CN102125103A - Nondairy creamer and preparation method thereof - Google Patents
Nondairy creamer and preparation method thereof Download PDFInfo
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- CN102125103A CN102125103A CN 201010589893 CN201010589893A CN102125103A CN 102125103 A CN102125103 A CN 102125103A CN 201010589893 CN201010589893 CN 201010589893 CN 201010589893 A CN201010589893 A CN 201010589893A CN 102125103 A CN102125103 A CN 102125103A
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- vegetable fat
- nondairy creamer
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- fat powder
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Abstract
The invention discloses nondairy creamer. The nondairy creamer is prepared from the raw material including containing the following components in content by weight: 20-50% of whole milk powder, 20-40% of malto dextrin, 5-20% of polydextrose, 5-20% of maltitol, 0.2-5% of sodium caseinate, 0.1-6% of sucralose, 0.1-5% of monoglyceride, 0.05-0.5% of thickener and 0.01-0.8% of essence. The invention further discloses a preparation method of the nondairy creamer. The nondairy creamer disclosed by the invention does not contain trans fatty acid and has full-boiled and smooth tastes like the nondairy creamer under the condition of not using hydrogenated vegetable oil; in addition, the product does not contain cane sugar, thereby meeting the current healthy and nutrient consumption needs and being suitable for the old person, the fat person, the diabetics and wide consumers. The product of the nondairy creamer disclosed by the invention can be taken as coffee-mate to be respectively mixed with coffee, fruit juice, tee and the like for eating and can also be taken as an instant beverage for singly drinking.
Description
Technical field
The invention belongs to field of beverage, relate in particular to a kind of vegetable fat powder and preparation method thereof.
Background technology
Vegetable fat powder is a coffeemate, forms according to certain prescription is composite, and producing a kind of attracting, creamy local flavor of class behind its adding Foods or drinks, main effect is to improve mouthfeel, gives product " milk sense ".Vegetable fat powder is widely used in bakery batching, cold system food ingredient, candy batching, solid beverage batching now.
The main component of vegetable fat powder is made up of hydrogenated vegetable oil, glucose syrup, casein sodium, emulsifying agent, stabilizing agent etc.Fat is most important a kind of composition in the vegetable fat powder prescription, and it provides vegetable fat powder quality and viscosity, and gives product mellow mouthfeel.Fat in the vegetable fat powder product is provided by hydrogenated vegetable oil at present.Hydrogenated vegetable oil is to be formed by common vegetable oil hydrogenation, but has also produced trans-fatty acid in the hydrogenation process.Hydrogenated vegetable oil is one of main source of trans-fatty acid, studies show that, vegetable fat powder is with the trans-fatty acid that contains 40%-50% in the oil.Long-term a large amount of probability that trans-fatty acid can increase chronic diseases such as suffering from diabetes, coronary heart disease, metabolic syndrome shape of taking in.According to the standard of developed country, the upper limit of taking in trans-fatty acid every day is about about 3 grams.Because the trans-fatty acid healthhazard is big, uses healthy substitute to replace the hydrogenated vegetable oil of high trans content of fatty acid to have crucial meaning.
Summary of the invention
The object of the present invention is to provide a kind of vegetable fat powder, this vegetable fat powder does not contain trans-fatty acid, do not using the mouthfeel that has vegetable fat powder mellow, fragrant sliding under the hydrogenated vegetable oil condition, this product does not contain sucrose in addition, met the consumption demand of present health and nutrition, be fit to old age, obesity, diabetes patient and consumers in general and drink.
The present invention also aims to provide the preparation method of above-mentioned vegetable fat powder.
First purpose of the present invention is achieved by the following technical solution: a kind of vegetable fat powder prepares by following raw materials in weight content:
Whole milk powder 20-50%
Maltodextrin 20-40%
Polydextrose 5-20%
Maltitol 5-20%
Casein sodium 0.2-5%
Sucralose 0.1-6%
Monoglyceride 0.1-5%
Thickener 0.05-0.5%
Essence 0.01-0.8%.
Wherein said thickener is xanthans or carragheen.
Wherein the fat in the vegetable fat powder is provided by whole milk powder, but the mouthfeel that the normal level fat in the whole milk powder provides is mellow inadequately, shows slightly thin, can be by adding grease, and the mode that increases fat content is adjusted.But it is unfavorable to health to increase fat content, also produces problems such as the easy oxidation deterioration of fat in addition.Therefore need provide a kind of when not increasing in the prescription fat content, can obtain the additive of distinctive local flavor of vegetable fat powder and mouthfeel again.Polydextrose is a kind of water-soluble dietary fiber, heat is about 1/4 of sucrose, 1/9 of fat, when dietary fiber is provided, have concurrently for fat product and two kinds of effects of filler, its stable in properties, under hot conditions, be difficult for decomposing, can also have an effect with other materials such as protein, give Dairy products, form the distinctive local flavor of dairy products like the lubricated mouthfeel of the exquisiteness of grease.The present invention finds that first whole milk powder can increase the cream sense of product after adding polydextrose and cooperating thickener, forms distinctive mouthfeel of vegetable fat powder and local flavor.
Sucralose is a kind of high sweetener, sugariness is about 600 times of sucrose, its sweet taste is pure, sweet taste characteristic and sweet taste quality and sucrose are quite similar, and it does not provide any heat, there is not the common any bitter aftertaste that has of other sweetener, so its perfect, the most competitive non-caloric sweetener of new generation that to be human development up to now come out has been represented the highest level of world today's sweetener industry development yet.The present invention uses Sucralose as sweetener, is fit to old age, obesity, diabetes patient and consumers in general and drinks, and has met the consumption demand of present health and nutrition.Product of the present invention both can be used as coffeemate respectively with mixed edibles such as coffee, fruit juice, tea, also can be used as instant beverage and drink separately.
Second purpose of the present invention is achieved by the following technical solution: a kind of preparation method of vegetable fat powder, comprise following steps: by measuring than getting whole milk powder, maltodextrin, polydextrose, maltitol, casein sodium, Sucralose, monoglyceride and thickener mixing, be dissolved in the 2-5 times of distilled water, after passing through homogeneous, pasteurize, the blending of adding essence and spray-drying again, product is carried out asepsis vacuum packing promptly obtain finished product.
Wherein the pressure during homogeneous is 15-30MP, and temperature is 60-80 ℃, and the homogeneous number of times is 1-3 time.
Charging rate during spray-drying is 20-50ml/min, and EAT is 200-300 ℃, and leaving air temp is 30-80 ℃.
Advantage of the present invention and beneficial effect are:
1.. this vegetable fat powder does not contain trans-fatty acid, can provide vegetable fat powder distinctive mellow, fragrant sliding mouthfeel and local flavor after above-mentioned prescription makes up in proportion;
2.. this vegetable fat powder does not contain sucrose, has met the consumption demand of present health and nutrition, is fit to old age, obesity, diabetes patient and consumers in general and drinks;
3.. product of the present invention both can be used as coffeemate respectively with mixed edibles such as coffee, fruit juice, tea, also can be used as instant beverage and drink separately.
The specific embodiment
The present invention will be described to enumerate a part of specific embodiment below, is necessary to be pointed out that at this following specific embodiment only is used for that the invention will be further described, does not represent limiting the scope of the invention.Some nonessential modifications that other people make according to the present invention and adjustment still belong to protection scope of the present invention.
Embodiment 1
The weight of each raw material is in the 100g vegetable fat powder:
Whole milk powder 30g
Maltodextrin 34.7g
Polydextrose 15g
Maltitol 15g
Casein sodium 1g
Sucralose 0.8g
Monoglyceride 3g
Carragheen 0.48g.
Raw material is pressed the said ratio mixed dissolution in 4 times of distilled water, and through homogeneous, pasteurize, blending (adding the essence amount is 0.02g) after the spray-drying, is carried out asepsis vacuum packing with product and is obtained finished product.Wherein homogenization pressure is 20MP, and temperature is 65 ℃, and the homogeneous number of times is 2 times.And with charging rate 35ml/min, the condition of 250 ℃ of EATs, 55 ℃ of leaving air temps is carried out spray-drying.
Embodiment 2
The weight of each raw material is in the 100g vegetable fat powder of the present invention:
Whole milk powder 40g
Maltodextrin 30g
Polydextrose 10g
Maltitol 15g
Casein sodium 1g
Sucralose 0.8g
Monoglyceride 3g
Xanthans 0.1g.
Raw material is pressed the proportioning mixed dissolution in 4 times of distilled water, and through homogeneous, pasteurize, blending (adding the essence amount is 0.1g) after the spray-drying, is carried out asepsis vacuum packing with product and is obtained finished product.Wherein homogenization pressure is 20MP, and temperature is 65 ℃, and the homogeneous number of times is 2 times.And with charging rate 20ml/min, the condition of 300 ℃ of EATs, 30 ℃ of leaving air temps is carried out spray-drying.
Embodiment 3
The weight of each raw material is in the 100g vegetable fat powder of the present invention::
Whole milk powder 45g
Maltodextrin 25g
Polydextrose 10g
Maltitol 15g
Casein sodium 1g
Sucralose 0.79g
Monoglyceride 3g
Xanthans 0.2g.
Raw material is pressed the proportioning mixed dissolution in 4 times of distilled water, and through homogeneous, pasteurize, blending (adding the essence amount is 0.01g) after the spray-drying, is carried out asepsis vacuum packing with product and is obtained finished product.Wherein homogenization pressure is 20MP, and temperature is 65 ℃, and the homogeneous number of times is 3 times.And with charging rate 50ml/min, the condition of 200 ℃ of EATs, 50 ℃ of leaving air temps is carried out spray-drying.
Embodiment 4
The weight of each raw material is in the 100g vegetable fat powder of the present invention:
Whole milk powder 20g
Maltodextrin 40g
Polydextrose 5g
Maltitol 20g
Casein sodium 5g
Sucralose 4.94g
Monoglyceride 5g
Xanthans 0.05g.
Raw material is pressed the proportioning mixed dissolution in 5 times of distilled water, and through homogeneous, pasteurize, blending (adding the essence amount is 0.01g) after the spray-drying, is carried out asepsis vacuum packing with product and is obtained finished product.Wherein homogenization pressure is 30MP, and temperature is 70 ℃, and the homogeneous number of times is 3 times.And with charging rate 40ml/min, the condition of 250 ℃ of EATs, 80 ℃ of leaving air temps is carried out spray-drying.
Embodiment 5
The weight of each raw material is in the 100g vegetable fat powder of the present invention:
Whole milk powder 50g
Maltodextrin 20g
Polydextrose 20g
Maltitol 5g
Casein sodium 3g
Sucralose 0.1g
Monoglyceride 1g
Carragheen 0.1g.
Raw material is pressed the proportioning mixed dissolution in 2 times of distilled water, and through homogeneous, pasteurize, blending (adding the essence amount is 0.8g) after the spray-drying, is carried out asepsis vacuum packing with product and is obtained finished product.Wherein homogenization pressure is 20MP, and temperature is 80 ℃, and the homogeneous number of times is 1 time.And with charging rate 20ml/min, the condition of 200 ℃ of EATs, 30 ℃ of leaving air temps is carried out spray-drying.
Claims (5)
1. vegetable fat powder is characterized in that: prepare by following raw materials in weight content:
Whole milk powder 20-50%
Maltodextrin 20-40%
Polydextrose 5-20%
Maltitol 5-20%
Casein sodium 0.2-5%
Sucralose 0.1-6%
Monoglyceride 0.1-5%
Thickener 0.05-0.5%
Essence 0.01-0.8%.
2. vegetable fat powder according to claim 1 is characterized in that: described thickener is xanthans or carragheen.
3. the preparation method of claim 1 or 2 described vegetable fat powders, it is characterized in that comprising following steps: by measuring than getting whole milk powder, maltodextrin, polydextrose, maltitol, casein sodium, Sucralose, monoglyceride and thickener mixing, be dissolved in the 2-5 times of distilled water, after passing through homogeneous, pasteurize, the blending of adding essence and spray-drying again, product is carried out asepsis vacuum packing promptly obtain finished product.
4. the preparation method of vegetable fat powder according to claim 3, it is characterized in that: the pressure during homogeneous is 15-30MP, and temperature is 60-80 ℃, and the homogeneous number of times is 1-3 time.
5. the preparation method of vegetable fat powder according to claim 3, it is characterized in that: the charging rate during spray-drying is 20-50ml/min, and EAT is 200-300 ℃, and leaving air temp is 30-80 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010589893 CN102125103B (en) | 2010-12-15 | 2010-12-15 | Nondairy creamer and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010589893 CN102125103B (en) | 2010-12-15 | 2010-12-15 | Nondairy creamer and preparation method thereof |
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| CN102125103A true CN102125103A (en) | 2011-07-20 |
| CN102125103B CN102125103B (en) | 2012-12-05 |
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| CN 201010589893 Expired - Fee Related CN102125103B (en) | 2010-12-15 | 2010-12-15 | Nondairy creamer and preparation method thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102429023A (en) * | 2011-11-14 | 2012-05-02 | 深圳市味奇生物科技有限公司 | Milk companion of infant formula milk powder and preparation method thereof |
| CN102870895A (en) * | 2012-10-19 | 2013-01-16 | 山东大树生物工程技术有限公司 | Whipped powdery non-dairy cream and preparation method thereof |
| CN102919377A (en) * | 2012-10-19 | 2013-02-13 | 山东大树生物工程技术有限公司 | Cheese type non-dairy creamer and preparation method thereof |
| CN104304480A (en) * | 2014-11-03 | 2015-01-28 | 徐州工程学院 | Fast dissolving ginkgo nut milk tea and preparation method thereof |
| CN104381473A (en) * | 2014-10-24 | 2015-03-04 | 苏州市佳禾食品工业有限公司 | Zero-sugar creamer and preparation method thereof |
| CN105166249A (en) * | 2015-09-28 | 2015-12-23 | 四川大学 | Sugar-free coffee mate and preparing method thereof |
| CN104413172B (en) * | 2013-09-10 | 2018-03-27 | 中粮营养健康研究院有限公司 | The vegetable fat powder that a kind of trans-fatty acid-free creamer is prepared with fat or oil composition and thus |
| CN110178937A (en) * | 2019-05-15 | 2019-08-30 | 元测检测技术（江苏）股份有限公司 | A kind of collagen peptide companion solid beverage and preparation method thereof |
| CN112841326A (en) * | 2021-02-25 | 2021-05-28 | 武汉轻工大学 | Inulin-containing low-fat non-dairy creamer, preparation method thereof and inulin-containing low-fat non-dairy creamer beverage |
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| CN101133822A (en) * | 2007-09-30 | 2008-03-05 | 广东省食品工业研究所 | Composite sweetening agent |
| CN101385495A (en) * | 2008-10-30 | 2009-03-18 | 九三粮油工业集团有限公司 | Preparation method of instant phosphatide coffee-mate |
| CN101574111A (en) * | 2008-05-07 | 2009-11-11 | 南京芭必德生物科技有限公司 | Coffee mate |
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| CN101606680A (en) * | 2009-06-18 | 2009-12-23 | 广东省食品工业研究所 | A kind of functional sugar-substitute composition and preparation method thereof |
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2010
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| CN101133822A (en) * | 2007-09-30 | 2008-03-05 | 广东省食品工业研究所 | Composite sweetening agent |
| CN101574111A (en) * | 2008-05-07 | 2009-11-11 | 南京芭必德生物科技有限公司 | Coffee mate |
| CN101385495A (en) * | 2008-10-30 | 2009-03-18 | 九三粮油工业集团有限公司 | Preparation method of instant phosphatide coffee-mate |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102429023A (en) * | 2011-11-14 | 2012-05-02 | 深圳市味奇生物科技有限公司 | Milk companion of infant formula milk powder and preparation method thereof |
| CN102429023B (en) * | 2011-11-14 | 2012-12-26 | 深圳市味奇生物科技有限公司 | Milk companion of infant formula milk powder and preparation method thereof |
| CN102870895A (en) * | 2012-10-19 | 2013-01-16 | 山东大树生物工程技术有限公司 | Whipped powdery non-dairy cream and preparation method thereof |
| CN102919377A (en) * | 2012-10-19 | 2013-02-13 | 山东大树生物工程技术有限公司 | Cheese type non-dairy creamer and preparation method thereof |
| CN104413172B (en) * | 2013-09-10 | 2018-03-27 | 中粮营养健康研究院有限公司 | The vegetable fat powder that a kind of trans-fatty acid-free creamer is prepared with fat or oil composition and thus |
| CN104381473A (en) * | 2014-10-24 | 2015-03-04 | 苏州市佳禾食品工业有限公司 | Zero-sugar creamer and preparation method thereof |
| CN104381473B (en) * | 2014-10-24 | 2017-12-08 | 苏州市佳禾食品工业有限公司 | A kind of zero sugared vegetable fat powder and preparation method thereof |
| CN104304480A (en) * | 2014-11-03 | 2015-01-28 | 徐州工程学院 | Fast dissolving ginkgo nut milk tea and preparation method thereof |
| CN105166249A (en) * | 2015-09-28 | 2015-12-23 | 四川大学 | Sugar-free coffee mate and preparing method thereof |
| CN105166249B (en) * | 2015-09-28 | 2019-01-15 | 四川大学 | A kind of sugar-free coffeemate and preparation method thereof |
| CN110178937A (en) * | 2019-05-15 | 2019-08-30 | 元测检测技术（江苏）股份有限公司 | A kind of collagen peptide companion solid beverage and preparation method thereof |
| CN112841326A (en) * | 2021-02-25 | 2021-05-28 | 武汉轻工大学 | Inulin-containing low-fat non-dairy creamer, preparation method thereof and inulin-containing low-fat non-dairy creamer beverage |
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| CN102125103B (en) | 2012-12-05 |
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