CN102100263A

CN102100263A - Method for producing coconut-taste coconut oil powdered grease

Info

Publication number: CN102100263A
Application number: CN 201110008686
Authority: CN
Inventors: 高红日; 郑联合; 王涛
Original assignee: Hainan Province Gain & Oil Research Institute
Current assignee: Hainan Province Gain & Oil Research Institute
Priority date: 2011-01-17
Filing date: 2011-01-17
Publication date: 2011-06-22

Abstract

The invention belongs to the field of functional food and relates to a method for producing coconut-taste coconut oil powdered grease. The coconut-taste coconut oil powdered grease is produced by using edible coconut oil as a core material and using microporous starch, maltodextrin and Arabic gum as wall materials and performing spray drying. A suitable composite emulsifying agent is adopted according to the characteristics of the core material and the wall materials, so embedding rate is high, water solubility is high and cost is low. The coconut-taste coconut oil powdered grease does not comprise essence preservative, has aromatic coconut taste, and can be conveniently added into food requiring coconut taste, such as bread, ice cream, fast food, solid beverage, soup, cakes, candies and the like.

Description

A kind of production method of coconut palm flavor coconut oil powdered oil

Technical field

The invention belongs to field of functional food, is a kind of powdered oil that is nature coconut palm flavor, can make an addition to bread, ice cream, fast food, soup stock, cake, candy etc. and need be coconut palm flavor food.

Background technology

Along with expanding economy, the food industry of China has developed into the domestic first pillar industry, annual value of production reaches a trillion yuan, and food processing new technology meanwhile, new raw material, new product continue to bring out, natural, safety, nutrition, the delicious main flow that has become consumption.Grease is the important source material of food processing, suitably use grease can promote flavours in food products, flavour and aftertaste sense, but common oil all is fluid oil or solid oil generally, exists during use to take by weighing inconvenience, be difficult to mix, touched greasy feeling, container and equipment with other raw materials and clean difficulty, defective such as be difficult for preserving, easily become sour.The country of food industry prosperity abroad, developed powdered oil already as the U.S., Britain, Germany, Canada, Japan etc., and realized suitability for industrialized production, product is applied to fields such as bread, ice cream, fast food, soup stock, cake, candy, has obtained desirable effect.The lipid end that China's developed recently gets up is actual to be powdered oil, and its raw material is a vegetable oil, and product is mainly used in dairy produce and coffee industry.Since powdered oil have anti-oxidant, good fluidity, easily with superiority such as food mixes, packed and transported makes things convenient for, be the emphasis of current food service industry research.Powdered oil has good dissolving, emulsification, dispersive property, and does not have any repulsive interaction with other raw materials, and is extensive in Applications in Food Industry, destroys because of it is difficult for oxidized effect, and shelf life of products is prolonged.Can be in dairy products, wheaten food and Ice all or part of replacement whole milk powder.In multiclass food, add powdered oil, can reduce production costs, improve product quality, improve the products'texture characteristic, strengthen gluten strength and toughness, all kinds of powdered oils of producing according to user's specific (special) requirements can also be given the different local flavor of product and all kinds of milk, fruit aroma, so the application of powdered oil will be more and more widely.

Diet of coconut oil is the grease that extracts from coconut flesh, belongs to non-drying oil.Be solid-state, white or faint yellow in the normal temperature.Coconut oil has strong coconut palm fragrance, is the essential raw material of producing coconut palm fragrance food such as candy.But coconut oil is solid-state at normal temperature, and mobile difference and easy oxidation deterioration come inconvenience for the food processing belt.The coconut oil powdered, be not only the simple form change, the more important thing is by the coconut oil powdered, reinforcement strengthens stability to lipid oxidation control in the food, helps fragrance and function Composition Control and release in the food, improve sense of food, prevent the food composition deterioration; Can improve operating conditions such as its keeping quality, metering property, circulation as raw-food material, be easy in food, add additive and enlarge new application, widen coconut oil, improve the added value of coconut oil in the Application in Food scope.

Summary of the invention

The objective of the invention is to use the squeezing diet of coconut oil to be core, micropore starch, maltodextrin, Arabic gum are the wall material, utilize compound emulsifying agent emulsification to make microcapsules coconut oil powdered oil through spray drying technology again, the coconut oil powdered oil of making does not add the essence anticorrisive agent, has natural coconut fragrance, good water solubility; Adopt micropore starch, maltodextrin, to clap glue be that the embedding of wall material is effective for I, cost is lower.Production method and technology are as follows:

1. in a certain proportion of water, add micropore starch, maltodextrin, Arabic gum and sucrose ester stirring and be made into emulsion;

2. add in the above-mentioned emulsion after in diet of coconut oil, adding distillation monoglyceride stirring and dissolving;

3. emulsion is continued emulsification under 85 ℃ of conditions;

With emulsion with the further emulsifying of homogenizer;

5. utilize spray dryer spray-drying emulsion to make the coconut oil powdered oil.

Description of drawings

Fig. 1 is a process chart of the present invention.

The specific embodiment

1. under stirring, in 800Kg water, add micropore starch 50Kg, maltodextrin 60Kg, Arabic gum 16.7Kg, the abundant stirring and dissolving of sucrose fat 5.4Kg.

2. in the 200Kg diet of coconut oil, add distillation monoglyceride 1.3 Kg, stirring and dissolving.

3. mix above two kinds of solution, 30 fens kinds of stirring and emulsifying under 85 ℃ of conditions.

On homogenizer with twice of 40Mpa pressure emulsifying liquid.

5. 190 ℃ of inlet temperatures, the spray-drying emulsion makes the coconut oil powdered oil on the spray dryer that outlet temperature is 95 ℃.

Claims

1. the production method of a coconut palm flavor coconut oil powdered oil is characterized in that, at first adds Arabic gum earlier and make its dissolving that fully absorbs water in a certain amount of water; In a certain amount of water, add a certain proportion of sucrose ester, micropore starch and maltodextrin mix molten, with two kinds of solution mixing wall-forming material solution; Add a certain amount of distillation monoglyceride in addition in diet of coconut oil, stirring and dissolving under 85 ℃ of water-baths is made into core solution; Add in the core solution at following wall material solution of stirring, emulsification 40 ~ 60min under 85 ℃ of water-baths the further emulsification of emulsion homogeneous on homogenizer, makes the coconut oil powdered oil by spray-drying again.

2. according to the described coconut palm flavor of claim 1 coconut oil powdered oil production method, it is characterized in that: core is the strong diet of coconut oil of coconut palm flavor.

3. according to the described coconut palm flavor of claim 1 coconut oil powdered oil production method, it is characterized in that: emulsifying agent is the mixture of distillation monoglyceride and sucrose ester, and its ratio is 1:4.

4. according to the described coconut palm flavor of claim 1 coconut oil powdered oil production method, it is characterized in that: the wall material is the mixture of Arabic gum, micropore starch and maltodextrin.

5. according to the described coconut palm flavor of claim 1 coconut oil powdered oil production method, it is characterized in that: the emulsion homogenizing method is a homogeneous secondary under pressure 30 ~ 40Mpa.

6. according to the described coconut palm flavor of claim 1 coconut oil powdered oil production method, it is characterized in that: spray-dired inlet temperature is 185 ℃ ~ 195 ℃, and outlet temperature is 90 ℃ ~ 100 ℃.

7. according to the described coconut palm of claim 1 flavor coconut oil powdered oil production method, it is characterized in that: be with the distinguish the flavor of component of coconut oil powdered oil of the coconut palm of this method preparation:

Diet of coconut oil 30%～70%;

Emulsifying agent 1%～5%;

Arabic gum 2%～7%;

Micropore starch 10%～40%;

Maltodextrin 12%～50%.