglyceryl fatty acid ester, the succinyl monoglyceride, aliphatic acid sorbitan ester (Si Pan; Span 20,60,65,80), fatty glyceride class, lactic acid and fatty glyceride, one or more in citric acid and the fatty glyceride.
Preferably, described composite food additive, it is characterized in that, the shared in the present invention mass percent of food thickenig agent is 0.1%-50%, is selected from agar, sodium carboxymethylcellulose, carragheen, casein, maltodextrin, gelatin, hydroxypropyl methylcellulose sodium, guar gum, locust bean gum, methylcellulose, sodium carboxymethyl starch, converted starch (contain and use the starch that various denaturation methods were handled), pectin, xanthans, gellan gum, konjac glucomannan, starch Sodium Octenyl Succinate (pure glue), alginate, propylene glycol alginate, cyclodextrin, microcrystalline cellulose, tara gum, Artemisia Glue, in the sesbania gum one or more.
Preferably, described composite food additive, it is characterized in that, the shared mass percent of quality improver is 0.1%-50%, is selected from sodium phosphate trimer, PTPP, calgon, sodium pyrophosphate, potassium pyrophosphate, sodium hydrogen phosphate, dipotassium hydrogen phosphate, sodium dihydrogen phosphate, potassium dihydrogen phosphate, natrium citricum, citric acid, whey powder, whey protein concentrate, calcium carbonate, the silica one or more.
Preferably, described composite food additive, it is characterized in that, the shared mass percent of described edible oil and fat is 0.1%-50%, is selected from natural cream, palm oil, coconut oil, soybean oil, (part) HPO, (part) hydrogenated coconut oil, (part) oil with hydrogenated soybean, the natural cream enzymolysis product one or more.
Preferably, described composite food additive is characterized in that, the shared mass percent of described starchy carbohydrate component is 0-80%, is selected from white granulated sugar, a water crystallization glucose, the dextrin one or more.
The preparation method of described composite food additive is that various raw materials are mixed in proportion, is prepared into certain density solution, and spray-dried then method is prepared from.
Preferably, aqueous solution mass concentration wherein is 10%-90%, wherein said spray-dired technological process be preferably for: the spraying before aqueous temperature be 5-90 degree centigrade, EAT is 120-200 degree centigrade, leaving air temp is 60-95 degree centigrade, and blowback wind-warm syndrome degree is 30-60 degree centigrade in the spray process.
The invention will be further described below by embodiment.It should be understood that the described preparation method of the embodiment of the invention is only used for illustrating the present invention, rather than limitation of the present invention, the simple modifications to preparation method of the present invention under design prerequisite of the present invention all belongs to the scope of protection of present invention.Except as otherwise noted, the percentage among the present invention is mass percent.
The specific embodiment
Embodiment 1
Raw material and composition:
Milk flavour (powder), 30%; The molecular clock monoglyceride, 5%; Sucrose ester, 40%; Carragheen, 10%; Sodium carboxymethylcellulose, 5%; White granulated sugar, 9.8%; Anticaking agent (silica), 0.2%.
Production technology:
1, weighing is good in proportion with above-mentioned raw materials respectively, a certain amount of deionized water of preheating, be warming up to more than 70 degrees centigrade, load weighted raw material (except the anticaking agent) is dried earlier mixed, slowly drop into then in the hot water, stir fast, at last solution being settled to solid content is 60%, keeps solution temperature to be higher than 60 degrees centigrade.
2, the solution behind the constant volume is through the pre-emulsification of shearing, and then process degassing processing, descends homogeneous one time in the 20MP condition, squeezes in the spray tower through high pressure homogenizer more at last, and atomisation pressure is 10-20MP.
3, the spray tower EAT is set at 180 degrees centigrade, and leaving air temp is set at 85 degrees centigrade, and blowback wind-warm syndrome degree is set at 40 degrees centigrade, and the fluid bed heating-up temperature is 40 degrees centigrade, and the dehumidifying temperature is set at 25 degrees centigrade.
4, the product after passing through fluidized bed prilling and adding anticaking agent is crossed 20 order vibratory sieves, packing, and through behind the metal detector, shady and cool dry-storage.
Product is used:
This product can be applied in the neutral sweet milk milk beverage (about protein content 1.5%), the addition of this product in this beverage is 0.2%, can give product full mouthfeel, pure milk perfume (or spice), has extraordinary stability simultaneously, normal temperature kept 4-6 month, did not have fat floating and precipitation basically.
Embodiment 2
Raw material and composition:
Milk flavour (powder), 10%; Sodium phosphate trimer, 10%; Stearoyl lactate, 15%; Casein sodium, 15%; Carragheen, 5%; Xanthans, 10%; Oil with hydrogenated soybean, 25%; Maltodextrin, 9.8%; Anticaking agent (silica), 0.2%.
Production technology:
1, weighing is good in proportion with milk flavour, casein sodium, carragheen, xanthans, maltodextrin respectively, a certain amount of deionized water of preheating, be warming up to more than 70 degrees centigrade, do load weighted raw material mixed earlier, slowly drop into then in the hot water, stir fast, keep solution temperature to be higher than 60 degrees centigrade.
2, weighing emulsifying agent stearoyl lactate is dissolved in the oil with hydrogenated soybean of preheating good (60-70 degree centigrade), keeps solution temperature to be higher than 60 degrees centigrade.
3, water, oily two-phase are mixed, and it is 60% that water is settled to solid content, then the process of the solution behind the constant volume is sheared pre-emulsification, and then handle, descended homogeneous one time in the 25MP condition through the degassing, squeeze in the spray tower through high pressure homogenizer more at last, atomisation pressure is 10-20MP.
4, the spray tower EAT is set at 160 degrees centigrade, and leaving air temp is set at 80 degrees centigrade, and blowback wind-warm syndrome degree is set at 40 degrees centigrade, and the fluid bed heating-up temperature is 40 degrees centigrade, and the dehumidifying temperature is set at 25 degrees centigrade.
5, the product after passing through fluidized bed prilling and adding anticaking agent is crossed 20 order vibratory sieves, packing, and through behind the metal detector, shady and cool dry-storage.
Product is used:
This product can be applied in the milk in solid form tea-drinking product, and the addition of this product in this beverage is 0.1-1%, with the abundant combination of cream component in the solid milk tea, after brewing, this product can dissolve fast, can give product full mouthfeel, product milk fragrance discharges nature, and is long; Simultaneously, along with the kind difference of selecting essence for use, can give solid beverage local flavor miscellaneous and mouthfeel.
Embodiment 3
Raw material and composition:
Walnut essence (powder or liquid), 15%; Monoglyceride, 15%; The hard fat acid esters of three polyglycerol ester lists, 15%; Sucrose ester, 30%; The melon bean gum, 5%; Xanthans, 10%; Maltodextrin, 9.8%; Anticaking agent (silica), 0.2%.
Production technology:
1, weighing is good in proportion with above-mentioned raw materials respectively, a certain amount of deionized water of preheating, be warming up to more than 70 degrees centigrade, load weighted raw material (except the anticaking agent) is dried earlier mixed, slowly drop into then in the hot water, stir fast, at last solution being settled to solid content is 60%, keeps solution temperature to be higher than 60 degrees centigrade.
2, the solution behind the constant volume is through the pre-emulsification of shearing, and then process degassing processing, descends homogeneous one time in the 20MP condition, squeezes in the spray tower through high pressure homogenizer more at last, and atomisation pressure is 10-20MP.
3, the spray tower EAT is set at 180 degrees centigrade, and leaving air temp is set at 85 degrees centigrade, and blowback wind-warm syndrome degree is set at 40 degrees centigrade, and the fluid bed heating-up temperature is 40 degrees centigrade, and the dehumidifying temperature is set at 25 degrees centigrade.
4, the product after passing through fluidized bed prilling and adding anticaking agent is crossed 20 order vibratory sieves, packing, and through behind the metal detector, shady and cool dry-storage.
Product is used:
This product can be applied to (protein content 1.0%) in the neutral Manufacture of Walnut Milk milk beverage, and this product is at this beverage In addition be 0.2-0.4%, in addition, do not need to add any other emulsifying agent or mouthfeel modifying agent, The finished product mouthfeel is full, and fragrance discharges nature, and the walnut good taste has extraordinary stability simultaneously, process Behind the ultra high temperature sterilization, normal temperature kept 4-6 month, did not basically have fat floating and precipitation.

Claims (10)

1, a kind of composite food additive, it comprises following component one or more
1) flavoring essence
2) food emulsifying agent
3) food thickenig agent
4) quality improver
5) edible oil and fat
6) starchy carbohydrate.
2, the described composite food additive of claim 1, it is characterized in that the shared mass percent of described flavoring essence is 0.1%-70%, and be selected from the flavoring essence spices and composition thereof of the various local flavors of chemical synthesis, by essence and flavoring agent that extracts in the natural products and composition thereof, utilize zymolysis technique to decompose natural products and a kind of in essence and flavoring agent of obtaining and composition thereof or more than one.
3, the described composite food additive of claim 1 is characterized in that, the shared mass percent of described food emulsifying agent is 5%-99%, is selected from single stearic acid glycerine lipoprotein fat acid esters, and monoester content is 5%-99%; The diacetyl tartarate fatty glyceride; (hydroxylating) lecithin comprises partial hydrogenation lecithin, modified soy bean lipoid; Stearoyl lactate; Sucrose fatty ester; The hard fat acid esters of three polyglycerol ester lists; Casein sodium; Polysorbate, polysorbas20,40,60,80; Polyglyceryl fatty acid ester; The succinyl monoglyceride; The aliphatic acid sorbitan ester, Si Pan; Span 20,60,65,80; The fatty glyceride class; Lactic acid and fatty glyceride; In citric acid and the fatty glyceride one or more.
4, the described composite food additive of claim 1, it is characterized in that, the shared mass percent of described food thickenig agent is 0.1%-50%, is selected from agar, sodium carboxymethylcellulose, carragheen, casein, maltodextrin, gelatin, hydroxypropyl methylcellulose sodium, guar gum, locust bean gum, methylcellulose, sodium carboxymethyl starch, converted starch, pectin, xanthans, gellan gum, konjac glucomannan, starch Sodium Octenyl Succinate, alginate, propylene glycol alginate, cyclodextrin, microcrystalline cellulose, tara gum, Artemisia Glue, in the sesbania gum one or more.
5, the described composite food additive of claim 1, it is characterized in that, the shared mass percent of described quality improver is 0.1%-50%, is selected from sodium phosphate trimer, PTPP, calgon, sodium pyrophosphate, potassium pyrophosphate, sodium hydrogen phosphate, dipotassium hydrogen phosphate, sodium dihydrogen phosphate, potassium dihydrogen phosphate, natrium citricum, citric acid, whey powder, whey protein concentrate, calcium carbonate, the silica one or more.
6, the described composite food additive of claim 1, it is characterized in that, the shared mass percent of described edible oil and fat is 0.1%-50%, is selected from natural cream, palm oil, coconut oil, soybean oil, HPO, hydrogenated coconut oil, oil with hydrogenated soybean, the natural cream enzymolysis product one or more.
7, the described composite food additive of claim 1 is characterized in that, the shared mass percent of described starchy carbohydrate component is 0-80%, is selected from white granulated sugar, a water crystallization glucose, the dextrin one or more.
8, the preparation method of the described composite food additive of claim 1 is characterized in that, is various raw materials are mixed in required ratio, is prepared into certain density solution, and spray-dried then method is prepared from.
9, the described preparation method of claim 8, aqueous solution mass concentration wherein is 10%-90%.
10, the described preparation method of claim 8, wherein said spray-dired technological process is: aqueous temperature is 5-90 degree centigrade before the spraying, EAT is 120-200 degree centigrade, and leaving air temp is 60-95 degree centigrade, and blowback wind-warm syndrome degree is 30-60 degree centigrade in the spray process.
CNA200910119704XA 2009-03-25 2009-03-25 Composite food additive and preparation method thereof Pending CN101507475A (en)

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