CN102302062B - High-stability emulsification oil and preparation method thereof - Google Patents
High-stability emulsification oil and preparation method thereof Download PDFInfo
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- CN102302062B CN102302062B CN 201110305846 CN201110305846A CN102302062B CN 102302062 B CN102302062 B CN 102302062B CN 201110305846 CN201110305846 CN 201110305846 CN 201110305846 A CN201110305846 A CN 201110305846A CN 102302062 B CN102302062 B CN 102302062B
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Abstract
The invention relates to high-stability emulsification oil and a preparation method thereof. The invention aims at providing high-stability emulsification oil with exquisite taste, multiple selective flavors and high stability and a manufacturing method thereof, so as to achieve the purpose of improving the shelf life stability of the product. The technical scheme provided by the invention is as follows the high-stability emulsification oil is characterized by comprising the following components: glucose syrup, hydrogenated vegetable oil, sodium caseinate, sodium hexametaphosphate, sodium bicarbonate, distilled monoglycerides, diacetyl tartaric acid mono-glyceride and di-glyceride and water. The high-stability emulsification oil provided by the invention is suitable for being used in food additives.
Description
Technical field
The present invention relates to a kind of emulsified fat and preparation method thereof, particularly a kind of high-stability emulsification oil and preparation method thereof mainly uses as food additives.
Background technology
In recent years, people are increasing to the demand of instant coffee and milk tea, cooperate simultaneously the production and marketing of primary raw material-vegetable fat powder (liquid or solid-state) of this series products also in continuous rising, this instant product mainly appears at teahouse, coffee shop and terminal retail product, be that the consumer can fall product consumption in the very first time, so there is not the problem of shelf-life in product under liquid condition.Also having the instant coffee of a class and milk tea is that liquid condition exists; packaged form is mainly PET, Tetra Pak and iron flask; shelf-life 9-12 month; usually have more fat floating in shelf-life; have a strong impact on product quality; this series products mainly is with tea or coffee; milk or whole milk powder are main; by emulsifying agent and colloid control fat floating; certain effect is arranged; but butterfat is a very complicated grease system, and the emulsified state of grease changes greatly simultaneously, brings very large difficulty to technology controlling and process.
Emulsified fat is take the higher hydrogenated vegetable oil of purity as the emulsification object, by suitable emulsification prescription and efficient emulsifying process, can obtain the higher fat products of emulsion stability, but emulsified fat in the market, here mainly refer to vegetable fat powder (liquid or solid-state), it is the requirement of drink attitude product that its stability can't satisfy, the emulsified fat of high stability can the replacing whole butterfat, can adapt to the technological requirement of namely drinking milk tea and coffee, improve the shelf stable of product, on local flavor, more more options can be arranged simultaneously.
Summary of the invention
The technical problem to be solved in the present invention is: the problem for above-mentioned existence provides a kind of delicate mouthfeel, local flavor multiselect, stable high emulsified fat and preparation method thereof, to reach the purpose that improves product shelf phase stability.
The technical solution adopted in the present invention is: high-stability emulsification oil, the component that it is characterized in that this emulsified fat comprises glucose syrup, hydrogenated vegetable oil, casein sodium, calgon, sodium acid carbonate, molecule distillating monoglyceride, diacetyl tartarate list double glyceride and water, and each component is composed as follows according to percentage by weight:
Hydrogenated vegetable oil 15-65%
Casein sodium 1-10%
Calgon 0.1-1%
Sodium acid carbonate 0.1-1%
Molecule distillating monoglyceride 0.1-6%
Diacetyl tartarate list double glyceride 0.1-6%
Glucose syrup 10-50%
Water surplus;
The preparation method of this emulsified fat is as follows:
A, water preparation: be added to after casein sodium, calgon, sodium acid carbonate fully mixed in 60-70 ℃ the hot water and stir fully dissolving;
B, oil phase preparation: hydrogenated vegetable oil is heated to 60-70 ℃, adds molecule distillating monoglyceride and diacetyl tartarate list double glyceride and fully mix;
C, emulsified fat preparation: shear in emulsification and to add the oil phase that water that glucose syrup, step a obtain and step b obtain, fully emulsification pretreatment in the tank;
D, homogeneous: temperature 70-80 ℃, pressure 15-20MP;
E, sterilization: 137 ℃, 4s;
F, cooling: product is cooled to 20-30 ℃ after the sterilization;
G, can: sterile filling.
Described hydrogenated vegetable oil is at least a in HPO, hydrogenated palm kernel oil, hydrogenation Coconut Juice oil, the oil with hydrogenated soybean.
High-stability emulsification oil, the component that it is characterized in that this emulsified fat comprises glucose syrup, hydrogenated vegetable oil, casein sodium, calgon, sodium acid carbonate, molecule distillating monoglyceride, diacetyl tartarate list double glyceride, and each component is composed as follows according to percentage by weight:
Hydrogenated vegetable oil 15-65%
Casein sodium 1-10%
Calgon 0.1-1%
Sodium acid carbonate 0.1-1%
Molecule distillating monoglyceride 0.1-6%
Diacetyl tartarate list double glyceride 0.1-6%
The glucose syrup surplus;
The preparation method of this emulsified fat is as follows:
A, water prepare: be added to after casein sodium, calgon, sodium acid carbonate are fully mixed and stir fully dissolving in the 60-70 ℃ of an amount of hot water;
B, oil phase preparation: hydrogenated vegetable oil is heated to 60-70 ℃, adds molecule distillating monoglyceride and diacetyl tartarate list double glyceride and fully mix;
C, emulsified fat preparation: shear in emulsification and to add the oil phase that water that glucose syrup, step a obtain and step b obtain, fully emulsification pretreatment in the tank;
D, homogeneous: temperature 70-80 ℃, pressure 15-20MP;
E, spray-drying: the emulsion behind the homogeneous enters and carries out spray-drying in the spray drying tower, obtains powdery emulsified fat.
Described hydrogenated vegetable oil is at least a in HPO, hydrogenated palm kernel oil, hydrogenation Coconut Juice oil, the oil with hydrogenated soybean.
The invention has the beneficial effects as follows: the present invention provides stable high emulsified fat for namely drinking the drinks such as milk tea and coffee, has avoided the fat floating of generation in the shelf-life, thereby has improved the shelf stable of product; In addition, the present invention has more more options aspect local flavor.
Molecule distillating monoglyceride, the formal name used at school Distilled glycerin monostearate, other the name glyceryl monostearate, 18 triglyceride, monoglyceride (GMS), molecular formula is CH
3(CH
2)
16COOCH
2CH (OH) CH
20H; Being the product of palm oil and glycerine esterification, is a kind of high-quality and efficient food emulsifier, and it is Powdered to be white in color under the normal temperature.Have emulsification, dispersion, stabilization: the water-oil separating phenomenon in food processing, often occurs, adding emulsion stabilizer (molecule distillating monoglyceride) can make mixing form mutually uniform emulsion, avoid and prevent food, beverage water-oil separating, layering, deposited phenomenon, improve the quality of products Shelf-life.
Diacetyl tartarate list double glyceride, domestic common state is off-white powder or granular solids, the pH value is faintly acid, pH value about 4, and fusion range is about about 45 ℃, HLB value 8.0-9.2, have special acetic acid smell, can be scattered in the hot water, can be miscible with grease, be dissolved in the organic solvents such as ethanol, propane diols, belong to nonionic emulsifier.Having the effects such as stronger emulsification, dispersion, anti-aging, is good emulsifying agent and dispersant, can make product emulsion stable homogeneous, delicate mouthfeel.
Casein sodium claims again Sodium Caseinate, casein sodium, is take fresh milk as raw material, water-fast casein is changed into the salt of solubility with alkaline matter.Having very strong emulsification, thickening power, can be used as nutritional supplement and the protein of various food, is again the emulsion stabilizer thickener, and good tackify power and the distinctive foaming characteristic of albumen and gas retaining are arranged.
The specific embodiment
Embodiment 1: the weight of each component of present embodiment is counted with total amount 100 grams: hydrogenated vegetable oil 20 grams, casein sodium 2.5 grams, calgon 0.25 gram, sodium acid carbonate 0.25 gram, molecule distillating monoglyceride 0.5 gram, diacetyl tartarate list double glyceride 0.5 gram, glucose syrup 20 grams, surplus is water.
The preparation method of present embodiment is the preparation of water and oil phase → emulsified fat preparation → homogeneous → sterilization → cooling → sterile filling.Be described in detail as follows:
A) water preparation: be added to after casein sodium, calgon, sodium acid carbonate fully mixed in 60-70 ℃ the hot water and stir fully dissolving.
B) oil phase preparation: hydrogenated vegetable oil is heated to 60-70 ℃, adds molecule distillating monoglyceride and diacetyl tartarate list double glyceride and fully mix.
C) emulsified fat preparation: shear in emulsification and to add the oil phase that water that glucose syrup, step a obtain and step b obtain, fully emulsification pretreatment in the tank.
D) homogeneous: temperature 70-80 ℃, pressure 15-20MP.
E) sterilization: 137 ℃, 4s.
F) cooling: product is cooled to 20-30 ℃ after the sterilization.
G) can: sterile filling.
Embodiment 2: the weight of each component of present embodiment is counted with total amount 100 grams: hydrogenated vegetable oil 20 grams, casein sodium 3 grams, calgon 0.25 gram, sodium acid carbonate 0.25 gram, molecule distillating monoglyceride 0.75 gram, diacetyl tartarate list double glyceride 0.5 gram, glucose syrup 30 grams, surplus is water.
The preparation method of present embodiment is identical with embodiment 1.
Embodiment 3: the weight of each component of present embodiment is counted with total amount 100 grams: hydrogenated vegetable oil 25 grams, casein sodium 1.5 grams, calgon 0.5 gram, sodium acid carbonate 0.25 gram, molecule distillating monoglyceride 0.75 gram, diacetyl tartarate list double glyceride 0.25 gram, glucose syrup 35 grams, surplus is water.
The preparation method of present embodiment is identical with embodiment 1.
Embodiment 4: the weight of each component of present embodiment is counted with total amount 100 grams: hydrogenated vegetable oil 23 grams, casein sodium 3 grams, calgon 0.25 gram, sodium acid carbonate 0.25 gram, molecule distillating monoglyceride 1 gram, diacetyl tartarate list double glyceride 0.75 gram, surplus is glucose syrup.
The preparation method of present embodiment is the preparation of water and oil phase → emulsified fat preparation → homogeneous → spray-drying.Be described in detail as follows:
A) water prepares: be added to after casein sodium, calgon, sodium acid carbonate are fully mixed and stir fully dissolving in the 60-70 ℃ of an amount of hot water.
B) oil phase preparation: hydrogenated vegetable oil is heated to 60-70 ℃, adds molecule distillating monoglyceride and diacetyl tartarate list double glyceride and fully mix.
C) emulsified fat preparation: shear in emulsification and to add the oil phase that water that glucose syrup, step a obtain and step b obtain, fully emulsification pretreatment in the tank.
D) homogeneous: temperature 70-80 ℃, pressure 15-20MP.
E) spray-drying: the emulsion behind the homogeneous enters and carries out spray-drying in the spray drying tower, obtains powdery emulsified fat.
Embodiment 5: the weight of each component of present embodiment is counted with total amount 100 grams: hydrogenated vegetable oil 30 grams, casein sodium 2 grams, calgon 0.4 gram, sodium acid carbonate 0.25 gram, molecule distillating monoglyceride 0.4 gram, diacetyl tartarate list double glyceride 0.45 gram, surplus is glucose syrup.
The preparation method of present embodiment is identical with embodiment 4.
Claims (4)
1. high-stability emulsification oil, the raw material that it is characterized in that this emulsified fat comprises glucose syrup, hydrogenated vegetable oil, casein sodium, calgon, sodium acid carbonate, molecule distillating monoglyceride, diacetyl tartarate list double glyceride and water, and each component is composed as follows according to percentage by weight:
Hydrogenated vegetable oil 15-65%
Casein sodium 1-10%
Calgon 0.1-1%
Sodium acid carbonate 0.1-1%
Molecule distillating monoglyceride 0.1-6%
Diacetyl tartarate list double glyceride 0.1-6%
Glucose syrup 10-50%
Water surplus;
The preparation method of this emulsified fat is as follows:
A, water preparation: be added to after casein sodium, calgon, sodium acid carbonate fully mixed in 60-70 ℃ the hot water and stir fully dissolving;
B, oil phase preparation: hydrogenated vegetable oil is heated to 60-70 ℃, adds molecule distillating monoglyceride and diacetyl tartarate list double glyceride and fully mix;
C, emulsified fat preparation: shear in emulsification and to add the oil phase that water that glucose syrup, step a obtain and step b obtain, fully emulsification pretreatment in the tank;
D, homogeneous: temperature 70-80 ℃, pressure 15-20MPa;
E, sterilization: 137 ℃, 4s;
F, cooling: product is cooled to 20-30 ℃ after the sterilization;
G, can: sterile filling.
2. high-stability emulsification oil according to claim 1 is characterized in that: described hydrogenated vegetable oil is at least a in HPO, hydrogenated palm kernel oil, hydrogenation Coconut Juice oil, the oil with hydrogenated soybean.
3. high-stability emulsification oil, the raw material that it is characterized in that this emulsified fat comprises glucose syrup, hydrogenated vegetable oil, casein sodium, calgon, sodium acid carbonate, molecule distillating monoglyceride, diacetyl tartarate list double glyceride, and each component is composed as follows according to percentage by weight:
Hydrogenated vegetable oil 15-65%
Casein sodium 1-10%
Calgon 0.1-1%
Sodium acid carbonate 0.1-1%
Molecule distillating monoglyceride 0.1-6%
Diacetyl tartarate list double glyceride 0.1-6%
The glucose syrup surplus;
The preparation method of this emulsified fat is as follows:
A, water prepare: be added to after casein sodium, calgon, sodium acid carbonate are fully mixed and stir fully dissolving in the 60-70 ℃ of an amount of hot water;
B, oil phase preparation: hydrogenated vegetable oil is heated to 60-70 ℃, adds molecule distillating monoglyceride and diacetyl tartarate list double glyceride and fully mix;
C, emulsified fat preparation: shear in emulsification and to add the oil phase that water that glucose syrup, step a obtain and step b obtain, fully emulsification pretreatment in the tank;
D, homogeneous: temperature 70-80 ℃, pressure 15-20MPa;
E, spray-drying: the emulsion behind the homogeneous enters and carries out spray-drying in the spray drying tower, obtains powdery emulsified fat.
4. high-stability emulsification oil according to claim 3 is characterized in that: described hydrogenated vegetable oil is at least a in HPO, hydrogenated palm kernel oil, hydrogenation Coconut Juice oil, the oil with hydrogenated soybean.
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Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN104643249B (en) * | 2015-01-23 | 2017-04-05 | 南昌大学 | A kind of preparation method of avocado powdered oil |
| CN104814081A (en) * | 2015-04-28 | 2015-08-05 | 安徽达诺乳业有限公司 | Recipe of high-quality pre-produced baking powder |
| CN104839848A (en) * | 2015-05-30 | 2015-08-19 | 安庆市孝柱食品科技有限公司 | Soybean oil emulsion |
| CN105851246B (en) * | 2016-03-27 | 2021-03-09 | 上海海融食品科技股份有限公司 | Preparation method of coffee cream |
| CN106962505B (en) * | 2017-03-07 | 2021-01-26 | 杭州娃哈哈科技有限公司 | Heat-resistant and shear-resistant emulsified oil and preparation method thereof |
| CN109805410A (en) * | 2019-01-09 | 2019-05-28 | 河南德惠源生物技术有限公司 | A kind of chyle fat acid and its manufacture craft for substituting hydrogenated fat |
| CN112425660A (en) * | 2020-11-25 | 2021-03-02 | 安徽省含山县油脂有限公司 | Preparation method for improving stability of emulsified oil |
| CN112616937A (en) * | 2020-12-10 | 2021-04-09 | 肇庆焕发生物科技有限公司 | Instant zero-trans fatty acid non-dairy creamer and preparation method thereof |
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| CN101595955A (en) * | 2009-06-19 | 2009-12-09 | 南通万通食品科技有限公司 | With the rice is the method for main material production vegetable fat powder |
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Patent Citations (2)
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| CN101595955A (en) * | 2009-06-19 | 2009-12-09 | 南通万通食品科技有限公司 | With the rice is the method for main material production vegetable fat powder |
| CN101919455A (en) * | 2010-08-16 | 2010-12-22 | 苏州市佳禾食品工业有限公司 | Cold cut type non-dairy creamer and preparation method thereof |
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| 亦森.高亚油酸W/O型乳化油脂制品制法.《粮食与油脂》.1994,(第04期), * |
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